Knife Thread

mattyfez said:
This gotta be worth a look? VG10 japanese steel?

https://www.procook.co.uk/product/procook-damascus-67-santoku-knife-18cm-7in
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Looks really nice.

Must admit not really thought about getting a good knife until I saw some being displayed in a shop yesterday.

I do a lot of cooking as well.

I have a cleaver I bought from Wilko of all places but it's actually not bad, I sharpen myself with a whetstone, I can get it pretty sharp, go though a tomato without holding it, or through a sheet of paper, but doesn't stay that way for too long.

I use it for most things, as mentioned in this thread you only need 1 knife for almost everything.

Tempted by your suggestion mainly because it looks great, I'm sure it's better than my £10 Wilko cleaver also.
 
One More Solo said:
They look great! Did you do any prep before staining?
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Thanks. Nope no prep as the wood was clean and dry. Used liberion dark Oak spirit wood dye I already had. Then a clear hard wax oil by Treatex also left over in the garage. Bit of fine sanding on the grain it raised once dry.
 
I appreciate this is going to be down to personal opinion/what works best for you. But I am interested to hear.

If you had to pick between a Santoku or Nakiri knife, what would you go for?
 
Technically they are used for different things, but I see them as pretty much the same. I'd guess a santoku might be more versitle due to the shape, if you were to only buy one.
 
BUDFORCE said:
I appreciate this is going to be down to personal opinion/what works best for you. But I am interested to hear.

If you had to pick between a Santoku or Nakiri knife, what would you go for?
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Santoku is the generalist out of the two. A nakiri is for vegetable prep in theory. Honestly, I use a 210mm gyuto for 95% or more of my cooking and I do quite a lot. The only other knives we have that see any use are a beater santoku I use for anything that would damage my high end gyuto and then a £2 flimsy paring knife very occasionally.

Makes me laugh when people buy a 12 knife kitchen set. I could quite easily get by with 3 knives and never wish I had more. Chef knife/gyuto, bread knife and something more sturdy for anything involving bones or things like hard root veg.
 
fez said:
Santoku is the generalist out of the two. A nakiri is for vegetable prep in theory. Honestly, I use a 210mm gyuto for 95% or more of my cooking and I do quite a lot. The only other knives we have that see any use are a beater santoku I use for anything that would damage my high end gyuto and then a £2 flimsy paring knife very occasionally.

Makes me laugh when people buy a 12 knife kitchen set. I could quite easily get by with 3 knives and never wish I had more. Chef knife/gyuto, bread knife and something more sturdy for anything involving bones or things like hard root veg.
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Yea I use a cheap old cleaver I got from Wilko to do 90% of everything, you can't spatchcock a chicken with it though lol.

I have was give a knife set for X mas donkeys years ago I think must have them have never been out of the case, I should give them to a charity shop or similar really.
 
New knife day, finally:

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240mm Gyuto.
 
Just to trigger @fez ;) I received these today:

ELiHAMm.png


The handles have a depth to them that doesn't come across in the photo, they're really beautiful in person. I haven't had a chance to try them out yet, I'll let you know what I think of them once I have. These are to replace a ratty old block of knives that I've had for about 20 years.
 
Mr Jack said:
Just to trigger @fez ;) I received these today:


The handles have a depth to them that doesn't come across in the photo, they're really beautiful in person. I haven't had a chance to try them out yet, I'll let you know what I think of them once I have. These are to replace a ratty old block of knives that I've had for about 20 years.
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link for these?
 
Mr Jack said:
Just to trigger @fez ;) I received these today
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I am triggered :p

You won't use most of those and if you do there will always be a part of you that thinks "hmm, this is almost identical to the other knife I used yesterday" :p

Just kidding, enjoy!
 
I promised you an update on my new knives, it's only been a couple of weeks but I cook a couple of times a day most days so I've had a chance to use them a reasonable amount with the exception of the boning knife. They're nice knives, well balanced, nice in the hand and with well shaped blades. They arrived lovely and sharp, rather showing up my knife sharpening skills :p. They're not as nice as my Kai Shun chef's knife but then the whole set cost less than that one knife so that's to be expected. The only issue I have with them is that the handles are slippery when your hands are damp, given a time machine I'd buy the ones with the wooden handles instead which would presumably solve this issue. Still they're pretty and the blue goes with the colour scheme of our kitchen (which is why my Wife preferred them and who am I to argue?).

One of the reasons I liked this set is that it has a western-style chef knife alongside a Santoku and Nakiri, so I could try out the different knife shapes made with the same quality. So I now have an opinion on @BUDFORCE's question:

BUDFORCE said:
If you had to pick between a Santoku or Nakiri knife, what would you go for?
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If I didn't have a western-style knife, I'd buy that instead. I find it a more versatile knife than either of these styles - not surprising, since that reflects the different philosophy's behind them. If I had a chef's knife already I would buy the Nakiri, since I find the Santoku closer in use to the chef's knife while the Nakiri is really excellent for finely slicing vegetables and herbs and feels like a better complement to a chef's knife.
 
Wüsthof Classic Ikon Nakiri for me, we really don't use anything else day to day anymore, prior to that we only used a Santoku.
 
Hey guys,

Bought a cheap Victoronix Chef's knife a few years ago but using the Victoronix sharpener it has certainly got duller over time.

So looking for a new reasonably priced new chef knife? Max say £50?
 
Richeh said:
Hey guys,

Bought a cheap Victoronix Chef's knife a few years ago but using the Victoronix sharpener it has certainly got duller over time.

So looking for a new reasonably priced new chef knife? Max say £50?
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Under £50 Victorinox are hard to beat. You can just get it professionally sharpened for a tenner or less. It'll be as sharp or sharper than out of the box.

If you just want something new £70 will get you a Tojiro DP 3 Layer 210mm (my preference) or a Zwilling Pro.
 
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