I work in a few kitchens so I keep some knives in different locations, I relegate German steel to my personal house as I’m never there & its safer for others, the duplicates that I’ve amassed for various reasons are stored in a warehouse, and I typically rotate through whatever stock I have in whatever location I am, by business. If I’m weeded nonstop & really don’t have time to sharpen & stropping is not doing enough, I will rotate through the line up.
It has its pros & cons. It’s nice to always stay on your toes with different knives’ personalities, but it’s also nice to be with the same girl day in & out for years & years to solidify the relationship. I have spent plenty of years stuck on one knife with an unwavering grip, but for the past few I’ve been doing my best to keep it fresh. I have my favorites, but I try to rotate the line up regardless. Then obviously, I will choose a specific knife simply due to its synergy with the day’s prep list.MAUS <>
Sayas, sheathes, cases, drawers, cabinets, blocks, tool boxes, and most often in the summer - my suitcase.VECTRON <>
Thank you, sir. Really, they’re just tools.TONY <>
When I said I despise bling, I meant it. No burl, no mokume, no mammoth, no silver/copper, none of that shit that wastes hard-earned money, adds absolutely nothing to function, & draws unnecessary attention. Just give me a blade… the handle is inconsequential.PETE <>
It was quite some work amassing & arranging it! “Glory’s only fleeting… already gone.” TIM <>
I’m working on thinning the herd, but it grows quicker than the consolidation. PLUMBER <>
I bought my first knife in 1993, 2 years in-the-business. It is still in the kit… a 20cm Wusthof Avantgarde with my initials engraved in the blade face. I remember free-handing it & being infuriated w/Franky, the knife truck guy, who I bought the knife from, but he wouldn’t let me use his stencils… only the gun. I spent 1/4 of my damn check on the frigin knife & he wouldn’t let me use a damn stencil. SEAN <>
A few different states. MATT <>
I love my tools the same way you love yours, I’m sure. JASON <>
Favorite knife.?! Man, it’s too hard a question… it’s splitting hairs. I love all my knives, or else they’d be sold off. JK <> Suisin Inox Honyaki gyuto is most probably my favorite gyuto - fighting the Teruyasu, Konosuke HD is hands-down my favorite steel, the Kono Shironiko has nearly the IDENTICAL profile/geometry to the Suisins but there is simply a je ne sais quoi about the Suisin for me. Same with the Tadatsuna G3’s; almost identical to the Suisin’s, but I still prefer the Suisin. I can’t leave out the Masamoto because NOTHING feels like it. I hate to play out the cliché, but there is just something unexplainable about the KS. I have spent a long time speculating, and the best thing I can come up with is the distal taper & ensuing geometry. It has to be a perfect linear taper from tang to tip; there is seemingly ZERO variance in the degree in which it tapers. If it’s say 3% per mm, its EXACTLY 3% per mm! It just has a very unique personality. The steel has decent edge retention, I can shave my face with the edge, I love the D, I love the balance, I love the weight, I love the profile, I love… love.. love.
The Deba is a profile that I’ve been playing with for a year and a half. I can blow through fish with my curved Forschner 6” boning, but the edge has always died so I tried the Deba & the Tojiro Gokujo. I’m slower with the Deba, but I got to a point in my career where learning everything all over was really interesting to me. It is a beast how it gets through scaly skin, and I love using them on ducks/chickens/turkeys. The Honesuki pretty much annoys the hell out of me, but it is fun, too, cuz its so purpose specific. The Hankotsu I’m dying to embrace cuz I know if Im going to like something before I buy it, and that is a great frigin design… for me. The Gokujo was a bit wide for me to acclimate to at first, but it feels like the Forschners I used for so many frigin years… just much bigger – not as nimble, but great for almost any fish, trimming silver skin, breaking down rib loins, etc… The Tojiro Western Deba is truly a salmon’s nightmare; filleting it or steaking it… no reservations at any pass. It's awesome with portioning back ribs, and splitting off bone-in rib loin chops.
I don’t know… I could go on & on.. Ive used plenty more than I own, but then… I don’t keep them around for a reason.
One favorite… I don’t know if I could ever have just one favorite. Every woman has her own unique attributes, and to deny ones self of another’s is foolish… to me.German <>
Wusthof Avantgarde cook’s. I’ll always have a place in my heart for that damn knife. I spent just way too many years with, shed way too much blood from her in my career’s formative years…DANNY <>
I am an angry man. All work & no play makes Jack a dull boy…