knife recommendations

[hanman56]

Forschner/Victorinox are the "cheapies" in chef's world. I own some of them, from when I was a young cook in the business, but now I use Henckels, but Wusthof Trident is equally as good.
The Japanese make some fantastic knives, but you will pay for them. I am a huge fan of my Henckels.
Honestly, Chicago Cutlery is a solid cheapie choice. The steel is soft, therefore easy to put a sharp edge on it, it just won't stay sharp that long.
Stainless steel knives won't rust, UNLESS you lay them on some other metal when they are wet.

[hanman56]

Oh, and I forgot. If you buy Henckels, make sure that they have the two little stick figure men on the knife. If it only has one stick figure, those are the cheap made in the USA knives, not the good German knives.

[s/v Jedi]

For the galley, Global knives have a very good price/performance ratio. They sell a 3-piece set that is all you need.

Next, from the Chinese supermarket, get one of their cleavers. Take care to keep it away from your fingers.

For everyday use around the boat: Use the cheap Mora knives but do get stainless versions. Also, Opinel knives are available in stainless as well now and perfect to take around for potlucks etc.

Pocketknife... I have a Benchmade Triage but I can't recommend them anymore... probably go for Kershaw now.

[SVNeko]

+1 on the Global. Served us well 5 years continuous use, washed in salt water many times.

[Tetepare]

Originally Posted by john61ct

The short Victorinox knives are very cheap, and 100x better than what you get at the dollar store.

You are so right. I used to bring them back from Germany before we could get them in USA. Basic, sharp, and impervious. Best sub $10 knife ever.

[Gruz]

knife recommendations....



Are you traveling to London.

[Sam8989]

I love Victorinox brand. It makes boning knives in a few dozen different shapes and sizes. I'm sure something in that line will work for you, just make your own research on the best boning knives. I used to use a 5-inch curved, flex Vic boning but have now switched to the classic Japanese pattern of poultry boning knife. Pretty happy with all knives I've got from Vic

[shanter]

I'd recommend a knife made in Switzerland - I've bought one years ago and it's still nice and sharp! It's not the cheapest you'll find, but probably one of the best out there!

[drace5haizen]

I prefer to checkout my offline stores for purchasing Kitchen Knifes. They are good and cost much less as compared to online.

[evm1024]

I should start another thread but what the heck.

I use Japanese knives for my day to day kitchen use (we are 6 months from our cruise...).

For the most part they are VG10 so rusting is less likely. However, I do have and enjoy using a Kiritsuke in Aogami Super and a Deba and Yanagiba in White #2.

My storage plans include keeping them in a sealed box with a dessicant and oil cloth wrap for individual blades.

Does anyone else use such knives and if so how do you store them?

Oh, I forgot to add that we use a Kuma Gyuto for bones and such as well as a Cold Steel Recon Tanto for the tough chopping stuff.

[Seaworthy Lass]

Originally Posted by evm1024

I should start another thread but what the heck.

I use Japanese knives for my day to day kitchen use (we are 6 months from our cruise...).

For the most part they are VG10 so rusting is less likely. However, I do have and enjoy using a Kiritsuke in Aogami Super and a Deba and Yanagiba in White #2.

My storage plans include keeping them in a sealed box with a dessicant and oil cloth wrap for individual blades.

Does anyone else use such knives and if so how do you store them?

Oh, I forgot to add that we use a Kuma Gyuto for bones and such as well as a Cold Steel Recon Tanto for the tough chopping stuff.

We clearly share a love of sharp stuff .

I bought a Miyabi 5000MCD67 Black 8" (20cm) Gyutoh Chef's Knife 3 or 4 years ago for boat use. Cooking is a great pleasure for me, as is using good utensils, particularly as almost everything on board is processed my hand (with the exception of using a stick mixer). Being so restricted with space on board is the other reason I justify going for quality not quantity .

For space saving reasons I have stored it from new in a leather sheath I made rather than the original box. A few simple things have kept it looking pristine:
- I wash and dry it immediately after use.
- I never wash it in salt water (dishes are usually washed in salt first).
- Perhaps once every few days the blade and handle are lightly wiped with mineral oil.

It is no longer as sharp as it was initially, even after sharpening, but that is not a bad thing. I was covered in bandaids the first few weeks of using it.

SWL

[evm1024]

Originally Posted by Seaworthy Lass

We clearly share a love of sharp stuff .

I bought a Miyabi 5000MCD67 Black 8" (20cm) Gyutoh Chef's Knife 3 or 4 years ago for boat use. SNIP %<

SWL

Yes, it appears we do share that love.

I hear the Muyabi is a great knife, Truly Beautiful. And with MC66 / ZDP-189 Stainless it should hold an edge.

My current lineup for waterstones is a Cerax 1000 to a Naniwa Chosera 3000. I've got a no-name 6000 and will likely buy a Cerax or Chosera polishing stone this year. All of which would do well on ZDP-189 steel.

Sometimes I dream about breaking down a BlueFin... Fresh sashimi !

Also, really great suggestion for storage.

(Knife porn attached - Moritaka Kiritsuki-Gyuto 240mm)

[Seaworthy Lass]

Originally Posted by evm1024

Yes, it appears we do share that love.

I hear the Muyabi is a great knife, Truly Beautiful. And with MC66 / ZDP-189 Stainless it should hold an edge.

My current lineup for waterstones is a Cerax 1000 to a Naniwa Chosera 3000. I've got a no-name 6000 and will likely buy a Cerax or Chosera polishing stone this year. All of which would do well on ZDP-189 steel.

Sometimes I dream about breaking down a BlueFin... Fresh sashimi !

Also, really great suggestion for storage.

(Knife porn attached - Moritaka Kiritsuki-Gyuto 240mm)

Yes, that’s certainly knife porn .

I have never used a 24 cm knife. Long fingers here, but not much strength and it may be a misconception of mine, but I think I would find the length harder to handle. One reason the lighter, more delicate Japanese knives appeal. That plus their superb craftsmanship.

The sharpening stones my Chief Sharpener uses are three DMT Diamond Whetstones (they come as a set). They get the tick of approval from me.

I will photograph my leather knife sheaths in the morning when I have some light. They were made from old leather (ex handbags that had been brought on board to use as chafe protection) and very easy to stitch with waxed thick cotton quilting thread. Maybe not the best thread, but all I had. They get a wipe with mineral oil now and again as well. The four knives I have are kept in a seperate section of the cutlery drawer, so they don’t get banged about. The soft, durable leather sheaths work extremely well.

[evm1024]

I know what you mean. My wife likes the 21 cm Gyuto and the 17 cm Santoku we have. At least till we got the Kiritsuki and she started holding further up the blade.

I go back and forth in thinking to get a 30 cm or 27 cm Yanagiba for the long strokes. Of course that is a very specialized knife.

Looking forward to more light.

[Seaworthy Lass]

Knife storage in leather sheaths:

Leather from old handbags was used. It is just the right thickness and suppleness. Better than new leather I think.

Looking at the stitching, I actually used waxed whipping twine, saddle stitched with two needles. There are plenty of YouTube videos on how to do this, but if you can’t be bothered just stitch the length with one needle and come back down to create the adjacent looking stitches.

These were my first attempts with leather work and I had absolutely none of the right tools so it looks a little rustic, but I think this has a charm of its own .