What is your favorite chefs knife ?

[Bob Henrick]

I wish I could afford to get wrapped up in these Japanese kitchen knives, but I can't. I did just acquire a Lansky diamond 4 hone set sharpener system. Haven't actually set it up for a test run yet, but I have 3 chefs knives all 9in size. one is a Wustof, one is a Warthers, (made in Ohio) and one is an older Chicago Cutlery blade. I also have 2 carving/butcher knives that are also 9 inch blades, one is from the Chicago set and one is from the Warthers set.  Both sets also have several other knives such as boning, paring, serrated. SO, once I try the Lansky system out on an old junker I will have lots of work to do. When I do, I suspect I will be throwing out my Chefs Choice electric sharpener.

[Jim Glatthaar]

Karen, in the store they reversed the bevel on the blade and changed the handle to fit my hand size.  It is hard to describe, but since most knives have a handle with the blade beveled for right handers, it feels like the blade glides through food when I'm cutting or chopping. ;)

[Nick Niacaris]

I wish I could afford to get wrapped up in these Japanese kitchen knives, but I can't. I did just acquire a Lansky diamond 4 hone set sharpener system. Haven't actually set it up for a test run yet, but I have 3 chefs knives all 9in size. one is a Wustof, one is a Warthers, (made in Ohio) and one is an older Chicago Cutlery blade. I also have 2 carving/butcher knives that are also 9 inch blades, one is from the Chicago set and one is from the Warthers set.  Both sets also have several other knives such as boning, paring, serrated. SO, once I try the Lansky system out on an old junker I will have lots of work to do. When I do, I suspect I will be throwing out my Chefs Choice electric sharpener.

sell some cast iron and you can afford the best knives in the world lol

[Bob Henrick]

sell some cast iron and you can afford the best knives in the world lol

Nick, I can't sell my babies can I?  ;D

[Karen Kale]

Nick - I ended up ordering the Tojiro DP from Amazon. The price was right to "cut my teeth" on Japanese knives before spending more. :)

So far, I'm loving it. Definitely sharp, as I would have expected from any of these knives. For my first use, I started chopping with my usual 8" Wusthof, then moved to the Tojiro. Right away the difference was noticeable ... MUCH lighter and thinner. A little longer than the Wusthof, with a flatter blade (which forced me to alter my rock chopping technique a little, but worked great once I adjusted). Almost seems like a hybrid of a western chefs knife and a santoku.

I'm thinking a gyuto may be the perfect knife style!

[Jim Glatthaar]

I agree, Karen, they are perfectly designed.  Sad to say, but I think you are hooked. 8-)

[Karen Kale]

I fear you are right Jim, I may indeed be hooked.  8-)

There is room in my life for CI AND knives. Both of which are coincidentally related to what might be my biggest obsession ... eating really good food. :)

[Nick Niacaris]

Nick - I ended up ordering the Tojiro DP from Amazon. The price was right to "cut my teeth" on Japanese knives before spending more. :)

So far, I'm loving it. Definitely sharp, as I would have expected from any of these knives. For my first use, I started chopping with my usual 8" Wusthof, then moved to the Tojiro. Right away the difference was noticeable ... MUCH lighter and thinner. A little longer than the Wusthof, with a flatter blade (which forced me to alter my rock chopping technique a little, but worked great once I adjusted). Almost seems like a hybrid of a western chefs knife and a santoku.

I'm thinking a gyuto may be the perfect knife style!

Wow you pulled the trigger before I did lol. That one is still on my soon to get list. Congrats and keep your fingers away from that knife  :D

[Nick Niacaris]

Nick - I ended up ordering the Tojiro DP from Amazon. The price was right to "cut my teeth" on Japanese knives before spending more. :)

So far, I'm loving it. Definitely sharp, as I would have expected from any of these knives. For my first use, I started chopping with my usual 8" Wusthof, then moved to the Tojiro. Right away the difference was noticeable ... MUCH lighter and thinner. A little longer than the Wusthof, with a flatter blade (which forced me to alter my rock chopping technique a little, but worked great once I adjusted). Almost seems like a hybrid of a western chefs knife and a santoku.

I'm thinking a gyuto may be the perfect knife style!

Karen I just ordered the 210 Tojiro Gyuto on amazon for only $62.00 shipped. That is a steal and I can't wait to start using it preparing my foods to go into my CI Skillets and DO's.

