Do any of you have a go to knife for everything?

[allboy]

I'm sure most of you have one knife you use for 90% of your cooking needs. Mine is a 7" Old Hickory butcher knife that always has a great edge. Now if I lost that it would be my Victorinox 8" chefs knife at 2nd place. What are you using?

[landarc]

No, I like using all of my knives

[buccaneer]

For away games a Fujiwara 300mm chefs knife.
Home Games Masamoto KS series chefs knife, 270mm (very soon!)
:D

[Harbormaster]

I'm sure I'll get chided, but I use my 6" Kiwi knife for almost everything.

At about $6.00, if I can't get it sharp again, I just buy a new one.

[Red Valley BBQ]

J.A. Henckels at home, Gunter Wilhelm on the road.

[retired trucker]

I'm sure I'll get chided, but I use my 6" Kiwi knife for almost everything.At about $6.00, if I can't get it sharp again, I just buy a new one.

Not chiding, but if that is your favorite "go to" knife, and it only costs $6, then good for you! A good knife does not have to cost lots of money to get the job done. If it fits your hand and your knife needs, and will cut what you need cutting, then cost should not be a deciding factor.

I also have an old "old hickory" that I love to use as it fits my hand and is usually sharp enough to fillet just about anything I need it to, in the kitchen. I paid less than $1 for it at a thrift store. I have a set of expensive knives that I use also, but the old hickory is more comfortable and gets the job done just as well.

Omar

[cowgirl]

I use my Old Timer knife for everything from butchering to carving at the table.

http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/BPS%20Drum/Brisket%20and%20Spam/8b0477be-f7a2-45f9-a46c-b0d67bf293a9_zpsp5l4i2xl.jpg


http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/BPS%20Drum/Brisket%20and%20Spam/528138cd-86e6-444f-aa80-af83d89ba457_zps2swtxyii.jpg

http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/camping%205/edb5e72c-78eb-443c-9b85-b2308fcb8e39_zps4d1946ac.jpg

[Huh? What?]

I have a 10" Calphalon Chef's knife, an unmarked slicer I picked up at the local restaurant supply store, and a Chicago Cutlery boning knife which are my normal three knives.

[dport7]

Heres my go to collection. Second from the right is a 50 year old "Old Hickory" high carbon steel, thats my go to, but I use them all, just cause I like to switch up.

http://i60.tinypic.com/9rm1px.jpg

[BIL'S BBQ]

I have the outdoor edge complete game processing set. these knives are sharp and comfortable. the game shears are excellent and I grab the filet knife most of the time! my wife got me this for Christmas a few years ago, probably one of the best gifts ever, I use it at least once a week but usually more.

[Jeff H]

A good chef's knife is my main knife. I always reach for this one first.

http://www.surlatable.com/images/customers/c1079/PRO-1074491/PRO-1074491_hopup/main_variation_Default_view_1_715x715.

[Smoking Westy]

Bark River Mountain Man for me - this one is from the second run and it has a couple inches more blade than the 1st run. Comes in handy on those larger cuts of meat.

http://i155.photobucket.com/albums/s290/mjweste/Grilling/43B9D90C-9608-4576-89F8-6666744FDDC7_zpsgzm3t5kp.jpg (http://s155.photobucket.com/user/mjweste/media/Grilling/43B9D90C-9608-4576-89F8-6666744FDDC7_zpsgzm3t5kp.jpg.html)


Here is my original one - it's spent a lot of time in the kitchen and pulling butchering duties.

http://i155.photobucket.com/albums/s290/mjweste/Bark%20River/P1020314.jpg (http://s155.photobucket.com/user/mjweste/media/Bark%20River/P1020314.jpg.html)

[SGH]

I leave this 8" breaking knife laying on the counter at all times. I grab it 90% of the time. Especially for general cutting. Is it the best for everything? No, it is not. I have used this type knife for over 35 years and have just grown accustom to them so I stick with them. It feels natural in my hand where others feel awkward so I stick with it.

[Bludawg]

Lately it's a 7" Old Hickory I found:-P Get another OH they are great knives for the money and as you know they hold a wicked edge. Great knives don't need to cost a paycheck.

[arclite]

A good chef's knife is my main knife. I always reach for this one first.

http://www.surlatable.com/images/customers/c1079/PRO-1074491/PRO-1074491_hopup/main_variation_Default_view_1_715x715.

I have the same knife given to me as a gift several years ago. Either this Henckel or a really cheap boning knife seem to get the most love.

