Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Chef knives/cooking knives - recommendations!

you speak truth to power, Keith.

Wusthof Classic are probably the best I've ever had.

I still use the set of Chicago Cutlery knives that I bought some 30 years ago. I have them sharpened twice a year by a local professional at that sort of thing. Of late thou I been playing with a ceramic knife. its a small Santoku I use for pre work on things like tomatoes , onions, celery potatoes and garlic when I want to do a fine dice. Its a cheap one I bought at the local stop and shop. I like it so much I just might buy a good one. I am not that great of a cook, I can fairly well, but I only cook for myself. Mannlicher I like that knife who do I have to talk to, to get one?

I have mentioned the K Sabatier knives from France. I just got another, a three inch carbon steel paring knife.
That knife, along with my older 10 and 6 inch Chef knives are the ones I use the most.
I like the French Style, with a thinner blade, a different shape than German knives that facilitates working with the tip.
Being carbon steel, they develop a nice patina over the years.
There is no doubt that they out perform Stainless Steel German knives.

THIS MAY SOUND KINDA OFF THE WALL BUT

I use three Rapala filleting knives for just about all of my culinary needs and have for forty years.They hold an edge with which I could shave, cost little, have very flexible blades and just work for me.

Terry

Oh you are gonna be in so much trouble! These guys pronounce Wusthof like Thurston Howell the 3rd would I am afraid

I say whatever works for you is just fine!

I try to pass on to inquiring minds, the benefit of my many years owning/managing restaurants.
At times though, it's like casting pearls before swine.

Just as a single brand, model or caliber of rifle isn't EVERYONE'S choice, we can't expect that a single type/brand of knife will be everyone's choice, either.

I totally and completely have enjoyed my 4-star Henckel knives for over 30 years and believe they are "THE BEST"... that's just MY opinion and/or judgement and isn't necessarily anyone else's "truth".

The one thing all of us have in common is... we like fine knives for use in the kitchen... no?

(Of course, in the final analysis, I "KNOW" I'm right!)

C'MOM... SMILE !~!~! This is supposed to be "FUN" !!!


Ron T.

I think how sharp a knife is, is more important than what kind of knife it is. Of Course, the latter can bear on the former. A good knife that is dull isn't of much use.

At least not to me.

The Kagayaki that Koki has is an excellent knife at that price point. I've had one in my kit for years and I grab it as often as the Ikkanshi-tads I have that were 3x as much. All of the JCK originals are a good value and the carbo-next gets a lot of play as well.

Dave

Birthday on Thursday. Just ordered a carbon steel K Sabatier 8" Cook's knife from the outlet store.

Let us know how you like it. The 10 works better for me, but then I use the 6 inch often as well.

Right up to the point you cut something acidic.
The old K-sabs are quite nice as long as a buyer knows the limitations and care required. SS is just a lot more practical for many.

Dave

Dave, I kinda like the patina that carbon steel knives acquire after use.

I do to. I have an old Case that my grandfather bought back in the day. That will get passed on for sure along with his 39a Marlin.
Sure wish we still had a few of his other tools. He only bought the best he could find.

Well, we started on the patina this evening. Between cutting tomatoes for canning and apples for dehydrating it's obvious where the primary cutting area was at. What a difference in feel and cut from the stamped Chicago Cutlery I've been using for decades! Comparable to going from a Mossberg 500 home defense special to a Browning Citori XT in balance...