Show us your knives!

Discussion in 'Geek Food' started by Chunks, Jan 27, 2011.

  1. Baringa

    Baringa Member

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    On topic, I'd really like to get some new knives, but have no idea what I want. I start looking, get overwhelmed, and then give up. Sigh.
     
  2. scon

    scon Member

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    Start first with a chefs knife - about 9-10 inches. Think would you prefer something light and nimble or something heavier with a bit of heft. Nimble usually means Japanese style, heavier is generally more german style. Go to a few stores and see if you can try them out etc.

    Also for the knife block that I mentioned earlier, this is it in my cutlery drawer:

    [​IMG]
     
  3. ~Spyne~

    ~Spyne~ Member

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    Also how much you want to spend...no point saying you want a Japanese knife if you only want to spend $50 per piece.
    Victorinox 'Fibrox' (black handle) knives are relatively cheap, light, and have a decent blade. One of the best budget blades you can get. Sharpen up nicely, too.
    I'd put Mundial as the budget pick if you're after a more german/hefty style of knife.

    The higher your budget, the more options open up to you. Shun, Wustof, Mac, Tojiro, Hattori, Masamoto, Misono...
     
  4. scon

    scon Member

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    Yeah I started off with a set of the orange handled Victorinox knives and used them for a good 15 years. Set probably cost $120 for 3-4 knives.
     
  5. josh1990

    josh1990 Member

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    I'll get a really decent set one day, but my daily go to is a Spyderco Santoku. Shits over everything else we have put together :lol:
     
  6. GTiRolla

    GTiRolla Member

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    I should be picking up 1-2 knives at the Canberra Knife show in a few weeks. Held off hoping to make my own at the Local Forge (which I am still aiming to do) but hopefully I'll have some nice knife porn pics to show :D
     
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  7. Zee

    Zee Member

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    I am known for being brutal to people that touch my knives. I even have a set for me, and a set for everyone else. No one is allowed to touch my knives. The last person that did nearly lost a finger. I call it poetic justice...

    Z...
     
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  8. Baringa

    Baringa Member

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    Click to view full size!


    These are my current knives. My dad used to be a butcher and I flogged a few of his. The handle on the big one broke and he'd done his ~cobble something together~ thing to make a new handle (he's in his 70's, and just whacks together haphazard solutions to problems), but its lasted me for years and is my favourite knife. There's really nothing wrong with any of them now I take care of them (you know how they say a mechanic never fixes their own cars? a butcher never sharpens their own knives apparently, thanks dad). I'd just like something nice for myself. I suppose I'd maybe spend a few hundred per knife? Maybe up to a grand on a set.

    I really like that wooden drawer knife block, that's brill!
     
  9. tunagirll

    tunagirll Member

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    As it was, I asked my ex to take them to House of Knives to be professionally sharpened. He decided to drop them off somewhere else that was advertising sharpening for $5. When I found out, I grabbed the phone and tried to get them to stop, but the deed was done...

    Three ruined knives. My large Shun had a huge mark on the side from where the GRINDER had gouged it.

    RIP my gift from my Dad.
     
  10. Zee

    Zee Member

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    Yep, that would be an "ex" for me too. Unforgivable...

    Were they that badly done? I would have though House of Knives would have been able to re-sharpen the blade from scratch?

    Z...
     
  11. caspian

    caspian Member

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    don't judge me. I know it's a problem.

    [​IMG]
     
  12. NSanity

    NSanity Member

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    [​IMG]

    I have a JCK 240mm Gyoto somewhere as well - but the Kramer has pretty much replaced it entirely.

    I'd like a "Better" cleaver. Something that isn't too heavy, but in that vein with better steel, finish of handle and the like.

    *far* more important are these tho...

    [​IMG]

    Naniwa Chosera (Japanese domestic market) stones.
     
    Last edited: Nov 26, 2017
  13. caspian

    caspian Member

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    I have recently gotten into cleavers. the super heavy "whack-it" versions are only suitable for a minimal range of tasks, unless you have a kitchen bench that extends into the house foundations. a slicing cleaver is a much different animal indeed. I think the Cuisinart one 47910 one up from bottom right in my pic was $50-60, and handles very well. although TBH a 10" chef's knife does everything it can short of brute force bone chopping, which is where the "whack-it" chinese version comes in.

    a 10" chef's knife, a 7" santoku, a good parer and a pair of Victorinox kitchen scissors with the bone shear would do me in retrospect.

    but it I get a lot of satisfaction out of owning and sharpening knives, so I am limited only by knife block space and spousal tolerance.
     