[hammb]

8" Shun Classic Chef's knife is my go to for almost any prep work in the kitchen. I also use it for carving cooked poultry, slicing brisket, etc.

I use my fillet knife for deboning/breaking down chickens, and obviously filleting fish.

[bacchus99]

http://www.rapala.com/rapala/knives/fillet-knives/fish-n-filletandreg-knives/Fish+n+Fillet+Knives.html?cgid=rapala-knives-filletKnives&start=1

Cheap and effective!

[aawa]

I don't have a go to knife I use for most everything. I like to use different knives for different jobs.

The knives I do use the most

6in Victornox Boning Knife (for meat trimming)
7in Damascus Steel Santoku I received for Christmas to break down typical vegetables
Old Hickory knife my gf has to break down thick/heavy veggies
little paring knife for small fruits
12in victornox slicing knife when I am slicing briskets.

[Lowki]

10" old hickory butcher on big meats and most things BBQ.

[Maylar]

8" Kitchenaid carbon steel chef's knife. Works for me.

[robinfresno]

I use a Santoku for pretty much everything

[jjjonz]

I'm sure I'll get chided, but I use my 6" Kiwi knife for almost everything.

At about $6.00, if I can't get it sharp again, I just buy a new one.

Thats funny....out of all my knives I use that knife is what i use most.....easy to sharpen. :-P

[landarc]

No judgements on knives from me. The fact that someone prefers a lower cost knife than I do is no reason to question their choice. I like knives, always have. I was brought up in the Japanese ideal of a knife for each task, I was trained in the French ideal that most tasks are done with a Chef's knife and a paring knife.

[dadsr4]

http://www.rapala.com/rapala/knives/fillet-knives/fish-n-filletandreg-knives/Fish+n+Fillet+Knives.html?cgid=rapala-knives-filletKnives&start=1

Cheap and effective!
Mine is going on 45 years, still holds an edge.
The knife I grab most is a 10" no-name chefs knife we got for a wedding present. The Rapala gets grabbed for boning and filleting.

[bacchus99]

Mine is going on 45 years, still holds an edge.
The knife I grab most is a 10" no-name chefs knife we got for a wedding present. The Rapala gets grabbed for boning and filleting.

I bought the wife a Wusthof Santoku for chopping veggies....she seems to like it but I hardly touch it.

[dadsr4]

I bought the wife a Wusthof Santoku for chopping veggies....she seems to like it but I hardly touch it.
Two Christmas's ago, my wife gave me two Henckel Santokus. They are OK for chopping fruit and vegetable, but I miss the tip of the chef's knife.

[Haveuseen1?]

I buy the two pack of "Daily Chef Boning Knives " at Sams club. They do a nice job and the two pack is only $7.58. Take an edge well, hold up well, and they do just fine.

"Two pack Boning knives Stain free high carbon chrome finish - molybdenum steel Includes 6" narrow stiff boning knife and 6 1/4" extra wide boning knife Fine edge NSF certified Dishwasher safe Durable & economical Designed for commercial use"

[Wampus]

Knives are like tools for me.....they each have a specific purpose.

I like my 8" Pampered Chef chef's knife for most board work at home. I use it for all my veg prep, chopping, dicing, slicing, etc.

For meat butchering, I use one of the 6" boning knives. I like the white plastic handled "Bakers & Chefs" (Sam's Club) ones. I have 2 in the drawer at home and 2 in my knife roll that goes with me to competitions. I also use these for carving whole poultry.

For slicing meat like roasts or briskets, I like the 11" serrated slicer I got from RD. Works great.

Don't use much of anything else usually. These are my favorite tools.

[Joe Black]

My go to knife is about 6"-14" and has a slick blade and a granton blade that is 1/2"- 2 1/2" wide. Really, I can't identify one particular knife. Whatever I'm doing at the time, I pick a knife out of the drawer for that purpose and don't really have a thought process. Some of the folks on here will tell you that I don't have a thought process for anything. Oh well!!

[jmoffatt]

I have a couple I use more than others but I use them all

http://img.photobucket.com/albums/v290/jmoffatt/20150916_171619_zpswe7hk9qq.jpg (http://smg.photobucket.com/user/jmoffatt/media/20150916_171619_zpswe7hk9qq.jpg.html)

[yakdung]

http://www.costco.com/Tramontina-ProLine-11-pc-Bundle-Cutlery-Sets-%2526-Cutting-Board.product.100143788.html#

[allboy]

I use a Santoku for pretty much everything
I'm not sure you can beat the two pack of 7" Santoku knives at Sam's club for under 6.00 each. The sharpen easy and hold an edge. I own 4 of them and use them often.

