Kitchen Knives

[BeZo]

I got a Dalstrong Valhalla series chef knife, and it's changed my cooking. I've had it for months now and it's still as sharp as when I got it. I'm looking at getting a good boning knife now because I've been carving up chicken a lot lately. What do you guys have? What do you recommend?

 

[The~Kid]

Japanese Chefs Knife.....


https://japanesechefsknife.com/?gad...wOqoCMBfZgqess0_Bn0sc-MfQA-AIbdBoCQ0QQAvD_BwE

 

[BeZo]

This is the Dalstrong knife I got. German steel.

 

[Rackman]

Nothing fancy - my wife and I both had the same Henckels set that had a 8" chef, 6" utility, paring knife, and santoku. So now we have 2 of each. They seem likely to last us a lifetime. I've also got a random knife set from the Hutchinson KS farm supply that my Grandma used for a lifetime too. It's got OK steel. I just re-profiled the paring knife on a belt sander because it has been sort of trashed at some point. Need to do the chef too when I've got time on my hands - it's not so bad but it was poorly sharpened at times.

 

[japetus]

I worked in shitty kitchens growing up, and all I had were Globals, so I still use them. I don't like changing horses midstream.

 

[IndyWS6]

There are so many choices that it’s confusing. I’d gladly sink $3k into a chef, prep and utility knife if I could trust the recommendations from an established chef that wasn’t schilling for click's…

 

[Robostyle]

I worked in shitty kitchens growing up, and all I had were Globals, so I still use them. I don't like changing horses midstream.

Global here too. Knives have come a long way recently, but i keep mine sharp and they work fine.