what kind of knife do you have? - Page 7

I really like the nakiri... looks pretty hard core.  This structure type is what I use for my home kitchen (not the nakiri although I should have one).  They're light and very, very sharp.  If my family members damage them in any way, I won't have a cow.  I keep a rolling toolbox chest in my kitchen to house all of the "untouchable" knives and my work knives in a separate toolbox.  Maybe I have a thing about knives.

I usually use a 10" Forschner at work and yes they are hell to sharpen and a 6" Wusthof utility knife.  At home my trusty 20 year old Henckel 9" wooden handled slicer takes care of most tasks and on special occasions I whip out the Shun's. 

I still use Sabatier Bridgedale I've had since 1985 but I have added Wustof Trident slicer, "bone crusher" and Global fish bone removers. I even have a 10" Victorinox cooks knife. I am retired now but still keep my knives keen for every day home use. I am fascinated by the array of quality knives available today. When I started in 1968. It was carbon steel or nothing but they did hold their edge better than the later stainless steel range. I still favour a heavier knife with decent balance

What's a Sabatier Bridgedale?  Is it a Sabatier "rebranded" to include the retailer's name? 

 

BDL

Knifes are the source of debate but whatever "You" like and work well with is best, Some particular knifes by certain manfer's are best while the entire line may not be. There is no this is better than that. Its just "Your" opinion. So what you like, I may not and vice versa. So try as many as you can if someone will allow.

I only know a couple people that are true brand snobs.  I use a Hattori Gyotu along with a Glestain sujihiki slicer as my main set of tools.  I also have learned not to spend more than a few dollars on my small knives- paring, tournet etc.- And I have a good old fashioned, heavy, German steel Chefs knife for flying through bags of onions or splitting bones or whatever.  I think the most important thing is to not rule out a style or place of origin for egos sake, get the right tool for the right job.

Place of origin will continue to guide my buying choices until I find a German one that can hold an acceptable edge for two weeks of commercial use.  I'm not holding my breath.

There are some good broad and heavy Japanese knives out there. Look for western style debas on Korin or Japanesechefsknife.com but you'll spend a few bucks. And the Mac ultimate is pretty heavy for a Japanese gyotu.

there was a time I might have debated this, but it was long ago.

to quote another member "sharp trumps everything" and nothing I have owned from Germany or the west in general gets as sharp or stays that way as long as my current J knives.

Hello all,

Just found this forum, great site! Will fill in profile in time.

 

Have more knives than my wife knows, but wanted a new utility knife .... years of use to my regular worker required an upgrade.

But have to say I recently fell in love with the Victorinox Forged 6-Inch Wide Utility Knife.
I saw it by accident and the shape struck a chord.
Will explore more of them in time.

I never handled a Victorinox before, but am completely surprised now and happy pappy.
My goto knife.

Edge left a bit to be desired out of the box but fixed to my taste and now love it completely.

I hate to say this but my favouurite go-to knife is a cheap little short bladed OXO knife. I picked this baby up in my local "kitchen-ware" shop and I have to say I love it.

I have hand issues and cannot grip a knife that has a thin grip. I have several expensive Wurstoff and Victorinox knives but while once upon a time I could (and did) wheld them all day I can only use them for about 15 minutes before my hands start playing up.

My OXO cost $NZ15 and my latest Wurstoff cost $NZ399.

Knives here cost the earth, the good ones are worth it though.

My OXO gives me the control I have to have, I am always sharpening it but until I can acquire a good knive with the thicker grip I need, I guess I am slumming it.

I'm sure you have or will see it said here often that the most important thing and especially for those with limitations from injury etc is having and maintaining a sharp edge.

It reduces the amount of muscle or energy needed so much many believe or really know it can reduce fatigue more than anything that can be done to a handle.

I guess the trick is too keep the edge on your preferred knife as sharp as possible, and if it is made of a good or better steel all the better because you will have to work on it less.

I know this first hand since all my small knives are left over misfits from various old sets and none are considered good anything lol. but they do the job and are even efficient when sharp

glad to hear you found one that helps you get past the pain etc!

Dexter makes a knife line called the DuoGlide that is intended for people with compromised grips. I have one and can effectively cut with various odd grips that I could not with a regular chef. The caveat is that it is an odd feel and takes adjustment. I am much faster with a regular chef. Bought one on close out because my niece had carpal tunnel issues and kept it in case I need it at some point.

 

http://www.dexterduoglide.com/

 

Lots of positive reviews from folks with hand issues.

 

http://www.amazon.com/Dexter-DuoGlide-8-Inch-Carbon-Handle/dp/B002OOVB2G

 

Ergo Chef also claims there shape helps with avoiding CTS.

 

http://ergochef.com/

 

Another option is, if you have a riveted handled knife, find a woodworker and ask if they can rehandle it with some size or shape handle that better suits you. Probably will run you $40 or so.

 

Jim

20 cm santoku global knife- for nearly everything my favourite it holds blade and is light also feels good in hand!

The cutlery that is my top choice and used every day is Cutco made in USA.  Our son introduced us to Cutco when he was in highschool and selling Cutco, yes the cutlery is expensive, but, will last a life time.  No other cutlery brand can match Cutco. 

 

Have a wonderful day!!!

 

Mama mia

Global g2. Tamahagane 24cm chefknife. Also 2 other globals..

i got the 10' forshner,wushtof paring knife, 12 inch korin knife for my sushi and sashimi,henkels boning knife and a serrated knife

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Leather Belt and Newspaper Strops

I have a fair amount of J-knives, but I have a thing for good old Yankee iron.  I put this into service after a refurb and a new handle and it's my go to chef knife - an old Goodell 10" from New Hampshire USA.

 

 

Mike9, that is a really good looking re-handle. Nice!