Hi all,
I have been lurking for a few weeks after I stumbled across a link to this board (on the /ck/ cooking channel on 4chan, of all things).
I'm 39 years old and live in Erding, the home of the Erdinger Weißbier. I am what would be the equivalent of a college teacher in the US, with English and Psychology/Counseling as my subjects.
I have been fascinated by knives since I was a little kid and I still have my first knive that my father gave to me when I was in elementary school, a Swiss Army Knife. (I also still have the scar that knife gave me when I tried to pry a chunk out of a chocolate Santa Claus with the tip. Don't try that with a folding knife that doesn't have a lock ...). For a time I was very much into combat, fighting and survival knives but, as a hopeless couch potato, had little opportunity to actually use any of them. In that aspect kitchen knives are a MUCH better fit, as I enjoy cooking as much as eating.
I am not very much into the custom made, expensive stuff, I prefer affordable, low maintenance workhorses, the sort you wouldn't hesitate to use in a commercial kitchen. Most of my knives are from the well known German brands (Wüsthoff, F. Dick) but I also have some Japanese blades.
here is a pic of my collection:
Visible knives from left to right are:
Wüsthof Classic 26cm, two of them
Zweibrüder Eisvogel 26cm
Burgvogel 26cm (Messermeister in the US). An interesting piece I got from ebay, apparently a surplus knife from the Bundeswehr. 25 years old, never used. The blade is so thick it could be used as a prybar.
F. Dick Premier Plus 26cm, green HACCP veggie handle. I bought it used on ebay off a cook who had quit his apprenticeship. "has just beensharpened" in the description, it was the dullest piece of crap I had ever held :biggrin:
FISKARS 25cm
F. Dick Premier Plus 23cm
Goldhamster 23cm (produced many years ago by what is now Solicut)
Wüsthoff Classic 23cm, three of them, one lightly used off ebay
Wüsthoff Gourmet, 23cm
FELIX "Platinum" series 23cm
Wüsthoff Silverpoint 23cm
IKEA Slitbar 23cm
Tupperware Pro 23cm (I know I know, In my defense I got it brand new and super cheap on ebay, for like 20$)
Henckels Pollux 20cm
Wüsthoff Classic 16cm (It is so cute!)
The knives to the right of that are mostly cheap stuff, one F. Dick Premier Plus petty was a bit pricier.
The boxes in the left hand corner near the wall contain a ..
Tojiro DP 240mm gyuto (I have gotten another one since the photo ... strangely much better fit and finish of the handle)
CarboNext 270mm gyuto from JCK
Hattori FH 270mm gyuto, also from JCK
F. Dick Series 1778 24 cm chef's knife
the black upright box contains a (rather cheap, as I can tell now) Wüsthoff butcher/skinning knife and steel that was given to my dad as a present many many years ago. I also have some more cheap stuff hidden away, a 22cm Vic FIBROX, and F. Dick Pro Dynamic that is comparable to it qualitywise (but has by far the widest blade of all my chef knives), three KIWI knives, a super cheap IKEA knife and four or five more.
I have been lurking for a few weeks after I stumbled across a link to this board (on the /ck/ cooking channel on 4chan, of all things).
I'm 39 years old and live in Erding, the home of the Erdinger Weißbier. I am what would be the equivalent of a college teacher in the US, with English and Psychology/Counseling as my subjects.
I have been fascinated by knives since I was a little kid and I still have my first knive that my father gave to me when I was in elementary school, a Swiss Army Knife. (I also still have the scar that knife gave me when I tried to pry a chunk out of a chocolate Santa Claus with the tip. Don't try that with a folding knife that doesn't have a lock ...). For a time I was very much into combat, fighting and survival knives but, as a hopeless couch potato, had little opportunity to actually use any of them. In that aspect kitchen knives are a MUCH better fit, as I enjoy cooking as much as eating.
I am not very much into the custom made, expensive stuff, I prefer affordable, low maintenance workhorses, the sort you wouldn't hesitate to use in a commercial kitchen. Most of my knives are from the well known German brands (Wüsthoff, F. Dick) but I also have some Japanese blades.
here is a pic of my collection:
Visible knives from left to right are:
Wüsthof Classic 26cm, two of them
Zweibrüder Eisvogel 26cm
Burgvogel 26cm (Messermeister in the US). An interesting piece I got from ebay, apparently a surplus knife from the Bundeswehr. 25 years old, never used. The blade is so thick it could be used as a prybar.
F. Dick Premier Plus 26cm, green HACCP veggie handle. I bought it used on ebay off a cook who had quit his apprenticeship. "has just beensharpened" in the description, it was the dullest piece of crap I had ever held :biggrin:
FISKARS 25cm
F. Dick Premier Plus 23cm
Goldhamster 23cm (produced many years ago by what is now Solicut)
Wüsthoff Classic 23cm, three of them, one lightly used off ebay
Wüsthoff Gourmet, 23cm
FELIX "Platinum" series 23cm
Wüsthoff Silverpoint 23cm
IKEA Slitbar 23cm
Tupperware Pro 23cm (I know I know, In my defense I got it brand new and super cheap on ebay, for like 20$)
Henckels Pollux 20cm
Wüsthoff Classic 16cm (It is so cute!)
The knives to the right of that are mostly cheap stuff, one F. Dick Premier Plus petty was a bit pricier.
The boxes in the left hand corner near the wall contain a ..
Tojiro DP 240mm gyuto (I have gotten another one since the photo ... strangely much better fit and finish of the handle)
CarboNext 270mm gyuto from JCK
Hattori FH 270mm gyuto, also from JCK
F. Dick Series 1778 24 cm chef's knife
the black upright box contains a (rather cheap, as I can tell now) Wüsthoff butcher/skinning knife and steel that was given to my dad as a present many many years ago. I also have some more cheap stuff hidden away, a 22cm Vic FIBROX, and F. Dick Pro Dynamic that is comparable to it qualitywise (but has by far the widest blade of all my chef knives), three KIWI knives, a super cheap IKEA knife and four or five more.