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That one knife...

post #1 of 10
Thread Starter 
Its that one that, despite all logic, you cant get rid off. Whether its old, cheap, battered, a misfit... it always seems to find a place in your roll. Everyone I've ever worked with seems to have one; Whether it was a $10 Chinatown Special or a thirty year old Wusthof sharpened down to knuckle-busting dimensions, they're like an old friend. My guilty pleasure is my Global 7" Oriental Chef (G4). Despite being too short, too curved, and overall just weird, its my go-to blade, even over my more practical MAC and Global Chefs...

Who all has one? What is it and why?
post #2 of 10
I just parted with a lot of old friends so at the moment it would have to be a Dexter cleaver although even it's slated for replacement soon with a carbon Suien.
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #3 of 10
For me it's a "set." Years ago a representative of a company called The Treasure Chest came to my house and showed me her wares. I bought china, crystal, flatware and cookware. My mom bought me the set of knives we were shown. No name knives - I think they were Ecko - and I can't part with them for love nor money.

When I think of how many family meals, huge parties and gatherings were prepared with those knives, I'll never get rid of them. I don't really use them much anymore but they are kept in a place of honor in my kitchen.
Food is sex for the stomach.
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Food is sex for the stomach.
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post #4 of 10
I have many, many knives.
An extra toolbox of knives.
A few of them are cleavers, Chinese style in particular.
The one cleaver that always goes with me is from Lamsonsharp.
I like the shape, the rounded nose, the way the blade comes back further than my fingers.

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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #5 of 10
I'm not exactly monogamous as far as knives are concerned!:lol: There are a few I use despite having much better, and a couple I can't imagine ever living without (the latter isn't a lead-pipe cinch, though). I keep a Kershaw Kai Wasabi santoku in my block on the kitchen counter- not a spendy knife but I've put a decent edge on it, and I don't freak out if someone picks it up. Ditto for my Kershaw Pure Komachi bread knife. It's cheap but a good cutter. I'll often use it instead of a spendier knife; it just works. Lastly, I have a black handled Wasabi II bread knife that's so good for the money that I sold my Shun Elite bread. A couple days ago I bought another just in case the line gets dropped in the near future.

Maybe not exactly what you're meaning, but I can't imagine the circumstances where I'd ever get rid of my 240mm Akifusa/Ikeda gyuto. Not only is it my current fave, it's also not so spendy that I'd get a lot of coin by selling it. They're like $190 new or thereabouts (the rare times they're in stock). I could see getting a 2nd one, maybe even seeing if Butch Harner would rehandle it for me, but never would I get rid of it...or so I say right now!:blush:
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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post #6 of 10
Victorinox 8" rosewood handle.

Takes a beating every day, and just looks up at me and asks for more. Has to be my all-time favorite knife for fruit prep and fruit platters...
...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #7 of 10

Little Knife

I love my mini santoku knife. I don't know the brand, but I still love it because its small and fits my hand well!
post #8 of 10
My go-to is a 10" K-Sabatier au carbone chef's of some age. But it's the go-to gyuto and as such, can't be considered a "guilty pleasure."

The knife in my block which belongs there least is probably my 7" Thiers Issard "Nogent" carbon chef's. While it's an excellent knife for small work -- the only small work I do that isn't actually better done by a petty is micro-dicing small things like shallots, and butchering small fish, neither of which I do very often. Because I like it so much, I find myself inventing tasks for it.

BDL
post #9 of 10
I've got a no-name cleaver that I picked up at a charity shop for $1.  It goes with me everywhere.  It's everything a cleaver needs to be.  Sharp(enough), heavy, and big.
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
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Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
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post #10 of 10
my Global G2 Cooks knife, had for twelve years and is still the knife i work with every day despite the blade being fubarred towards the heel of the blade 
we're as good as our last meal.
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we're as good as our last meal.
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