Knife sets

Robert

Robert

Robert

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Joined
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Where do you buy your knives from? Our Joseph Joseph knives are peeling so looking for a new set. Ideally about £100 but possibly 150 if worth it.
 
Robert said:
Where do you buy your knives from? Our Joseph Joseph knives are peeling so looking for a new set. Ideally about £100 but possibly 150 if worth it.
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For basic stuff - ProCook.
For more expsnive stuff - Cutting Edge Knife or direct from Japan.

p.s. I don't buy sets. I only use like 3 sizes. A small one (like a pairing), a big one (Santoku) and a bread knife if you cut lots of crusty loaves.

You can get much better knives for your money this way..
 
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kitchenknives website

£100 is a budget set these days sadly

Even this medium quality set is hundreds of pounds even on sale price

Wüsthof Classic 6pc Cooks Set​

for 100 i would go for something like this

Exclusive 6 Piece Sabatier Professional Knife Set with Roll​

 
Procook is where I usually get mine from these days, gifted to family when they've asked for new kitchen utensils and all seem happy with them, did take them a few days to get used to how sharp / well they cut compared to their old ones they replaced
 
Raymond Lin said:
For basic stuff - ProCook.
For more expsnive stuff - Cutting Edge Knife or direct from Japan.

p.s. I don't buy sets. I only use like 3 sizes. A small one (like a pairing), a big one (Santoku) and a bread knife if you cut lots of crusty loaves.
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When cooking I use a chef's knife for nearly everything (except peeling) so I agree that a big set of knives would be a waste. My tip for daily use is a Vctorinox Fibrox. Lots of options available (and I don't know what the difference is with the new design) but:


And:


Would get someone into the game for very little money. Maybe add a cheap cleaver if you want to tackle up bones/frozen stuff.
 
Mr Badger said:
When cooking I use a chef's knife for nearly everything (except peeling) so I agree that a big set of knives would be a waste. My tip for daily use is a Vctorinox Fibrox. Lots of options available (and I don't know what the difference is with the new design) but:


And:


Would get someone into the game for very little money. Maybe add a cheap cleaver if you want to tackle up bones/frozen stuff.
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Thoughts on the wusthoff knives from above?
 
Still using my ikea knife because it's way sharper than I need, just use a whet stone. I think anything really expensive is for astehtics and feels. Especially for your average home cook.
 
Raymond Lin said:
The "hammer" marks on these are fake, they are pressed/stamped on rather than actually as a result from the smithing process. I wouldn't get these.
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Obviously, I recommended them for price not aesthetics.
I’ve a few from that company and they’ve performed well, apart from the hassle of their carbon steel items.
 
Yea don't bother.

I only use 2 kitchen knives really. I have a posh Japanese nikiri I use for veg prep, then a cheap "beater" cleaver I got from Wilko's for a tenner many moons ago.

You are much better off spending the money on one really decent knife rather than getting a set, they are usually awful.
 
JonRGV250 said:
Obviously, I recommended them for price not aesthetics.
I’ve a few from that company and they’ve performed well, apart from the hassle of their carbon steel items.
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The rule of thumb is that any knife that does not tell you their rockwell scale = trash. Will they cut? yes, but is it worth getting? No.

Take this Procook, it tells you the rockwell scale. Is it high like the 2nd link? No, but it is honest with its specs.


cuttingedgeknives.co.uk

Tetsuhiro VG1 Damascus Petty 150mm

A great value larger petty knife with a good edge and finish, absolutely perfect for a low cost addition to your knife rotation for those intricate jobs.
cuttingedgeknives.co.uk cuttingedgeknives.co.uk

Or these from the same store, rockwell scale is shown.

 
As I'm sure has been said you only really need 2, maybe 3 knives. A chefs knife of some variation (Gyuto, Santoku, Kiritsuke, Nakiri), a petty (120-150mm, I prefer a slightly flexible 150mm as it's good for filleting fish, meat prep etc.) and maybe a bread knife.

Victorinox are very good for the money, I like Tojiro, Kanetsune and Misono but they are more expensive. Not a fan of German knives but they aren't bad, so Henckles or Wusthof are solid.

Then you want to consider how you keep it sharp, no matter how good the knife it will dull. Get a semi decent 2 sided whetstone and a steel then any of the knives mentioned will last you 20+ years.
 
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Yes exactly @Rai200

I have 3 whetstones, going from 1000-8000 grit and a leather strop.

Does take a little practice on the stones but at the same time it's not that hard.
 
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