Soldato
They look great! Did you do any prep before staining?
Knife Thread
- Thread starter Glaucus
- Start date
They look great! Did you do any prep before staining?
Soldato
Looks really nice.
Must admit not really thought about getting a good knife until I saw some being displayed in a shop yesterday.
I do a lot of cooking as well.
I have a cleaver I bought from Wilko of all places but it's actually not bad, I sharpen myself with a whetstone, I can get it pretty sharp, go though a tomato without holding it, or through a sheet of paper, but doesn't stay that way for too long.
I use it for most things, as mentioned in this thread you only need 1 knife for almost everything.
Tempted by your suggestion mainly because it looks great, I'm sure it's better than my £10 Wilko cleaver also.
Associate
Thanks. Nope no prep as the wood was clean and dry. Used liberion dark Oak spirit wood dye I already had. Then a clear hard wax oil by Treatex also left over in the garage. Bit of fine sanding on the grain it raised once dry.
Soldato
I appreciate this is going to be down to personal opinion/what works best for you. But I am interested to hear.
If you had to pick between a Santoku or Nakiri knife, what would you go for?
If you had to pick between a Santoku or Nakiri knife, what would you go for?
Caporegime
Santoku is the generalist out of the two. A nakiri is for vegetable prep in theory. Honestly, I use a 210mm gyuto for 95% or more of my cooking and I do quite a lot. The only other knives we have that see any use are a beater santoku I use for anything that would damage my high end gyuto and then a £2 flimsy paring knife very occasionally.
Makes me laugh when people buy a 12 knife kitchen set. I could quite easily get by with 3 knives and never wish I had more. Chef knife/gyuto, bread knife and something more sturdy for anything involving bones or things like hard root veg.
Soldato
Yea I use a cheap old cleaver I got from Wilko to do 90% of everything, you can't spatchcock a chicken with it though lol.
I have was give a knife set for X mas donkeys years ago I think must have them have never been out of the case, I should give them to a charity shop or similar really.
Caporegime
Just to trigger @fez 
I received these today:
The handles have a depth to them that doesn't come across in the photo, they're really beautiful in person. I haven't had a chance to try them out yet, I'll let you know what I think of them once I have. These are to replace a ratty old block of knives that I've had for about 20 years.
I received these today:
The handles have a depth to them that doesn't come across in the photo, they're really beautiful in person. I haven't had a chance to try them out yet, I'll let you know what I think of them once I have. These are to replace a ratty old block of knives that I've had for about 20 years.
Caporegime
New knife day, finally:
240mm Gyuto.
I love this, where from? my only concern is that it's not full tang but I love the traditional look of it.
https://www.chefknivestogo.com/hish1gy24.html
It's currently with a friend of friend that runs a small forge, it came pretty sharp but it should split atoms when I get it back
Soldato
Just to trigger @fez
The handles have a depth to them that doesn't come across in the photo, they're really beautiful in person. I haven't had a chance to try them out yet, I'll let you know what I think of them once I have. These are to replace a ratty old block of knives that I've had for about 20 years.
link for these?
Caporegime
Soldato
Here, but in German so I'm not sure how much use it is for you
Cheers, i can get by
Worst case scenario ill use google translate
Caporegime
Just to trigger @fez
I am triggered
You won't use most of those and if you do there will always be a part of you that thinks "hmm, this is almost identical to the other knife I used yesterday"
Just kidding, enjoy!
Caporegime
I promised you an update on my new knives, it's only been a couple of weeks but I cook a couple of times a day most days so I've had a chance to use them a reasonable amount with the exception of the boning knife. They're nice knives, well balanced, nice in the hand and with well shaped blades. They arrived lovely and sharp, rather showing up my knife sharpening skills . They're not as nice as my Kai Shun chef's knife but then the whole set cost less than that one knife so that's to be expected. The only issue I have with them is that the handles are slippery when your hands are damp, given a time machine I'd buy the ones with the wooden handles instead which would presumably solve this issue. Still they're pretty and the blue goes with the colour scheme of our kitchen (which is why my Wife preferred them and who am I to argue?).
One of the reasons I liked this set is that it has a western-style chef knife alongside a Santoku and Nakiri, so I could try out the different knife shapes made with the same quality. So I now have an opinion on @BUDFORCE's question:
If I didn't have a western-style knife, I'd buy that instead. I find it a more versatile knife than either of these styles - not surprising, since that reflects the different philosophy's behind them. If I had a chef's knife already I would buy the Nakiri, since I find the Santoku closer in use to the chef's knife while the Nakiri is really excellent for finely slicing vegetables and herbs and feels like a better complement to a chef's knife.
. They're not as nice as my Kai Shun chef's knife but then the whole set cost less than that one knife so that's to be expected. The only issue I have with them is that the handles are slippery when your hands are damp, given a time machine I'd buy the ones with the wooden handles instead which would presumably solve this issue. Still they're pretty and the blue goes with the colour scheme of our kitchen (which is why my Wife preferred them and who am I to argue?).One of the reasons I liked this set is that it has a western-style chef knife alongside a Santoku and Nakiri, so I could try out the different knife shapes made with the same quality. So I now have an opinion on @BUDFORCE's question:
If I didn't have a western-style knife, I'd buy that instead. I find it a more versatile knife than either of these styles - not surprising, since that reflects the different philosophy's behind them. If I had a chef's knife already I would buy the Nakiri, since I find the Santoku closer in use to the chef's knife while the Nakiri is really excellent for finely slicing vegetables and herbs and feels like a better complement to a chef's knife.
Soldato
Hey guys,
Bought a cheap Victoronix Chef's knife a few years ago but using the Victoronix sharpener it has certainly got duller over time.
So looking for a new reasonably priced new chef knife? Max say £50?
Bought a cheap Victoronix Chef's knife a few years ago but using the Victoronix sharpener it has certainly got duller over time.
So looking for a new reasonably priced new chef knife? Max say £50?
Under £50 Victorinox are hard to beat. You can just get it professionally sharpened for a tenner or less. It'll be as sharp or sharper than out of the box.
If you just want something new £70 will get you a Tojiro DP 3 Layer 210mm (my preference) or a Zwilling Pro.
There's this for £54, the larger 8inch version is £59.
My friend has the utility knife from this range and says it's excellent.
https://www.procook.co.uk/product/procook-elite-x80-chefs-knife-15cm-6in
My friend has the utility knife from this range and says it's excellent.
https://www.procook.co.uk/product/procook-elite-x80-chefs-knife-15cm-6in