Knife Thread

Holst1981 said:
Not finding them difficult to use at all, but maybe I don't know any better, I'm no chef.
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I might be misremembering this, but I'm sure the curved blades are so designed to promote an efficient chopping action. Everyone I've recommended them to IRL has loved them but I'm just so used to a normal blade that they throw my chopping action off-kilter.

Shame, as they handle fantastically and I use the 8cm vegetable knife and 16cm boning knife for that exact reason.
 
I actually tried them a in John Lewis as I forgot it was next to Waitrose. Surprisingly the blades and curved handles seemed fine. The issue I had was that they were too round and across the top of the blade and too smooth/slippy handled, which I appreciate is purely an ergonomic issue on my part.
 
shroomz said:
Hey guys, can I get some thoughts on the lansky sharpening kit vs the edge pro copy? Users of both still happy? I've seen a bad review of the lansky where someone complained the pads in their clamp came unstuck on the first use! :eek:
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Slow response but .... I got the lansky deluxe as a Christmas present along with a stand and the leather stropping hone. Just tried it out on my most heavily used global (G5 Santoku) and its done a very nice job - especially when compared to my previous attempts with whetstone. For 50 quid, its a winner imo, especially for my fellow cack handed numpties. Easy enough to use if you use the youtube guides to learn - and as they say, the consistency of the angle is what's key.

Mine didn't come with pads (they're not on the Amazon picture either), I suspect they've dropped them due to complaints. Using a bit of masking tape as per many of the youtube videos around is likely better anyway. I didn't bother as the knife is scratched to hell from many previous abuses and doesn't owe me anything.

EDIT: The edgepro clones only seemed to offer one angle and they're bulky: both of which put me off. The lansky just drops into a drawer out the way. The case is a bit rubbish, the moulding doesn't line up very well to close it - but the system itself is great for the price.
 
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If they are new and sold by Amazon themselves, there's virtually no chance of a fake. If they are sold by someone but fulfilled by Amazon, then caveat emptor applies.

You'll get your money back easily, as Amazon don't mess about when it comes to that sort of thing for fulfilled orders, but use your common sense when buying something that seems too good to be true.
 
I've decided I want a decent set of knives, I will eventually buy some Japanese knives but not just yet, and I don't really know what's decent. One set I've seen on Amazon, but even cheaper from the manufactures own website with their extra 20% discount, is the Procook Professional X50s.

Does anyone know if these knives are worth it for an enthusiastic amateur?
 
ElliorR said:
I've decided I want a decent set of knives, I will eventually buy some Japanese knives but not just yet, and I don't really know what's decent. One set I've seen on Amazon, but even cheaper from the manufactures own website with their extra 20% discount, is the Procook Professional X50s.

Does anyone know if these knives are worth it for an enthusiastic amateur?
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I can't help with the knife quality but if you're based anywhere near the m42 it might be worth a trip to resorts world as pro cook has an outlet shop there with lots of knives.
 
I love topics like this :P Still exploring the forums here and not seen this one (havent actually looked much at this subtopic at all). Personally I'm on my way to get myself a set of Zwilling JA Henckel's Pro S series. I was chosing between them or the Pure series, but I did find that I liked the feel of the knife in the hand better with the Pro S. And the fact that the Pro S series have bigger knives was a bit of a winner as well :D

There is a kitchen ware shop in Brentwood, Essex that usually tend to have good deals on Henckel knife sets including a knife block as well.
 
Have now used the Wusthofs in anger a couple of times - really comfortable and amazingly sharp! Much better experience that the Globals I have.

One thing that concerns me is will be able to maintain the edge as it is. Wusthof have a pull through sharpener, but seems to have mixed reviews.
 
I'm pretty happy with my victorinox 9in chef knife as my flagship knife to be honest. Its reasonably good, and cheap enough to push through a "any sharp" knife sharpener without feeling guilty lol.

Otherwise I'd end up with super expensive blunt knives that im too scared to sharpen.
 
they should only need honing, then send them out once a year for a proper sharpen, unless you can use wetstones, or buy a sharpening guide.
if you google shuld be able to find someone local or if not theres companies you can just post them to. probably best when your on holliday so they;re back when you get home.
 
I could do that... or I could just use £30 chef knives that I don't mind killing every decade or so? *shrug

I actually do have some Japanese waterstones, I spent about £70 on them and honestly, it takes me about an hour to get a knife sharp, and I feel like an idiot spending all that money of something to sharpen knives :O

I'm not saying you shouldn't spend like £200 on a chef knife and get them sharpened by a pro every so often, but its pretty extreme for the home cook, even an keen one.
 
new boy said:
I could do that... or I could just use £30 chef knives that I don't mind killing every decade or so? *shrug

I actually do have some Japanese waterstones, I spent about £70 on them and honestly, it takes me about an hour to get a knife sharp, and I feel like an idiot spending all that money of something to sharpen knives :O

I'm not saying you shouldn't spend like £200 on a chef knife and get them sharpened by a pro every so often, but its pretty extreme for the home cook, even an keen one.
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I really struggled with my sharpening stones until I realised one critical factor; the strop (or in my case a leather belt)!

Turns an edge from fairly sharp into terrifying!
 
I use a Masamoto VG stainless steel 210mm Gyuto chef's knife & chef's choice asian knife sharpener.

A perfect combo for my kitchen, and the knife is way better than those heavy soft steel German / European knifes...
 
ramdrive said:
I use a Masamoto VG stainless steel 210mm Gyuto chef's knife & chef's choice asian knife sharpener.

A perfect combo for my kitchen, and the knife is way better than those heavy soft steel German / European knifes...
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lol. there's nothing soft about european steel, German knives are comparatively heavy most of the time, but thats just preference on what you like
VG 10 is a very common knife steel used globaly.
 
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