Aw.org members, in the kitchen, with the knife...

[lordkenmore]

I started wondering something while reading the Deluxe thread on "How often do you run your dishwasher?" (http://www.automaticwasher.org/cgi-bin/TD/TD-VIEWTHREAD.cgi?65588_63). Some there mentioned having cheap knifes--including dollar store knives. I started wondering...what sort of knives do people here use?

In my own case...I have been pretty much stuck with cheap knives in recent history. The best--and my main chopping knife--in use an Oxo Santoku that came from Marshalls. It's probably not the best I've used--but it works OK for my light just-for-myself-get-it-done cooking. Although I do really like the handle.

Thinking to a time when I have a better kitchen and more enthusiasm for cooking, I have considered trying to find some good knives. At least a good paring knife, and something with a longer blade for general chopping. Being lazy, however, I wouldn't be surprised if I didn't also have a good selection of cheap knives that I can use for less critical cutting, and that can go into a dishwasher without worry.

 

[xraytech]

I have Cutco knives, I don't have a ton of them, but I selected the knives I knew I'd use all the time. I love the white pearl handles, and the lifetime warranty

 

[xraytech]

I also have these Sears Flame-Freeze knives grandma bought in the 70s, they are nice knives, and I like the rosewood handles

 

[ilovewindex]

I have a set of Kmart Special Hamilton Forge (i think) knoves. which are so so, sharpenable but ok... Also a set of 10 walmart "mainstays" rubber handled knoveds that where $15 and they work slightly better and lastly i have a mixed lot of Ikea knives which i love, but are serrated and can't be sharpende.. Have had them for years and whish they still made them.. They even go through the dishwasher with no issues

 

[tolivac]

I have Cutco(black handles) and Wusthoff.Both work great for me.When sharpening time comes-use a Work Sharp knife sharpener that I bought from Agri Supply-the machines were on sale-and the Work Sharp REALLY works-Knives cut like new!!!Unit can sharpen serrated knives,too.

 

[askolover]

I have Wusthof knives that I NEVER run through the dishwasher, but my el cheapo serrated edge knives who cares.  My ceramic knives go in there too.

 

[vacerator]

An 80's

Craftsman Chef's knife with an A.C.A. edge. Full tang and wooden handle. Awesome piece of cutlery. Made in he U.S.A.

 

[whirlykenmore78]

All Wusthof here:

Bought the set when I started Culinary School and still use it.
Wk78

 

[frigilux]

I'm a Wusthof man, too.  They're super-sharp and feel great in the hand.  I have an 8-inch chef's knife; a 6-inch chef's knife, a 7-inch sandwich knife; a serrated knife; and a couple of 4 or 5-inch paring knives.  Most are well over 20 years old and looking excellent despite many, many unsanctioned trips through the dishwasher. 

 

On the raving recommendation of Cook's Illustrated I picked up a Victorinox Fibrox straight edge 8-inch chef's knife and it's really a very good budget-line knife.  I use it frequently.  It requires sharpening more often than the Wusthofs, but the price is certainly right.  

 

A precision sharpener is vital kitchen tool.  I have this Chef's Choice 151, also on the recommendation of Cook's Illustrated.

 

[polkanut]

We have 3 sets of Chicago Cutlery.  Two sets are from the late 1970's one of which we use daily and the other is still NIB from an estate sale.  The third set is also NIB and was a wedding gift from my cousin Rich in 1988.  We also have 3 Cutco paring knives that see almost daily use.

 

[countryguy]

I have the same Chef's Choice knife sharpener. It was expensive but it works great!

 

[chachp]

Knives

 

<span style="font-family: courier new,courier;">I had a drawer full of mismatched knives some sharp some not so much.  I also have one of those Chef Choice sharpeners that I used to sharpen them.  About a year and a half ago I replaced them all with Cutco (also only the ones I thought I'd use) and I really like them.  I like the way the handles feel and how well they work.</span>

 

<span style="font-family: courier new,courier;">I also like the lifetime warranty and sharpening.</span>

 

[supersuds]

Flint Stainless Waverly Edge.

 

[jkbff]

Ralph and Sam:

Those are some nice lookin knives there ;-)

*Edit: YEY I HIT 500 ;-)*

May as well make good use of this reply lol.

Here is my knife drawer, freshly unpacked and reorganized as I just finished moving again....

I run all of my knives through the dishwasher. I won't use them if I can't sanitize them....

I also use Whetstones to sharpen them.

