what's your most used knife ?

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stereo.pete said:
My most used knife is my Fujiwara FKH 210mm Gyuto. The primary reason I use this every day is because I am still not as proficient in sharpening as I would like to be so I would rather beat on this knife than my higher end blades.


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My most-used knife is a Zwilling 4-Star for the same reason--I own some nicer blades, but feel like I should spare them until my sharpening skills improve!
 
My 210 Misono Moly is my most used. I get to sharpen it how and when I want and not feel too badly about it. I love how it feels and the sticky sharp feeling I get off of my 1k and (sometimes) some wet/dry. If I skip the wet/dry, I just strop on a phonebook, both inside and out.
It gets scary sharp and holds it fairly well, but most importantly, it FEELS right.
I love my petty and Misono Swede, but I find I use carbon more when the mood hits me. I intuitively reach for my Moly, even though the overall appeal is likely higher with my swede.
I guess it's a comfort zone thing.
 
Dead heat between Masamoto 240 KS wa-gyuto and Suisin 210 Inox Honyaki wa-petty; for my wife, 3" Cutco parer.
 
Amon-Rukh said:
My most-used knife is a Zwilling 4-Star for the same reason--I own some nicer blades, but feel like I should spare them until my sharpening skills improve!
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awe comeon guys isnt that why you have those nice knives? Besides I hear there is some guy you can send your knives to who does a really good job sharpening them.. Dave something?.. thats what I do with my super high end knives
 
I usually use the Carving Knife to slice some meat of animals. :thumbsup:
 
Roubo said:
Dead heat between Masamoto 240 KS wa-gyuto and Suisin 210 Inox Honyaki wa-petty; for my wife, 3" Cutco parer.
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You have great taste....your wife's is just like my girlfriend's, as she would rather use a Forschner serrated steak knife than the Global G2 that I passed on to her way back when.
 
I'm mostly using my Takeda 210 gyuto. I love the way it cuts, and the obvious hand work that went into it makes me feel connected to the maker.
 
SilverHaze420 said:
awe comeon guys isnt that why you have those nice knives? Besides I hear there is some guy you can send your knives to who does a really good job sharpening them.. Dave something?.. thats what I do with my super high end knives
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Stop that! My house of cards is flimsy enough without you hammering all over it with that cold, hard logic of yours!

But seriously, it is high time for a change! :biggrin2:
 
Cadillac J said:
You have great taste....your wife's is just like my girlfriend's, as she would rather use a Forschner serrated steak knife than the Global G2 that I passed on to her way back when.
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Thanks. I also have great taste in wives, er., wife. It's just that her idea of cooking is cornflake chicken, and all she needs a knife for is to open the packages... Like, I expect, all of us knife addicts I do most of the cooking around the house; it's worked well for both harmony and digestion.
 
Roubo said:
Like, I expect, all of us knife addicts I do most of the cooking around the house; it's worked well for both harmony and digestion.
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yes indeed. my girlfriend cooked some trout filets for us, about 3 years ago. the family fish cooking method that she learned was to saute it, at very low temps in butter, until the fish turned into a white mass and fell apart into a pile of mush. yeah, no thanks. i've cooked about every meal, since. ;)
 
EdipisReks said:
yes indeed. my girlfriend cooked some trout filets for us, about 3 years ago. the family fish cooking method that she learned was to saute it, at very low temps in butter, until the fish turned into a white mass and fell apart into a pile of mush. yeah, no thanks. i've cooked about every meal, since. ;)
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I guess I lucked out. My wife is a very good cook, but she doesn't love to do it like I do!
If I'm home, I'm cooking with a sexy sous-chef by my side. If I'm working, she cooks...I assume without a sexy sous-chef(?) :p
My passion for knives is just a fortunate byproduct of my love of cooking.
I'll cook anywhere, with anything, but it isn't quite as much fun without a piece of perfectly shaped and sharpened steel, and a carbon steel/cast iron pan!
 
Mine: Akifusa 240 gyuto. Zydecomama: Akifusa 180 santoku. Have been leaning on Moritaka 180 nikiri and Kato 165 santoku more - loving that carbon steel.
 
Right now it is my Hattori FH 270 Gyuto. For a large knife it seems very nimble to me.

The next knife that I am lusting over is a Konosuke 240 or 270 HD Gyuto - I can't wait until I can get it!

Cheers,

Andrew
 
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