Kitchen Knife recommendations

Turbo-G

Turbo-G

Turbo-G

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6 Jan 2009
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Does anybody have any recommendations for a good set of kitchen knives?

I'm a pretty competent chopper, but I just don't get on with the set I've currently got (Prima) - they just seem too thick and I can never get them sharp enough with the steel to chop safely.

What do you use? Cheers
 
As I say in every thread.

Find a kitchen shop or two also John Lewis. Andgo have a feel, everyone has different hands.

Any off the top makes will be fine.

Henkle
Global
I.o Shen
Whustof
Ect.
It's pretty much down to personal preference. Globals are very much marmite due to the metal handle and light weight. They also are pretty soft blades compared to the others, but still hard enough for kitchen use.
 
As Acid said, I'll just copy and paste what I always say:

My best advice is to go to a cook shop and hold some different knives to see what you like. Brands to look out for are Global, Whustof, Henckel and I.O. Shen.

The best way to properly look after a knife, is to use a whetstone to sharpen it and a decent steel to maintain the edge.

To start out get a chefs knife and a paring knife and see what else you need when it comes to it. Avoid ceramic knives too.

It can be an expensive initial purchase, but will give you years and years of joy, especially if you are serious about cooking.

Edit - Also check out: http://forums.overclockers.co.uk/showthread.php?t=17731099 & http://forums.egullet.org/index.php?/topic/26036-knife-maintenance-and-sharpening/
 
Yeah makes sense :D

TBH I use a chefs knife for most things, so I may not need a full set again. The set I currently have had an RRP of £149.99, however they were picked up pretty cheap a couple of years ago for about £20 so not overly bothered about them. They're certainly strong just oddly thick it seems...

Thanks!
 
AcidHell2 said:
As I say in every thread.

Find a kitchen shop or two also John Lewis. Andgo have a feel, everyone has different hands.

Any off the top makes will be fine.

Henkle
Global
I.o Shen
Whustof
Ect.
It's pretty much down to personal preference. Globals are very much marmite due to the metal handle and light weight. They also are pretty soft blades compared to the others, but still hard enough for kitchen use.
Click to expand...

My sister got a set of Global as her engagement present a couple years back. I used it once and before I used them I had high hopes. Yes they are light and sharp but they also feel too light for me, it feels like they might slip or something. The balance feels wrong in my hand.
 
you dont have to go branded to get a decent set.

I went to France on a day trip, and in Carrefour, i spend £100 of decent set of their own knives. They are just as good as Global and Henkle.
 
I picked up a Henckel Four Star Santoku last month and it's really nice. Just need a decent steel to match now.

Didn't like the handle/weighting of the Global's as many will suggest.
 
I've got 4 Globals of various sizes. Lovely knives, but it's a personal preference - they are light, and some don't like that. As above, get down to a shop and try some out.

It hasn't been said above, so I'll add it here - if buying online, be VERY careful. With all the brands mentioned above, there are an awful lot of fakes.
 
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I will echo what a few hear have said.

Go and feel them yourself. They all feel different. I cannot get on with Global, just dont like the feel, but thats just me. I am more of a Gustav, Henckel guy, but i have 60 odd knives, all different sorts, for different users that I have picked up over the years.

One thing though, spend a bit on them. I have some that are 20 years old and are sharpened nearly every day and are still perfect.

You will also want to buy yourself a good steel as well.


(Chef of 23 years)
 
Looks like I'll be needing a new one, droped my nice sabatier this morning. It's fractured and broke the blade. It's split down the middle for a cmor so, so the cutting egdge rather than missing a chunk, is just half the thickness. Rubbish.


It won't be wet stone every day. Steel every use, wet stone every know and then. A. Steel is still abbrasiveandremoves steel, so it doesn't just align like all sites tell you. it does remove metal.
 
Robbie G said:
Yep, so I guess he hones every day, not sharpens.
Click to expand...

As I said despite what every one says, it still removes metal, I would call that sharpening, even though all the official places call it realigning.a steel is abrasive. You just have to look at how a knife wears down when only using a steal and the scratches it outs in the surface from shavings its taking off.
 
Robbie G said:
You use a wetstone to sharpen?
Click to expand...

Rarely, has to have gotten pretty bad to need using a wet stone, or one of my chefs/waitresses has used it on a metal table etc.

I find a quick slice on a steel, brings it up fine. But my steels are used all the time, as much as the knives.

I have loads of steels as well, but pretty much always use my Gustav Diamond steel. Yet to try one of these ceramic steels. Heard good things about them.

Also do remember to wipe your knife after swiping on the steel as can get pretty dirty and small elements of metal can be on there.
 
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