Titan ReloadingADvertise hereLee PrecisionReloading UK
RotoMetals2RepackboxInline FabricationMidSouth Shooters Supply

Page 1 of 3 123 LastLast
Results 1 to 20 of 50

Thread: Kitchen Knives

  1. #1
    Boolit Master
    Join Date
    Jun 2012
    Location
    West Tennessee
    Posts
    1,519

    Kitchen Knives

    Are any of you as peculiar about your kitchen knives as you are about your guns? I recently bought a few Japanese knives that only I'm allowed to touch, and all I can say is WOW why didn't I do this sooner!

    What do you use for kitchen knives and cutting boards?

  2. #2
    Boolit Master Garyshome's Avatar
    Join Date
    Dec 2012
    Location
    South of the Mason Dixon line
    Posts
    2,156
    We use Warther from Dover Ohio. High quality stuff.

  3. #3
    Boolit Master


    Join Date
    Oct 2011
    Location
    Atlanta, NY 14808
    Posts
    1,742
    Do you mean peculiar or particular? There is a difference.
    Micah 6:8
    He hath shewed thee, O man, what is good; and what doth the LORD require of thee, but to do justly, and to love mercy, and to walk humbly with thy God?

    "I don't have hobbies - I'm developing a robust post-apocalyptic skill set"
    I may be discharged and retired but I'm sure I did not renounce the oath that I solemnly swore!

  4. #4
    Boolit Grand Master GhostHawk's Avatar
    Join Date
    Mar 2014
    Location
    Fargo ND
    Posts
    5,995
    https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

    Under 10$, takes a good edge and holds it fairly well. Handles seem to hold up better to the dishwasher than the old wood handled style Chicago paring knives.

    For larger I have 4 old Hickory or OH knockoff's that keep an edge very well.
    Wife mostly makes do with old Chicago Cutlery knives that might get sharpened once a year.

    I keep a V steel in the kitchen, so when she complains about a knife I touch it up on the spot.

    Also there are 4 Fillet knives racked on the fridge, 3 Rapala's in 3 different sizes and a custom made fillet knife with fancy colored wood handle which is my wife's.

    I have a fancy knife set in folding holder like professional chef's use. But they all need sharpening work and there is no place in our small kitchen to put them. Pawn shop find, and I got it for 1/6th of what it sells for new. Still they are good backup knives.
    I truly believe we need to get back to basics.

    Get right with the Lord.
    Get back to the land.
    Get back to thinking like our forefathers thought.

    Anyone that wants to use this, feel free. Spread it wide and far.

  5. #5
    Moderator


    Minerat's Avatar
    Join Date
    Jun 2008
    Location
    Jefferson County, CO
    Posts
    5,920
    Victorinox Forschner Paring Knifes, Chicago cutlery butcher, slicer & boning kept very sharp, Gerber steak knives. Wife uses any she wants. I use a 12" steel before each use and have the CC professionally sharpened every 6 months. The paring knives are cheap at the restaurant supply so when the work mate can't sharpen them any more they go in the trash. We use plastic or wood cutting boards.

  6. #6
    Moderator Emeritus

    MaryB's Avatar
    Join Date
    Jun 2013
    Location
    SW Minnesota
    Posts
    9,007
    I have a Forschner chefs set form my catering days that went to the kitchen.Get daily use. Sharpen 3-4 times a year...

  7. #7
    Boolit Grand Master

    gwpercle's Avatar
    Join Date
    Sep 2011
    Location
    Baton Rouge, Louisiana
    Posts
    6,569
    My favorite knives are ... sharp knives . Nothing worse than a dull knife in the kitchen.
    I like and use any NSF Certified Commercial knives such as Mercer or Wusthof .
    Right now I'm using a Gerber camp/cooking knife a lot ... that puppy will take and hold a sharp edge .
    Gary
    Certified Cajun
    Proud Member of The Basket of Deplorables

  8. #8
    Boolit Master


    gbrown's Avatar
    Join Date
    Jun 2011
    Location
    S.E. Texas
    Posts
    1,675
    I have a rather eclectic group. A set of Case 2x, from the 70's that my brother gave me for Christmas, less the paring and utility knife. Great stuff! A J.A. Henckles(?) International from the 90's, plus a couple of oddball I picked up here and there. All hold a good edge, all cut clean. Most interesting one is an 18 USN Butcher knife my father picked up at Treasure Island, circa 1944. Sharpen that puppy up, watch out!
    One of my father's favorite statements: "If I say a chicken dips snuff, look under his wing for the snuffbox" How I was raised, who I am.

