Henckels Professional S are great knives, have a set of full set of globals and just 20cm chefs knife and 10cm paring knife of the Pro S. The globals never get used
I don't like heavy knives so I don't like most of the forged ones I've tried so I ended looking at stamped knives and settled on four Wusthof Silverpoint knives - 23cm chefs knife, slicing knife, utility knife and a pairing knife - been very pleased with them.
If you're like me and prefer lighter knives, I'd give them a shot. Got all four for £65 - so obviously a lot cheaper than the classic series but still have a lifetime warranty.
I'm going to say "miracle blades" had a set since they came out which must have been 15+ years old now,been in the dishwasher hundreds if times,used to cut wood,wire and they are still sharp to this day,if you can find some they are worth the money.
I have an I.O Shen chefs knife and pointed paring knife. They are good looking, nicely weighted and of course very sharp (recently took the tip of my thumb off with ease )
Don't forget a good knife sharpener, too! I recommend the Knife Wizard KE198.
I bought one a few months ago and have been using it more and more. What I'm finding is that it's great for meat (especially fine slicing) but not so much for veg (maybe as my technique improves, it'll get better). It's great for jointing chicken etc.
My main knives at the moment are the Chinese chopper, a cheapo Santoku knife I got from Ikea (surprisingly comfortable) and a small utility knife from a cheap set my Mam bought me for Chrimbo a few years ago (I also use the bread knife from the same set).
I've been on the lookout for a better santoku knife and paring/utility knife but there aren't many shops around here that have good quality knives to try out and the ones I have tried haven't impressed me so far. Tried some Globals but found the handles uncomfortable. I'll keep looking - I'm managing fine with what I've got for the moment so I'm in no rush to buy knives that are a compromise.
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