If you can only choose to use only 1 knife in the kitchen for the rest of time, what would you choose?
You can check the answer of the people under the question at Quora “one knife for everything“
About Savannah
Written by: Savannah
Published on:
If you can only choose to use only 1 knife in the kitchen for the rest of time, what would you choose?
You can check the answer of the people under the question at Quora “one knife for everything“
About Savannah
A good 8” Chef Knife. Preferably Japanese or Swedish steel.
As a kitchen professional, I have accumulated quite the collection of cutlery. Of all the knives I have, the one I absolutely must have is a chef knife. You can do literally any task with it aside from splitting beef bones. Granted, it’s definitely a ”jack of all trades, master of none” situation but it does a fine job nonetheless.
Wanbasion Black Stainless Steel Knife Set, Sharp Kitchen Knife
I’m only a home cook, not a pro, but in the kitchen and for jobs in general I like to have good tools.
One knife – a 8″ chef’s knife, in carbon steel, traditional Sabbatier style European design. I pretty much used this for everything for years. I now have a 10″ as well, which I perhaps use more, but that’s less handy for peeling garlic say.
Something like the one on the left.
Authentic XYJ Since 1986,Outstanding Ancient Forging,6.7 Inch Full Tang
This is going to sound silly…but for several years I lived very,very minimalist.
This was my knife: Discontinued. Cold Steel Medium Voyager Serrated Knife
Note that’s not kitchen knife. That’s “one knife I always had on me”
If something needed cut, I used that.
I even got to where I could use the back, not-sharp side making peanut butter and jelly sandwiches.
The non-serrated part was sharp enough to cut rolls of sushi into slices. I could slice tomato for my burger with no issues.
The serrated part would cut frozen beef without an issue.
Chicago Cutlery Belden 15 Piece Premium Kitchen Knife
I couldn’t possibly choose only one of my cherished knives. In the kitchen, my knives are an extension of me.
It would be like asking me to choose only one of my children, for heaven’s sake!
Why don’t you just chop off my right hand while you are at it? With this question you have cut me to my very soul! (See what I did there?) ; )
Amazon Basics 14-Piece Kitchen Knife Block Set, High-Carbon
A better quality chef’s knife or a Santuko, sized appropriately for the person. Those are the knives I use daily. (We too have Wushof 6 & 8 inch but Classic, that I bought 40 years ago. There are SO many great choices today…)
If I were of another ethnicity and/or culture I could see where that answer could well be a high quality cleaver. It may be a more versatile tool when properly used..
Whatever the answer it must be sharp and maintained properly.
Happy Cooking!
MOSFiATA 8 Super Sharp Professional Chef’s Knife
I would choose my RAN 8″, scalloped santokou. It’s big enough to use for larger tasks, small enough for delicate tasks and holds enough of an edge to be used for more punishing things like butchery.
Zelite Infinity Damascus Chef Knife 8 Inch, Japanese Chef Knife
The sharp one.
🙂
More seriously, I have one about 8″ long that is my general goto knife for cutting meat or veggies. I try to keep it sharp as I go.
Mossy Oak Survival Hunting Knife with Sheath, 15-inch Fixed Blade
My eight inch chefs knife. I keep it sharp. I wash by hand and I usually am the only person to use my knife. It works on everything.
Tac-Force- Spring Assisted Folding Pocket Knife
I have a Baccarat knife block with 6 knives for my kitchen, same as below. I find the santoku knife the most versatile. The fluted sides allow cheese and tofu to release, but it’s also great for meat and vegetables.
imarku Japanese Chef Knife – Pro Kitchen Knife 8 Inch Chef’s Knives
I have a small Chef’s knife; 9″ overall, 5″ blade. Japanese VG10 Damascus steel. RAZOR SHARP! Kinda like this picture
I’ve got maybe 50 knives, but I use it more than any other knife in the kitchen 90% of the time. It does a lot of things and I’m too lazy to be switching to say, a paring knife, for just one or two cuts.
12-Piece Color-Coded Kitchen Knife Set, 6 Knives with 6 Blade Guards
Although I own a vegetable cleaver, the one knife that Asian chefs use, my go to would be my five inch chef knife. I probably use it currently to prep 80% of what I do. In most cases I don’t need one of my ten inch chefs knives. It also can do an OK job as a paring knife. My bread knife may take second place as it’s also great for slicing tomatoes, shredding lettuce, and frozen foods.
ALBATROSS EDC Cool Sharp Tactical Folding Pocket Knife
It would have to be a chef’s knife. I’ve got a few of them. I’d likely go with my all purpose CCI Culinary Master , 8″ poly handle, high carbon stainless. It’s a Portuguese knife I bought from a wholesale butcher shop. Sharpens easily, holds it’s edge, and has nice balance.
Great knife at a great price.
Realistically I’d want a smaller blade, and I’d also grab my paring knife made for me by a friend.
RoverTac Pocket Knife Multitool Folding Knife Tactical Survival Camping Knife
Easy:
A Wüsthof Classic Ikon 18cm.
Why?
It is a Chef’s knife, the most versatile knife in the kitchen
It has a half bolster, so the whole length of the blade can easily be maintained while still protection is offered.
The size is ideal for private use, and you still can do quite some stuff.
The form is highly ergonomic
Fit and finish are outstanding
Smith & Wesson Extreme Ops SWA24S 7.1in S.S. Folding Knife with 3.1in
My Kohetsu 210mm (~8″) aogami #2 nashiji bunka.
This isn’t a pic of my knife but of a new one. But I have the same knife. I have a bunch of knives, many of which are more expensive and fine, but I consistently find myself reaching for this one or taking it with me to friends’ places when we cook.
Good heat treatment, easy maintenance cladding that looks better as it wears and gets scratched/scuffed (encourages you to use the knife), a good grind that’s just thick enough to feel reassuring but is thin enough to pass through most items with ease and even prepare paper-thin onion slices effortlessly. Basically, it’s no more thick than it reasonably needs to be.
It’s also made of my favorite steel, aogami #2, which has great edge retention and ease of sharpening while cutting better as it dulls than most other steels.
The tip also makes it better than a regular gyuto if I need to fillet some fish. The grind supports a sturdy enough edge that I don’t need to worry about chipping, and the slight convex also offers relatively good food release. Great general purpose knife.
Spring Assisted Knife – Pocket Folding Knife – Military Style