True, but you could probably buy a few more sets every time a cheaper set goes blunt, if you are not a professional chef who relies on knives as a tool of the trade. Especially as you would probably want to get an expensive kitchen knife sharpened professionally.
Modern kitchen knives
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True, but you could probably buy a few more sets every time a cheaper set goes blunt, if you are not a professional chef who relies on knives as a tool of the trade. Especially as you would probably want to get an expensive kitchen knife sharpened professionally.
My next knife is going to be a I. O. Shen
So far had and discredited
Global
Wasabi
Lion
Henckels
Just not what i'm after.
The wasabi was so nearly perfect. Apart from it has a coating on the blade. which means everything sticks to it. Which is very annoying when your trying to cut.
So far had and discredited
Global
Wasabi
Lion
Henckels
Just not what i'm after.
The wasabi was so nearly perfect. Apart from it has a coating on the blade. which means everything sticks to it. Which is very annoying when your trying to cut.
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Associate
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The s word. Its march on society - unstoppable
Ha ha, I thought I was the only one who hated such applications of that word.
Its not even the fact a cheap set will blunt quicker its just generally a more expensive knife will have a much nicer feel, be much better balanced and be able to hold a much sharper edge
A cheap knife simply wont have a super sharp edge. If you cook expensive knifes are a must. As are pots and pans. It makes such a difference. People just don't realise until they try it.
There is no need to sharpen professionally. Everyone can sharpen with a touch of practice.
i would think it more economical to buy a high end knife and keep it in good condition, it could last decades
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Anything and everything. I eat most things under the sun (but for dogs, horses, etc.).
As for the "optimal kitchen knife solution" - you're right, it does sound ridiculous, I apologise.
I'm considering a magnetic block and four excellent knives that I will use the most, as well as a good sharpener.
I dunno really ..... I think of it as like most other things; you either pay a medium price and get rid when it's ****ed or you pay more and it lasts longer and then you sharpen it.
There are any number of "spec me a washer/fridge/vacuum" threads here and the same argument applies: buy a washer (whatever) that will last for a couple of years for peanuts and then replace it ...... or buy a super duper direct drive thingy that will cost you a fortune but last far longer.
Ya pays ya money and takes your chance/choice.
There are any number of "spec me a washer/fridge/vacuum" threads here and the same argument applies: buy a washer (whatever) that will last for a couple of years for peanuts and then replace it ...... or buy a super duper direct drive thingy that will cost you a fortune but last far longer.
Ya pays ya money and takes your chance/choice.
I'd probably cut my wrists open on a properly sharp knife. It has taken me years to get my £2.99 super value knife to a stage where it's blunt enough to not injure me yet just about sharp enough to still cut things with enough effort.
Soldato
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Must be great when it slips off an onion and cuts into your finger.
I've got a couple of Tojiro Senkou's, vvv good.
Hattori are meant to be incredible (that is Ichiro Hattori..) but i think you'd have to import them, and you'd probably be arrested for being some kind of stab crazy mentalist.
Don't get me wrong when I say this but QVC had a knife which they were trying to sell for around the £10.00 mark. One of the features of this knife was that the blade had slight indenttions along its length which they claimed stopped food such as cheese sticking to the blade when slicing food.
I don't imagine this could take on the might of the pro knives but in your experience, would the indentations do what they say or is it just a gimmick?
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well 'indentations' are only good for killing, as they allow blood to escape, they stop the vacuum effect, so you can retract the knife easier. With cheese however, the reason it is sticking to the blade, is just that, it is sticky! So i can't imagine them doing much.
gimmic. All you want is a nice clean smooth blade and food wont stick to it.
But it's not just about how long it lasts. It is stupidly hard to cut things thinly or precisely with a cheap knife. As they simply wont be as sharp. Regardless of how much you sharpen them.
could you not get a fluted wasabi knife??
i havent tried the new german knives you mentioned but ive tried the 4* and 5* range along with a few of wusthof range too, i just didnt get on with them, the handles just didnt agree with me as much as the global ones did, also the balance felt better and i prefered the lighter and sharper blade.
since getting a set of globals ive purchased a small set of 3 shun knives and i must say this are now my top knives, the blade is great and the handles are shaped for right hand use which is a benefit and does work.
edit: ive just read the above comments and i only mentioed the fluted knife as ive never used one but i heared they did help with the likes of finely sliced food such as potatos but i think the starch would still cause the sticking
the problem is the blade has some sort of coating on them. Which crates a slightly rough feel, which is why it sticks. All Wasabi knifes seem to have the same coating. I'll probably wet stone the coating of rather than chucking the knife. Although It needs a grinder on it as a flat mate must have smashed it against the edge of a pan or something
Also fluted knifes are horrible to cut with, especially when thinly slicing. As the blade has to be thicker.
Man of Honour
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A sharp knife is a lot safer then a blunt one.
Saying that, I have some awesome scars from sharp knives
Burnsy