New knife set (with block/holder)

413x

413x

413x

Caporegime
Joined
13 Jan 2010
Posts
33,280
Location
Llaneirwg
Next thing on list is new knives.

Still living with 'rental' knives that are basically a few random cheap hand me down knives that sit in a draw.

I know nothing about this area. I have no idea why some are 6 pounds and other 600.
But I'm looking for a decent set . Let's say less than 200 absolutely.

But less is better . If a 50 pound set will do the job I'll want the 50 set.

I've even seen some that claim to self sharpen


Educate me OCUK!
 
Can't offer much advice but will be buying a decent set myself soon. My usual approach is to look on Amazon at reviews. Although they all seem to be rated highly. The real test will be how long they last.

Can anyone offer an opinion on what price point a "jump" in quality occurs? I.E best set for £50, £100, £200 etc.
 
The best knife I've ever bought was a £6 Sabatier from Asda.

The key is sharpening it regularly and that means weekly. If you don't sharpen it obviously becomes terrible to use over time to the point it's a chore to use.

Just get decent quality steel and a decent sharpener.
 
I work in catering and generally use the Hygiplas range of knives from Nisbets https://www.nisbets.co.uk/kitchenware-and-knives/chefs-knives/_/a33-2 They do sets or you can just select individual knives. They're a no nonsense, easy to chuck about knife that you wont mind if you damage it. Budget for a steel to keep the edge as keen as possible and some sort of sharpening system.
Oh, invest in some storage for them as well, don't just luzz them in a draw! If you get a block style, store the blades on their spines, it will preserve the edge.
 
I have an old block of knives but I rarely use them. When I do, it's the bread knife and sometimes use the small knives just to save opening the drawer for a table knife.

What I do use is a cooks knife. I have a Global but the brand doesn't matter. A good cooks knife is all you need. And yes, keep it sharp. Very sharp.
 
Really the question is not the knife set but the sharpener. Every knife set from £20 to £400 is sharp to start and eventually goes blunt. The £20 set will go blunt faster than the £400 set, and that really is about all the difference. BUT, the £20 set is softer steel so will be easier to sharpen. It's swings and roundabouts. Obviously the build quality is better on the more expensive set but the quality of build doesn't really affect the performance. Most knives these days will survive a trip in the dishwasher ( which you are not supposed to do ). Inogen is right in that most knives in a set go unused, you need a good cooks knife and maybe a small veg knife and that's it really. Most Cooks knives, cheap or expensive, are too small these days. A good old horror movie size of 8"+ is best. My first stop for any kitchen stuff is ProCook. Just choose a set you like the look of and find a decent sharpener.
 
Great. Thanks guys. So don't need to spend a lot then. Just keep on top of sharpening.

And yes. Never really seen the need for loads of knives.
 
We've got an old 7 piece set of inherited JEAN PATRIQUE knives, i only really use 2 of them, the 8" chefs one and the 5" utility knife. I don't believe they were expensive knifes in the first place but we've had them over 10 years and like i say we inherited them so they must be quite old now but still just as good as when we got them.

I've only got one of those cheap suction mount pull through sharpeners (like this https://www.amazon.co.uk/Kitchen-Kn...fe+sharpener&qid=1618763682&s=kitchen&sr=1-16) but i use that pretty much every time i wash the knifes and it seems to keep them nice and sharp so they're nice to use i think that's the key no matter what knife(s) you end up getting.
 
You shouldn't have to 'sharpen' a knife with anything more than a honing steel for a really long time.

Get Victorinox knives and a honing steel. I've been going for 5 years on mine and they're still as sharp as day 1 without ever having to use a stone.
 
I have a number of Wusthof Ikon classics and a procook Nihon set that came free with a cookware purchase, find them all comfortable to use. Tend to use the chefs knife and santoku knife the most from both sets and could easily cope with just two.

Couple of knives and a steel, and a sharpening system is my rec. Knives never remain as sharp as they were on day one.
 
You must log in or register to reply here.
Back
Top Bottom