OTish: Your Favorite Kitchen Knife

Killit_and_Grillit · July 2016

I sent my Shun chop knife off to get sharpened and it accidentally got lost. If you aren't gasping...hit up Google.

I had much butt hurt about this, it was a wedding gift from my sister (chef) and I have had it forever. I have been getting by with ceramics but I have been considering reinvesting in this baby...the Shun Ken Onion cleaver.

I have never owned a cleaver but every time I go get sushi those guys are rocking one cleaver for everything. Seemed more versatile.

So I'm curious. What do you prefer?

dopey · July 2016

Cleaver + Jim Beam = lopped off finger.

My name speaks the truth

Fred19Flintstone · July 2016

My favorite kitchen knife is a steak knife. Whenever I'm using it, I'm usually dining on steak.

Killit_and_Grillit · July 2016

dopey said:

Cleaver + Jim Beam = lopped off finger.

My name speaks the truth

Casualties of war my friend. My buddy did the same on a duck hunting trip. We made him suck it up until the end of shooting time before we took him to a clinic. He was so pissed.

How is do you like the blade? Other than the fact that it likes you?

TN_Sister_State · July 2016

I have a Mac chefs knife for everyday cooking needs. It's fantastic and for the price well worth it. Have had it well over a year and can still slice onion so thin it melts in a pan. I also bought their ceramic sharpener with it. This link is the exact one I have.http://www.cutleryandmore.com/mac-professional/hollow-edge-chefs-knife-p18060?gclid=CMmZuOnUis4CFVYjgQodl4EIow

lousubcap · July 2016

I definitely have opened the wrong thread for me. I have absolutely no need for another fully functional kitchen knife but there is a pretty good chance that I will get sucked into the vortex after perusing the thread.

Gifted the below John Whittle cutlery utility knife several years ago- a true kitchen work-horse:

Image: https://us.v-cdn.net/5017260/uploads/editor/g0/hd00uethytda.jpg

gdenby · July 2016

This is my fave. Good steel. Great slicer, tho' a little short, not quite 7". Not quite as wide as a cleaver, but very good for chopping heads of cabbage.

Focker · July 2016

If I had to go down to one, it's a 10" Shun Classic Chefs.

Not sure Shun steel is a good choice in a cleaver that gets used hard, hacking through bones. It looks cool though.
http://www.seriouseats.com/2010/08/how-to-choose-buy-care-for-a-meat-cleaver.html

The sushi guys are pushin' and choppin'(not rockin') Nakiris. Basically, a chefs knife with the front end chopped off.

The Dexter Russell cleavers I use are much bolder, stronger, heavier, and would take my digit completely off if I hit one like that.....and a fraction of the price.

Killit_and_Grillit · July 2016

lousubcap said:

I definitely have opened the wrong thread for me. I have absolutely no need for another fully functional kitchen knife but there is a pretty good chance that I will get sucked into the vortex after perusing the thread.
Gifted the below John Whittle cutlery utility knife several years ago- a true kitchen work-horse:

That is an amazing piece of hardware right there.

that was the same design of my last blade minus the hook on the end. One night I am just going to have one too many and get on Amazon and say, "you know what, I need this" and just pull the trigger on a full set. The problem is my wife is an affirmed believer that everything belongs in a dishwasher so I am trying to break her of that habit before having to sign a piece of paper that states: Reason for Divorce. Doesn't follow instructions.

tarheelmatt · July 2016

Shun Classic Santoku for me. I just got a Wusthof Classic Santoku (it was my 15 yr. anniversary present from work). It's a nice knife, but the Shun is my favorite.

lousubcap · July 2016

At least KY is a "no-fault" divorce state. Don't even need an excuse...

Killit_and_Grillit · July 2016

gdenby said:

This is my fave. Good steel. Great slicer, tho' a little short, not quite 7". Not quite as wide as a cleaver, but very good for chopping heads of cabbage.

Nobody should be this aroused by this combination of wood and steel. That's a beauty.

dopey · July 2016

Killit_and_Grillit
Casualties of war my friend. My buddy did the same on a duck hunting trip. We made him suck it up until the end of shooting time before we took him to a clinic. He was so pissed.

How is do you like the blade? Other than the fact that it likes you?

The blade is awesome, I only use the chef knife for veggies on a wooden board, the. cleaver gets more abuse, but only sober now

DieselkW · July 2016

I have a Tramontina chef's knife I bought in Italy 30 years ago. Excellent edge, balanced in my hand, only cut me once. I use it every day, and only have to sharpen it twice a year.

