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Tristan

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Was just thinking about how everyone has their own favourites with knives.

Yet some of the other gear we use are pretty much ‘universally’ accepted as being the best at a task. Some people will use other brands but generally you’d reach for this and they are not out of place in the home kitchen.

Wondering what else qualifies in this space I don’t know about. Any one has things to add to the list?

The list:
Thermapen
Microplane
Le Creuset
De Buyer
Silpat
Magnum Unicorn Pepper Mill (ok maybe this last one is just me :)
 
Gude bread knife (or Mac if on a budget)
Carbon Steel wok
Naniwa or similar stone holder
Stone flattener
JKI imports sharpening videos!
Hasegawa chopping boards? or nice end grain chopping board
Lots of paper towel or good quality drying clothes (handy for drying and use when sharpening)
CCK Carbon Chinese Cleaver, everyone should own or at least try one of these out for fun (or maybe this is just me :)
Binchotan charcoal and a Japanese Konro grill.
 
EVH Wolfgang custom shop
EVH LBX II Head
EVH 1x12 cab
Vintage Mullard EL84s and 12ax7s
Ha Ha
 
Ha Ha, is see we have another tube roller on the site. Rabbit hole alert :)
You have no idea. I found a another box of stash that put to use. Thought I sold all of them 10 years ago. Mullard, Amperex, Telfunken, Genelex gold lions, tung-sol, RCA......Etc......
 
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Pyrex (Measures)
Escali (Scales)
Atoma (Diamond Plates)
OLFA (Art and Utility blades)
Okatsune (Pruning Tools)
 
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the cheap $11 restaurant supply aluminum sheet pan.
my CCK 130-something cleaver.
my unnamed stainless steel giant mixing bowl.
a wooden spoon.
 
Shun
Myabi
Wüsthof
Dalstrong
Forged in Fire
Burrfection
Global

smiling-face-with-horns.png
 
Brickenstocks
Rational ovens
Diamond kosher salt
Roquefort bleu cheese
 
Right. Nothing wrong with Shun or Miyabi either, in my opinion. But, given prevailing opinion around here, I felt it would be fun to lay some bait :)

Fair call, don't tell anyone but i used a Wusthof Santoku exculsively prior to discovering real Japanese knives. :)
 
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