Your Favoite Kitchen Knives: Sharpening, Brand, Style, Maintenance

[BobD]

Here's a group of my favorite kitchen knives. It's become a fairly eclectic collection over the years. What are your's?

From the left:


Kikuichi Gold Elite pairing, Kikuichi hi carbon stainless boning, Chef's fillet, Forschner boning, Kikuichi White hi carbon santoku, Henkels twin signature bread, Kikuichi blue carbon scythe usuba, Forschner fillet, 30 year old Wustof chef, Chef's carving, Forschner scimitar, Wustof 10" chef wide blade, Kikuichi 12" hi carbon gyuto, Forschner slicer/fillet, Henkels cleaver, Wustof classic pairing, Henkels flat blade pairing.


Knives are maintained between a Tormek grinder (my own soon), WorkSharp belt sander (for convex) and Water stones for the Japanese style. I use Norton's 1,4 and 8,000 git and finish with a 16,000 grit Shapton pro


For daily maintenance, I use 3 different steel/ceramic rods.
-FDick multi cut
-FDick hardened chrome (polish steel)
-Mac black ceramic with steel core

I'm a huge fan of Kikuichi, they are an old Samarai sword company. They make a variety of incredibly sharp, well balanced knives ranging from traditional stainless to a slew of high and pure carbon knives. The white hi carbon santoku above is the most well balanced knife I own. The edge can split hair
Wustof is my favorite mashing/beater knife. Top on my list of large chef knives.
I think Forschner produces some of the best economical knives available. They are not quite the same caliber as Henkels and Wustof but they're 1/3 of the price. They are a huge cut above Dexter and other similarly priced options.

 

[Slapchop]

I don't use em all that much but the "chef" of the house swears by Wushtoff and J.A. HENCKELS. Which given your description MtnCreek I'd say you have the HENCKELS as well.

 

[limamike56]

We were given a complete set of J.A. HENCKELS as a wedding present and have been very impressed with the quality, ease of sharpening and edge holding ability. I use a simple and inexpensive Chiefs Choice manual sharpener. You just draw the knives through the slots several times to sharpen and another to hone. Cost 19.92 I think. Then I hone them a second time with a wide leather belt about 50 strokes per side. Extremely sharp knives result.

 

[BobD]

Look like this? This is Henkels logo. They are excellent knives, a direct competitor of Wustof


The latest sharpening system that has received a lot of hype is the 'Wicked Edge' system. It's essentially a vice that holds your knife with two (adjustable angle) pivoting arms. The arms are interchangeable with a large variety of stones and leather for stropping.


The Edge Pro is similar design but only has one arm thereby only removing material from one side at a time.


Lansky and the Spyderco Sharpmaker are the other big names in the unconventional sharpening systems.


To my knowledge, DMT, Chosera, Norton and Shapton rule the majority of synthetic stones.


I'd also like to hear what others use around here

 

[thrusty]

I have a set of Shun classic knives. Love the Damascus look on the steel! Their edge is sharp as hell...believe it is 16 degree edge for Shun knives.

 

[Vaughn]

I don't personally have a set (or the money to have a set!) but I have a good friend who has a set of Benchmade kitchen knives, and they are AWESOME! Razor sharp, easy and smooth to handle...

 

[jcfd2201]

All of my kitchen knives are Henckels or Wusthof. I have a Chefs Choice and FURI sharpener for quick maintenance sharpening and take them to a local guy every year to have them sharpened. Some day the old guy is going to quit sharpening stuff, or worse, and I will have to make time to do it myself.

 

[Sniper Uncle]

Henckels and Wusthof are both great knives. I have a Henckels 10" Chef's knife, and a 5" Paring knife also Henckels. I also love my Victorinox 7" Boning Knife---it it very thin and flexible, and holds an edge great. I use the paring knife and boning knife exclusively for meat preparation and butchering----I chide my wife if she uses them for anything else.

I'd love to get a set someday, probably an Henckels, but I have other priorities first.

 

[Sniper Uncle]

but what frustrates the hell out of me is to grab a knife out of the block that's dull because the wife or kids have used it to cut something on a plate or dish.

That is precisely why I tell my wife not to touch my three Knives. She likes her cheap serrated knives, and I tell her to do what she wants with them, but leave mine alone. That way they are the way I want them when I need them. I have a Victorinox steel that I use to touch them up, and a good diamond hone set to do serious sharpening.

 

[Veer_G]

But what do we like for "batoning" frozen turkeys?

 

[pawprint2]

All of our Henckel knives are made in Germany, I was sad to see that they now have a "lower end" of knives made in china, stamped-not forged. This came to my attention a couple of years ago, when my sister and I were discussing kitchen knives, I told her there was on more Henckel I wanted to add (two blocks full already), she informed me some are now being made in china! Be careful, if you want the best forged quality knives, those that will not only last a lifetime, but many lifetimes, don't buy stamped-china made knives, buy the forged German made 4star knives-100 years from now, hopefully someone will still be using the good knife you bought!

