What are your favorite kitchen knives?

[Macman]

We've got a set of Wustof Grand Prix IIs that work for us. It's our first complete set of knives that we've had and was given to us by our daughter and son-in-law for Christmas. We're really happy with them.

[lethearen]

I use Wustof Gourmet knives... quality blades w/o being horrendously expensive. I used to have a set of Wustof Classics, too... better balance and overall blade, but I hrm, lost those.

I'm pretty obsessive about the sharpness of knives in my kitchen, and I cook quite a bit, so I've got several high-grit stones (up to 12,000) a steel and a very wide strop that see frequent use.

12k grit?! Man, that's about what I use for my straight razors!!! I figured that'd put too fine an edge on a normal knife...

[Old Hippie]

I have a trio of Mundial knives -- French and two small blades. We recently got a 7-inch santoku as a gift and it's seeing a lot of use. Aside from those, I have a nice curved skinning knife that my grandfather made 100 years ago that still gets used, a couple of large knives that I use to cut pizza, and a knife that was originally sold as a cleaver.

That last one cost me 37 cents new, including tax, at a clearance store. Far too light to be a cleaver, and hollow ground besides, it makes a dandy slice-and-dice in the Chinese fashion. It amuses me to use it, considering what I've paid for good knives over the years.

[artificer]

I use Wustof Gourmet knives... quality blades w/o being horrendously expensive. I used to have a set of Wustof Classics, too... better balance and overall blade, but I hrm, lost those.



12k grit?! Man, that's about what I use for my straight razors!!! I figured that'd put too fine an edge on a normal knife...

I actually use the reverse side of the 12k wet stone for my straight razor as well.

It's really just a light pass or two on the Wustofs, nothing like I give to the santoku (which I use for sashimi and other decorative one-draw cuts).

Like I said, I'm pretty obsessive about my knives being SHARP

ith:

[CDNSushi]

Don't even care - as long as it's big, sharp, and stays that way.

[AKScott]

I am a Cutco guy, but I have enormous hands. Shun, Wustof and Henckels are all great stuff.

I'll throw in a plug for Sabatier too. They are way too light weight for me, but they are great knives and no worries if you like them.

I keep a Spyderco triangle sharpmaker in the kitchen. Not the most elegant solution but it is fast, easy to use and dependable.

[MacMillans son]

Ginzu, because you never know when you may need to cut a can, a piece of car tire, and notch a hammer head just before thinly slicing a tomato!

[Standard]

Ginzu, because you never know when you may need to cut a can, a piece of car tire, and notch a hammer head just before thinly slicing a tomato!

[Standard]

My go to knife is Henkel's pro S series. Takes and keeps a keen edge, and is comfortable in my hand. Now, if I can just keep the rest of the family from cutting pies baked in the stoneware pie pans

[Homer]

Over this past year, I switched out some Cutco basics for some new Wusthof Classic Ikons. The 8 inch hollow ground chefs knife is a god-send.