Thread: Kitchen knives

This is another one of those "depends" questions. Depends on what you prefer, budget, etc. Carbon steel or stainless etc. Heavy forged or stamped.

I have a mix from a previous career including traditional heavy forged German knives like Zwilling Henckel, Wusthof, Goldhamster, but also a range of cheaper stamped stainless steel Victorinox with black fibrox handles, and finally a really nice Japanese-made Suisin western style knife.

Towards the end of my career Japanese knives became more popular - lighter weight and very sharp.

If I went back into a kitchen to cook professionally, I would take my stamped stainless Victorinox knives and get some nice Japanese style chef's knives. The heavy forged steel German style knives have their place, I just prefer lighter knives.

My day-to-day knives at home are any number of stamped stainless steel Victorinox. They're nice to use, feel good in the hand, and do the job... My expensive knives were great in the kitchen but rarely get used at home these days. My 2c...

Global is my go to in the kitchen.
As usual keeping them sharp is the biggie!

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Victorinox should be available and affordable.
Between my bush knives and the wife's chefs knifes we have Victorinox, Mundial, F.Dick, Wusthoff and several stamped, affordable brands of production knives.
The Victorinox knife block set is daily use and the others are an accumulation of an obsession.

I haven't tried Sanelli but seen them online.

A chef mate was fond of F.Dick.

Mundial and Swibo are good , just harder steels and a little harder to sharpen.

There is also a Von Gruff in the kitchen, that's well used and cared for because it's a custom.

@Angus where are you bud???
anybody heard from the man as of late???

Originally Posted by Micky Duck

@Angus where are you bud???
anybody heard from the man as of late???

@Angus_A was thinking the same thing when I saw his name pop up....

Originally Posted by Micky Duck

@Angus where are you bud???
anybody heard from the man as of late???

I'm alive and i still swear by Victorianox
if you wanna go a bit higher end to impress your friends i've become a bit infatuated by the Dalstrong omega series. The 8.5 inch kiritsuke in particular is a favourite.

Another "depends" many names above that you can show off with, but do yourself a favour and try "Kiwi" knives sold in most asian grocery stores for easy everyday use, thin ss cleaver style knives made in Taiwan and at under $10 each you cant lose much.

Originally Posted by Angus_A

I'm alive and i still swear by Victorianox
if you wanna go a bit higher end to impress your friends i've become a bit infatuated by the Dalstrong omega series. The 8.5 inch kiritsuke in particular is a favourite.

MAAAATE where you been??? have missed your imput ,and amusement at your ring burner recipes....Im off on knife making mission over next too days,will be for the hill more than the kitchen...looking at knife block in our kitchen,two no name small veggie knifes,a F,Dick filleter bull nose,black handled,slender blade victorinox boner, three with white freezing works handles,straight boner, modified curve and a slender curved boner....seldom feel under gunned as all are kept rather on the sharp side....

oh and really pleased you are still alive n kickin.

Originally Posted by Micky Duck

MAAAATE where you been??? have missed your imput ,and amusement at your ring burner recipes....Im off on knife making mission over next too days,will be for the hill more than the kitchen...looking at knife block in our kitchen,two no name small veggie knifes,a F,Dick filleter bull nose,black handled,slender blade victorinox boner, three with white freezing works handles,straight boner, modified curve and a slender curved boner....seldom feel under gunned as all are kept rather on the sharp side....

I got a job that kept me so busy that I couldn't really indulge in hobbies anymore, moved away from the dude i used to go hunting with too so I just felt I don't have anything to contribute here right now. Have now left that job and am getting stuff ready before I go back to school to train as a sparky, as a result of that I should be able to be more involved. If you or anyone else does ever miss me you're welcome to flick me a message and i'll give you my number, can check in any time you like

sparky...you be busy going by the fellas in my bible study group,4-5-6 of them are regulars and all seem to be busy enough,1 fella just gone out on his own.
you will always have something to contribute bud...ALWAYS.

+1 for the Victorinox or F.Dick curved boning knife. Use it for everything in the kitchen. Also highly recommend the Victorinox bread knife. Will run through even my crusty homemade sourdough loaves!!

bread knife....we have one wide blade,close to 3" wide tapering down to point about 10" long wicked wee serations mean it saws through loaves better than the two bladed electric jobbie and being so wide its easy to keep straight. elcheapho no name brand that came in set in a knife block...al the others have been biffed,we kept the block LOL.