Gettin Blade: 2019

[brown water 3787]

All due respect to the Lulz thread and thanks to @SurlyBDR for his knife porn contribution to the steak thread.  It got me thinking, I may not be on only one here that appreciates some quality kitchen gear.  

Chefs knives and slicers. Top is a 12" slicer. Damn near a machete and makes a showing whenever new boyfriend shows up with my daughter (no pics). The bottom one is from Christmas 2015 in Heidelberg, Germany.  I could buy it here too which takes some of the sentimental value away. Almost enough for me to rationalize picking up something like a custom one from Serenity in Houston.   

Steak knives. For some reason I'm particular about this. Steaks are better with substantial knives.  And blades should be serrated or minimally serrated. I hate feeling like the knife is tearing the meat apart. 

 

A few other odds and ends in the regular rotation.  

Olive oil bottle is from a custom glass artist outside Calgary. Grapeseed oil is a 375ml High West whiskey bottle.  Salt cellar is mesquite and my son found it when we were at a farmers market a few years ago.  

 

If you've got some go to gear that makes cooking and eating a bit better, post it here. Mrs. Brown Water says I'm crazy and no one thinks like this. She's probably right. I'll hang up and listen. 

Edited February 2, 2019 by brown water

[SurlyBDR 23105]

The best part is I was in a pinch one day, went to HEB and found that beautiful sumbitch. A quality slicing knife for <$20? 

Count. Me. In.

[huge 3825]

I re-use the olive oil bottle we got at the Anomaly vineyard in Napa. Oh and I got engaged there.

I’ll get a picture for you.

[Spur08 384]

I'm waiting for @Jackstraw to come in and drop the ultimate hammer.

[Jerry Callo 8954]

One of the keys to our happy home - two sets of knives. One for me and one for everyone else.

[Neonmoon 38130]

I have the Shun classic set. I’m missing the bone filet and the cleaver. Dammit

[next2naus 439]

knife blocks are the suck. I store my knives in cardboard sleeves or in a chefs travel kit. 

 

Shun Kaji 9" Slicer is boo for meats

Shun Kaji 6" and 8" Chef Knives for most cutting/chopping

Shun classic utility knife is my go to for most kitchen tasks 

Shun Classic thing I tend to hate: that fucking "D" block handle is not engineered for lefty's like me, it's uncomfortable, hence my use of the Kaji handle. 

 

 

[MalibuSheriff 1095]

One of these days, when I’m rich and famous (or at least until kids are out of college), I’m going to buy one of Leucadia Custom Knives wares:

 

[brown water 3787]

That looks amazing 

[Anastasis 23701]

6 hours ago, Jerry Callo said:

One of the keys to our happy home - two sets of knives. One for me and one for everyone else.

I don't know why I haven't thought to do this. Its a miracle my marriage has made it 13 years. 

[BigDHornfan 6625]

My 10” Wüsthof Chef’s Knife

5” Wüsthof Santoku

10” Wüsthof Serrated Bread Knife

My wife knows if she touches them, she’ll get stabbed.

 

[Jerry Callo 8954]

35 minutes ago, Anastasis said:

I don't know why I haven't thought to do this. Its a miracle my marriage has made it 13 years. 

Yeah.  See the block with the missing knife?  You know where it is?  I don't either and IDGAF because its theirs.  Probably in the dishwasher or thrown in the junk drawer.

[PantsTent 2003]

I don't recall how I stumbled upon Mac brand, but the chef knife was so awesome I got the slicer a couple of years later. Both go back in cardboard box after each use.

[baboso 6102]

I have the same 3 Wusthof Classic knives as BigD, plus a 4" paring knife.  Got the chef's knife as a gift and added the others over time.  Good knives and fit my hand well.  Former brother in law had a couple of Shun's that were beautiful but the handles didn't fit me as well as Wusthof does. 

[Bat Guano 363]

2 sets of knives is genius. Gonna have to do that. I have a run-of-the-mill set of Sabatier knives, but I keep them sharp; last week the gf was trying to cut a spaghetti squash in half with the chef's knife, and it slipped and damn near cut her thumb off (no pics, you surly bastards). She got mad at me because the knife was too sharp.

[Chewbacca 7827]

18 hours ago, PantsTent said:

I don't recall how I stumbled upon Mac brand, but the chef knife was so awesome I got the slicer a couple of years later. Both go back in cardboard box after each use.

Love my Mac chef's knife.  

[jimmyjazz 46984]

I've been building a set of Mercers from Ace Mart.  High quality without a lot of pain in the wallet.  I store them in those plastic clip-shut things and have successfully put the fear of god into my family about washing them . . . as in "don't put these fucking knives in the dishwasher".  They can trash the other crap, I don't care.

