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One more knife question- What are your favorite knives?

What are your most often used, couldn't-live-without knives? What about special knives you love, even ifyou don't use them regularly?

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  1. you could do practically anything with an 8 inch chef's knife as long as it's sharp.

    2 Replies
    1. re: chuckl

      Yes, I agree. This is related to my other post which I think you kindly responded to. If I have an 8" Chef's knife, what would I use a Santuko knife for?

      1. re: ejpnyc

        santokus don't have a pointy tip and have a flatter belly. I find them useful for most chopping and sometimes very fine slicing, since the blades tend to be thinner than on a chef's knife. i think they're interchangeable in most cases, but if you're say dismembering a chicken you'd might find the pointy tip comes in handy. Also, since the blades aren't as thick some santokus aren't as sturdy as a heavy chef's knife.

    2. I use my 8" chef's, a paring knife and my steak knives, which double as utility knives. Shun is my favorite brand, but brands are really a personal thing. A bread knife is a must even if you don't find yourself slicing bread frequently. I recommend the Victorinox 10" bread knife, which cost about $20.
      I also own a cheap tomato knife thinking it would be useful, but it's really just a waste of money if you have other good knives.

      1. We have a 6, 8, and 10 inch chef knives. I use the 8 inch most often, while the husband uses the 10 inch. However, I do find that the 6 inch comes in handy with more tricky slicing and dicing.

        All care kept well honed and professionally sharped yearly.

        1. 8" chef's knife for sure... I also am in the minority with my total dependence on paring knives-- I have about three that get used almost daily.

          1. 8 inch chef's, 9 inch slicer, six inch serrated for small bread and bagels. I also use my paring knives, a 9 inch bread knife and a six inch Santoku on occasion, but the first three are used most often, in that order.

            1 Reply
            1. re: RGC1982

              8" Chefs knife. I'm getting a nice one for xmas, as it's practically all I use.

            2. I've got an 8" Santuko I have used, but I go to my 8" Chefs knife the most. I do use a 10" bread knife alot. Often have fresh bread around. I always use my deboning knife when prepping fresh whole chickens. Just works better for me.

              1. I use an 8" santoku and a 3" paring knife most, but also have a 10" chef's knife for certain tasks. The santoku is a Wusthof, I think, and the paring knife and chef's knife are Henckels, but brand doesn't matter as much as what feels good in your hand. I'd recommend you go somewhere you can try them out in the shop. I have fairly small hands, so I don't practice brand loyalty if a particular style doesn't feel right, and I have to admit that they sometimes don't. I think knives are often designed for men's hands.

                1. My favorite knife is my 8" carbon steel chefs knife, but I also have a 6" German pattern blade, 8"-10" forged chefs knives, and a inexpensive 8" santuko that I use exclusively for prepping veggies.

                  1. You could go to that American store... Sur la Table? And take him there and say "Ok we have $100 to spend, knock yourself out"

                    What I would say though, it might be worth doing a little research about blade hardness, and also what you're doing now is good. From what I've heard, it's best to avoid cutco.

                    In reseacrching my knife, I went to knifeforums - the guys there are amazing, really really helpful. The trouble is, brands everyone else thinks are good, they won't go near. Wusthoff, GLOBAL, Heinkel or what have you are no competition for an obscure Japanese handmade blade. But then, just for cheffing, who's really going to tell the difference? I've decided on a global in the end. Another really good looking knife is the FA porche designed Chroma. It looks like nothing else out there, and looks comfortable to me.

                    1. i generally use a 6in chef's and a 4.5 utility knife. retrospectively I should have bought 2 each of those and not the others (2 other paring, a boning etc etc.) I do use the others but the first 2 are my go to knives. i do like the wusthof 4.5 mini-prep for garlic and onions which i use at about every meal.

                      1. We mainly use an 8" chef made by a German company, F. Dick; --model 1903. Love that blade, it has a nice curved "belly" that works great for chopping herbs or mincing veggies, and stays much sharper than our soon-to-be-retired Calphalon blades.

                        I also like using a 10" carbon steel Sabatier chef, which is very easy to sharpen and a joy to use, although the darkening carbon steel may not be to everyone's taste. The french style blade is used with more of a slicing technique, versus chopping as per the german-style knives.

                        Lastly, I like using a Shun Elite 3.5" paring knife for the small stuff; a very nice blade that has a Rockwell hardness of 66, if memory serves... it stays spooky sharp.

                        1. My most used is my 10" high carbon Sabatier chef's knife that I use for 80% of the stuff I do with knives. Other knives that I'd hate to be without are my Dexter nylon handled super narrow blade boning knife and my Forschner scalloped edge slicer for bread and tomatoes. I'm anxiously waiting on a new 8" Kramer chef's knife, because I like the small one I have so much.

                          1. The knife I use most is a 4-1.2-inch steak knife, partly serrated. For chopping, I use a 6-inch Global carving knife.

                            1. 8" Global chef knife.

                              1. We've got a bunch of knives at home, mostly 8" and 10" chef knives... I like a lot of them, and some have sentimental value, but there isn't one specific one I couldn't live without. A good quality, sharp 9-10" chef knife could do basically everything I ever need to do in the kitchen (keep in mind that I'm vegetarian and thus don't do a lot of cutting of meat, bones, or fish).

                                My favorite is probably my 9.5" Misono UX-10, but I am not as good at sharpening knives as I'd like to be, and it's more delicate than some of the others, so it often doesn't get used much except for detail work. I have an 8" Shun and a 10" stamped Forschner that see a lot of action. I'm also very attached to a standard forged 8" pro Henckels... it's heavier than the Forschner, but not so expensive that I'm afraid to give it a little abuse.

                                Cheap pro kitchen style bread knife and a couple of small, decent quality forged paring knives are the main other knives that get used in our house. We've got a couple of santokus and a few other random chef knives that occasionally see some use too. I'd like to get a single edge nakiri or usuba, but let's be honest... I've already got way too many knives.

                                But honestly, you hear it over and over again here... for most things that most people do frequently, the chef knife will do the trick.

                                1. Now I have a new toy, a kamegata usuba (sheep's foot shaped blade veg knife) that I got in Japan 2 weeks ago. When I picked it out the maker told me to come back in 30 minutes, and he then proceeded to spend nearly the entire time sharpening it. I bought a wood sheath as I was afraid to try to wrap it , as I thought it would cut through whatever I used. anyway, when I used it the first time, I had to keep looking at the onion, as I thought that I was missing the food because there was no resistance whatsoever. I'm using it for all chopping tasks now.

                                  1. My workhorse for everything... The Global-PRO GP-14!

                                    1 Reply
                                    1. re: zathan

                                      *is jealous*

                                      How did you get a pro? I got a GF-33 for xmas, and it seems they've gone up by about 40% since! It's lovely - great feel to it, perfect weight for me, but I wouldn't say insanely sharp.

                                    2. Couldn't-live-without knives... daily use, a pre 1960, Gustav Emil Ern 14” Chef's knife, Sabatier nogent style 2 1/2" & 4" paring and 6" utility knives.

                                      I have a pre 1960, Gustav Emil Ern 14” carving knife that sees action once or twice a month.

                                      And two knives that never get used.

                                      The first is a civil war era carving knife, E.S. HULBERT & CO warranted shear steel, half through tang construction, the handle is held in place with four pins, with a cast lead pewter bolster.

                                      And an F. Dick 12” ham knife that dates to the early 20th century.