Kitchen Knives

chipperhead said:
Definitely agree, I've got a fairly decent knife sharpener, occasionally I'll take it to work and get them all pretty sharp. We also keep a sharpening steel at work and everyone gives it big licks trying to give the knives a razor edge, after a few days you could ride bare arse on it.
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a steel only pushes an already sharp edge back up , ideally knives should be steeled quite often, once the edge is truly blunt then it needs to be stoned or put through a sharpener
 
JBuk said:
a steel only pushes an already sharp edge back up , ideally knives should be steeled quite often, once the edge is truly blunt then it needs to be stoned or put through a sharpener
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That depends on the steel. Diamond edge ones are abrasive.
 
Going to go contrary to the popular adive on this site, everytime knives come up on here the global etc band wagon starts up it's better than paid advertising. I came very close to buying a global or two but in the end decided I couldn't justify the cost, instead after shopping around I picked up some M&S autograph range knives that have been absolutely brilliant and cost considerably less than anything recomended on this thread.
 
I bought a set of Kitchen Devil's knives for ~ £10 and a knife sharpener about two years ago which have done me well. My house mate (who is the head chef of a pretty decent restaurant in town) has said that when they're sharp they're a pretty decent set.
 
As said before in similar threads and this thread, go down to a shop to see what you like. I'm a Global fanboy, but I know others hate them because of the all metal handles.

Sharpening wise, I've used a steel, one of those Minosharp jobbies and whetstones and the best method, for me, is a whetstone to sharpen and a steel to maintain the edge. Those Minosharp things do a pretty good job too though.

Also get yourself a proper chopping board, such as a hefty wooden one. Those glass ones a lot of people have blunt knives in no time.
 
I've got a block set of Wusthof - le Cordon Bleu (no bolster is a big selling point to me). They're very good indeed, but then it's the first knife set I've owned for a long period as opposed to borrowed or tried at shows etc. (wedding gift also), so I don't have much to compare to.

I've tried some of the Japanese brands such as Heston's Tojiro Senkou and whilst expensive, they are absolutely incredible.

Only caveat with these particular Wusthofs is that they're a bit lighter and the blades are a bit thinner than most, but then I chose them for those reasons. If it's sharp enough you don't need to be wielding a war axe, and they're easier to handle and cut precisely with that some classic cook's knives I've tried.

Forged from one piece of tempered high carbon steel.
Perfectly balanced.
Triple-riveted handle shells, full tang handle.
Specially designed bolster.

Not trying to sell them, just listing the features you may or may not be looking for.
 
We've got some Sabatier knives and some Stellar knives. Good value for how good they are - smallest little utility knives are about £6, going up to big cleavers at about £20. Always been great for us.
 
a1ex2001 said:
Going to go contrary to the popular adive on this site, everytime knives come up on here the global etc band wagon starts up it's better than paid advertising.
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so because something is well recognised as being good by people that use them it's bad advice??
the op asked what are good knives, from my personal experience these are good knives, and have lasted more than 10 years so they are expensive at the outset but last forever making them value for money...
 
Global and Katsumi knives are brilliant, but if you can't justify spending that much, then a little under them is the Robert Welch series, brilliant knives and comfortable to hold for the most part, don't cost an arm and leg either.






















Just the arm :D
 
Just done a quick knife sharpness test like the one in the Katsumi video above.
My knifes are Richardson Fusion Infinity, about £100 a set and 10 years old and I use an AnySharp knife sharpener.

Try it :)

 
I bought some Miracle Blade 3 knives about 6 months ago, never need sharpening and are still as sharp as they was out of the box, paid £30 for the.
 
Wossi said:
The time has come for me to buy some decent knives for my kitchen. I've been using a cheap set from Ikea for over a year now and they have never been brilliant. Only problem is, I don't know what to buy.

Can anyone recommend me a decent set of knives that won't cost the earth please.
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If you're willing to pay out around £50 you can get a set of Victorinox chef's knives, which for the price are bloody good.
 
the_r_sole said:
so because something is well recognised as being good by people that use them it's bad advice??
the op asked what are good knives, from my personal experience these are good knives, and have lasted more than 10 years so they are expensive at the outset but last forever making them value for money...
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I never said it was bad advice, just that I was going to go against it. The OP maybe happy with a set of expensive knives but should also consider the alternatives, no budget was specified.

Robbie G said:
I don't think he likes the fact that he could only afford M&S knives being constantly rubbbed in his face :D.
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It wasn't a question of what I could afford just a question of what I was happy to spend, in much the same way I could afford to drive a BMW but I don't.

Back to the knives, they have been absolutely excellent and keep an edge really well. I can't fault them and others have been impressed as well, not saying they will match a Global or anything but I'm happy with them.
 
Most important advice - get a decent wood chopping board, glass ones etc may look trendy but will wreck the edge of the blade in no time, making for much more time spent sharpening.
 
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