Knife Thread

Snookums said:
Am i right thinking you can get away with just a stone and a honing steel? See things around about strops but not entirely sure what they are and what they are for.
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A strop is usually leather, sometimes card or wood. You can use them with a polishing cream, and they are the final step of a manual sharpening to put the final polished edge on a fine blade. It's the step beyond a high grit stone.

When you see an old fashioned barber wipe a cut-throat razor back and forth across a strap before he starts to shave someone, that's a strop he's using to polish the edge of the blade. It's not necessary to use a strop unless you want the finest edge possible. For kitchen use, unless your blade is quite hard, such a fine edge will not last long when you start cutting into hard things or onto cutting boards.
 
Steampunk said:
A strop is usually leather, sometimes card or wood. You can use them with a polishing cream, and they are the final step of a manual sharpening to put the final polished edge on a fine blade. It's the step beyond a high grit stone.

When you see an old fashioned barber wipe a cut-throat razor back and forth across a strap before he starts to shave someone, that's a strop he's using to polish the edge of the blade. It's not necessary to use a strop unless you want the finest edge possible. For kitchen use, unless your blade is quite hard, such a fine edge will not last long when you start cutting into hard things or onto cutting boards.
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Ah thanks for that. One less thing to get. Any decent chef knives you’d recommend to start with? I’ll practice my sharpening technic on the rubbish ones first.
 
i would also want a wet stone lower than 1000, that is pretty fine, so unless your blades are allready in great shape.

dont forget there are people(local or by post) who will sharpen knives for not a lot of money, do that once or twice a year and just use a hone.
 
Snookums said:
Ah thanks for that. One less thing to get. Any decent chef knives you’d recommend to start with? I’ll practice my sharpening technic on the rubbish ones first.
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TBH, I'm the sort of person who gets anything and then just uses it like I stole it. In fact, I'm more disappointed by our expensive heavy knives that the wife bought in a set years ago than the cheaper ones we bought piecemeal. The knives I use most are probably quite cheap by most people's standards, and others here will have much more useful opinions on what's a good chef's knife. Even a cheap knife performs pretty well if you keep it sharp. I would recommend a look around somewhere like Lakeland or Ikea to get a good idea of what's available at a reasonable price but still quite decent quality. Other people will recommend high end knives with much more knowledge than I have.

I did see a knife maker say that the minimum you need is a chef's knife and paring knife, but I would add a utility knife (sort of a short chef's knife shape), which I've recently found to be very useful for many tasks. Unless you do a lot of proper cooking, I wouldn't worry about more specialist knives like filleting or carving knives unless you find you need them. Ours get used very rarely indeed.
 
Steampunk said:
TBH, I'm the sort of person who gets anything and then just uses it like I stole it. In fact, I'm more disappointed by our expensive heavy knives that the wife bought in a set years ago than the cheaper ones we bought piecemeal. The knives I use most are probably quite cheap by most people's standards, and others here will have much more useful opinions on what's a good chef's knife. Even a cheap knife performs pretty well if you keep it sharp. I would recommend a look around somewhere like Lakeland or Ikea to get a good idea of what's available at a reasonable price but still quite decent quality. Other people will recommend high end knives with much more knowledge than I have.

I did see a knife maker say that the minimum you need is a chef's knife and paring knife, but I would add a utility knife (sort of a short chef's knife shape), which I've recently found to be very useful for many tasks. Unless you do a lot of proper cooking, I wouldn't worry about more specialist knives like filleting or carving knives unless you find you need them. Ours get used very rarely indeed.
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Yeah im only real interested in a chefs knife and a paring knife
 
Raikiri said:
That looks fantastic, how is the handle? Looks similar to Globals in size/shape, the sheath looks great too.

I received a new knife the other day after waiting 3-4 weeks... thanks Royal Mail:

E1ZGTYf.png
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Oh that sucks! :(
Is the tip rolled? bent? It looks to be from the pic.
If so that really shouldn't happen if it was heat treated properly. A fine point should have just snapped, especially on a kitchen knife that you would expect to have quite a high hardness.
I went with the handle shape because it fits a wide range of hand sizes comfortably, from tiny to big old paws. Working on a clone of the knife now for another customer.
 
