Modern kitchen knives

Burnsy2023 said:
A sharp knife is a lot safer then a blunt one.

Saying that, I have some awesome scars from sharp knives :p

Burnsy
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was just about to post exactly the same.

I use a set of Shuns for work, can't fault them really, easy to maintain and look great and stay sharp with minimal effort too.
 
I have a full set of Globals but if you can afford it get the Shuns. Try Nisbets, the kitchen wholesaler.
 
Just as a side issue to the OP - does anyone have any sharpners, electric or otherwise and what would you recommend?

Currently I use a steel, but want something easier that will create sharper edge on my Sabatier knives.
 
Hey all,

Would Global be a good choice for an xmas pressie? or is that sad? Thinking of getting my GF some but i wouldnt know where to start
 
I've gotten a simple pairing knife on my trip to Japan- one of those small shops near Tskiji wholesale fish market (where they auction the tunas), and after purchasing it, the shop owner went back and "finished" the blade... I use it everyday quite extensively, and its still as sharp as when I first used it.... and it cost less than £20. If you can fund a trip to tokyo......

oh. the other blades in that shop scared me. they had in stock those big things what i guess they use on whales....
 
ferret face said:
can you just use a wet stone and oil to sharpen expensive knives? Or does it have to be something snazzy?
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afaik you need to use a steel to keep the sharp edge on a knife, this is not sharpening per se but more like just pushing the sharp edge back up , this should be done frequently

after a while you would then need to use a whetstone to carefully sharpen the edge as it will degrade after lots of usage
 
I've got a good set of globals, not bad tbh, i do cook most of the week and they'll probably be handed down to my kids when I die because they sure as hell aint going blunt or breaking.
 
pitchfork said:
I've got a good set of globals, not bad tbh, i do cook most of the week and they'll probably be handed down to my kids when I die because they sure as hell aint going blunt or breaking.
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/waits for the thread next week title "I somehow broke my Globals :("


:p
 
My kitchen knives I use a steel. I find it keeps them up to scratch and you don't risk having a razor sharp edge prone to dulling down easy.
I use a good wetstone for my other knives though (got a few from where I occasionally go hunting)
 
Mp4 said:
Hey all,

Would Global be a good choice for an xmas pressie? or is that sad? Thinking of getting my GF some but i wouldnt know where to start
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They would be a great present. Your best bet is to get an all round knife to star with (eg. GS-3).
 
pitchfork said:
My kitchen knives I use a steel. I find it keeps them up to scratch and you don't risk having a razor sharp edge prone to dulling down easy.
I use a good wetstone for my other knives though (got a few from where I occasionally go hunting)
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got any recommendations for a decent whetstone that wont break the bank?
 
Robbie G said:
Lastly and most outrageously, the new Henckels Twin Cermax, with modern handle technology and an incredibly hard and sharp steel blade, to go with sufficiently high prices (£135 for a 10cm paring knife).

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http://usa.jahenckels.com/index.php?subcategory=39

As you can see I'm partial to the idea of German manufacturing and steel in a slightly Japanese style. Has anyone any experience of any of these knives and what are people's thoughts on these knives versus the classic full bolster traditional knives? Perhaps you believe that if you're going to go East Asian, you may as well go for the likes of Shun and Global?
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Can't comment on the Twin Cermax range, but I've got two Henkels Four Star (6" Chefs and a 7" fillet) and one Twin Four Star II (10" chefs). I love them to bits, the balance feels perfect for me and they've only needed a brush with a steel every so often to keep a perfect edge. Wouldn't hesitate to reccommend them, but it's vital to try them out first - I know a lot of people swear by Global or Wasabi but I couldn't stand them when I tried them.
 
Well for anyone that's interested, I went for a 7 piece block of the "Le Cordon Bleu" knives. They arrived yesterday and are exactly what I wanted. I didn't get a chance to feel them before I bought them but I'm very pleased. They're extremely well made and ooze quality, and most importantly they're exceedingly sharp!

They're got a reduced bolster, sufficient heft, and a thinner blade than classic kitchen knives.

Pics:

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No pics of the block, but it's an unremarkable beech wood block.

Very pleased :).
 
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