[yakdung]

I would also recommend some of these. I found a vendor at a local gun show selling these for $1.00 a piece. They are great like Tony the Tiger would say.
Amazon.com: Victorinox Cutlery BladeSafe for 8-Inch to 10-Inch Knife Blades: Knife Storage Items: Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/31Nn0leVCoL.@@AMEPARAM@@31Nn0leVCoL

[SmittyJonz]

http://i1326.photobucket.com/albums/u645/bobjones79/679547D3-FBD3-4D99-AD53-F141F30CD170_zpszxwywq2o.jpg (http://s1326.photobucket.com/user/bobjones79/media/679547D3-FBD3-4D99-AD53-F141F30CD170_zpszxwywq2o.jpg.html)

[Hog1990]

A Hattori Hanzo. :wink:

[dport7]

I have a couple I use more than others but I use them all

http://img.photobucket.com/albums/v290/jmoffatt/20150916_171619_zpswe7hk9qq.jpg (http://smg.photobucket.com/user/jmoffatt/media/20150916_171619_zpswe7hk9qq.jpg.html)

Nice collection, is the one on the far right an Old Hickory?

I like the damascus steel.

[yakdung]

Looks like all three from the right are all Old Hickory.

[BBQLuver]

For the longest time I looked and looked for a knife that I liked and couldn't find anything. I would pick up cheap, expensive you name it.... nothing. Till one day I picked up a Shun Classic. It felt like a glove. I have picked up a few different ones from the set, but the Chef's knife is my go to.

[Rusty Kettle]

A santoku knife for home and sams club chefs knives for competition. The sams knives are cheap and easily replaced every competiton. A guaranteed professionally sharpened blade every time.

I just like Santoku knives. They can do everything.

They all come in handy.

[buccaneer]

A Hattori Hanzo. :wink:

:laugh:

[jmoffatt]

Nice collection, is the one on the far right an Old Hickory?

I like the damascus steel.


Yes the last 3 on the right are old hickory the damascus are shuns

[KC Smoke]

I was trained in the French ideal that most tasks are done with a Chef's knife and a paring knife.

Same here. I use my 10" Wusthof chefs knife for most everything. Although my 5.5" Wusthof boning knife does get some play. Back in my butchering days a 12" scimitar was a favorite.

[Jeff H]

Yes the last 3 on the right are old hickory the damascus are shuns


You're probably a good one to ask then. What is the allure of those Old Hickory knives? How good could that steel possibly be for $15.00? Especially with all of those really nice knives you have?

[aawa]

You're probably a good one to ask then. What is the allure of those Old Hickory knives? How good could that steel possibly be for $15.00? Especially with all of those really nice knives you have?

The carbon steel they use holds an edge really well, and they are cheap and last forever if taken care of.

[retired trucker]

You're probably a good one to ask then. What is the allure of those Old Hickory knives? How good could that steel possibly be for $15.00? Especially with all of those really nice knives you have?

One thing popular about them is the carbon steel that they are made of. With the hardening/heat treat they come with (assuming that it wasn't ruined by a previous owner if used) they are easily sharpened and will retain that sharpness if used properly. Some people are turned away by the "patina" on them that forms from use. It actually is a good thing as it will prevent the steel from rusting if you ensure that it is cleaned and dried after each use. Do not wash in the dishwasher! That will ruin any quality knife.

Omar

[cueball21]

I bought a set of Wolfgang Puck knives because they were only $20. They were good and sharp, too. I've used the set for more than 5 years now and they are still holding a good edge, but I steel the chosen blade before each use. There are 5 or 6 blades in the group: large chef, smaller chef, wide blade small chopper . . . I use the chef knives most often.

I also bought a Victorinox boning knife that I use for almost all my meat prep that involves removing fat and silverskin. It is a great knife for the price. I use this for veggie prep and all sorts of things, but I do not use it like a traditional cleaver is used, eg to sever bone joints etc. It really is more of a slicing implement even though the blade is wide like a cleaver.

I recently bought a Chinese style cutting cleaver. It is made in Japan. The first one I bought was under $20 (in June) but when I went to get one for SIL they had jumped in price.

