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Started By
Message
Chef's knife show off thread!
Posted on 12/15/15 at 5:08 pm
Posted on 12/15/15 at 5:08 pm
I fully expect to be embarrassed by some nice high dollar knives and that's great. I'm just giddy having a nice knife and not having to use something with farberware on it. Love seeing quality knives.
So let's see them
Here is mine, LINK. Reviews compare the quality to victornox(sp) and looks better in my opinion.
So let's see them
Here is mine, LINK. Reviews compare the quality to victornox(sp) and looks better in my opinion.
16
Posted on 12/15/15 at 5:11 pm to BoogaBear
A Wusthoff Classic Santuko
and my set is Henkels international.
and my set is Henkels international.
Posted on 12/15/15 at 5:16 pm to BoogaBear
$13 Rada. Works fine. Doesn't keep an edge long, so a frequent rod and occasional stone are necessary.
This post was edited on 12/15/15 at 8:50 pm
Posted on 12/15/15 at 5:17 pm to BoogaBear
been cutting with this lately
Posted on 12/15/15 at 5:27 pm to BoogaBear
My workhorse is a Global G-2. Been very happy with it.
Posted on 12/15/15 at 5:30 pm to BoogaBear
Looks nice dude, especially for $30. European profile with the Japanese edge design, huh? I'm interested.
I have the Victorinox (wood handle), a Shun 7" santoku (love it but the edge chips easily), a beat up ole 8" Old Hickory chef (hard to find the chef and rust if you look at it funny, but takes/holds a wicked edge), and the one I use the most:
The Rada mentioned above. I don't have to worry about it....just always works, can leave it in dishwater for days or throw it in the dishwasher, etc.
But I'm curious about this one, for the mix of Western and Eastern profiles and just because I like the look:
Kai 5000 series
I have the Victorinox (wood handle), a Shun 7" santoku (love it but the edge chips easily), a beat up ole 8" Old Hickory chef (hard to find the chef and rust if you look at it funny, but takes/holds a wicked edge), and the one I use the most:
The Rada mentioned above. I don't have to worry about it....just always works, can leave it in dishwater for days or throw it in the dishwasher, etc.
But I'm curious about this one, for the mix of Western and Eastern profiles and just because I like the look:
Kai 5000 series
Posted on 12/15/15 at 5:39 pm to Menji
LINK
Laser-bonded Titanium-carbide
En route for xmas, if its 1/3 as durrable as the tests show, ill buy one every 5 years
Got a 2 year old Wusthof 10" and 5 year old Henckels 12", both good, but old and im hoping to remedy frequent sharpening
Laser-bonded Titanium-carbide
En route for xmas, if its 1/3 as durrable as the tests show, ill buy one every 5 years
Got a 2 year old Wusthof 10" and 5 year old Henckels 12", both good, but old and im hoping to remedy frequent sharpening
This post was edited on 12/15/15 at 6:22 pm
Posted on 12/15/15 at 5:44 pm to holygrale
Interesting.
What's the radar cross-section?
What's the radar cross-section?
Posted on 12/15/15 at 5:52 pm to BoogaBear
Posted on 12/15/15 at 5:54 pm to BottomlandBrew
quote:
$13 Rada.
thought I was the only one who used those. My wife orders them thru Fingerhut or one of those things. frickers will circumcise a gnat for a little while then they lose their edge. Edges come back quick but fades quick too. Damn handy though. Also have a few nicer Shuns and Hienkles. This post was edited on 12/15/15 at 5:55 pm
Posted on 12/15/15 at 5:58 pm to BoogaBear
I've got a victorinox fibrox 8" chef knife. It's my first "real" knife, and I'm loving it so far. I'd like to learn how to sharpen on a whetstone and get a Japanese knife down the line.
Posted on 12/15/15 at 5:59 pm to Chatagnier
You and that CT knife started my obsession of wanting a real knife.
Figured I'd start small.
Figured I'd start small.
This post was edited on 12/15/15 at 6:00 pm
Posted on 12/15/15 at 6:08 pm to BoogaBear
Wusthof Classic 10 inch
Posted on 12/15/15 at 6:10 pm to Woody
Global g2 for me as well.
Victorinox 8inch Fibrox on its way in the mail.
Victorinox 8inch Fibrox on its way in the mail.
Posted on 12/15/15 at 6:38 pm to BoogaBear
Just a Shun Classic. About to invest in something from Carter Cutlery, I think.
Also have the santoku, but don't use it much.
Also have the santoku, but don't use it much.
Posted on 12/15/15 at 6:44 pm to Napoleon
Shun Fuji chef's 8.5 inch
Posted on 12/15/15 at 7:24 pm to BoogaBear
My baby
Posted on 12/15/15 at 8:05 pm to weaveballs1
How do you like that Kramer? Thinking about stepping into that price range.
Posted on 12/15/15 at 8:05 pm to Lester Earl
You get that at Coutelier Nola?
Posted on 12/15/15 at 8:10 pm to BoogaBear
I'm happy to see the love for the Victorinox Fibrox knives in here. I have a dozen or so pieces of Henkels Pro S knives. I bought the Victorinox knives for when I cook away from home. I love them. I use them at home as often as I do the Henkels. For the price, I recommend them.
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