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Started By
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Your Go To Kitchen Knife
Posted on 12/13/22 at 5:03 pm
Posted on 12/13/22 at 5:03 pm
What is your favorite kitchen knife?
I'm looking at a Wusthof Chef for Christmas.
I'm looking at a Wusthof Chef for Christmas.
16
Posted on 12/13/22 at 5:11 pm to ItzMe1972
I have the Henkels Pro S knives. I use the santuko knife more often because they are best for slicing starchy root veggies.
That said, a very close second is my Victorinox chef's with the Fibrox handle. Those are my daily drivers.
That said, a very close second is my Victorinox chef's with the Fibrox handle. Those are my daily drivers.
Posted on 12/13/22 at 5:39 pm to ItzMe1972
henkel santuko if im cooking for a long time.
my mediocre wolfgang puck chefs knife if im in a hurry.
my mediocre wolfgang puck chefs knife if im in a hurry.
Posted on 12/13/22 at 5:44 pm to ItzMe1972
Dexter Russel 6-inch curved boning knife
Posted on 12/13/22 at 5:46 pm to ItzMe1972
Misen
Posted on 12/13/22 at 5:52 pm to ItzMe1972
Dexter Russell iCut-Pro Forged 10" Chef Knife
Can usually find them for under $30
Can usually find them for under $30
Posted on 12/13/22 at 5:56 pm to ItzMe1972
My go to is whatever is clean.
My favorite is my henckels.
I was gifted a mercer set which I've been happy with so far. They have the santoprene handles so I fear they won't last as long, but I haven't had issues yet. It's mainly my tailgate set since it's already in the roll up bag thing.
My favorite is my henckels.
I was gifted a mercer set which I've been happy with so far. They have the santoprene handles so I fear they won't last as long, but I haven't had issues yet. It's mainly my tailgate set since it's already in the roll up bag thing.
Posted on 12/13/22 at 6:29 pm to Btrtigerfan
quote:
Victorinox chef's with the Fibrox handle
Agree with this. I find myself reaching for that one more often than not.
Posted on 12/13/22 at 6:33 pm to TH03
Dear FDB,
‘Go-to’ is hyphenated.
Sincerely,
TCO
‘Go-to’ is hyphenated.
Sincerely,
TCO
Posted on 12/13/22 at 6:51 pm to ItzMe1972
8" wusthof classic for most things.
I have a 6" wusthof classic the wife likes, I don't care for it.
Have a vixtorinox 8" chef, blade is good, don't like how light it is. Great value though.
Watanabe Nakiri if slicing a lot of veggies. Fantastic knife, but I baby it. I don't like cleaning the carbon steel.
I have a 6" wusthof classic the wife likes, I don't care for it.
Have a vixtorinox 8" chef, blade is good, don't like how light it is. Great value though.
Watanabe Nakiri if slicing a lot of veggies. Fantastic knife, but I baby it. I don't like cleaning the carbon steel.
Posted on 12/13/22 at 6:53 pm to ItzMe1972
quote:
Wusthof Chef
I was going out with this girl who worked at William Sonoma part time.. I got her discount and it was on a deep sale.. I think I got it for $50.00.. The only complaint and it is a big one.. It doesn't hold an edge.. I have a cheap set of Wolfgang Puck in a block that I use and those hold an edge.. I also have and old Ginsu that I use to cut all kinds of stuff..LOL..
Posted on 12/13/22 at 7:04 pm to ItzMe1972
Wusthof culinar santoku 7” is probably my best all around. I love the feel of the henkels 6” pro chefs and it stays sharp af but it is not as versatile.
Posted on 12/13/22 at 7:41 pm to ItzMe1972
Watanabe 240mm gyuto (chef)
Watanabe 180mm nakiri
Watanabe 180mm nakiri
Posted on 12/13/22 at 8:02 pm to Politiceaux
quote:
Watanabe 240mm gyuto (chef)
Watanabe 180mm nakiri
How's you Katsuramuki technique?
Posted on 12/13/22 at 8:11 pm to BigDropper
Decent knife skills. Better than some, not as good as others. Enjoy the hell out of the knives, though.
Posted on 12/13/22 at 9:00 pm to ItzMe1972
Ima get flack for this but I bought a Cutco set last year with their larger Santoku and that knife has performed all year long by itself with no issued. Love the weight and grip on it.
Posted on 12/13/22 at 9:19 pm to ItzMe1972
I use this for veggies.
Kiwi
This thing stays sharp for a LONG time between sharpening with just a couple swipes on a steel.
It is a very thin blade so do not use as a cleaver.
For the price, give one a try. It may surprise you.
For meat I use old Chicago Cutlery with an Old Hickory or two.
Kiwi
This thing stays sharp for a LONG time between sharpening with just a couple swipes on a steel.
It is a very thin blade so do not use as a cleaver.
For the price, give one a try. It may surprise you.
For meat I use old Chicago Cutlery with an Old Hickory or two.
Posted on 12/14/22 at 12:35 am to ItzMe1972
I will probably get laughed out of here but I use Members Mark santoku knives most often. I also have their boning knife. Best part is you get 2 for like $12. I sharpen them myself and they cut really well. I have a couple of dexter knives but I grab the Sam's Club knives most often.
Posted on 12/14/22 at 5:42 am to armsdealer
I'm also using Sam's Wolfgang Puck santoku, great knives, many years of service. Probably not popular in these parts, but my go-to chef's knife is the Cutco.
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