The best kitchen knife you can have – Part one

What are good kitchen knives?  They are the ones you will use.  I don’t care if they are stamped, forged blades or if they cost $50.00 or $500.00.

Stamped blade, forged, type of steel, Damascus style, It doesn’t really make a difference as long as they maintain an edge for a reasonable time and it feels good in your hand. It doesn’t make any difference if it’s recommended by Alton Brown or Emeril.

Below are my knives.  Some you will laugh at & some you will not. Under each knife I will give a little history about why it’s still around.

Knives with the name Forschner are made by Victorinox, the makers of the Swiss army knife. Some would say they are entry level, and by price, they are. I have 4 in use and gave my curved boning knife to my son, Trevor.

When I bought them, they where the knives you bought when you went to a restaurant supply as well as a cutlery shop. Of course, the years where in the late 1960’s. So are they any good? I’m still using them even though I have purchased knives like the Shun Reserve.  Victorinox knives are still sold by all the restaurant supply outlets.

Restaurant Chefs care more about utility than hype. These knives are put to the test daily.

Mine are stamped steel, wood handled with the exception of my Fibrox handled Slicer my wife bought me for Christmas, 2017. So I would say they are darn good knives. And they will hold an edge.

This post just became to long so it was split into part one and part two.

Forschner by Victorinox – This is the 10-inch chefs knife, a bit big for most home kitchen chopping blocks.  The 8 inch Victorinox is the standard for today home cook. I have big hands and when I want to slice and dice a lot, out it comes. This knife has stayed in the kitchen since new. It has been abused in ways that should be a crime, but it never gave up and I have come to love and pamper it.

My Shun Reserve – 8 inch chef’s knife with a big belly (large arc to the blade).  It feels good in my hand and is used more and more over the 8 inch Santuko.

It’s used when the 10 inch chefs knife is just to big. I bought it at the Kershaw / Shun factory (warehouse) sale in Tualatin Oregon.

I fell in love with it when I held it, and turned a blind eye to it’s ridiculous price.

When Francene isn’t using her Petite Santoku, this is in her hand.

Calphalon –  Not recognized as a professional cooks knife, I purchased it because of the price and I wanted a Santoku. I found it awkward at first, because of the handle shape, but then I choked up on the blade and used as it should be used.  Thumb and outside of the number one finger on the blade. I actually choke up on most of the big knives I use.  Just holding the handle doesn’t feel like I have the control I want.

This is a  pusher, not a rock and roller I grew to appreciate the grip. I have seen Santoku’s that appeal to me, but not enough to replace the one I have.

Calphalon Nakiri – This is NOT a cleaver, so don’t use it like one. I watched a YouTube of some person chopping the crap out of a chicken and telling us it was a cleaver.  Oh, the shame of it.

The Nakiri is a Japanese vegetable slicer.  You push the blade down and away from you. A very comfortable motion once you try it. This kitchen knife is here to stay.

Cutco –  I don’t care for them because of the handle shape, I have very large hands. I also can’t get them to hold an edge for very long. I think when you send them in to be sharpened by Cutco they put a micro serration on the edge so they appear sharper than  they really are.

Advertising hype, like surgical grade stainless steel doesn’t mean anything. But they are made in America.

Why do I have it, Francene likes it. It’s her go-to knife and she likes the way the handle fits. I even bought it for her.

Pairing knives, two Shun Classics – The larger one doesn’t have a heal cap because it was a promo knife. I purchased them at the Kershaw / Shun warehouse sale.

Shun makes a good quality knife, they hold an edge well and feel good when in use. The D handle is stocked in most stores in the right-handed version, but they may be ordered in the left handed configuration.

Wusthof makes a 3 inch drop tip paring knife that is used as a loss leader in most kitchen stores. It can generally be purchased for under $20.00. A steal if you come across it.

Kyocera ceramic paring knife – I used to watch East meats West and Chef Ming Tsai, who always used a ceramic knife.

It was to dream about, super sharp, almost never dulls. I wasn’t impressed with this though, and now it lives on the surplus shelf.

Imperial something or another –  Cheap serrated paring knife.  It would have been trashed years ago but I didn’t want to go through another divorce.

Something about discretion being the better part of Valor. I think Francene likes it, because it was probably her first kitchen knife she bought.

I purchased a J.A. Henckels International set –  Big mistake. It was just a weak moment while in the big box superstore. I do use the bread slicer and kept the paring knife to experiment with.

This knife was reground to have a single bevel edge. I find it great for jobs like pealing apples. If you ever regrind for a single bevel remember to do it for right or left hand.

The rest are in the garage box of stuff I don’t want in the kitchen, but haven’t gotten rid of yet.

This post just became to long so it was split into part one and part two.

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I love to read and cook, and I am at the age I am not afraid to share my opinion. There is the right way, the wrong way and Bill's way. 🙂
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