 

[jcfd2201]

" or worse, and I will have to make time to do it myself. "

I hear you! I enjoy sharpening a knife; it relaxes me, but what frustrates the hell out of me is to grab a knife out of the block that's dull because the wife or kids have used it to cut something on a plate or dish. I need something to put a quick edge at the correct angle. I guess I'd just use it for more gen purpose knives and match the angle the sharpener is set to when honing by hand.

BobD, That's him.

I have educated my wife well when it comes to my good knives. They are all handwashed, dried, and immediately put back in the block or tray. They are not to be used for cutting on anything other than a cutting board or butcher block. My steak knives are Henckels and it's tough to keep them from being used on plates which results in them seeing the FURI more often than others.

 

[thrusty]

That is precisely why I tell my wife not to touch my three Knives. She likes her cheap serrated knives, and I tell her to do what she wants with them, but leave mine alone. That way they are the way I want them when I need them. I have a Victorinox steel that I use to touch them up, and a good diamond hone set to do serious sharpening.

+100000 I have 2 knives that are for my wife's use. My father has the same rule. Kinda funny how that is. I catch my wife cutting on glass and ceramic dishes...she just doesn't like to get the wooded cutting board out.

The last time she used one of my knives she dropped it point down into the sink...my $100 paring knife ended up with a crooked tip. Funny now, but wasn't at the time.

 

[jcfd2201]

All of our Henckel knives are made in Germany, I was sad to see that they now have a "lower end" of knives made in china, stamped-not forged. This came to my attention a couple of years ago, when my sister and I were discussing kitchen knives, I told her there was on more Henckel I wanted to add (two blocks full already), she informed me some are now being made in china! Be careful, if you want the best forged quality knives, those that will not only last a lifetime, but many lifetimes, don't buy stamped-china made knives, buy the forged German made 4star knives-100 years from now, hopefully someone will still be using the good knife you bought!

Henckels actually has three lines, the Professional Series made in Germany (the ones I use), the Consumer Series made in Spain (better than alot of other knives), and the Eversharp Series which are the cheap consumer series made in China. I enjoy cooking and having good quality sharp knives makes it easier and more pleasurable. We have given many starter knife sets as gifts and always include a care guide and sharpener. A good set of quality knives will last a lifetime and then some as you have stated if they are taken care of. My mom happens to be here visiting right now and offfered to do the dishes. The first thing I told her after she refused to let me do them was that my knives are handwashed, dried, and put away. They do not see the dishwasher or drying rack. Did I mention I just as anal about my All Clad cookware?

 

[Sniper Uncle]

Henckels actually has three lines, the Professional Series made in Germany (the ones I use), the Consumer Series made in Spain (better than alot of other knives), and the Eversharp Series which are the cheap consumer series made in China. I enjoy cooking and having good quality sharp knives makes it easier and more pleasurable. We have given many starter knife sets as gifts and always include a care guide and sharpener. A good set of quality knives will last a lifetime and then some as you have stated if they are taken care of. My mom happens to be here visiting right now and offfered to do the dishes. The first thing I told her after she refused to let me do them was that my knives are handwashed, dried, and put away. They do not see the dishwasher or drying rack. Did I mention I just as anal about my All Clad cookware?

You have to be anal if you want to preserve them. A little extra care will make them last, but a little carelessness will destroy them in a heart beat.

 

[thrusty]

Surprised someone hasn't done this yet.

Crocodile Dundee - That's not a knife - YouTube

 

[Changed]

I like the tojiro dp line of knives. They are a great value.

 

[Sniper Uncle]

Now, that's what I'm talking about, thrusty!

 

[Sean the Nailer]

As has been stated previous, the JA Henckels brand does have many different 'levels' of quality. We here have mostly their 4-Star line for kitchen work. My Lady and I both appreciate a good knife, that is sharp and 'there' when it is needed. We don't let anyone else (guests) use them, or wash them.

I have a number of Frosst knives, for general butchering, and cutting of game. Those knives too are kept in the 'top-most' condition, and are only used for the purposes intended.

We enjoy our charcuterie here, as well as the process therein. One must have the right tools for the job. Then the job is not work, but pleasure.

I sharpen all the knives in the house with the Lansky system. There is another that I'd like to move up to, but costs prohibit that move right now. And will for a while.

Stainless steel cookware is the 'way to go', and I'll never purchase another 'teflon' item again. It all comes down to 'technique' and we have found that the teflon gets in the way and causes more issues than anything else. Regarding cookware, there is also a massive difference between "Top Quality" and "name brand" and one only has to look inside any high-end kitchen to see what the pro's use. And I guarantee you this, there won't be anything there that you can buy at wally-world, and the lot.

