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Mar 5, 2012 11:20 PM

What Style of Knives Do You Use the Most?

I think this should be here...

Anyway, what style of knives do you find yourself using the most? Western (e.g. chef's knife, paring knife, slicer), Western-styled Japanese (e.g. gyuto, sujihiki, petty), Traditional Japanese (e.g. usuba, deba, yanagiba), Chinese (e.g. chinese cleaver, meat cleaver (?)), or some other style of knife?

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    From that post:

    Also has a great deal of information

    I use Santoku most, followed closely by my Japanese utility knife, and very closely by my Japanese nakiri

    1 Reply
    1. For me:

      1 santoku
      2 paring knife
      3 nakiri
      4 bread knife

      1 Reply
      1. re: tanuki soup

        Looking to get a 150mm petty soon, so this list might change :-D

      2. Chef's knife is all I need!
        Actually, I then use a bread knife, then a paring knife. Depends on what I'm doing, but 90% of the time I use a chef's knife.

        What if I were like "Hay gaiz, I uze a steak nife for evrahthang!"

        My friends mother uses a steak knife to cut onions... and everything.

        1 Reply
        1. re: JustyBear

          LOL! Does your friend's mother talk in that dialect, too?

          I can just picture her yakin' away at the counter, cutting up everything into a big pile for dinner with that steak knife. Very friendly, somewhat opinionated, maybe taking sips from a glass of wine...

          Too freakin' funny...

        2. I kind of rotate my knives just because I want to able to use them and this also help lengthen the time I need to sharpen them.

          That being said, I find that I like the my Chinese thin blade cleaver (aka Chinese slicer) and my nakiri quiet a bit. Again, this does not mean I use my Chinese cleaver the most because I am forcing myself to use all the knives in rotation.

          My gyuto is very nice especially when for the tip. Interesting, I am not quiet as drawn to the santoku which is a bit strange given that a santoku sits in between a gyuto and a nakiri.

          5 Replies
          1. re: Chemicalkinetics

            I have a santoku that I do enjoy using (used to use it the most), but I have recently shifted back to my chef's knife. Santoku is nice, and I like the flatter blade (mine is more western style, so there is a slight curve), but in the end, my chef's knife does it all.

            I think rotation can make sense, but I dont have that many knives (I fight the urge to buy more every day), so I end up relying on one or two. With that in mind, now you've made me look at knives again and think about purchasing more. I have the means, but should I? Hmm.

            The thin blade cleaver looked quite interesting to me, but I am a bit intimidated by it. I am also considering purchasing it for my mum, but who knows if she'll like it. Can you give me a rundown on it's pros/cons/why you personally like it? It seems like it would be cumbersome to me.

            1. re: JustyBear


              Rotation of knives is nice for two reasons. It put me in a position to learn about the difference of various knives. Some knives seem odd in the beginning, but they grow on me after awhile. It also allow me to sharpen the knives once every 2-3 weeks as opposed to every single week. It is not a bad idea to have two main knives, I think. If anything, your guests can use one if he/she want to help you in the kitchen.

              The Chinese thin cleaver is great. It did take me about 2 weeks to fully embrace it. In the beginning, I was resisting it and claiming the medium blade Dexter Russell Chinese cleaver to be better, but slowly I found the CCK thin cleaver to be superior for daily works.

              This is the small size thin blade cleaver I have. Even though it is the "small" size cleaver, it is not that small. It is 315 mm x 214 mm.

              There is a larger version (Chef's version):

              What I like about the CCK KF1303 thin cleaver are that
              (1) it can take on a very sharp edge and maintain it in a reasonable duration.
              (2) it has very little resistance due to the thin blade nature and give me a lot more control when cutting.
              (3) the relatively tall blade allows me to (a) use it as a scoop to transfer food, (b) easily smash garlic and ginger..., (c) tap the knife spine in the case of cutting a large item and it get wedged, (d), the thin blade made the knife feels much sharper due to the lack of resistance.

              1. re: Chemicalkinetics

                I recently pickup up a CCK 1303, but haven't had a chance to play with it much.    I put a fresh edge on it and noticed that it easily develops rusts spots. Did you polish (remove the lacquer coating, smooth out the coarse grind marks) on the lower portion of the blade?  And, did you force a patina?

                1. re: JavaBean

                  Excellent questions, Java. I did remove the the lacquer coating on the lower 1/3 of the blade simply because I was thinning the blade at the lower 1/3rd. In hindsight, it may not be such a great thing. Not bad, but not really good. After I removed the grind marks, foods appear to be more readily stuck to the blade.

                  As for patina, I don't FORCE a patina. I just let it naturally formed the patina. When it started to form rust spots, then I used Bar Keeper's Friend or other to remove the rust with a soft brush. At the end, I only get patina.

                  1. re: Chemicalkinetics

                    Thanks Chem.
                    The blade on mine is a bit rough...deep grind marks and kind of lumpy.  I'll clean up just the bottom inch or so to avoid sticking issues and see if it can form a natural patina. 

          2. -Western chef's
            -"Sandwich" knife (Wusthof's term)
            I also like my little parer and serrated knives