I have a mix of Cutco, Sysco black diamond2, kitchen aid ceramic, Baker's and chefs and Chicago cutlery. [this post was last edited: 5/30/2016-03:06]

 

[tolivac]

Don't think I would want to store my knives the way some are in the drawer as shown.There should be a SEPARATE drawer for the other kitchen tools.I store my Cutco and Wusthoff kives in a knife block I got from Cutco.Keeps them in fine shape.I also have a Chefs Choice sharpener.Retired it when I got the Work Sharp-the WS sharpener is much better.Sometimes the Work Sharp is demoed at gun shows,or other outdoor hobby events.That was how I learned about the one I have.

 

[jkbff]

This kitchen that I have now only has two drawers like this.. One is for silverware, the other is this. Also, the knives that are wedged in the side are staggered to keep the blades from touching each other. They are mom's old Chicago Cutlery knives that don't get used but also I don't want to get rid of them... They just kind of hang out.

The knives I have paid for and care for are in the tray. Or they are in their sheathes. But when the space isn't there, one must improvise. Also, I am the only one that lives here so unless I go stomping on the drawers or something, or the house falls in, the knives shouldn't move much in the drawer.

Oh, the shears, danish dough whisk and cutco spoon made an appearance for the photo. They are stored elsewhere.

 

[tolivac]

Your knives should be OK-good they are in scabbards or can't move in the drawer block.Good the shears are normally stowed somewhere else.I have a drawer where "retired" tools go-the retired kives are in scabbards-used the ones the Cutco knives came in.

 

[sudsmaster]

I very much value good kitchen knives.

 

When I first started getting into cooking I used a variety of cheap knives, like plain carbon stamped steel with wood handles. Again, over time, I've learned that carbon steel isn't so bad... it sharpens easier than most stainless knives and keeps its edge as well. It just stains/rusts more easily, so requires a bit more care. I also picked up a big stainless Chinese cleaver, which I used to use for all sorts of food prep, including carving up meat and poultry. It's also very sharp and heavy. It was my main knife for years until I got a high end chef's knife set.

 

About 35 years ago I bought a set of Wusthof knives. I had asked around and found they were considered to be a cut above (no pun intended) Henckel knives. They are still all in very good shape.

 

Since then I've acquired a variety of other knives - a set of Henckel's "International", steak knives - which were made in Spain. They are probably made in China today. About 12 years ago I noticed that places like Target were selling knockoff knife sets that were copies of Wustoff. I picked up a set of "Wolfgang Puck" knives pretty cheap at that time. They are OK, but I've found them harder to sharpen than the Wustof. Another set I got at the same time was a Chefmate set, about the same prices as the Wolfgang Puck. Like the rest they have full bolsters, but they have Santoprene molded handles so you can't see the tang and there are no rivets. Over time I've grown to appreciate them better: they take a very sharp edge easily and also seem to hold it longer than most other knives. I wish I had bought another set of those.

 

Another acquisition has been the Santoku style knife. When I got my Wustof set these didn't exist. So I picked up some along the way. The most successful has been the MIU Professional Santoku. Full tang, but the butt end of the knife blade is flat, which actually makes sharpening a lot easier, and means the knife can be sharpened so it rocks on a gentle curve on a cutting board. Great for prepping veggies for salads and stir fry. As is the Chinese "cleaver", but the Santoku is lighter and more maneuverable.

 

Speaking of sharpening, I tried a lot of methods over the years, but currently I prefer a Chef's Choice motorized three-step sharpener. I wouldn't use it on a show knife (it leaves marring along a polished blade) but it gives a very consistent and sharp edge that resists blunting and chipping. This is one area where a thick bolster on the knife is a drawback, because it blocks the sharpening action. This in turn creates a divot in the edge at the bolster so that the knife edge can't fully contact the cutting board. In fact last year I took my Wustofs and clones and ground away the part of the bolster that blocks the sharpener. It probably lowered their value but it has made them more practical to use.

 

 

 

 

 

 

[sudsmaster]

I keep knives that in daily use in a wooden block on the counter top.

 

The best blocks hold the knives horizontally. That way the edge is not always resting on the wood - which theoretically could blunt the edge. For a block with vertical slots, one easily can just store them sharp edge up. But I've run into some individuals who are bothered by this, and turn all the knives sharp edge down... back and forth... lol...

 

[askolover]

My Wusthof block keeps the large knives horizontal and the smaller knives across the bottom vertical and I also keep them sharp side up.  Great minds think alike!