 

[BobD]

This is my Kikuichi white hi carbon santoku. It needed a little work today. I wanted to show the difference.


Knife in old condition, needs sharpening. It's pictured next to a hardened chrome polish steel.

This is after being touched up on a 4,000 grit stone to bring the edge back and remove tooling marks.

These pics are after put on an 8,000 grit stone. My highest is a Shapton pro that is 16,000 but I didn't finish it on that today.
It is more reflective with a higher luster than the steel next to it.

The black web looking matter is a reflection of a metro shelf above where I was standing. It is now more reflective than the chrome next to it.

 

[Unknown]

I used to make knives, so construction means more to me than brand. The Henckles I have can be sharpened right back to the corner of the blade because they don't have the thick steel junction at handle/blade. It is the same steel, just a different design that I prefer..and it is cheaper too!. I really like some of the new Al MAR laminated blade knives, and my Japanese blades too. Most people don't know that the Japanese knives come in right and left handed because of the way they are ground.

 

[Switchblade]

My collection of knives spans some 22+ years of culinary experience. The old Messermeister(solingen) rest until needed for large or odd jobs in the drawer, the big Gerber sits with them. On a mag strip for daily use are a 7" Gran Prix santuko, a gran prix paring knife, a Messermeister drop blade sandwich knife, and a Messermeister filet knife.
I sharpen them when required on a three stone set of ceramic stones, and an arkansas stone, and use the F.Dick multicut on a daily use basis...actual sharpening only needs to be done about once a year with home use. I do like not being in a pro kitchen too...got burned out with too much industrial, didn't miss the ala minute stuff either. Cooking for friends and family is so much more rewarding too

 

[Changed]

This is my Kikuichi white hi carbon santoku. It needed a little work today. I wanted to show the difference.


Knife in old condition, needs sharpening. It's pictured next to a hardened chrome polish steel.

This is after being touched up on a 4,000 grit stone to bring the edge back and remove tooling marks.

These pics are after put on an 8,000 grit stone. My highest is a Shapton pro that is 16,000 but I didn't finish it on that today.
It is more reflective with a higher luster than the steel next to it.

The black web looking matter is a reflection of a metro shelf above where I was standing. It is now more reflective than the chrome next to it.

Great knife. Where did you find the chrome steel? I generally sharpen on water stones as well. I can get by with 8000 grit and felt of leather stropping with diamond micron paste.

 

[Wardy]

What about "Cutco" knives? I got one of their hunting knives and was apprehensive about buying it but what the hell....I realize its in a different category all together from what some of you guys are talking about...

 

[pawprint2]

I wouldn't buy a cutco knife, the company has purchased several knife brands, including K-Bar! They are they type merchants that produce the K-Bar in the US, but have the k-bar name stamped on all kinds of china made knives! Nothing like producing some stuff here, talking up as much as possible made in America, while producing the majority of your stuff in china, mexico etc. The "value" of the brands they sell were established when their products were made in the U.S., they're not only- not using American workers for the majority of their product, but they continue to produce their "flag ship" type knife in the U.S. (maybe they can't sell to the DoD otherwise) and brag about being made in the USA! This is sleezy to say the least.

 

[Iamironman]

Surprised someone hasn't done this yet.

Crocodile Dundee - That's not a knife - YouTube

LOL, I was thinking of that scene yesterday. I bought this knife and spatula set at BJ's yesterday.

 

[NorthernTundra]

I bought a set of Wusthof Classic Ikons around April last year. They have been amazing. The parring and chef's knife really are in need of seeing an actual stone. As others have said, I hand wash these as soon as I am finished cooking. My buddy was over one time and wanted to cut up a lime for some alcoholic beverage so I gave him the cutting board and told him to wash it as soon as he was finish. Well I come in to the kitchen about an hour or so later and there was the knife, sitting on the cutting board w/ lime juice dried to it. I about killed him. Needless to say, no one uses my knifes anymore. This is also the same guy that says he bought a legit set of J. A. Henkels... from Target.

When I moved to North Carolina in December, I was in need of a set of pans. I went in with the attitude that I was going to buy for life so I went with All Clad stainless. I love them. I'm still transitioning away from using my teflon coated Calphalon for cooking meat. Haven't quite figured that one out yet. My only regret is not buying the D5 series. I would have much rather had the brushed outer finish.

 

[msmith64]

I have a set of Cutco and love them they last lifetimes, my mother used them when I was a boy, now I have a full set of knives and even purchased 12 settings of knives and forks because the knives have lasted so long and stood up so well. I also go a Cutco hunting knife just today and it seems very well constructed and of course hella sharp. I remember when I bought my first set 15 years ago, the consultant was cutting a penny with a set of scissors that just amazed the hell out of me.