  9. #9
    Boolit Master maxreloader's Avatar
    Join Date
    Jan 2015
    Location
    Southern March 15th, 1820
    Posts
    622
    Quote Originally Posted by Garyshome View Post
    We use Warther from Dover Ohio. High quality stuff.
    Cattaraugus bub, upstate NY... I guess one of the ONLY things I like about living in the Northeast is... it's easy to find good, quality, old items at yard sales/flea markets IF you know what to look for... the steel is OLD steel... and sharper than your ex-wive's laywer's pencil
    Click image for larger version. 

Name:	cattaraugus.jpg 
Views:	35 
Size:	22.7 KB 
ID:	277661
    Looking for Ideal molds 419181 (44 Evans Long) and 375167 (38-72)
    "Joined Dates" are deceiving if you factor-in "lurk" dates.

  10. #10
    Agreed. I've got a Henkel set with some NSF Forschner french knives mixed in. They are all very forgiving and easy to control. I have a decent diamond tristone to renew the edge when SWMBO Or the kids are a little less kind to the edges. Teaching them how to use a knife properly is a win-win and saves work on the stone later on.
    James

    Quote Originally Posted by gwpercle View Post
    My favorite knives are ... sharp knives . Nothing worse than a dull knife in the kitchen.
    I like and use any NSF Certified Commercial knives such as Mercer or Wusthof .
    Right now I'm using a Gerber camp/cooking knife a lot ... that puppy will take and hold a sharp edge .
    Gary

  11. #11
    Boolit Buddy Steppapajon's Avatar
    Join Date
    Dec 2014
    Location
    NC
    Posts
    101
    Solingen steel is wonderful stuff. I have a set of Henkel Four Star that I love. I have a small thin Wustof “chef’s” knife that is my most reached for. I also have a Chefs choice 6” utility knife that I use for peeling and light slicing. I love the way a razor sharp ergonomic knife feels like an extension of your hand.
    SPJ

  12. #12
    Boolit Master


    Walks's Avatar
    Join Date
    Jun 2016
    Location
    SoCal
    Posts
    2,399
    I'm still using a set of Chicago Cutlery knives We received as a Wedding present almost 39yrs ago.
    My Wife uses a set of Cold Steel that I won a few years back. She likes the serrated edge.

    I keep them all Very Sharp.
    I HATE auto-correct


    Happiness is a Warm GUN & more ammo to shoot in it.

    My Experience and My Opinion, are just that, Mine.

  13. #13
    Boolit Master
    Join Date
    Jun 2012
    Location
    West Tennessee
    Posts
    1,519
    Quote Originally Posted by William Yanda View Post
    Do you mean peculiar or particular? There is a difference.
    Probably a lot of both.

  14. #14
    Boolit Master
    Join Date
    Jun 2012
    Location
    West Tennessee
    Posts
    1,519
    Quote Originally Posted by Garyshome View Post
    We use Warther from Dover Ohio. High quality stuff.
    I just looked at those, nice American look, S35 VN steel with proper heat treatment, and you have an A#1 kitchen tool! I've actually been looking at a couple with that very steel!
    Last edited by Thundarstick; 02-15-2021 at 12:43 AM.

  15. #15
    Boolit Master
    Join Date
    Jun 2012
    Location
    West Tennessee
    Posts
    1,519
    Quote Originally Posted by GhostHawk View Post
    No offense.

    If you run them through the dish washer, that's about the rite amount to pay. If some one ran one of my knives through the dish washer, it'd be about like someone giving your most prized pistol a hot lye bath to make sure it was clean!

