What is your go to knife for most tasks

[maxman]

I suspect that we all have a block or drawer or other holder full of knives.
Each have their purpose and I'll bet they are all sharp and ready to go.

But really, there is and always will be that one knife you reach for more than any others.

It doesn't matter what the task is, it's just the one that you reach for 99% of the time.
If it's dirty, you clean that one rather than grabbing another that might do.

So tell me, what knife is it?

I have an old hollow ground Sabatier knife about 6" (maybe a bit longer) that is my go to knife.
Not pretty by any means, but it's just about perfect for most tasks.

 

[Deltaboy]

This one getting the most use along with my 10 inch Ole Hickory Butcher knife.

http://www.amazon.com/Opinel-Carbon-Steel-Folding-knife/dp/B000UGYWQM

They take a hair popping edge and I use it for all my veggie prep.

 

[Riba]

The latest one I acquired.

Kitchen: Moritaka petty
EDC: Fallkniven PXLim

But the kitchen is about to change...



But I must say my Herder K2 gets a lot of love

 

[wscottb7862]

Pocket Knife: SOG Trident
And man does it need cleaning and sharpening after camping last week.

 

[blary54]

I Usually use my Tojoro DP Gyutou for everything. Also have a 8 inch Calphalon chef knife that's a little easier to work with that I will sometimes use.

 

[thebikingengineer]

10" Victorinox Chef's with Fibrox handle. Certainly not pretty, but it gets the job done. If I've got a bunch of veggies to get through I'll break out the 240mm Kanetsune, but for most other jobs the Victorinox is the one I reach for. It's less picky if I take a while to get to it after the cooking is done.

 

[wimbouman]

The old Watanabe gyuto.

 

[YetiDave]

A Chinese cleaver

 

[Robert45]

In the kitchen my goto is a Chicago Cutlery parer.

Outside of the kitchen it is a small Swiss Army knife. Once I even field dressed a good sized deer with a 3 in. Army after I found I had left the Buck knife I usually used back in the tent.

 

[jlanger]

Kitchen: Wusthof Classic 16cm
Cutting meat (processing deer included): Old Chicago boning knife
EDC: Non court days anyways a Spyderco Persistance.

 

[ThePatrician]

I have two go-to knives in the kitchen. One is a Wustof santoku knife that is sharp enough to shave arm-hair, the other is the six-inch utility, also Wustof. EDC is a large Cold Steel Voyager, although I have my eye on the large clip-point Recon 1 or American Lawman.

 

[Legion]

I spent many years living with and around Chinese chefs.

Chinese cleaver, gets the job done every time. I'm not claiming I can do it, but I've seen a guy carve a flower out of a carrot with the same cleaver he chopped a bone filled side of roast pork with two minutes earlier.

(Does that still make the carrot kosher? I dunno.)

 

[rushchairman]

ive been using a Kai Tan Ren 7" santoku. its just ok.

 

[Fkread]

Henckels 8" Four Star -- not too big, not too small

 

[Harry Snider]

Wustof Classsic Santuko

 

[fchan]

10" chef blade. My new kit are almost all Tojiro Senkou Classics

 

[white_feather]

I use a Schrade Old Timer guthook fixed blade knife in my kitchen. When we go out to dinner I take my custom Hargis fixed blade knife.

 

[doug1066]

Henckels Four Star 7" Santoku in the kitchen and a Victorinox Officer's knife in my pocket.

 

[kbuzbee]

These four:

Foster Bros - good all around knife
Roselli Astrid - the UHC steel is terrific
2 Opinel paring - they need frequent touch ups but they get SUPER sharp in 5 minutes on the Sharpmaker, so who cares?

All carbon steel. Love 'em.

Ken

 

[galopede]

My go to kitchen knife is a Japanese Ice Bear brand Santoku. Does just about everything I need and I seldom use my fancier expensive knives since getting this a few years ago.