 

[diverdon]

What about "Cutco" knives? I got one of their hunting knives and was apprehensive about buying it but what the hell....I realize its in a different category all together from what some of you guys are talking about...

I wouldn't buy a cutco knife, the company has purchased several knife brands, including K-Bar! They are they type merchants that produce the K-Bar in the US, but have the k-bar name stamped on all kinds of china made knives! Nothing like producing some stuff here, talking up as much as possible made in America, while producing the majority of your stuff in china, mexico etc. The "value" of the brands they sell were established when their products were made in the U.S., they're not only- not using American workers for the majority of their product, but they continue to produce their "flag ship" type knife in the U.S. (maybe they can't sell to the DoD otherwise) and brag about being made in the USA! This is sleezy to say the least.

I have a set of Cutco and love them they last lifetimes, my mother used them when I was a boy, now I have a full set of knives and even purchased 12 settings of knives and forks because the knives have lasted so long and stood up so well. I also go a Cutco hunting knife just today and it seems very well constructed and of course hella sharp. I remember when I bought my first set 15 years ago, the consultant was cutting a penny with a set of scissors that just amazed the hell out of me.

Cutco knifes are made in Olean NY. Every single one. I got the ultimate set with block for Christmas three and a half years ago. I have not yet had to sharpen one. Several are still sharp enough to shave hair off your arm, most are quite that sharp but are still very useable. The Cutco's give my wife and I pleasure every time we use them. When you serve a guest a good steak and give them a Cutco knife they will be amazed at the tenderness of the steak because it cuts easier than any other steak they have ever eaten. We still have one friend who raves about the "Kobie" beef we served him. It was not Kobie beef, just good prime Black Angus strip, grilled hot over apple wood coal and served with a Cutco steak knife.

Ultimate Set with Block

All of that said, the ultimate set will cost about what a GAP/Nightforce combo would. My only complaint is that the block only comes in Oak and the rest of my kitchen is Sugar Maple.

 

[diverdon]

What about "Cutco" knives? I got one of their hunting knives and was apprehensive about buying it but what the hell....I realize its in a different category all together from what some of you guys are talking about...

I wouldn't buy a cutco knife, the company has purchased several knife brands, including K-Bar! They are they type merchants that produce the K-Bar in the US, but have the k-bar name stamped on all kinds of china made knives! Nothing like producing some stuff here, talking up as much as possible made in America, while producing the majority of your stuff in china, mexico etc. The "value" of the brands they sell were established when their products were made in the U.S., they're not only- not using American workers for the majority of their product, but they continue to produce their "flag ship" type knife in the U.S. (maybe they can't sell to the DoD otherwise) and brag about being made in the USA! This is sleezy to say the least.

I have a set of Cutco and love them they last lifetimes, my mother used them when I was a boy, now I have a full set of knives and even purchased 12 settings of knives and forks because the knives have lasted so long and stood up so well. I also go a Cutco hunting knife just today and it seems very well constructed and of course hella sharp. I remember when I bought my first set 15 years ago, the consultant was cutting a penny with a set of scissors that just amazed the hell out of me.

Cutco knifes are made in Olean NY. Every single one. I got the ultimate set with block for Christmas three and a half years ago. I have not yet had to sharpen one. Several are still sharp enough to shave hair off your arm, most are not quite that sharp today but are still very useable. The Cutco's give my wife and I pleasure every time we use them. When you serve a guest a good steak and give them a Cutco knife they will be amazed at the tenderness of the steak because it cuts easier than any other steak they have ever eaten. We still have one friend who raves about the "Kobie" beef we served him. It was not Kobie beef, just good prime Black Angus strip, grilled hot over apple wood coal and served with a Cutco steak knife.

(removed Cutco link to get around moderator approval)

All of that said, the ultimate set will cost about what a GAP/Nightforce combo would. My only complaint is that the block only comes in Oak and the rest of my kitchen is Sugar Maple.

 

[northshore440]

This is my Kikuichi white hi carbon santoku. It needed a little work today. I wanted to show the difference.


Knife in old condition, needs sharpening. It's pictured next to a hardened chrome polish steel.

This is after being touched up on a 4,000 grit stone to bring the edge back and remove tooling marks.

These pics are after put on an 8,000 grit stone. My highest is a Shapton pro that is 16,000 but I didn't finish it on that today.
It is more reflective with a higher luster than the steel next to it.

The black web looking matter is a reflection of a metro shelf above where I was standing. It is now more reflective than the chrome next to it.

Is that highly reflective bevel the same angle all the way to the cutting edge or is there a secondary bevel? It seems like a remarkably long gind for a primary bevel.

