Kevin's Watch

Seeing as I've broken new ground and posted in the galley for the first time (See the Weetabix thread if you really care) I've decided to start a topic that actually has something to do with real cooking

Lets seperate the chefs from the cooks and the wannabe's, and ask what Kitchen Knives you all wield? I really intended to mean what "make" of knives, but hey, lets leave it open. Say whatever you want about your own Kitchen Cutting Implements.

Mine? Hmmm, should I hold back?

Spoiler

I've got a great set of Global knives, made in Japan of a molybdenum/vanadium stainless steel alloy. Light weight, and holds an edge like you wouldn't believe. Excellent for any purpose.

Avatar its nice to see and new face pop in here at the Galley.

As to the question at hand I have a block of 5 Wiltshire stainless steel knives which I keep razor sharp with my own wetstone ... i like doing things the old-fashioned way.

Spoiler

my kitchen is a molybdenum/vanadium-free zone

Thanks for the welcome Infelice. I would have joined in earlier, but I was frightened off by the strange topics that these folks substitute for actual food

(In fact, I arrived here by accident, and thought I was posting somewhere completely different--the topic seemed to be about phonetic spelling--imagine my surprise when it turned out to be about weetabix!)

I certainly agree that sharpening by hand is the only way to do it. I highly recommend the incomparable Lansky sharpening kit if you're serious about the edge.

25 or 30 degree angle for a kitchen knife.

Take it easy, and mind your fingers
--Avatar

Normally I use a set of vanadium/steel knives. But I have another set made from tantalum carbide for when I'm feeling particularly surgical.

Ooh, kitchen knifes. Good for sacrificing squirrels....

I don't even know what the vandium thing is. So, uh, if it cuts off squirrel heads, it works?

Phones the RSPCS (Royal Society for the Protection against Cruelty to Squirrels).

Squirrels are my friends

Don't worry, it isn't just squirrels, it's all small, furred, woodland creatures.

As long as you eat them Turiya, it's all good.

Damn, I forgot all about this thread. Sounds like you've got some nice ones there, Nathan. The vanadium carbide blades should hold an edge well.

Although harder to sharpen, being the second hardest carbide that there is, something like that is ideal for some serious cutting. It'll take a lot to dull that edge, which is great, if you're lazy like me.

Which reminds me, mine are in desperate need of sharpening. The molybdenum/vanadium alloy is a bit softer, so it doesn't last as long, but takes the edge better, and is quicker to sharpen as a result. It's always a trade-off.

--Avatar

I inherited my Daddy's Wusthoff Trident knives. Full tang, triple riveted, takes and holds an edge well. They are well balanced and feel good in my hand. Other than that, I have no idea what metal they're made of.

I also have a Wusthof wooden ceramic wheel sharpener that keeps the knives edges as sharp as I could possibly want.

Nothing like heirlooms huh? I don't like those wheel sharpeners much though. I prefer to vary the angle of the edge depending on what I use the knife for. Shallower angles for heavier work and steeper ones for fine stuff.

--A

Dammit I need to get myself some knives. I've just been ripping and tearing stuff with nails and teeth. (And it's a real pain putting an edge on your teeth!)

You won't believe the difference a good set of knives will make.

While I love my Daddy's knives, some pieces are missing here and there. For the holidays, Paul surprised me with two sets of the Ronco Six Star+ knives. I was ready to pan them out of hand, but they're actually not bad for the price he paid for them. And it's nice to have a set of somewhat decent knives at FIL's when I fix holiday festive meals.

I've got Global knives too. I can't say I'm entirely happy with them though. The steel's ok, and they take and hold a decent edge. But the handles slip to easily in my hands (to slim, and slippery) and the ballance leaves a bit to be desired too: not enough weight in the handle.

One old Zwilling (German Solingen steel) is still my prefered knife for heavy duty chopping.

Prebe wrote:the ballance leaves a bit to be desired too: not enough weight in the handle.

This is my main complaint about the six star+ knives. They don't have much heft. But, they take and hold an edge fairly well and feel good in my hand.

Prebe wrote:I've got Global knives too. I can't say I'm entirely happy with them though. The steel's ok, and they take and hold a decent edge. But the handles slip to easily in my hands (to slim, and slippery) and the ballance leaves a bit to be desired too: not enough weight in the handle.

One old Zwilling (German Solingen steel) is still my prefered knife for heavy duty chopping.

Still can't beat Solingen steel.

I've seen a few variations in style with the Global knives though. Perhaps a more recent design, (my brother has one) with a more solid handle, and a heavier blade also (ridged & thicker).

To be honest though, I have two small no-name brand knives (one-piece stainless steel) that remain my real favourites. (Or will be again once I sharpen them. (Lazy. )

--A

we have wusthoff's too Menolly!! but i'm diggin on that sharpener, tho. i want one!!

i just can't get the hang of the steel thing. (and don't tell Ger i said this but he's not all that good with it either!!)

I am currently using a mid level set of Henkels. Compared to my last set of knives they are heavenly, one day I will have a set of Wustoff!

Have you tried a whet stone, Luci? I think a steel is not for actual sharpening, but for honing a knife. Av? Can you help me out here with an explanation?

A knife has to have a sharp edge first, before a steel will help keep it. I don't think you ca put a sharp edge on to a knife with just a steel...

As far as the ceramic wheel thingy, I've seen cutting boards with two ceramic wheels inset into the edge of it at kitchen specialty stores. If my Wusthoff one ever breaks (bite your tongue, Menolly!), I so want to give one of those a try.

Lorelai, I like Henckels, and Sabatier, knives just as much as Wusthoff. I think it all depends on which line of those brands you buy.

I am really curious about the Japanese knives Alton Brown promotes, the Kershaw Shun ones especially with the angled handle. Even though the handle isn't triple riveted, the knives just look awesome to me. I would want to try them out at a cutlery store first to see if I like the feel. I highly recommend that to anyone before purchasing knives.

i'm taking my knives downtown this weekend to Sur le Table for free knife-sharpening and will talk to the knife-sharpener guy about sharpening tools when i do. ger has been saying that we needed to get the knives re-sharpened but he is too lazy to take them down there (even tho its only a 15-20 minute walk from our apartment, the lazy git).

Oops, sorry Luci, I edited my above post as you were posting...