What is your favorite knife and why?

[Johnny Booth]

What are your daily drivers?
Are you a collector?
Professional user?
Average Joe?

I have good knives. I don’t have any great knives.
I have inside and outside knives.


Inside Blades
-Forged Mercer Genesis Stainless, set of 5. I think that was around $150. I like the weight and balance, but the edge of the Chef’s knife has chipped and bent. They hold their edge well, but they are apparently brittle and don’t take abuse.

- Henkels Dynamic. A gift. They are stamped stainless, light, and very thin. I haven’t used them. Stashed somewhere.

A large drawer of junk knives that for some reason Carol won’t let me throw away.

Outside Blades
- Forged-in-Fire Chef and Paring knife, forged stainless. $25. Holds a decent edge. Balanced Rosewood handle. Conversation piece.
- Dalstrong BBQ Pitmaster Meat Knife 8” - probably the highest quality knife in the house. $90 Forged, high carbon, fork tip and bottle opener. Wickedly sharp, even the fork edge. Conversation piece.

My favorite workhorse knives are the inexpensive Members Mark sets with the white handles.
They are not pretty and I treat these like crap, but they still get sharp enough to prep and trim all day.
The handles are sturdy, the stainless steel is still stain and rust free after 8 years.
- two 7” Santoku ($12), and the 6” Boning and Utility set. ($10).
They don’t hold an edge, but a few strokes with a honing steel and they are back in shape.

[bmillin]

Favorite -Dahlstrong shogun che's knife
Workhorses - Victorinox fibrox series chef knife, boning knife, paring knife. Great value.

[Johnny Booth]

Agreed. The Victrinox looks much like an upgrade to the Members Mark. 👍

[Jerod Broussard]

Rapala with the 7" blade. Got three of 'em and another with a shorter blade. LOTTA briskets and butts with them dudes.

[Johnny Booth]

The electric? Nevermind, obviously the knives.

[johnec00]

+3
I have 3 of them, a 6", a 7" and a 9". The seven inch is over 25 years old, lives in my tackle box and still works just fine although the leather sheath is some the worse for the wear.

[Mosca]

99% of my knife usage is a Global santoku, a Zwilling chef’s knife, and a Henckel utility/paring knife. The other .99% is a Victorinox brisket sword, that I use to slice just about everything else. The last .01% is a heavy duty cleaver that I use to bash things up, sometimes even hitting it with a hammer, and a boning knife that I use to trim briskets, tenderloins, ribs, etc..

I have a Global chef’s knife that is about the same as the Zwilling, and a Global nakiri that I sometimes use instead of the santoku. I really consider all four of those knives interchangeable. I have no preference for any one over any other. I broke the percentages down the way I did because I really just grab whatever strikes my fancy, and the two I listed first get the most use.

[Johnny Booth]

Nice. The forged Zwilling is a good looking tool. Nothing at all like the stamped Henkels Dynamic.

[Mosca]

The stamped Globals are similar to the Zwilling in quality. They even have similar balance! I switch between them every few months; when one needs to be sharpened, I think, “Um…naw,” switch knives, and then when both need to be sharpened I do both at the same time and start all over again.

[Smoker_Boy]

I have a set of Forged In Fire knives still in the original packaging.

[Smoker_Boy]

So maybe I should actually use them??

[Johnny Booth]

If you need a well balanced chefs knife, or pairing. They are pretty cool for $20-30. Always a good conversation piece. Most people like the show. 👍

[gboss]

They are a great value. Both the Chef and Paring are in the regular rotation.

[Mosca]

Those Members Mark knives are pretty damn good, IMO, especially for the price!

[Johnny Booth]

Yep - gotta say for the money, they are the best value in my kitchen.

[SheilaAnn]

Daily drivers

[Johnny Booth]

I see a Mercer forged pairing knife. Looks like a 6” Henkels. I like the handle on the chefs knife. 👍👍

[SheilaAnn]

Johnny Booth you are correct!

[ecowper]

Wusthof Santoku!

[ssandy_561]

I own a large Cutco knife set. I’ve had most of these knives 20 to 30 years. I bought my first ones back in 1992.



Now for the ones I use the most.



This is my 7 1/2” chef knife. I own a 9” chef knife also but I usually grab the 7 1/2”.




This is my 4” paring knife. I have a 3” one also but I like using the 4” one for most things.




This is my 8” slicer. It’s hard to see but it is “serrated”. It’s much better than serrated. It had the Double D edge. My phone couldn’t focus on the edge so I went to the interweb and found a picture.



Now the next thing I use the most from my knife set is not a knife.



I use my kitchen shears as much as I do the above knives. They are great for cutting up greens and herbs. I use them to break down whole chickens. They work great to cut pizza. It seems like I’m cleaning them every night.

[Johnny Booth]

Nice. I forgot about my shears, and my cleaver. Good point. Heh heh.

[SheilaAnn]

+1 on kitchen shears!

[MsTwiggy]

My cutco shears are the #1 used cutting blade I own. Had them the longest too!!

[DavidNorcross]

Old Hickory here. Nothing fancy, but I sure love those knives.

[Johnny Booth]

All about the utility. I like those. Simple and durable. Funny how we get attached to the ones we use a lot.

[58limited]

I have several knife sets including the venerable Old Hickory and a well used set of Misen knives but lately my daily driver is the Bare Knives Santoku:

https://barecookware.com/en-us/products/santoku

I love the embossed mountain motif, it is hella sharp and holds an edge very well, and does most everything I need in my kitchen on a daily basis. I have the whole set but the Santoku is the one I use the most.

[Johnny Booth]

Yeah. Good looking blade. Provides a stick-free surface too. I hate when veggies stick to the blade.

[MBMorgan]

I'm still loving my German steel ... Wusthof Classic Chef (10"), Boning, and Paring Knives are the ones I can't live without.

Everything else is gravy ... and you can't have too much gravy, right? Like the long schinkenmesser ... the serrated bread slicer ... the cleaver(s) ... all gravy. Oh .. and there are the Dalstrongs, Bucks, a few Old Hickories, a prized pair of Shun shears, plus a few others as the cherries on the cake.

[Johnny Booth]

Nice collection of tools. Discerning tastes. 🍻😎

[X Trial BostonBestEats]

Post deleted

[Johnny Booth]

I lost my childhood buck. 😕 The Hunter is over 4”? Or are the laws more strict?

[Johnny Booth]

x_90day_59159_BostonBestEats - wow, I guess a clip-on box cutter/ Sheetrock knife is legal then? My buddy is an electrician and uses h Buck to,strip. So he can carry? Vague and unenforceable, except the hassle.

[SheilaAnn]

I forgot these two….and I have a knife roll with standard tools to take to work on big production days.

[Johnny Booth]

Ahhhh. There we go. A Hammer cleaver to match the chef. Is that a Dalstrong butcher?

[SheilaAnn]

Johnny Booth yahsir…. Courtesy of Secret Santa! It’s a beast. I did, like, 300# of pork shoulder in record time with this little angel.

[wrgilb]

These are my original Forschners from my meat cutting days back in the late 60's. The steal was twice as thick as they are made today. I still use these on a regular basis, others that I use are Shun Classics.

[SheilaAnn]

Very nice!

[Johnny Booth]

Ya know those have some miles on them. We used to have a couple of old butchers from my Granddad, he worked at Tobin on the line. They had been sharpened so much, they were concave in the middle.

[FireMan]

I know ya’ll are leanin to the cookin side of things but….

Just picked this up a month or two ago. Love at first site.

[Johnny Booth]

No no, that is a beautiful knife. I would carry that with pride.