 

[pawprint2]

Regarding cutco knives and products, according to the cutco website, not all of their products are made in the USA, as has been alluded to, 1 second of search, found the cutco web site and the following:

Assembled in the United States with high quality components from the United States and China

Kitchen Tools
Basting Spoon #1712
Ladle #1715
Slotted Spoon #1713

Assembled in the United States with high quality components from the United States and Mexico

Traditional Flatware
Traditional Dinner Fork #1550
Traditional Teaspoon #1551
Traditional Salad Fork #1552
Traditional Soup Spoon #1553
Traditional Serving Spoon #1560
Traditional Slotted Serving Spoon #1561
Traditional Serving Fork #1562
Traditional Gravy Ladle #1563
Traditional Sugar Spoon #1564
Traditional Butter Knife #1565

Made in Mexico

Stainless Flatware
Stainless Butter Knife #1965
Stainless Dinner Fork #1950
Stainless Gravy Ladle #1963
Stainless Salad Fork #1952
Stainless Serving Fork #1962
Stainless Serving Spoon #1960
Stainless Slotted Serving Spoon #1961
Stainless Soup Spoon #1953
Stainless Sugar Spoon #1964
Stainless Teaspoon #1951

Made in China

Accessories & Gadgets
Can Opener #1506
Garlic Press #1505
Ice Cream Scoop #1503

Garden Tools
Cultivator #300
Garden Trowel #304
Transplanting Trowel #302
Weeder #301

BTW: the Kikuichi knives above, those are without a doubt some beautiful knives! I'd imagine 100 years from now, someone will still be using with pride!

 

[VJJPunisher]

We have a full set of henckels, been great knives for us for 8 years now, held up real well

 

[huntinstud101]

I have a forschner set. I love them and would be lost without the 7" filet knife. I bought a cheap pull through sharpener from meijer, the kind with the scissor sharpener in the handle, for my pocket/work knives and the thing kicks some serious ass. I bought another one for the kitchen.

 

[diverdon]

I intended to say that all of the knives were made in the USA.

Regarding cutco knives and products, according to the cutco website, not all of their products are made in the USA, as has been alluded to, 1 second of search, found the cutco web site and the following:

Assembled in the United States with high quality components from the United States and China

Kitchen Tools
Basting Spoon #1712
Ladle #1715
Slotted Spoon #1713

Assembled in the United States with high quality components from the United States and Mexico

Traditional Flatware
Traditional Dinner Fork #1550
Traditional Teaspoon #1551
Traditional Salad Fork #1552
Traditional Soup Spoon #1553
Traditional Serving Spoon #1560
Traditional Slotted Serving Spoon #1561
Traditional Serving Fork #1562
Traditional Gravy Ladle #1563
Traditional Sugar Spoon #1564
Traditional Butter Knife #1565

Made in Mexico

Stainless Flatware
Stainless Butter Knife #1965
Stainless Dinner Fork #1950
Stainless Gravy Ladle #1963
Stainless Salad Fork #1952
Stainless Serving Fork #1962
Stainless Serving Spoon #1960
Stainless Slotted Serving Spoon #1961
Stainless Soup Spoon #1953
Stainless Sugar Spoon #1964
Stainless Teaspoon #1951

Made in China

Accessories & Gadgets
Can Opener #1506
Garlic Press #1505
Ice Cream Scoop #1503

Garden Tools
Cultivator #300
Garden Trowel #304
Transplanting Trowel #302
Weeder #301

BTW: the Kikuichi knives above, those are without a doubt some beautiful knives! I'd imagine 100 years from now, someone will still be using with pride!

 

[Changed]

Is that highly reflective bevel the same angle all the way to the cutting edge or is there a secondary bevel? It seems like a remarkably long gind for a primary bevel.

That is a single bevel knife. It is flat on one side, and has one large bevel on the other side. The edges on these styles of knives are very thin. Most knives of this type can cut a tomato, under its own weight, just by drawing the knife over it. That knife is meant for a right handed user.

 

[Raufoss]

i use the Victorinox Fibrox collection to work on deer and general work. they are awsome piece for the price!
My wife also offered me a Unryu-Mon -Wa Santoku made by Tsukasa Hinoura" in Sanjo City, Niigata Prefecture. she got me this beauty from her vacancy in japan.
I also have bought a complete set of Takeda Hamono knives bought from them:https://toshoknifearts.com
i am a bit fanatic about those knife event if i'm not a chef! Just wonderful piece of art.
And i have a specialized place to sharpen my high value knife. Otherwise i sharpen my fibrox on a Mizuyama Fine and medium Grain Sharpening Stone(1000-6000)

 

[oughtsix]

What about "Cutco" knives? I got one of their hunting knives and was apprehensive about buying it but what the hell....I realize its in a different category all together from what some of you guys are talking about...

