Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

If you could have one knife... the kitchen, what would be your goto?
Pentwater, MI


  • hapsterhapster Posts: 7,445
    An 8" super sharp Santoku blade...
  • LitLit Posts: 6,895
    210-240mm WA Gyuto. This is my go to knife.
  • ChokeOnSmokeChokeOnSmoke Posts: 1,914
    edited April 2013

    Best $60 I've spent:

    Packerland, Wisconsin

  • LitLit Posts: 6,895
    I also have the knife chokeonsmoke has and its amazing also. I wish I would have ordered it with a custom handle but the blade on the tojiro is amazing. If you don't want to spend a bundle it out performs knives twice its price easily.
  • BotchBotch Posts: 6,357
    My 6" Henckel's chef's knife.
    I've got about 8 different Henckel's in my knife block, and the black plastic handles have a matte finish.
    But, even from across the kitchen, you can spot my favorite because the plastic has been worn perfectly glossy, just with my hand.  
    I'd really miss the paring knife, and the bread knife, if they were taken away, but otherwise I really could get along just with my 6"-er.   Um, you know what I mean.  
    Live fast, die young, and leave a well-marbled corpse.  
    Ogden, Utard.  
  • MickeyMickey Posts: 18,746
    edited April 2013
    If I could only have one, these two work for me. image<img
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • FockerFocker Posts: 8,293
    edited April 2013

    What fun is that?

    10" Shun Classic chefs knife, far right

    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • @mickey ; What are those?  They look great.  Damascus?
    Brighton, IL (North East of St. Louis, MO)
  • MickeyMickey Posts: 18,746
    @mickey ; What are those?  They look great.  Damascus?

    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • LitLit Posts: 6,895
    They are shun onions. Not real Damascus they are nickel plated around a vg10 core. Before you order the onions go to sur la table or William Sonoma and see how they fit your hand. I did not like the handles. I actually bought the onion and returned it and got the William Sonoma bob Kramer shun with the WA handle. If you like western handles the kaji shun is nice and is made of better steel sg2 than the other shuns and was discontinued so you can get deals on them now on eBay. Personally I think shuns are overpriced for what you get.
  • cookinfuncookinfun Posts: 129
    the Shun 6" paring and 9" ? cutting/carving knives I have are always my "go to" knives.  Great edge resilience and endurance. 
    (2) LBGEs,  WSM, Vidalia Grill (gasser), Tailgater Grill (gasser)
  • MickeyMickey Posts: 18,746
    @Lit the reverse happened to me. Bought the round handle (org) at sur la table and had to take it back as it would turn in my hand. Like these, fits me better.
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • gdenbygdenby Posts: 5,946
    Can there be just 1? I could get by w. an 8" chef's and a 4" petty/paring. And they would nrrf to be able to take and hold a 15 degree bevel in each side.

    But if I was forced to haver just one, here is one I think I could live with.
Sign In or Register to comment.
Click here for Forum Use Guidelines.