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Thread: What are your daily drivers?

  1. #1
    Senior Member Jmadams13's Avatar
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    What are your daily drivers?

    Monday nights is knife sharpen and cleanup of my daily drivers, and while doing so, got me thinking, as most of us have larger collections, there must be a few goto's that get used almost daily, if not. So here are the ones I always take to work, and use daily. Sorry for the crappy iPhone pic.



    Top to bottom:

    Tojiro 210mm shirogami IDK gyuto with the K-U finish removed. Crappy handle, but love the steel on her. Takes a great edge and holds it. Used as a petty.

    My trusty 1303 CCK. No need to elaborate, always with me, used for everything, favorite knife I own. Great line knife.

    Paraplui A Le'Epreuve parer. Great and thin, nice geo, takes a scary sharp edge, just all around good parer to me. I know some don't like the ultra narrow profile, but it grew on me and was one of the best 20$ I've spent on a knife.

    My still to be identified cleaver restoration. Shorter and narrower than my CCK, but a good one nonetheless. Took some cleaning and a lot of edge reworking to get it this far, and still not done, but holds and edge well, and takes a beating. Used more as a very tall nakari than anything else.

    My vintage K-Sab restored and converted to slicer. 12" of slicing heaven, that's about all. Gets sharp, stays sharp, cuts like a big ass slicer should.

    And my workhorse of the bunch, 12" American Grinding chefs I got from Lefty. Since the day it came, I have used it literally every day, at home and the bistro. Gets sharp as a mofo, and stays that way about all week. I really don't start noticing a difference till Friday dinner rush, but nothing a quick strop doesnt fix. Oh, BTW Tom, I got 99% of the bend out, and love it even more. May do a rehandle tho, but in a very vintage style.

    What's not shown is my 1960something 10" dexter bread knife. Every good baker needs a good bread knife, and I have about 15, lol. But this dexter is my favorite at the moment, after a good touch up.


    So....what do you all use on a daily basis?
    "This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck

  2. #2
    Canada's Sharpest Lefty Lefty's Avatar
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    Nice. I love your style!!!

    I'm glad the American Grinding Chef is working out so great. A lot of people passed up a beautiful knife (even before the bend was discovered). Keep in mind, if you rehandle it, you'll lose the maker's mark...

    I'll take a phone pic of my go-to's and post them soon.

    Great thread!
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  3. #3
    Senior Member Jmadams13's Avatar
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    I thought about that too Tom, over and over again, partly why I have not done it yet. It's just a little thick for my hands and style of use. And it's pretty rough. I also see some rust starting in one of the "gaps" under the scale. Still not 100% positive I'm gonna do it, just an idea. I will for certain try to remove them intact for history's sake.

    Now that I think about it, I'm gonna leave it. You don't see many of these old guys
    "This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck

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    10 inch Sabatier Nogent and a Victorinox Tomato knife

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    takayuki grand cheff 240 western gyuto in pro kitchen

  6. #6
    Canada's Sharpest Lefty Lefty's Avatar
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    These are the ones I seem to reach for, with the Marr petty being my travel/work knife, the Snyder gyuto being one I'm trying out (and really enjoying), and the parer on the bottom being my wife's go-to (can you tell?).

    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  7. #7
    Senior Member Jmadams13's Avatar
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    I really like how the geo looks on the marr. The handle looks a bit thick though. How does it feel in the hand
    "This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck

  8. #8
    Canada's Sharpest Lefty Lefty's Avatar
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    The shadow throws it off a bit. We've had cloudy weather for what seems like forever, and my pictures show it! As fr the handle size and feel, it might be a tad thick, but I like how it feels a lot. I've been told I like big handles and Adam is known for making "fatties". I wouldn't say it's a fatty, but it's not thin either. I checked the balance point and it is handle heavy, but with a petty, I really don't notice it.
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  9. #9
    Senior Member NO ChoP!'s Avatar
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    I've had approximately 50 to 60 knives over the last several years, but I keep returning to my Kono HD's....
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  10. #10
    Senior Member K-Fed's Avatar
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    Right now my daily drivers include Vintage K-Sab canadian utility and chefs, vintage 12 in. german scimitar, 210mm tkc gyuto ( line/ small prep knife ), and 270mm suisin IH gyuto.

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