My wife bought me a cutco hunting knife. I'm not a fan at all of serrated knives....but it does do a quick nasty job on them old woods hogs. So I like it for that.

Personally, I find the forschner brand to be an exceptional bargain. I worked at a custom meat processor for a while and that's what they used there. Seem to hold an edge very well for the money. Certainly not in the class of some of the pics here, but I'd not be ashamed to own a drawer full of them one bit.

 

[msmith64]

You can get the hunting knife serrated or straight, mine is straight and sharp aS heck

 

[Sniper Uncle]

Regarding cutco knives and products, according to the cutco website, not all of their products are made in the USA, as has been alluded to, 1 second of search, found the cutco web site and the following:

Assembled in the United States with high quality components from the United States and China

Kitchen Tools
Basting Spoon #1712
Ladle #1715
Slotted Spoon #1713

Assembled in the United States with high quality components from the United States and Mexico

Traditional Flatware
Traditional Dinner Fork #1550
Traditional Teaspoon #1551
Traditional Salad Fork #1552
Traditional Soup Spoon #1553
Traditional Serving Spoon #1560
Traditional Slotted Serving Spoon #1561
Traditional Serving Fork #1562
Traditional Gravy Ladle #1563
Traditional Sugar Spoon #1564
Traditional Butter Knife #1565

Made in Mexico

Stainless Flatware
Stainless Butter Knife #1965
Stainless Dinner Fork #1950
Stainless Gravy Ladle #1963
Stainless Salad Fork #1952
Stainless Serving Fork #1962
Stainless Serving Spoon #1960
Stainless Slotted Serving Spoon #1961
Stainless Soup Spoon #1953
Stainless Sugar Spoon #1964
Stainless Teaspoon #1951

Made in China

Accessories & Gadgets
Can Opener #1506
Garlic Press #1505
Ice Cream Scoop #1503

Garden Tools
Cultivator #300
Garden Trowel #304
Transplanting Trowel #302
Weeder #301

BTW: the Kikuichi knives above, those are without a doubt some beautiful knives! I'd imagine 100 years from now, someone will still be using with pride!

Not to be a dick, but I don't see a single Kitchen Knife in this list. The only knife I see is the butter knife, and that isn't what the other poster was talking about, not what the thread is about.

 

[Wyldeman]

I am the chef 75% of the time in my house. Wusthof classic, henckels pro, Victrinox, Kyocera ceramic knives. My wife thinks I keep the knives too sharp...they will all shave. Forschner medium, fine & ceramic steels. I can't stand cheaply made knives or cookware

 

[Changed]

i use the Victorinox Fibrox collection to work on deer and general work. they are awsome piece for the price!
My wife also offered me a Unryu-Mon -Wa Santoku made by Tsukasa Hinoura" in Sanjo City, Niigata Prefecture. she got me this beauty from her vacancy in japan.
I also have bought a complete set of Takeda Hamono knives bought from them:https://toshoknifearts.com
i am a bit fanatic about those knife event if i'm not a chef! Just wonderful piece of art.
And i have a specialized place to sharpen my high value knife. Otherwise i sharpen my fibrox on a Mizuyama Fine and medium Grain Sharpening Stone(1000-6000)

You, my friend, require medical treatment. I foresee an intervention in your near future.

You have fantastic tastes in cutlery.

Chip

 

[BobD]

So I took the Kikuichi to my final stone, a Shapton 16,000 grit. They make an excellent stone by the way, I would suggest probably the best artificial stones one could buy. They also make a 30,000. As much as I appreciate a mirror finish on a razor edge I'm not sure the time or money spent above 16,000 would create any appreciable difference for my uses. I would assume that polish could be just as easily matched on leather with a .25-.5 micron polish for a smoother shave. I'm sure in that's where it would be most appreciated. It seems that a good shave can always be improved upon. Look at the evolution of disposable razors from the past 20 years (bic, two blade, Mach 3, turbo, fusion etc...). We think every time they come out with a new model it will be the end all of shaving, every few years they polish them up better and add another two blades. Soon enough there will be the Hydraulic Mach Hyperfusion Nano 50 , with microscopic blades honed utilizing nano technology. It will have a head the size of half your face and take your beard off in 2 strokes


Obviously, the blade is on the left side of the picture. The Coke cooler and metro shelf are behind me and appear through the reflectionon the blade

Anyway, I wanted to share one of the sharpness tests I use. There are so many out there (some bad, some good) that are appropriate for different blades, bevel angles and uses. The ability to perform most of these are an indicator that a knife is no longer dull, not a measure of the degree of sharpness. How well or easy the test is done is a better measure but very subjective and also varies depending on the weight of the blade, the length and type of grind etc... Some knives that are better suited for one job may pass a particular test better than a knife of equal sharpness designed for another.


