Knives for cooking

StoutMeister said:
We, my wife uses Gude Messer knives: http://www.guede-solingen.de/ They're lovely pieces of workmanship but pricey (in my eyes).:)

Ours are from the black handled range.
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Does your wife cook professionally? Or just a very enthusiastic home cook?

Detroit_Waves said:
He took the sticker off, and place a 10 pound sticker from on of their other cheap knife sets. Paid a tenner for the set! Jammy Git!
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I'm pretty sure the term for that would be 'theft' and not 'jammy git'.
 
I think I'm leaning towards those Kasumi Damascus knives. I just watched a video about knife sharpening technique and he was using one and if they're good enough for Ramsay then they're good enough for me! :p

I will probably buy three of those plus a magnetic strip and a sharpener. Is any old sharpener good to use or should I buy a more specific type?
 
Hunders said:
any old sharpener good to use or should I buy a more specific type?
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More reading my friend :)

A proper steel won't sharpen as such but realigns the edge. A whet stone will sharpen.

Some steals are just long whet stones with a handle :D



Do you realy need a 120 quid chefs knife? I did 15 years as a chef with a £15 one :) At a pound a year that's good value :)


Spend 50-70 and spend the rest on a few proper pans as well.
 
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Hunders said:
I think I'm leaning towards those Kasumi Damascus knives. I just watched a video about knife sharpening technique and he was using one and if they're good enough for Ramsay then they're good enough for me! :p
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For me, Tojiro Senkou are the better brand. Those Kasumi knives don't handle as nicely or have as extensive a range.

The only thing missing from the Tojiro range is a small serrated knife. Apart from that it's a flawless line-up, in my opinion at least.

Hunders said:
I will probably buy three of those plus a magnetic strip and a sharpener. Is any old sharpener good to use or should I buy a more specific type?
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If you're spending that much money on knives, you really need to learn to sharpen them properly.

But in terms of kit, I'd recommend using a Meywerk Blade Cone. I've been using mine with my Tojiro's from the start and they are as sharp as they were the day I bought them.
 
Might be worth me just buying one good knife for cutting tomatoes, at least i won't have to mess around trying to sharpen cheap ones. Pretty annoying when you can't even cut a tomato with a knife. I thought the knives were unsharp on purpose from tesco, they had to call the manager over before they could sell it..ffs. safety knives or something.. :(
 
glitch said:
I'm pretty sure the term for that would be 'theft' and not 'jammy git'.
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Although Im not an expert on contract law, I dont think this does qualify as theft (not that Im saying it was right). By having them item in the shop at any price just becomes an invitation to treat. When this item is taken to the till, it is from there the contract is formed, meaning the shop dont have to charge you the money, in this case, the tenner. They could come back and say no, ,we want 350, at which point the buyer could them accept, dont accept or counter offer. By asking him for a tenner, and he accepting, by paying the tenner, the contract is formed.

Im sure there is some area of law that rectifies something like this from happening though, that maybe someone here can clear up?

However, in its basic form...im not sure that is is classfied as theft. I could be wrong though.
 
Yea, you are wrong.

I'm afraid a GCSE understanding of offer and acceptance doesn't quite cover every angle in that situation. In practice it is definitely considered to be theft and wouldn't be something I'd brag to my mates about.
 
Is a whetstone absolutely necessary then? I would also like to invest in some good knives, although don't want to spend too much. Is a steel not enough?
 
The_blue said:
Strange looking bit of kit those :confused: I'm guessing you just keep the knife straight and slide it across?
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Well, something like that!

To quote from one supplier:-

"The knife's blade is run down the cone with light pressure and the protective ring at the bottom of the sharpening area prevents the blades of large knives from being damaged."

Edit: Sorry... I hadn't gone onto Page 2. The link in post #32 above explains the procedure even more clearly.
 
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Jolteh said:
Yea, you are wrong.

I'm afraid a GCSE understanding of offer and acceptance doesn't quite cover every angle in that situation. In practice it is definitely considered to be theft and wouldn't be something I'd brag to my mates about.
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I wish I had a GCSE understanding. Which is why I said Im sure there are areas of law that would stop people from getting away with it. With your obvious higher understanding of the technical legalities involved....maybe you could tell us why legally in practice its definitely considered theft.

Just curious :D
 
I never mastered the steel I was always worried I wasn't keeping the angle even enough and consequently damaging the blade. So I bought a Chef's Choice electric sharpener. Now I'll accept that an electric sharpener will use up blade life faster than a steel but to be honest for most of us it won't even make a noticeable difference over the time we keep the blade.
I find my Chef's Choice 120 does a very nice job of steeling then stropping and the blades always seem suitably sharp afterwards. The advantage is the guides give you a repeatable blade angle time after time.
 
I have a Henckels 4 star 16cm chef's knife which I got as a birthday gift, which is great. Sharp and I really like the design of the handle. I've been looking into getting something above the 20cm mark... after extensive research the two best pieces of advise I can give are, buy and maintain quality and if at all possible try before you buy. It's so much better to work with a well designed knife that fight against a poorly designed one (I'm looking at you Kyocera... they're really sharp and all but personally I ******' hate the handle design). Oh and to my knowledge, steels don't really sharpen knives, they just realign the edge which if is lost needs either a whetstone or a purpose made sharpener to regain.
 
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