New Kitchen Knife - Chef's knife

Raymond Lin · 30 Sep 2008 at 12:03

Where do i start, I am trying to make a short list on what chef’s knife to get for around £50, I really don’t have a clue. I know that Global is well regarded and a GS series one can be had for under £40, but all the user reviews I have seen says that “it’s sharp after you have sharpened it” and they all sharpen it quite a lot. Obviously I don’t mind the sharpening but I don’t want to sharpen it every other day, to me that’s not really a sharp knife if you have to sharpen it that often when all I cut is vegetables and chicken breasts.

So what other brands that are considered good?

p.s. I do realize that I need to see some myself as the actual handle/feel is very important, but this is just for a shortlist purposes and a start of my search if anything.

[FnG]magnolia · 30 Sep 2008 at 12:04

Global + Sharpener works great for me. If users are claiming they need to sharpen every other day then they're definitely doing it wrong.

Raymond Lin · 30 Sep 2008 at 12:07

[FnG]magnolia;12604105 said:
Global + Sharpener works great for me. If users are claiming they need to sharpen every other day then they're definitely doing it wrong.

I am exggerating it a little with every other day but it does seem it needs sharpening quite reguarly, for something that well regarded, you'd think it last a while?

Burnsy2023 · 30 Sep 2008 at 12:09

[FnG]magnolia;12604105 said:
Global + Sharpener works great for me. If users are claiming they need to sharpen every other day then they're definitely doing it wrong.

I don't need to sharpen my knives every other day - I have fairly decent steel, but I find a couple of sweeps on the steel before I use it doesn't do any harm either.

platypus · 30 Sep 2008 at 12:09

I love Globals, and have a few, my cleaver is probably the one I like the most

.

Recently bought an SS block, and it's been fantastic. 6 Knives (came with a free sharpener). Haven't had to sharpen most of them since I got them (had them for...4 months now?), and I use them regularly, certainly a couple daily (admittedly only on vegetables).

Only one I've sharpened is the one I use regularly to cut meat, and then only a few times.

As Burnsy says though, there's sharpening knives, and then there's sharpening knives. Running the blade up and down a sharpening steel/block regularly is hardly taxing. I don't do it to most of my knives because I don't need them to be razor sharp.

Burnsy2023 · 30 Sep 2008 at 12:13

platypus said:
As Burnsy says though, there's sharpening knives, and then there's sharpening knives. Running the blade up and down a sharpening steel/block regularly is hardly taxing. I don't do it to most of my knives because I don't need them to be razor sharp.

And losing a good edge through letting it get too blunt, can take a bit of work to get back to a tip top condition.

platypus · 30 Sep 2008 at 12:19

Yeah, just enough (a couple of swipes really is enough) to keep its edge and you should be fine

.

Raymond Lin · 30 Sep 2008 at 12:22

So you need need to "sharpen" it every other day.......

JBuk · 30 Sep 2008 at 12:25

Raymond Lin said:
So you need need to "sharpen" it every other day.......

its good practice to steel it before every usage

all the steel does is to push the sharp edge back up (as it will be so fine it will slightly fold over)

if it gets properly blunt then use a stone

platypus · 30 Sep 2008 at 12:31

Raymond Lin said:
So you need need to "sharpen" it every other day.......

Ideally, but I guess it depends on usage. I sharpen my meat knives before every use. It's just habit.

GTanny · 30 Sep 2008 at 12:31

go to your local cookware shop and try loads out, unfortunatly its the only way.

with regards to short list just look at http://www.cooks-knives.co.uk/ for ideas.

theres a world of difference between german (heavier) and japanese(lighter and more acute blade angle) knives, personally i prefer japanese but its somthing you have to try out for yourslelf

for about £50 you can get a global G-2 which is my 2nd main knife after my 20cm Shun chefs knife.

also get a sharpener as stated above and learn how to use it or you will end up doing more damage then good to your knives.

also be aware, global are very good knives but the handles can be a bit awkward if you have big hands

monkeyspank · 30 Sep 2008 at 12:33

I whack mine through this quickly about once a month and they stay quite sharp
http://www.cooks-knives.co.uk/acatalog/MinoSharp_Sharpener_for_Global_Knives_Black_Red.html
Really should learn to use a proper sharpening steel

Droolinggimp · 30 Sep 2008 at 12:34

http://www.victorinox.com/index.cfm?site=victorinox.ch&page=60&lang=E

These are the best you can get imo. I use them everyday for butchering and fishmongering. I still use the same boning knive I have used for 4 years. Get a good steel and as JBuk said, steel it before every use and you cant go wrong.

The top most knife is the one I use at work. Its quality and would last a lot longer with home use.

Edit: Also get yourself a whetstone too. The best way to bring back an edge on any knife.