That's a big subject, maybe discussion for another post...


Feeling the edge can provide a lot of feedback if you have the know how to check properly.


Shaving vs. Splitting Hair


Shaving hair
-I actually do this almost every time I sharpen a blade. I don't have to move or grab anything during a session. I usually perform this fairly early in the sharpening process. If the knife doesn't shave at 1,000-4,000 it indicates that something's wrong. There would be no point to progress to a finer stone.
What's more important to me is how well a blade shaves. Even a torn up knife with a burr on the end can rip some hair off. The knife should cut effortless (no ripping) on both sides. It should be cutting all of the hair the blade comes in contact with, not just a patch. After progressing to finer stones or polishing, the hair should (pop) fly off of where they were, as if they were jumping away from the blade.


Feeling the edge
- This can provide a lot of feedback if you have the know how to check properly.


And finally, splitting or breaking hair
- Only an incredibly fine edge is capable of doing this. There are a number of different ways to split hair and just as many methods for doing so. Being able to split, widdle and break hair is also dependent on the thickness and strength of the hair. Working with thin, brittle hair is much more difficult as its easier to accidentally cut through the other side. It's also more difficult for the knife to grab on (tends to slide down). Lastly, it weighs less... The lightness can cause the knife to just push, move or bend the hair out of the way rather than cut into it. Im aware of 4 ways to go about it with varying levels of difficulty.


1) hold the knife facing upward and draw the hair (holding only one side, not taut) from the edge toward the spine of the knife. Contact close to where the hair is held and supporting the majority of its weight.


2) hold the hair (only one side, not taut) so that is draped downward and slide the knife at angle just steeper than the hair. Shave additional strands close to where the bend is an bares most of the hairs weight.


3) same as 1 or 2, but make an incision farther through at a wider angle so that the hair breaks at a right angle (still intact)


4) pull the hair over (not around) you thumb so that it is taut (top to bottom) across your fingernail. Slide the knife away from your hand as if shaving your nail.


* To further separate: You need to either change your angle or use the edge to peel away what you've started.


My hair, cut till the very edge

Much thinner hair next to mine used next

Shaving strips off of the thinner hair

Splitting a second strand of thinner hair

Cutting though the center of the thinner hair

An additional note about the manufacturer-


I feel that Kikuichi is probably the most underrated, unknown blade manufacturer. In my opinion they produce some of the best knives in the world. They have been in business 700 years (yes, 700), starting with samurai swords made for royalty.

They do offer (most manufacturers) different grades of their knives. I owned a cheaper model of this same knife that was pretty nice but this was a nice step up. I believe I've owned this one for about 10 years.

"Some seven hundred years ago the emperor Gotoba authorized our family ancestor, Shiro Kanenaga, to be one of his sword smiths. For the next several hundred years our family manufactured samurai swords that bore the emperors chrysanthemum symbol or Kiku-no-mon as a mark of their excellence. Today Shiro Kanenaga's original swords are considered national treasures in Japan and are on display at Seikado Museum in Tokyo. "


"Today, we are the only cutlery manufacturer with the true legacy of Samurai sword smith."


"When the Meiji Revolution brought an end to the samurai era in 1868, our company re-invented itself as a maker of cutlery. As the fourth- generation owner of this cutlery company, we are happy to say that the tradition of sword making begun so long ago is something that the Kikuichi Company is proud to carry on in the high standard of craftsmanship we apply to the knives and scissors we produce today. In fact, the legacy of Shiro Kanenaga, our illustrious ancestor, is represented in our company's full name: "Kikuichi-Monjyu-Shiro-Kanenaga." Kikuichi means "first chrysanthemum," and Monjyu the Buddha that Shiro Kanenaga worshipped in his hometown of Nara."

 

[hankpac]

Found a Cutco carving set in a nice wood box, brand new at an estate sale. Gave 10 bucks for it. The edges are incredibly sharp. I am sure these are from when the company was still pretty new.
My good knives are all Henckels.
The only Japanese knife I have is an old Ginsu. funny, but that knife is terrific on watermelons. We bought it something like 25 years ago, and it still cuts like a dream. I had set it on the top of the car about 20 years ago, after cutting up a watermelon, and drove off. It fell off the car, and was run over by a log truck. I went back and picked it up, and we still have it.

 

[pawprint2]

Not to be a dick, but I don't see a single Kitchen Knife in this list. The only knife I see is the butter knife, and that isn't what the other poster was talking about, not what the thread is about.

