Hey all!
I used to be a chef and worked in kitchens for years. About 6 years ago I switched to an office job. Sometimes I still fantasize about what knives I would pick if I had to fill my knife roll and work in a pro environment again.
So I thought, Let's make a topic about this!![Big Grin :D :D](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
Here's the rules:
1) You're only allowed to pick four knives! Make sure you can do as many tasks as possible with the kit you choose.
2) It's got to be knives that you have in your collection! (Only exception for people who don't own four knives, they can choose their dream knives)
3) Write a little bit about each knife. Why you chose it and what tasks you will use it for.
4) No bashing on peoples picks. Everyone is allowed to have their own preferences.
5) Have fun!![upsidedown spin :upsidedownspin: :upsidedownspin:](https://www.world-of-smilies.com/wos_musik/23.gif)
I'll kick off with mine:
Victorinox bird beak paring knife
- For peeling and opening stuff. Especially great when peeling bags of potatoes. Eventhough you might have a little more waste than a peeler, you save an incredible amount of time. It's slightly flexible and easy to touch up with a honing rod. Cheap but great!
Takamura R2 Migaki Petty 150mm
- Great for shalots, garlic, and cutting fruits like oranges. It's stainless so won't react on acidic foods. You can use it in hand or on the board. Great for detail work. Takes a mean edge and holds it well. Nice handle too.
Tojiro DP3 VG10 Gyuto 180mm
- For the not so delicate tasks. It's not so thin behind the edge and not that chippy. Breaking down chicken or fish. Cutting cheeses etc.
Moritaka AS Gyuto 240mm
- A little more maintenance, especially since mine has the KU removed. But it's a great knife for a pro environment. The long flat spot makes chopping up cases of vegies a breeze. Can still rock, so herbs are no problem. It's also great for slicing meats or fish because of it's length. Food release is decent on mine. Not as good as ootb, but I hated those wedgie shoulders, so thinned it and convexed the shoulders. Takes a screaming sharp edge and edge retention is good enough.
Looking forward to what you guys come up with!
I used to be a chef and worked in kitchens for years. About 6 years ago I switched to an office job. Sometimes I still fantasize about what knives I would pick if I had to fill my knife roll and work in a pro environment again.
So I thought, Let's make a topic about this!
Here's the rules:
1) You're only allowed to pick four knives! Make sure you can do as many tasks as possible with the kit you choose.
2) It's got to be knives that you have in your collection! (Only exception for people who don't own four knives, they can choose their dream knives)
3) Write a little bit about each knife. Why you chose it and what tasks you will use it for.
4) No bashing on peoples picks. Everyone is allowed to have their own preferences.
5) Have fun!
![upsidedown spin :upsidedownspin: :upsidedownspin:](https://www.world-of-smilies.com/wos_musik/23.gif)
I'll kick off with mine:
Victorinox bird beak paring knife
- For peeling and opening stuff. Especially great when peeling bags of potatoes. Eventhough you might have a little more waste than a peeler, you save an incredible amount of time. It's slightly flexible and easy to touch up with a honing rod. Cheap but great!
Takamura R2 Migaki Petty 150mm
- Great for shalots, garlic, and cutting fruits like oranges. It's stainless so won't react on acidic foods. You can use it in hand or on the board. Great for detail work. Takes a mean edge and holds it well. Nice handle too.
Tojiro DP3 VG10 Gyuto 180mm
- For the not so delicate tasks. It's not so thin behind the edge and not that chippy. Breaking down chicken or fish. Cutting cheeses etc.
Moritaka AS Gyuto 240mm
- A little more maintenance, especially since mine has the KU removed. But it's a great knife for a pro environment. The long flat spot makes chopping up cases of vegies a breeze. Can still rock, so herbs are no problem. It's also great for slicing meats or fish because of it's length. Food release is decent on mine. Not as good as ootb, but I hated those wedgie shoulders, so thinned it and convexed the shoulders. Takes a screaming sharp edge and edge retention is good enough.
Looking forward to what you guys come up with!