    I asked the question to find if there are other gun enthusiasts as crazy about everyday kitchen knives.

  16. #16
    Boolit Master

    fiberoptik's Avatar
    Join Date
    May 2005
    Location
    Was Mid-Michigan, 2 Orlando, 2 Jacksonville, Fl.
    Posts
    1,155
    Of course!


    Sent from my iPhone using Tapatalk

  17. #17
    Boolit Master
    Join Date
    Jun 2012
    Location
    West Tennessee
    Posts
    1,519
    I offered to sharpen a friend of mine knives a while back. He said, "I've only got two good knives in the house", and they where Forschners. One was a 5 inch paring knife and the other was a large slicing scimitar about a foot long. Took 30 min of work, and they are razor sharpened. I have no idea the hardness, or their edge holding ability, but most German/European knives are run about 58-60 brinel hardness. I find I like a knife with about 61-63 hardness, and use diamond sharpeners to keep the razors edge on them.
    Last edited by Thundarstick; 02-15-2021 at 10:11 PM.

  18. #18
    Boolit Grand Master



    M-Tecs's Avatar
    Join Date
    Apr 2008
    Location
    Minnesota
    Posts
    6,962
    I've had some very high end knives. For the most part I was not that impressed. After trying a bunch I have very happily settled on various NSF Certified Commercial knives that are dish washer safe. Mostly Forschner and F Dick. That is what 99% of the professional meat cutters use and a large portion of the professional chefs use.

    I've been in a couple of TV chiefs actual kitchens. They, for the most part, don't use what they sell on TV.

    Same for cutting boards. I have some real pretty wood cutting boards that never get used. What does get used are Antibacterial Synthetic Cutting Boards.

    For sharpening I use the Wicked Edge system. https://wickededgeusa.com/

    Knives are a tool to be used. I don't abuse them but if they have to be babied they need to be in a display case not the kitchen.
    Last edited by M-Tecs; 02-15-2021 at 01:26 AM.
    2nd Amendment of the U.S. Constitution. - "A well regulated Militia, being necessary to the security of a free State, the right of the people to keep and bear Arms, shall not be infringed."

    "Before you argue with someone, ask yourself, is that person even mentally mature enough to grasp the concept of different perspectives? Because if not, there’s absolutely no point."
    – Amber Veal

    "The Highest form of ignorance is when your reject something you don't know anything about".
    - Wayne Dyer

  19. #19
    Boolit Master

    Join Date
    Nov 2006
    Location
    Middle Tennessee
    Posts
    869
    My go-to knife is a Wusthof 6" chef's knife. When I was a working chef, I used Sabatier carbon steel knives. They rusted if you looked at them wrong, but were easy to keep sharp. Store your kitchen knives on a magnetic bar and DO NOT EVER put a good knife in a dishwasher. Wipe it with a sponge, dry and store on the magnetic bar. When you pick up a knife, hit it a couple of licks on a steel. Before you put it back on the bar, hit it a couple of licks on a steel. Get your knives sharpened by a profession a couple of time per year.

    Buck makes a 2 5/8 blade paring knife that is the best deal for the money on the planet.

  20. #20
    Boolit Master

    dale2242's Avatar
    Join Date
    Oct 2007
    Location
    SW Oregon
    Posts
    1,975
    Forschners top the lot.
    A potpourri abounds.
    All my cutting blocks are homemade wood.

Page 1 of 3 123 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
Abbreviations used in Reloading

BP Bronze Point IMR Improved Military Rifle PTD Pointed
BR Bench Rest M Magnum RN Round Nose
BT Boat Tail PL Power-Lokt SP Soft Point
C Compressed Charge PR Primer SPCL Soft Point "Core-Lokt"
HP Hollow Point PSPCL Pointed Soft Point "Core Lokt" C.O.L. Cartridge Overall Length
PSP Pointed Soft Point Spz Spitzer Point SBT Spitzer Boat Tail
LRN Lead Round Nose LWC Lead Wad Cutter LSWC Lead Semi Wad Cutter
GC Gas Check