ProCook Knives - Thoughts?

rhysduck

rhysduck

rhysduck

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Been looking at a set of the above, ProCook Knives complete with wooden block.

Either the Gourmet range or the Professional range.

The Classic range is also very nice and an option.

Is there any other brands I should be looking at this for this price range?

Cheers :cool:
 
I bought the Procook Classic X30 range (6 knives + block) around 2 months ago.
Very good knives. I've read that you can balance a good knife at the point where the blade meets the casing, and you can on those.

Also the knives feel "heavy" enabling you to cut and chop with minimum effort.

Procook customer service was excellent. I ordered a range of cookware at the same time, and one of the casseroles started getting rusty just a month after I bought it, they immediately sent another one as soon as I told them.
 
£15 for a chefs knife seems a bit too cheap to be good and with knives I find you get what you pay for. The cheapest knife i've had is a Stellar Sabatier which I used when I worked as a chef which was OK but required regular sharpening, Global, Henckel and Whustofs would be a step up.

As Paul said, you don't need many knives, a chefs knife will do a majority of tasks, and then a serrated knife and paring knife come second. You'll also want a good sharpener to regain the edge, you can pick up a diamond steel for around 20 pounds.

I'd recommend that you go to a cook shop and get a feel for a knife before you use it, there's nothing worse than using one which doesn't fit your hand and chopping technique. Whilst Globals are very sharp and retain their edge, which is what you want from a knife, it felt awkward for me.
 
I doubt that you would use most of the knives in that set. Personally I have 2 I.O. Shen knives, one being a large chefs knife and the other being a pointed paring knife and they serve me just fine. A good sharpener is a must too! I have a 60 quid electric jobbie but it is excellent and much better than the manual ceramic wheel one that I had prior to it.
 
i also didnt like the feel of a global

i think i paid about £70 - £80 for my chefs knife and that was 8 years ago
 
I have two ProCook knives and unfortunately they're not very good. They're ok for that price range, but now that I have my Global Santoku, none of my other knives can stand up to it at all.

Are you after a block or just a single knife? If you're going for a set, it might be worthwhile spending that money on a good single Chef's knife from one of the proper brands like Sabatier, Global etc. A single one of those will do much more for you than a set that is quite honestly dull and blunt in comparison.
 
I'd just buy one or two knives instead of all those, a decent paring knife and a bigger chefs knife will cover pretty much everything. I have globals, some people don't like the shape, the best advise is as said above go to a kitchen shop and get a feel for what works best for you.
 
If you're on a budget victorinox, a decent honing steel and sharpening stone.
They don't look much cop those procook things.

Although my overall favourite if you want to spend the money is the wusthof classics, decent weight and balance. They feel nice in the hand and stay sharp for a good while.
Only adjustment I made is to the chefs knife, having a 20 at the tip transitioning to a 25 toward the tang. And the only reason I did that is because I don't have a cleaver so I wanted the duller sider for cutting bone without needing to sharpen every 2 minutes.
 
Hunders said:
It's a Knife Wizard KE198 :)
Click to expand...

Does it get the knives back to original sharpness? I have the manual ceramic wheel jobby and can only describe it as adequate really, nowhere near original condition.

How long do your knives hold the edge for? And do you just sharpen using the fine slots and only use the coarse for a really blunt knife?
 
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I'm in the market for a decent knife set myself, happy to pay around £100 for a half decent set. Any recommendations would really be appreciated as I really have no idea what I'm looking at.
 
Narj said:
I'm in the market for a decent knife set myself, happy to pay around £100 for a half decent set. Any recommendations would really be appreciated as I really have no idea what I'm looking at.
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For approx £120 you could buy two knives that would cover 99% of your needs, a small paring knife, Global Gs-38 and a chefs knife g-2. I'm sure you'll be able to get closer to £100 with other manufacturers, I just looked at global.

A big knife set is pointless as you just don't need that many knives.
 
ganesh said:
Does it get the knives back to original sharpness? I have the manual ceramic wheel jobby and can only describe it as adequate really, nowhere near original condition.

How long do your knives hold the edge for? And do you just sharpen using the fine slots and only use the coarse for a really blunt knife?
Click to expand...

It gets them sharp! So much sharper than the manual ceramic wheel one that I used have. The manual recommends that for cheaper, softer metal knives you need to use both slots every time but for any good knife you simply make a couple of passes through the second slot and it will be sharp once more. When I got mine I had to make about 6-7 passes through each slot for it to be back to original sharpness but now I just make 2 passes through the second every couple of weeks.
 
Hunders said:
It gets them sharp! So much sharper than the manual ceramic wheel one that I used have. The manual recommends that for cheaper, softer metal knives you need to use both slots every time but for any good knife you simply make a couple of passes through the second slot and it will be sharp once more. When I got mine I had to make about 6-7 passes through each slot for it to be back to original sharpness but now I just make 2 passes through the second every couple of weeks.
Click to expand...

Thanks for your reply, I've just ordered one. I'm hoping it works as well as all the reviews say.
 
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