    Last edited: Nov 27, 2017
  14. connico

    connico Member

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    Yes I have a set of knives for the wife and others... no one touches my knives...

    I was cutting sushi when someone offered to rinse my yanagiba after I was done... they left the knife sit in the sink and the tip in the hole... and that was the end of anyone getting to touch my knives

    A proper carbon cleaver is a dream... used for both chopping and slicing... hard to find one unless you import and its harder to maintain due to the higher carbon content...
     
    Last edited: Nov 27, 2017
  15. iMomOx3

    iMomOx3 Member

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    I know this is a showing off thread but I don't think its necessary for me to create a new one so I'm going to ask here.

    After a new set of knives. Moving out into a new place and in need of a set of knives. Been doing a lot of research. I will blatantly say I am an amateur. I will cook daily, but nothing fancy and or extravagant that will require a cleaver or cutting through bone etc. Even though I don't know much: I'm gutted I missed out on this https://www.ozbargain.com.au/node/347354

    Moving on; first time I'm buying a set of knives - I've always rented/lived with others where everything was just there and I'd use what's available so I have no clue on what I used specifically, whether they were high end, mid range or lower end knives etc - if it was sharp and could cut I was fine. In saying that however - now that I'm moving into my own place I do want a decent set of knives that's going to last me a good few years or even longer but because I'm working on a budget given I've just thrown all my money to this new place.

    Where do I start as a beginner buying my first set?
    Ideally I would like to spend up to $150 but if there was a negligible difference between a recommended $50 set versus a $150 set, if there's not much to differ I'd probably go for the cheaper set - that's my scope and reasoning at this situation. So I don't HAVE to spend that much if its evidently not necessary.

    Walked pass House and saw a Baccarat set for $99.00 apparently marked down from $400 but looks like an all year round price so I'm not going to 'fall' for that gimmick but it still looked like a decent 9pc set.

    I've read around and some just say spend a decent amount on 1 or 2 good knives, and the rest cheap out on. No clue. So any recommendations on a set that's going to be necessary for a startup first time home owner who's an amateur cook?
    Links would be awesome and experiences too. I know I'm asking a lot but any help would be great! Thanks in adv.
     
  16. NSanity

    NSanity Member

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    As someone with about $3k worth of knives.

    Don't buy a set.

    Don't buy a set.

    Don't buy a set.

    As caspian says;

    The only thing i'd add is a bread knife.

    Go hold some knives. And go from there. If you're on a budget - check out the Misuno or the Victorinox chef's, and you can actually do 90% of tasks with them until your knife skills (both usage and sharpening) evolve.
     
  17. connico

    connico Member

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    how often do you use all them... i'd like to see the statistics :p

    Most homeowners need the following
    • Chefs knife or a Santoku... not both...they can do either job for each other well...
    • Steel...
    • 400 / 1000 grit water stone
    • Scissors - hardy and able to cut through small bones etc. Sharp and able to be disassembled and sharpened
    Thats it really...

    Optional and useful stuff include...
    • Cleaver - Shop bones to make soup... chop chicken bones... fun fun fun...
    • Santoku - For vegies if you don't keep your knife sharp and want to smoother veggie cutting
    • Paring Knife - Just bare in mind that a paring knife is unnecessary in most homes.. unless you doing delicate like making flowers our of vegies... lol... seriously
    • Bread Knife - If you buy loafs of break.. otherwise lol white slice break woot!!

    For the average homecook that doesn't want to show off his knives and doesnt want to cry anytime someone else other then themselves touches thier knives... then i recommend the following

    http://www.kitchenwarehouse.com.au/Victorinox-Extra-Broad-Blade-Carving-Knife-20cm-Black
    +
    http://www.kitchenwarehouse.com.au/Savannah-Black-Titanium-Kitchen-Shears-Black
    +
    http://www.kitchenwarehouse.com.au/Wusthof-Trident-Whet-Stone
    +
    http://www.kitchenwarehouse.com.au/Victorinox-Diamond-Sharpening-Steel-Oval-26cm-Black

    Job done... add anything else you like and can afford or think useful
     
    Last edited: Dec 5, 2017
  18. NSanity

    NSanity Member

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    ^ i pretty much said as much above...
     
  19. Hater

    Hater Member

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    Don't discount that you can get them sharpened by a pro, it's what I do as I hate sharpening, it's too boring. I love cooking.
     
  20. iMomOx3

    iMomOx3 Member

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    I've still yet to purchase some new knives since I won't be moving out til mid January but what are peoples opinions on Furi knives?

    I am most likely going to settle on a couple Victorinox knives to start with but wanted some input on Furi.
     

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