Kitchen knives...

[Shanghai McCoy]

As a knife "accumulator" I buy them up where I find and use them where I need them.
Yesterday I rescued a nice Case 283-7" kitchen knife and, after sharpening, added it to the 242-91/2" and the 282-5" that are in rotation in the kitchen. They are all stainless but take a decent edge. The 5" had to be re-handled due to the old Bakelite/plastic going bad but it is a handy little paring knife.
Anyone else here have any of these US "name brand" kitchen knives?

Oh, I also have my Dad's Gerber Snickersnee slicing knife but it stays in the walnut case that it came in.

 

[Drail]

My kitchen knife block is almost all "old" (60's vintage) Old Hickory" carbon steel knives these days. But I do have one Nakiri that both the wife and I seem to reach for an awful lot these days. Those Japanese people figured out functional efficient knives a very long time ago. For many years the block was filled with older Chicago Cutlery knives and they were great, but a razor sharp piece of high carbon 1095 is such a joy to use. The first time my wife used one she smiled and said "This is NICE!" Luckily she has never had any problem with hand washing and drying them and putting them back in the block. She "gets it". Cooking is so much more pleasurable with good knives.

 

[cheygriz]

All of my Kitchen knives are now (finally) laminated Japanese steel. (various brands)

With a set of good Shapton waterstones, and good bamboo cutting boards they take, and hold, a razor blade edge.

 

[Shanghai McCoy]

My kitchen knife block is almost all "old" (60's vintage) Old Hickory" carbon steel knives these days. But I do have one Nakiri that both the wife and I seem to reach for an awful lot these days. Those Japanese people figured out functional efficient knives a very long time ago. For many years the block was filled with older Chicago Cutlery knives and they were great, but a razor sharp piece of high carbon 1095 is such a joy to use. The first time my wife used one she smiled and said "This is NICE!" Luckily she has never had any problem with hand washing and drying them and putting them back in the block. She "gets it". Cooking is so much more pleasurable with good knives.

Yep, can't beat the good carbon steel kitchen knives.

 

[bikerdoc]

Some of the old hickory ones I find at yard sales get reworked into hunting and camping knives.

 

[George P]

Mine are all Henckel's 4 star

 

[bikerdoc]

An Ontario was rescaled and Gaurd added and resides in my tackle box.

 

[JeffG]

Six Old Hickory knives and a cleaver make up my butcher set. They stay tucked away until needed.

 

[Sovblocgunfan]

Henckels for us. Had them for nearly 20 years. Great knives.

 

[bannockburn]

Started out with a few Old Hickory and Case kitchen knives but for a number of years now it's been an 18 piece Wusthof Classic set.

 

[rpenmanparker]

Global knives are Japanese but not of the laminated, high hardness type. They are not unreasonably priced. They are immensely functional compared to European ones like Henckels and Wustof, but don't perform or cost like the artisan Japanese ones. Global offers a stone based sharpening tool that keeps them razor sharp. The finest stone acts like a sharpening steel for touch up, but the contraption prevents doing more harm to the edge than good. The result is always perfect. For a kitchen full of knives at a price you can afford, I recommend them very highly.

 

[chute2thrill]

Henckels and Dexter in our kitchen, the boss has a Shun santoku, thats my favorite one.

 

[Old Dog]

Nope, not a one (American made kitchen knife). Wife's a pretty seasoned amateur chef ... all we have are German knives, almost all the top-o-the-line Henckels, Wustofs and Zwilling.

Solingen steel has been the gold standard for quite a few years, though I see a lot of favorable reviews of some of the newer Japanese knives.

 

[Shanghai McCoy]

^^^^
I have a couple of the stainless Wustof knives and one old Solingen carbon blade slicer that was my Dad's favorite knife for carving roasts. My folks were in the catering business so that one especially got lots of use.

 

[RA40]

We had some Henckles as a wedding gift. The handles separated eventually and they were rehandled with Micarta. The growing buzz was the Shun knives so I picked up a small paring to test. She loved it and later added a chef sized version. That is what we've kept and used consistently. The rest of the stuff has been ok and those don't get pulled from the block.

This was a find that I'm working on but without any urgency to finish. Thought this was a low end knife with a fake hamon and a flat ground backside. It wasn't. Chisel type grind with a large diameter hollow grind on the backside. Roughly a 12-16" sized wheel. This is after a 600 grit rub and a soak in a light vinegar solution. No thought yet what to use for a handle.

 

[Shanghai McCoy]

Did you buy that as just the blade from someone?

 

[CapnMac]

All of my non-Henckels are (really old) full-tang Chicago Cutlery. All of which have been to professional chef sharpeners.
Color me happy.
Dull knives are dangerous in the kitchen

 

[RA40]

Did you buy that as just the blade from someone?

Was among a couple other kitchen knives that were in need of attention and given to me. I'd estimate this as being a circa 70's made knife.

I'd like to get the old Chicago Cutlery kitchen knives...those have/had a great reputation.

 

[Shanghai McCoy]

Was among a couple other kitchen knives that were in need of attention and given to me. I'd estimate this as being a circa 70's made knife.

I'd like to get the old Chicago Cutlery kitchen knives...those have/had a great reputation.

Good deal, that's a nice looking blade.

 

[hso]

There is a whole new generation of kitchen cutlery that rivals the German knives many look to as quality.

I had a foodie guest comment that my kitchen knives weren't what she expected to see knowing my fondness for both knives and cooking. I pointed out that my fondness for knives (and will to try and own as many as possible) was what led me to settle on the three (yes, just 3) I had on the wall. When it comes down to it, you'll often find you cook only using a couple of knives in that Big Block O' Knives.

 

[Speedo66]

Although I have a full set of Henckel's knives, I find I pretty much use just a parer, boning knife, and chef knife, and the occasional use of a carver.

 

[GBExpat]

Like most folks, probably, I have an assortment of kitchen knives but my primary prep blades are Dexter-Russell and one favorite Chicago Cutlery 42S.

I will now quietly back out of this Thread since I do not need to have another "collecting" interest kindled.

 

[Shanghai McCoy]

Although I have a full set of Henckel's knives, I find I pretty much use just a parer, boning knife, and chef knife, and the occasional use of a carver.

Yep, those are pretty much the "go to's" in my kitchen as well.

 

[Shanghai McCoy]

Like most folks, probably, I have an assortment of kitchen knives but my primary prep blades are Dexter-Russell and one favorite Chicago Cutlery 42S.

I will now quietly back out of this Thread since I do not need to have another "collecting" interest kindled.

Thrift stores and yard/estate sales are a way to find/accumulate/collect good kitchen knives inexpensively...

 

[GBExpat]

E-vil ...