[Dutch 4533]

On 2/3/2019 at 8:07 AM, Neonmoon said:

I have the Shun classic set. I’m missing the bone filet and the cleaver. Dammit

How do you like your Shun?  The wife (no pics) overlooked me looking up chef's knives and surprised me with a Shun Classic 8" for V-Day.  It is a gorgeous knife and feels sharper than a razor blade.  However, I'm reading that the edge, while its strength means it will retain its edge longer and need sharpening less often, is more  brittle and prone to chipping than German blades.  I also have a lesser chef knife that I've managed to sharpen up into a pretty sharp knife that I'd use for heaver duty work. I would also be immediately upgrading to a well-made end-grain cutting board.

Edited February 15, 2019 by Dutch

[Nivek 17334]

I have the same 3 Wusthof Classic knives as BigD, plus a 4" paring knife.  Got the chef's knife as a gift and added the others over time.  Good knives and fit my hand well.  Former brother in law had a couple of Shun's that were beautiful but the handles didn't fit me as well as Wusthof does. 

Ditto. But some of my handles are chipped/cracking/chunks missing. Steak knives are ok, I wish they were serrated.

[VABuckeye 2481]

1 hour ago, Dutch said:

How do you like your Shun?  The wife (no pics) overlooked me looking up chef's knives and surprised me with a Shun Classic 8" for V-Day.  It is a gorgeous knife and feels sharper than a razor blade.  However, I'm reading that the edge, while its strength means it will retain its edge longer and need sharpening less often, is more  brittle and prone to chipping than German blades.  I also have a lesser chef knife that I've managed to sharpen up into a pretty sharp knife that I'd use for heaver duty work. I would also be immediately upgrading to a well-made end-grain cutting board.

My Classic 5.5 got a few chips in it.  It's had a ton of use.  I have several Shun knives and have been happy with them.  I have the Classic 6" serrated utility knife, 3.5" vegetable knife, 3.5" ultimate utility knife, 6" boning/fillet knife and 6" and 8" chef's knives.  I just noticed that my 8" chef's knife also has a chip in it.

This thread may lead me to researching other knife brands.  I've liked the Shun knives but they cost too damn much to chip.

[Paco 1952]

Thread title should be Knives and the Stupid Shit they say and do.

[irishtexan 11692]

I've been building a set of Mercers from Ace Mart.  High quality without a lot of pain in the wallet.  I store them in those plastic clip-shut things and have successfully put the fear of god into my family about washing them . . . as in "don't put these fucking knives in the dishwasher".  They can trash the other crap, I don't care.

Chef buddy recommended Mercers to me. Said that’s pretty much all you need cooking at home provided you take care of them. So far he’s been right. I sharpen my knives on a whetstone once a month or so and they’ve always performed very well.

[hornbri 1504]

On 2/4/2019 at 4:34 PM, Chewbacca said:

Love my Mac chef's knife.  

I started picking these up as well. Have the 200mm and the 170mm

[ChampKind 1314]

Shun's generally have a hrc of 61-63, and the edge profile is very thin. They can be stoned to scalpel sharpness, but they are easy to chip.  I use Global and Shun at home (The Shun Kanso 210mm chef is a bad mofo). My work knives are Yaxell and Yoshihiro. The Yaxell 210mm chef is my workhorse for hard vegetables, the Yoshihiro 210mm gets most use for prep on pretty much everything else.  Will add pics in a minute. The Yoshi is a VG10 Gold core with hammered damascus cladding, and it sharp as fuuuuck.

[ChampKind 1314]

Yoshihiro

[SHOOTER12 8883]

20 hours ago, ChampKind said:

Yoshihiro

My god, it moved....

[huge 3825]

20 hours ago, ChampKind said:

Yoshihiro

Yeah, that's a real nice pigsticker...

[CHIEF 5203]

Here is my collection. I'm pretty difficult to buy for, never have anything I really need or want:

CHIEF

 

Got the folks these for Christmas a few years back, https://www.amazon.com/Victorinox-Swiss-Classic-15-Piece-Cutlery/dp/B005LRYSOQ/ref=sr_1_2?ie=UTF8&amp;qid=1550538697&amp;sr=8-2&amp;keywords=cutlery+knife+set+with+block&amp;refinements=p_89%3AVictorinox

Top notch for under $200.

Edited February 19, 2019 by CHIEF

[VABuckeye 2481]

On 2/17/2019 at 6:01 PM, ChampKind said:

Yoshihiro

Want.  

[Bat Guano 363]

On 2/17/2019 at 5:01 PM, ChampKind said:

Yoshihiro

How do you like that hexagonal handle? I've never used a knife with that handle shape.

[ChampKind 1314]

It doesn’t affect me one bit bc I use a pinch grip. The hilt is just an extension of the blade


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[VABuckeye 2481]

Champ,

How often do you hone or sharpen your knives?

[ChampKind 1314]

I steel them about every other day of use, and put them on a stone when they need it (typically every three months or so)