Kitchen Steel

[MrBirdman]

@Nevrknow had a post on the recent cigar knife thread about knife steel that peaked my interest more generally. He clearly knows his stuff, and I’m now curious to learn more about the kind of knives FOHers like to use in their kitchens - including pictures if you’re so inclined. 

Curious to see how many steel-heads (is that a term?) we have on FOH.

[BrightonCorgi]

I use Victorinox chef knives. More like for commercial cooking than show off knives. Hard blade that can still sharpen pretty easily.

I use a Ken Onion knife sharpener and keep all the knives at the same angle to keep it easy.

[jazzboypro]

I have this set:

https://shun.kaiusa.com/premier-3-pc-starter-set.html

and this one:

https://shun.kaiusa.com/classic-vegetable-cleaver-7.html

[MoeFOH]

I bought my son (apprentice chef) some nice Japanese steel a while back. @Nevrknow was super helpful in the process, very knowledgable. Ginsan was the end result... basically this: https://www.chefs-edge.com.au/products/tsunehisa-ginsan-migaki-gyuto-240mm

Great site. I love the Japanese stuff. Prefer them over the Western. Was actually just looking at their January release last night... and salivating a rather embarrassing amount. 

[Nevrknow]

Right up my alley! 😁

Traveling but 3 I brought back with me for this week.

Top 2- Itsuo Doi ( Keijiro Doi's son ). 210 and 240 gyutos. Both in aogami ( blue) 2 steel. Made both handles with stabilized burl and the top one has a leopard wood ferrule. I don't like the standard handles. Used the top one last weekend. Decided it's time to get that patina going for better food release and USE these former trophies. 😁

Bottom- my Takeda Nakiri. Stainless clad blue steel. Stock handle because I've been busy with the new house. By far the best food release of any blade I have. That S grind is awesome. 

 

5 hours ago, MoeFOH said:

I bought my son (apprentice chef) some nice Japanese steel a while back. @Nevrknow was super helpful in the process, very knowledgable. Ginsan was the end result... basically this: https://www.chefs-edge.com.au/products/tsunehisa-ginsan-migaki-gyuto-240mm

Great site. I love the Japanese stuff. Prefer them over the Western. Was actually just looking at their January release last night... and salivating a rather embarrassing amount. 

Love Ginsan. Gets very sharp and low maintenance. 👍

[Russell]

Most of my knives are from https://www.chefknivestogo.com per a suggestion by my buddy who is a 20+ year chef. Japanese steel, and good prices. The few I have from them are great and have held an edge for a long time. Others are from various local kitchen supply retailers. I’m a fan of curating specific knives I want, rather than a whole matching set. Plus it looks cooler having varying handles, shapes, styles. Like I know what I’m doing 🤣

Here’s most of them..

[Nevrknow]

3 hours ago, Russell said:

Most of my knives are from https://www.chefknivestogo.com per a suggestion by my buddy who is a 20+ year chef. Japanese steel, and good prices. The few I have from them are great and have held an edge for a long time. Others are from various local kitchen supply retailers. I’m a fan of curating specific knives I want, rather than a whole matching set. Plus it looks cooler having varying handles, shapes, styles. Like I know what I’m doing 🤣

CKTG usually has the best prices. 👍 And Mark goes to Japan and knows the makers. No problem buying from him. The customer service is out standing. As in " we'll make it right no matter what. "

[Russell]

1 hour ago, Nevrknow said:

CKTG usually has the best prices. 👍 And Mark goes to Japan and knows the makers. No problem buying from him. The customer service is out standing. As in " we'll make it right no matter what. "

That’s awesome. Thanks for extra confirmation! It’s often a crap shoot ordering something like this online cause you don’t know how it feels in hand, but I’ve been very happy with both of my orders from them. 👍🏼

[MoeFOH]

Me ordering kitchen knives... (albeit slightly less sexily) 

[Nocoins]

I cooked on the line in several very good restaurants, last about 20 years ago.  At the time, the most prevalent knives in the kitchen were Wusthof Classic (which I used and still do) and Global, with Wusthof comfortably ahead.  I love the weight, balance, tang, and rocker of the Wusthof chef's knives.  They are very versatile and allow great grips.  The Globals are very nice, with their unique handle, and I liked the blade and much lighter weight of their Asian chef's knife for some more delicate work with fish.  For some reason, I just never bought one.  Instead, five Wusthofs -- paring, 8, 10, slicer, and bread -- were what I carried in and out.  Nothing fancy, just perfect for my work. 

[Nevrknow]

20 minutes ago, Nocoins said:

I cooked on the line in several very good restaurants, last about 20 years ago.  At the time, the most prevalent knives in the kitchen were Wusthof Classic (which I used and still do) and Global, with Wusthof comfortably ahead.  I love the weight, balance, tang, and rocker of the Wusthof chef's knives.  They are very versatile and allow great grips.  The Globals are very nice, with their unique handle, and I liked the blade and much lighter weight of their Asian chef's knife for some more delicate work with fish.  For some reason, I just never bought one.  Instead, five Wusthofs -- paring, 8, 10, slicer, and bread -- were what I carried in and out.  Nothing fancy, just perfect for my work. 

Perfect example of use what works for you. What I love you may not and vice versa. Excellent statement.

[karp]

What is the purpose of the hammered finish on some of the Japanese knives? Is it just appearance or function? I like Japanese knives but the ones I’m using are not high end and I’ve always wondered about this. 

