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Thread: What's your favourite workhorse?

  1. #1
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    What's your favourite workhorse?

    Which workhorses do you like and why? Any price, any steel.

    Not looking to buy a knife, just want to get an idea of who makes great workhorses and what is good about them.

    Thanks.
    "I'd better change my signature before I get myself into trouble..."

  2. #2
    Senior Member bkultra's Avatar
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    First define workhorse... Are we just talking thick knives or are you referring to a knife that can handle most tasks without a problem... Or perhaps a knife that you would choose to get through a ton of prep?

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    I guess in part, the question was, inan oblique way, aimed at helping formulate this definition in my mind.
    Most important for me is a knife with good food release that gets through prep quickly. Is this also the type of knife to handle most tasks well? I really don't know how important thickness is to this. I guess a certain amount of thickness is required to allow convexity for good food release? But if it's too thick behind the edge, it will not get through many ingredients quickly?
    "I'd better change my signature before I get myself into trouble..."

  4. #4
    Senior Member bkultra's Avatar
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    lets take a Heiji for example... Its a thicker knife at the spine, but is very thin behind the edge and is also very hard. So i would not use this for some of the harder tasks, but it does excel at food release. If I was going to have a ton of prep to get through I would not want a heavy knife, instead I would want a mid weight kinfe that was longer in length.

    If you want to compare food release look at this thread (videos)

    http://www.kitchenknifeforums.com/sh...Release-Videos

  5. #5
    Senior Member dwalker's Avatar
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    My best, all around, handle almost everything well, good food release, rarely reach for another for lots of prep, comfortable to use, good edge retention knife is my Toyama 240 kasumi.

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    Out of the knives I own my Ealy 270 gyuto is my "workhorse" i have a feeling thw grind on this is slightly thicker at the edge than his usual grind... the knife will wedge in denser product, crack thick cut carrots... but it gets razor sharp and after adapting to its personality... it can handle anything. What I would call a work horse.

  7. #7
    Senior Member bkultra's Avatar
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    Quote Originally Posted by malexthekid View Post
    it can handle anything. What I would call a work horse.
    This is my definition of workhorse as well and both Kato & Heiji do not meet this criteria, yet they are some of the most referenced knives when talking about "workhorses". This is the problem with the term (even "laser" suffered from this problem). Laser originally referred to knives that would cut through material with little effort or resistance and later became a term that referred to thin knives.

  8. #8
    Senior Member khashy's Avatar
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    Quote Originally Posted by bkultra View Post
    This is my definition of workhorse as well and both Kato & Heiji do not meet this criteria, yet they are some of the most referenced knives when talking about "workhorses". This is the problem with the term (even "laser" suffered from this problem). Laser originally referred to knives that would cut through material with little effort or resistance and later became a term that referred to thin knives.
    What would be your fav workhorse knife with that definition?

  9. #9
    Senior Member chinacats's Avatar
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    I believe I've held one true workhorse knife and that was Salty's Mizuno honyaki gyuto that he was gracious enough to pass around a few years back. Damn thing was not thin behind the edge but balanced perfectly and cut like a ************. Sweet profile to boot.
    once in a while you get shown the light, in the strangest of places if you look at it right

  10. #10
    Senior Member khashy's Avatar
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    Quote Originally Posted by chinacats View Post
    I believe I've held one true workhorse knife and that was Salty's Mizuno honyaki gyuto that he was gracious enough to pass around a few years back. Damn thing was not thin behind the edge but balanced perfectly and cut like a ************. Sweet profile to boot.
    Was that different from the honyaki Mizunos that are available for purchase now?

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