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View Full Version : What's your basher?



xxsmilerxx
01-27-2013, 02:20 PM
This isnt about youe nicest knife, no this is the knife you give the most abuse to! Frozen steak, whole swede and everything between. You wouldn't treat your mother in laws dog the way you treat this knife. My basher is a sainsburys 'carbon steel' santoku and I give it the abuse it deserves (cut me when unpacking it). It cost about 12, the best bargain in my drawer by a mile.

There is a picture of it here
http://www.bbcgoodfood.com/blog/604-kitchen-gadgets/

Salty dog
01-27-2013, 02:29 PM
A cheap stainless Chinese cleaver that I've been using since 88.

I just realized there are probably people reading this that weren't born yet.

Zwiefel
01-27-2013, 03:02 PM
Henckels 8" Chef's. Only 10 years younger than Salty's. :)

ChefOnAWire
01-27-2013, 03:07 PM
Henckels 8" Chef's.

I use a 8" Wustof Chef. Nothing smashes garlic better! That weird full blade height bolster it has is great for punching a air hole in a tin of ovile oil too.

ThEoRy
01-27-2013, 03:30 PM
Tojiro 240mm yo-deba.

http://www.youtube.com/watch?v=CI7CGphzXYI

ThEoRy
01-27-2013, 03:38 PM
I use a 8" Wustof Chef. Nothing smashes garlic better! That weird full blade height bolster it has is great for punching a air hole in a tin of ovile oil too. You sure about that?? :D

Benuser
01-27-2013, 03:57 PM
I've a stainless Sabatier Diamant that proudly accepts any abuse.

ChefOnAWire
01-27-2013, 05:45 PM
Tojiro 240mm yo-deba.

http://www.youtube.com/watch?v=CI7CGphzXYI

Some great machine gun mincing in there. Bring on the olive oil tins!

tkern
01-27-2013, 05:49 PM
12817

cclin
01-27-2013, 06:28 PM
my 24 years old hand-made TUNGSTEN stainless steel Chines cleaver,. like axe, chop-up anything! made in Taiwan.
http://i1054.photobucket.com/albums/s482/54cclin/20130127_150800.jpg

ThEoRy
01-27-2013, 07:01 PM
12817

Ooooh a rehandled pig sticker!! For what tasks do you find it most useful?

ThEoRy
01-27-2013, 07:02 PM
Some great machine gun mincing in there. Bring on the olive oil tins!


Yup, it's the only knife I pop the cans with. Quick stab with the heal in the corner....

HHH Knives
01-27-2013, 07:26 PM
My no name Chef knife that our friend Son sent me. :) This blade has been beat to death and still keep coming back for more. I should rehandle it. But just cant make myself do it. As its go so much character!! This photo was taken many months ago. Its built a tone more patina!! Thanks SON!

K-Fed
01-27-2013, 10:59 PM
A glestain 240 gyuto and a cheap vintage carbon German scimitar see the most abuse here.

Chefdog
01-27-2013, 11:31 PM
I always lean on a Suisin carbon yo-deba when it's time for splitting lobsters, cracking duck bones or any other rough stuff. It's been around close to 10 years now and has always taken the hits and asked for more. Great knife.

sachem allison
01-28-2013, 12:29 AM
A cheap stainless Chinese cleaver that I've been using since 88.

I just realized there are probably people reading this that weren't born yet.

Mine is pretty much exactly the same thing but, in carbonsteel and purchased pretty much around the same time. Still use it every day.

Lars
01-28-2013, 01:40 AM
30cm carbon Sabatier..

Lars

Birnando
01-28-2013, 01:42 AM
I use a little Sabatier cleaver for all those tasks that will leave the edge dented, scraped or chipped:)

franzb69
01-28-2013, 02:19 AM
https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-ash3/548927_10151109462652691_842593616_n.jpg

https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-ash4/p206x206/406868_10151098356312691_174645978_n.jpg

a 10 inch old hickory, got it as is. sharpened strangely for a lefty. which is a plus. bought it used on ebay. had to fight off some guy that wanted it just as bad as i did. lol.

been using it for 3 months now.

tkern
01-28-2013, 12:16 PM
Ooooh a rehandled pig sticker!! For what tasks do you find it most useful?

Whatever random thing pops up. Large pumpkins to freakishly huge sturgeon... and butchering other animals as it was intended.

quantumcloud509
01-28-2013, 12:27 PM
Wustolf 8" and Takeda Deba. Whichever I find first.

Lefty
01-28-2013, 12:35 PM
Kinda different, because I don't cook in a restaurant, but pretty much every knife I own I "beat on". This is especially true for my Marr petty, Ivo santoku/pizza knife and Misono Swede gyuto.

Chefdog
01-28-2013, 12:41 PM
Ivo santoku/pizza knife
This sounds interesting, got any pics?

knyfeknerd
01-28-2013, 07:18 PM
My 10inch Henckel. It pops open cans easily and I don't mind handing it off to any of the MENSA members I work with. I do want to swap it out for one of the Nogent Sabs from TBT though. I bought one for my boss that is a really good knife in carbon. It's wicked cheap too.
To be a serious "beater" to me , it has to have the blade guard bolster thingy. The ability to pop those cans open is priceless.

playford
02-10-2013, 09:59 AM
210 tojiro western deba.

a savage beast, fears nothing.

Chifunda
02-10-2013, 03:14 PM
I use a little Sabatier cleaver for all those tasks that will leave the edge dented, scraped or chipped:)

Me too. We've had it since the late '60's. :joec:

Customfan
02-10-2013, 09:27 PM
CCK cleaver , a Suisin gyuto, a glestain gyuto, a KA Masamoto Yanagiba for my everyday.....

And a set of unknown Wustoff looking westerns that I use for cutting frozen foods and other uses that I would never subject my other knives to!

:aikido:

boomchakabowwow
02-10-2013, 09:36 PM
true abuse is opening a coconut. i use some unknown cleaver my MIL gave us. 90% sure it is from taiwan.

living with me in the kitchen..knives get abused. i dont always think it thru, when it comes to difficult stuff like opening a butternut squash.

WiscoNole
02-11-2013, 12:51 PM
A cheap stainless Chinese cleaver that I've been using since 88.

I just realized there are probably people reading this that weren't born yet.

haha almost

boomchakabowwow
02-13-2013, 08:53 PM
if your significant other wants a coconut, "island style"..you will think long and hard about what tool to reach for. here is my beater. i do it all with this thing..flatten skirt steak, "grind" meat..decapitate chickens, etc.

http://i1277.photobucket.com/albums/y482/boomchakabowwow/IMG_0001_zpscfbf323b.jpg

TheDispossessed
02-14-2013, 07:25 AM
i've put my suisin western inox through a lot of ****, always bounces back and never chips. i wouldn't whack a coconut open with it though

tomsch
02-17-2013, 10:23 PM
This week it has been a Village Blacksmith cleaver from my vintage cleaver collection (the one on top). I put a new edge on it with my EdgePro and it has endured multple acorn squash, smashing garlic, cutting up home made pizza after it was used to pull the pizza out of the oven with the flat side.

http://i922.photobucket.com/albums/ad70/tomsch63/knives/DSC_0795.jpg

mkmk
02-17-2013, 11:08 PM
For me, it's usually one of two old German chefs -- one Henckels, and one Wusthof. Easy to dull; hard to break.

For a coconut, though, I'd probably head out to the back porch and make short work of it with a machete.

;)