What are you cutting with?

[Jon Solberg]

Man I love Cook's Illustrated. They are pretty spot on for sure. If they say its good its good.

[DHopps]

I love my Victorinox 14" Blade for Brisket, Steaks and Ribs.....everything else gets pulled and sandwichtized!!

[mrmikemgm]

I use Hattori knives and have been very pleased with both their performance and relative low maintenance. Granted, it required me to get whetstones and learn how to sharpen the knives, but they are well worth both the investment and minimal maintenance they require. Many chefs have made the switch from German to Japanese blades in their kitchen because of the performance and quality of the blades.

[mrmikemgm]

I should add as well, that we have a set of Cutco in the kitchen as well. The Hattori knives are precision blades that don't stand up well to harsh use. Cutco does great at standing up to even the roughest treatment and, as fzxdoc pointed out, the AccuSharp makes them good as new every time you use them.

[Jon Solberg]

I agree on the switch to japanese blades and have fought the temptation to move that direction. If I were running them 14 hours a day I think I'd have to go that way.

[Jmoscrip]

I have a set of Cutco as well, my wife used to sell them when we were first married. That was in 2001, they have held up great through the years and are still the only knives in the house except for a few randoms that I have no idea what they are or how they got here.

[dprice]

I've got Wusthofs, which are nice, but my carving knife is a pressed Chicago Cutlery. One of these days I'm going to replace them all with Shuns. I sharpen them on stones, but not as often as I should.

[Huskee]

I have a $25 set I got in 2002 from Walmart or Target as a wedding gift. Use them weekly still. I guess I don't know what I'm missing.

[boftx]

Nothing fancy for what I trim with, just a good sharpening stone. I figure if I need a knife to cut it once it's cooked I did something wrong.

[Tally]

I have had a set of Wustof Ikons for a few years. Wouldn't trade them for anything.

[Jon Solberg]

I have had a set of Wustof Ikons for a few years. Wouldn't trade them for anything.

They are hard to beat... like the energizer bunny they just keep going

[Ernest]

I use and love Wusthof in the house.
I have a Rada butcher knife that I take with me outdoors. This thing will go through any meat like it was soft butter: http://www.amazon.com/gp/product/B00...?ie=UTF8&psc=1

Then I ran into this bad boy: http://www.acemart.com/prod112508015.html

[Jon Solberg]

Those are a couple of nice looking pieces Ernest. Great price as well. I have a spot in my hart for good ole restaurant grade work tools

[gravedigga]

To the Shun owners: what sizes do you have? The knife I use the most is a 10" Wusthof, but was looking to buy a Japanese knife.

[PaulstheRibList]

My wife gave me a Wustof Classic set last year...WOW! It makes chopping veggies so fun. I can't wait until a recipe calls for thinly sliced onions. I can't say enough about the Classic Wustof! (I've heard less spectacular reviews about the cheaper editions of Wustof.)

For trimming I just got simple 7" Dexter Boning knife. Similar to the Filet knife. Then a 12" slicer for cutting the finished Brisket. They both work great as well.

[mgaretz]

To the Shun owners: what sizes do you have? The knife I use the most is a 10" Wusthof, but was looking to buy a Japanese knife.

The knife I use every day is the 6.5" Nakiri (for vegetables). Every now and then I use the 8" chef's knife, usually for cutting leftover meats into chunks for hash. For slicing meats it's the 9" slicer. Both of these are hollow ground. My nakiri is not, but I got it at a good price because it was discontinued to make way for the hollow ground nakiri. I also use the 6" classic boning knife for cutting up whole chickens (cooked usually), slicing ribs into sections and for trimming meat. I also have a 3" paring knife (don't use it much) and also a 7" vegetable cleaver which I bought on impulse and rarely use unless there's a big melon, cabbage or squash that needs attacking.

The ones I'd be really sad to have to give up would be the nakiri, the boning knife and the slicer. I also own a Tojiro Damascus Santoku. Had a Wusthof Santoku and used it pretty exclusively until I got the nakiri. I probably haven't used the santoku in 3 years.