When discussing knives, where and how a knife is made is usually part of the equation, everything from forged vs stamped, historical quality of the manufacturer, along with edge holding etc. The fact that cutco, just a part of a larger knife company, as chevy is part of GM, it is not strange to note one of their most famous knives, the Ka-Bar, one that has served our country's military for so long, now has it's trade name, Ka-Bar, being stamped on knives made in china. The idea that cutco would never farm out anything to china, is of course a lie, as they have farmed out lot of work to other countries. Yes, the military Ka-Bar is still made in the USA, and they (the parent co of cutco) really talk it up on the web site ect., however; at the same time they are whoring out the trade name to china. Where and by whom a knife is manufactured is not in any way strange/ or off track when discussing knives. As a matter of Fact, the "parentage" of the knives has been discussed throughout this thread, the history of the manufacturers, if you will. I personally found the history, the parentage, of the very fine Japanese knives posted above to be extremely interesting, and a natural part of the conversation. I would compare it to the discussion of a professional ball player, where he went to high school, position played, maybe even what position his father played all seem to be a normal part of the conversation, along with how many players from the high school (Coach) have gone one to play in the pros. The history of objects is very common when discussing firearms, knives, ammo, ect., I do not believe this is off subject at all. Once again, where knives are made is a natural part of the conversation, and once again, for those giving us a brief history lesson on various manufacturers, thanks, I have enjoyed it.

 

[Sniper Uncle]

When discussing knives, where and how a knife is made is usually part of the equation, everything from forged vs stamped, historical quality of the manufacturer, along with edge holding etc. The fact that cutco, just a part of a larger knife company, as chevy is part of GM, it is not strange to note one of their most famous knives, the Ka-Bar, one that has served our country's military for so long, now has it's trade name, Ka-Bar, being stamped on knives made in china. The idea that cutco would never farm out anything to china, is of course a lie, as they have farmed out lot of work to other countries. Yes, the military Ka-Bar is still made in the USA, and they (the parent co of cutco) really talk it up on the web site ect., however; at the same time they are whoring out the trade name to china. Where and by whom a knife is manufactured is not in any way strange/ or off track when discussing knives. As a matter of Fact, the "parentage" of the knives has been discussed throughout this thread, the history of the manufacturers, if you will. I personally found the history, the parentage, of the very fine Japanese knives posted above to be extremely interesting, and a natural part of the conversation. I would compare it to the discussion of a professional ball player, where he went to high school, position played, maybe even what position his father played all seem to be a normal part of the conversation, along with how many players from the high school (Coach) have gone one to play in the pros. The history of objects is very common when discussing firearms, knives, ammo, ect., I do not believe this is off subject at all. Once again, where knives are made is a natural part of the conversation, and once again, for those giving us a brief history lesson on various manufacturers, thanks, I have enjoyed it.

I agree with you.
My point, however, is that an earlier poster said that those particular KNIVES were made in USA. Then, another poster takes issue with him, and has a list from the manufacturer's website, which lists everything EXCEPT Knives (butter knife excluded), and I am pointing out to the second poster that the first poster could still be correct. I think the post of all the other kitchen utensils was off topic, and really had nothing to do with the discussion of Kitchen Knives.
That is all I was saying.

 

[jcfd2201]

Umm hey Bob can you PM me your address so I can send my knives to you for sharpening?

 

[Switchblade]

i use the Victorinox Fibrox collection to work on deer and general work. they are awsome piece for the price!
My wife also offered me a Unryu-Mon -Wa Santoku made by Tsukasa Hinoura" in Sanjo City, Niigata Prefecture. she got me this beauty from her vacancy in japan.
I also have bought a complete set of Takeda Hamono knives bought from them:https://toshoknifearts.com
i am a bit fanatic about those knife event if i'm not a chef! Just wonderful piece of art.
And i have a specialized place to sharpen my high value knife. Otherwise i sharpen my fibrox on a Mizuyama Fine and medium Grain Sharpening Stone(1000-6000)

Those are beautiful! My dumb ass left a set of those in Hawaii with my father in law. Had no clue what they were, but I wasn't in culinary at the time so they were just 'old wooden handled kitchen knives' to me. They look pretty close to those with the handmade japanese fold, but only a four blade set. My father in law loved them for sushi and sashimi until he had a double stroke a while back. He's doing great now, but not making anymore sashimi with those knives. I'll have to call my BiL and see if he can go over and rescue them. He'll use them a lot too as entertaining with fish is an ohana specialty

 

[Killer Spade 13]

Old, very old, wooden handle attached with brass pins. Mild carbon steel, hit it with a stone once or twice and it's like a freakin razor. Big and ugly, woldn't trade it for the world.

 

[BobD]

The steel is made by FDick. They make the best there is in my opinion. The chrome and multi cut are both made by them (they have a large selection of different cuts). They have very decent knives as well. Similar to Forschner.

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