[Nick Niacaris]

I stalk the refrigerator to find things to cut lol......... ;D

[Karen Kale]

I stalk the refrigerator to find things to cut lol......... 

 ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D

I thought I was the only one who did that.  :D

I hope you're happy with the Tojiro, so far I am! Good deal at $62. I bought it for $64, it shows on the site now at $63. The wild, wild world of Amazon pricing ...

[Daniel McDowell]

I have all ways used CASEXX SS never got in to the real high dollar Imports the only other knife other than the Case set is a Victorinox boning  knife a friend who worked at a chicken processing place gave me one and I love to use it. It and the Case hold a super edge.

[C. Perry Rapier]

I have all ways used CASEXX SS never got in to the real high dollar Imports the only other knife other than the Case set is a Victorinox boning  knife a friend who worked at a chicken processing place gave me one and I love to use it. It and the Case hold a super edge.

Thats right Daniel. It ain't the knife. Its the person using it. If you know how to use it and you know how to take care of it, thats all you need.

I can take a SS boning knife and do about anything with it. Folks talk about some utube video where the guy cuts a chicken up in two minutes. I don't see whats such a big deal about that.

If you know how to sharpen a knife and keep it sharp, thats two of the most important things. I don't care what kind of knife you got, or how much it cost, or where it was made, it might be sharp when you get it, but you need to know how to keep it that way.

And lastly, you don't have to pay a lot of money to get a good knife. I been reading this thread, and reading this thread, now I feel better.  ;D ;D ;D

[C. B. Williams]

Good post Perry. C B

[Nick Niacaris]

I have all ways used CASEXX SS never got in to the real high dollar Imports the only other knife other than the Case set is a Victorinox boning  knife a friend who worked at a chicken processing place gave me one and I love to use it. It and the Case hold a super edge.

Thats right Daniel. It ain't the knife. Its the person using it. If you know how to use it and you know how to take care of it, thats all you need.

I can take a SS boning knife and do about anything with it. Folks talk about some utube video where the guy cuts a chicken up in two minutes. I don't see whats such a big deal about that.

If you know how to sharpen a knife and keep it sharp, thats two of the most important things. I don't care what kind of knife you got, or how much it cost, or where it was made, it might be sharp when you get it, but you need to know how to keep it that way.

And lastly, you don't have to pay a lot of money to get a good knife. I been reading this thread, and reading this thread, now I feel better.  ;D ;D ;D

Very true ! I have a Usaba knife made by kiwi of Thailand that I paid $4.99 and it one of my sharpest knives out of the box. I worked with it a little and it is now so sharp I can shave with it. This knife is my go to knife when chopping and slicing veggies. Another great thing it that it is super lite weight.  :)

[Duke Gilleland]

I remember my Daddy sitting in the living room, watching TV and slowly working kitchen knives on a stone that I now own. He liked a good, sharp knife and always carried one I his pocket. My Grand Daddy did as well. I now have his sharpening steel. My brother & I inherited their like for sharp knives.
Good post Perry [smiley=thumbsup.gif]

[Nick Niacaris]

I remember my Daddy sitting in the living room, watching TV and slowly working kitchen knives on a stone that I now own. He liked a good, sharp knife and always carried one I his pocket. My Grand Daddy did as well. I now have his sharpening steel. My brother & I inherited their like for sharp knives.
Good post Perry [smiley=thumbsup.gif]

Nothing like a good old family heirloom. My son moved to Nashville last year and just became hooked on CI. He bought a few Lodge pieces on clearance and went home the first night and made Rib-eyes. He is hooked.  ;D

Now all he needs is a good all around kitchen knife !  :D

[Jim Glatthaar]

Yes, Karen, you have achieved the unholy trinity: cast iron cookware, good knives and a love of cooking 8-)

[Nick Niacaris]

Yes, Karen, you have achieved the unholy trinity: cast iron cookware, good knives and a love of cooking 8-)

Yes nothing beats the love of good food,good ingredients and last but not least good tools !

ps- I just picked up Japanese water stones. 1000/6000 grit. I sharpened a few knives up for practice and they now glide through paper. I got an old SS Cleaver razor sharp and it now glides through paper too. I'm getting the hang of it now after watching several youtube vidoes.  ;)

[Nick Niacaris]

What about your favorite paring knife ?