Image: https://us.v-cdn.net/5017260/uploads/editor/o4/x88raqjbhidx.png

ColtsFan · July 2016

A Cutco chef knife and Vegetable knife. Both are far better than my Henckles

Bustersdad · July 2016

My daily go to knife is a Chinese cleaver

gdenby · July 2016

Bustersdad said:

My daily go to knife is a Chinese cleaver

Do use it for meats? Do you know the brand? I bought one that I didn't know was for vegetables, and tried to hack up a chicken carcass. Eventually I'll get around to re-grinding the edge. I have to think there is a kind that is used to chop sections out of Peking Duck, but what I have isn't the one.

Bustersdad · July 2016

@gdenby, I use it for everything...it was a cheap generic at the local Chinese grocery store.

lousubcap · July 2016

Since this thread resurfaced let me describe some fantastic customer service- As anticipated, I got sucked into the knife vortex (visited the local Williams Sonoma store Monday and did not find anything that hit the wow factor) and went with the @TN_Sister_State recommendation above (ordered thru Cutlery and More on-line) at 4 PM (EDT) on Monday and delivered (standard UPS ground shipping) sometime Tues afternoon. Waiting for me at 4:30 PM (EDT) today. Dang-no wonder I never got any tracking info. That knife is scary sharp and will be pressed into duty Weds AM. That is the quickest non-expedited shipping I have ever experienced. FWIW-

Thatgrimguy · July 2016

Wusthof Ikon 8" Hollow Edge

Image: http://cdn.cutleryandmore.com/products/large/14525.jpg

bigbadben · July 2016

I have shun classics and a couple Macs. Both are already mentioned here. When these are sharpened to 15 degree and dull by my standards (6 months of use) my guests are amazed. I sharpen with a $30 generic version of the apex sharpeners from Amazon.

bcsnave · July 2016

gdenby said:

This is my fave. Good steel. Great slicer, tho' a little short, not quite 7". Not quite as wide as a cleaver, but very good for chopping heads of cabbage.

@gdenby I heard through the grapevine that you had one a little short and not quite wide enough...but I from what I hear it's good for heads.

FanOfFanboys · July 2016

I do not know how to put IG pics on here.

My gyuto and paring knife combine for 99% of all cutting I do in the kitchen

These first two links are to my paring knife.
https://www.instagram.com/p/6YTUnRRS8F/
https://www.instagram.com/p/6F0VtFRS8e/

In this link the middle knife if my gyuto

https://www.instagram.com/p/zZ_wHJRS53/
https://www.instagram.com/p/_P3X87RS_B/
the bottom larger one is same knife

if someone knows how to post the pics, thanks in advance

FanOfFanboys · July 2016

https://www.instagram.com/p/BHm9AeegF9W/

this is one I just purchased and gave to my parents as anniversary gift. so far they like it

tksmoke · July 2016

Let me be perfectly clear: I am not buying another knife!! However, I was in Williams Sonoma the other day and came across the Shun Kaji Nakiri 4.5". There was some sort of a promotion, and it was on sale to boot. It's become one of my favorite knives - perfect for sushi, veggies and fruit. Just saw that there is also a 6" version, but let me reiterate: I am not buying another knife...

tksmoke · July 2016

Crap - I just bought the 6.5 inch version of the Shun Kaji Nakiri. Will power was never one of my strong suits...

gdenby · July 2016

FanOfFanboys said:

https://www.instagram.com/p/_P3X87RS_B/

Ver-r-r-y impressive. Howz it cut, what's the upkeep? The steel? How long did you have to wait?

Lit · July 2016

My 240mm Takeda. It's the 2nd from the left in the pic. Even at 10 inches it's still really light and crazy sharp. The blade is so thin it almost disappears when you put the blade facing you.

GrateEggspectations · July 2016

Nice collection @Lit.

These are my fave four. In all honesty, the little guy at the bottom is likely my favourite - a Masakage Koishi AS Honesuki. It's made of Aogami Super (super blue carbon steel).

FanOfFanboys · July 2016

gdenby said:

FanOfFanboys said:

https://www.instagram.com/p/_P3X87RS_B/

Ver-r-r-y impressive. Howz it cut, what's the upkeep? The steel? How long did you have to wait?

I love it. The gyuto is the first nice kitchen knife I ever bought. Custom made by Bushkill Blades. Damascus steel.

I use the tri-angle sharp maker to maintain edge and I send to the guy who made the knife once a year to get professionally done. It is almost like two diff knies as the bevel on front part and the rest of knife is different.

As far as upkeep just a little oil once a month or so.

I did not have to wait long for it as he does side projects outside of his orders here and there and that was one he was working on at the time.

@lit and @GrateEggspectations y'all both have beautiful collections. Lit I am super envious of a few of the ones you have in particular

OTish: Your Favorite Kitchen Knife

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