I bought a roast carving/slicing knife at a local restaurant supply house that I really, really like. It has the serrated edge and cuts/slices meats beautifully. It, too, cost less that $20.

So, to answer your question, "No, I do not have a go-to knife. I have a good assortment and use all of them for specific jobs."

[yakdung]

The Old Hickory knife has a cult following. It is made in the USA and manufactured utilizing 1095 carbon steel. The knife lasts forever, and can be sharpened to a razor edge. I guess one could say it is the USA version of the Mora knife. The Old Hickory Butcher knife is presently selling on amazon for under $10.00. The knife community loves it because it can be heavily modified at relatively little expense. I have one I recovered that was living on the floor of my parents garage for over 20 plus years. Cleaned it up, oiled the handles and it is now back in service. Every person that eats red meat should own one IMHO

Amazon.com: Ontario Knife 7025 7-Inch Butcher Knife: Kitchen Utility Knives: Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/31OM0jAWdmL.@@AMEPARAM@@31OM0jAWdmL

https://youtu.be/mXmW0mwzp6c

[landarc]

Old Hickory butcher and breaking knives were the standard in CA right up until the codes changed and knives had to have plastic or otherwise sanitizable handles.

[jmoffatt]

You're probably a good one to ask then. What is the allure of those Old Hickory knives? How good could that steel possibly be for $15.00? Especially with all of those really nice knives you have?


They hold an edge as good as any other knife I have, also when I car camp I'm not taking my japanese steel and my Grandad always used them so theres that. :wink:

[dadsr4]

America's Test Kitchen tests knives. This is their pick for chef's knife.
Victorinox Fibrox 8-Inch Chef's Knife
Amazon.com: Victorinox Fibrox 8-Inch Chef's Knife 40520, 47520, 45520, 5.2063.20: Chefs Knives: Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/21J8yPpmjLL.@@AMEPARAM@@21J8yPpmjLL

[rdstoll]

I leave this 8" breaking knife laying on the counter at all times. I grab it 90% of the time. Especially for general cutting. Is it the best for everything? No, it is not. I have used this type knife for over 35 years and have just grown accustom to them so I stick with them. It feels natural in my hand where others feel awkward so I stick with it.

I just bought this exact same knife at a BBQ class I took a few months ago and I find myself using it all the time. Great for trimming. Great for cutting ribs...just a great knife all the way around.

[DaveAlvarado]

99% of my knife use comes from four knives:

- 9" chef's knife (my go-to knife for most kitchen duty)
- Boning knife (my go-to for meat prep)
- Paring knife (for fiddly stuff)
- 12" slicer (for brisket)

I have a bunch of other knives, but some version of those four is what I find myself going back to all the time.

[funstuie]

I have globals, old hickory and lots of other knives but these are the ones I always end up using:

Amazon.com: Fixwell Stainless Steel Knife Set, 12-Piece: Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/51Qe-tCxtaL.@@AMEPARAM@@51Qe-tCxtaL

12 of those will last you a lifetime, they never really lose their sharpness and they work on almost anything.

[Leftwngr]

I go with Japanese knives. My go to knife is a Japanese deba. Heavy weight and accurate.

I'm a big fan of single edge blades and high carbon steel. I love the stuff over at echefknife.com

[SGH]

I just bought this exact same knife at a BBQ class I took a few months ago and I find myself using it all the time. Great for trimming. Great for cutting ribs...just a great knife all the way around.

I have to agree. The ole breaking knife is a great all around knife. I even fillet fish with mine. But again, it was about the only style knife i used for years so it just feels natural in my hand. As a trimming knife, its a tough act to follow for sure. Glad that you are enjoying yours my friend.

[Harbormaster]

The Old Hickory knife has a cult following. It is made in the USA and manufactured utilizing 1095 carbon steel. The knife lasts forever, and can be sharpened to a razor edge. I guess one could say it is the USA version of the Mora knife. The Old Hickory Butcher knife is presently selling on amazon for under $10.00. The knife community loves it because it can be heavily modified at relatively little expense.

Every person that eats red meat should own one IMHO


OK. Y'all sold me. I had to try one, and since I had to place an Amazon order for something else, I threw one in the cart. I'll have it tomorrow.

This site is a terrible place for those of us with little or no willpower.

[qman]

OK. Y'all sold me. I had to try one, and since I had to place an Amazon order for something else, I threw one in the cart. I'll have it tomorrow.

This site is a terrible place for those of us with little or no willpower.
At least the Old Hickory knife price is an easier pill to swallow than some.