NeverWinter said:
Does anyone have any thoughts on the Tesco Go Cook Damascus knives?
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I just have the pairing knife...but its a really nice thing and is used frequently..and a bargain

they are cheap enough to buy one and see how you like them...if you think they are worth it after that get the other two in the range
 
Anyone who can recommend a decent chefs knife? I'm looking for something that is fairly heavy and solid as I like to feel that I'm actually holding a knife in my hand. I got some cheap Russell Hob's one (I think it is) which is not very sharp and feeling very shabby.
I was looking at the Tesco Go Cook Damascus knife but they sold out before I could put in an order =/

I'm looking for something in the £40-50 price range to start with.
 
neviditelny said:
Anyone who can recommend a decent chefs knife? I'm looking for something that is fairly heavy and solid as I like to feel that I'm actually holding a knife in my hand. I got some cheap Russell Hob's one (I think it is) which is not very sharp and feeling very shabby.
I was looking at the Tesco Go Cook Damascus knife but they sold out before I could put in an order =/

I'm looking for something in the £40-50 price range to start with.
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Zelite Infinity Chef Knife - Comfort-Pro Series - High Carbon Stainless Steel Knives X50 Cr MoV 15 >> 8" (200mm)

https://www.amazon.co.uk/dp/B01E98D...d_t=301&pf_rd_i=knife&hsa_cr_id=5993395140002

I bought this about 2 months ago and been very impressed with it. Super sharp, nice weight to it. Can't fault it so far
 
booyaka said:
Zelite Infinity Chef Knife - Comfort-Pro Series - High Carbon Stainless Steel Knives X50 Cr MoV 15 >> 8" (200mm)

https://www.amazon.co.uk/dp/B01E98D...d_t=301&pf_rd_i=knife&hsa_cr_id=5993395140002

I bought this about 2 months ago and been very impressed with it. Super sharp, nice weight to it. Can't fault it so far
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The branding would put me off before I'd even started!

It's probably an unpopular choice but I've enjoyed using our Robert Welch knives in the last so can only recommend them for this price point.
 
Cleisthenes said:
The branding would put me off before I'd even started!

It's probably an unpopular choice but I've enjoyed using our Robert Welch knives in the last so can only recommend them for this price point.
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who cares about branding ? It's a knife, is it sharp??, does it feel decent in your hand etc - For £50 it's clearly well reviewed as well.
 
Moses said:
I'm a Wusthof fanboi, but I use their stuff a lot and it's quality. That's the Classic Ikon range which is a lot more than you want to spend, but it's made me trust the brand so I'd probably try something like,

https://www.knivesandtools.co.uk/en/pt/-gourmet-chef-s-knife-8.htm

NB. I've only used the Classic Ikon knives and have not used the one I've linked to.
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In the long term I'm looking to get myself a set of Zwilling knives. Just can't afford them at the moment but really need a new knife. Wusthof have been on my mind as well though.
 
@Perywinkle Just wondered what your opinion of this grinder is for knife making. I am just looking to get into it as a hobby for myself, so I wont be your competition :p. Seeing some of your work has inspired me to delve into it a bit more. https://www.ebay.co.uk/itm/2x48-kni...776062?hash=item3afdf4b57e:g:dt8AAOSwdjdaHUMc

I have made a small bushcraft knife using a black and decker powerfile and hand files, which turned out ok, but took forever and I probably wouldn't make another totally by hand. I only have a 10'x8' shed to work in, so it would have to be fairly compact.

Also is there a certain size of belt that's the most cost effective? This one takes 2"x48" belts that seem to work out at about £50 for 10.
 
Mark A said:
@Perywinkle Just wondered what your opinion of this grinder is for knife making. I am just looking to get into it as a hobby for myself, so I wont be your competition :p. Seeing some of your work has inspired me to delve into it a bit more. https://www.ebay.co.uk/itm/2x48-kni...776062?hash=item3afdf4b57e:g:dt8AAOSwdjdaHUMc

I have made a small bushcraft knife using a black and decker powerfile and hand files, which turned out ok, but took forever and I probably wouldn't make another totally by hand. I only have a 10'x8' shed to work in, so it would have to be fairly compact.

Also is there a certain size of belt that's the most cost effective? This one takes 2"x48" belts that seem to work out at about £50 for 10.
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Great grinder!
I have one of Nicks slightly larger 2"x72" older versions and it's a work horse.
Defo worth the investment. I got mine with a 3 phase motor and vfd combo so I could run it off single phase supply and have variable speed.
Oh and it's still only a hobby for me :)
 
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