[GP012]

I have several Shun Classic knives - Chef, 4" and 7" Santokus, Paring and the Ken Onion 9" Bread. Some day I hope to get lucky in the monthly lottery for the chance to buy a knife from Blood Root.

 

There are two bladesmiths in New Hampshire that I may consider commissioning instead:

Zachary Jonas
Justin Richard

Kevin Casey is a very talented family friend, but he's not done many kitchen knives.

If it's not obvious, I prefer Damascus steel and exotic or figured wood handles. 🤣

 

[Russell]

All this talk about knives makes me want to snag another one or two. Uh oh 😏🤣

[Nocoins]

Knives are awesome, but this holster was my favorite kitchen tool. Ex Army friend made them in his garage. At first I was all, man that’s redneck AF, and then I tried it out one day — amazing! — asked for the next one he made. Never without the knife anywhere in the kitchen, no one walks off with it, and generally being armed with knives is hella fun. Haven’t pulled this out in probably 10 years. Thanks for the post!

[MrBirdman]

On 1/5/2024 at 9:46 AM, Nevrknow said:

Right up my alley! 😁

Traveling but 3 I brought back with me for this week.

Top 2- Itsuo Doi ( Keijiro Doi's son ). 210 and 240 gyutos. Both in aogami ( blue) 2 steel. Made both handles with stabilized burl and the top one has a leopard wood ferrule. I don't like the standard handles. Used the top one last weekend. Decided it's time to get that patina going for better food release and USE these former trophies. 😁

Bottom- my Takeda Nakiri. Stainless clad blue steel. Stock handle because I've been busy with the new house. By far the best food release of any blade I have. That S grind is awesome. 

Love Ginsan. Gets very sharp and low maintenance. 👍

Love this and what everyone else has posted too! Curious - are these knives generally ground for righties or are they ambidextrous so a lefty like me can use them?

[BrightonCorgi]

17 hours ago, Nevrknow said:

Perfect example of use what works for you. What I love you may not and vice versa. Excellent statement.

I'd love those fancy knives like you guys are showing off.  I'd end up destroying them.  I am of the mind set that kitchen knives are near disposable.  Having to be so deliberate (keeping in mind my wife uses them too) may be an event heart breaker.

You guys are finicky on sharpening?  I know someone who spends a good hour a knife sharpening.

[Nevrknow]

18 minutes ago, BrightonCorgi said:

You guys are finicky on sharpening?  I know someone who spends a good hour a knife sharpening.

An hour a blade? Wow. Must be going through the entire grit selection. Not me. 3 stones and I'm done. 😁

Unless he's going for that 3million compound grit aka mirror finished edge.

46 minutes ago, MrBirdman said:

Love this and what everyone else has posted too! Curious - are these knives generally ground for righties or are they ambidextrous so a lefty like me can use them?

Traditionally they were all single bevel but went double bevel for the western world.  

"Mostly" they are double beveled but a good sharpener can change the bevel for a lefty should you feel the need. Some single bevel blades such as a yanagiba, Deba or usubas are still made and in some cases left hand models are produced.

[BrightonCorgi]

59 minutes ago, Nevrknow said:

An hour a blade? Wow. Must be going through the entire grit selection. Not me. 3 stones and I'm done. 😁

Unless he's going for that 3million compound grit aka mirror finished edge.

He goes to knife conventions that are more akin to a knife "herf".  Uses a loop to inspect the blade and each knife generally has more than one angle he sharpens too.

[jazzboypro]

Unless I missed it, I have not seen anyone talking about meat cleavers. Do any of you use one?

[BrightonCorgi]

15 hours ago, jazzboypro said:

Unless i missed it, i have not seen anyone talking about meat cleavers. Do any of you use one?

Have a hefty feeling 6" Henkels cleaver. Also have two carbon meat packing butcher knives. Had a relative that was in meat packing business in Boston.  Knives are from the 50's. I don't break up large cuts very often, but do come in handy.

[MrBirdman]

1 hour ago, jazzboypro said:

Unless I missed it, I have not seen anyone talking about meat cleavers. Do any of you use one ?

 

1 hour ago, BrightonCorgi said:

Have a hefty feeling 6" Henkels cleaver.  Also have two carbon meat packing butcher knives.  Had a relative that was in meat packing business in Boston.  Knives are from the 50's.  I don't break up large cuts very often, but do come in handy.

Yeah, if you’re working with large cuts like ribs (even rack of lamb) a cleaver makes getting through bony parts so much easier.  Plus something about a cleaver on the wall says “real cooking happens here” (regardless of whether it does or not!)

 

3 hours ago, Nevrknow said:

An hour a blade? Wow. Must be going through the entire grit selection. Not me. 3 stones and I'm done. 😁

Unless he's going for that 3million compound grit aka mirror finished edge.

Traditionally they were all single bevel but went double bevel for the western world.  

"Mostly" they are double beveled but a good sharpener can change the bevel for a lefty should you feel the need. Some single bevel blades such as a yanagiba, Deba or usubas are still made and in some cases left hand models are produced.

Do you buy/use any stainless steel knives or are you strictly a carbon man?

[Nevrknow]

Both. Ginsan and similar steels for low maintenance and great performance and " those people " in the fam that could care less😁

All carbon for me. 👍🏻

[ubiquito]

Here is the better part of my collection including a handful of Murray Carter, Takeda and Murata.

[Nevrknow]

Nice. I kept my Takeda nakiri but sold my 240 gyuto to the guy that owns some wine stores in Raleigh. Really looking for a 210. That 240 was just too big. How's the food release on your Takeda?