Sambonet Knives - any good? (Morrisons Offer)

Haggisman

Haggisman

Haggisman

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Morrisons are doing an offer where you can collect stickers and choose a free/heavily discounted kitchen knife from a selection. I do the majority of my shopping there anyway, and have already collected 10 of these stickers (you need 20 for most of the items).

However, I've never heard of this brand, and haven't been able find ANY information online - they appear to do quite nice cutlery sets and pans, but no info on their knives at all.

I could do with a couple of new knives, and free/£2-3 is a bargain, but just wondered if anyone had experience with them?

They retail for ~£20-25, which leads me to believe that while they aren't going to be the best, they're probably half decent - but the lack of any information anywhere obviously is contrary to this! :p
 
If you buy a steel as well and keep them sharp (sharpen before and after each use) then they will be fine, no point in splashing out on knives if you don't use them day in day out frequently.

Any knife can be as sharp as any other knife if you keep it sharp, good knives just stay sharper for longer so less sharpening needed.
 
Flucty said:
If you buy a steel as well and keep them sharp (sharpen before and after each use) then they will be fine, no point in splashing out on knives if you don't use them day in day out frequently.

Any knife can be as sharp as any other knife if you keep it sharp, good knives just stay sharper for longer so less sharpening needed.
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I cook (and so use my knives) pretty much every day, and sharpen them about once per week.

I use one of these for sharpening my current knives:

http://www.mehr-als-werkzeug.de/product/711024/Cerax-Combination-Stone-with-Base-Grit-1000--3000.htm

Along with a coarser stone for my cheap & rubbish knives.

For comparison, 90% of my current cooking is done using one of these:

http://www.mehr-als-werkzeug.de/product/719450/Matsune-Hocho-Gyuto-Fish-and-Meat-Knife.htm

And while I'm under no illusions that these Morrisons ones will be anywhere near as nice, I could do with something half decent and a bit bigger :p
 
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Haggisman said:
I cook (and so use my knives) pretty much every day, and sharpen them about once per week.

I use one of these for sharpening my current knives:

http://www.mehr-als-werkzeug.de/product/711024/Cerax-Combination-Stone-with-Base-Grit-1000--3000.htm

Along with a coarser stone for my cheap & rubbish knives.

For comparison, 90% of my current cooking is done using one of these:

http://www.mehr-als-werkzeug.de/product/719450/Matsune-Hocho-Gyuto-Fish-and-Meat-Knife.htm

And while I'm under no illusions that these Morrisons ones will be anywhere near as nice, I could do with something half decent and a bit bigger :p
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Ah nice man, that's a good knife you've got there. Go for the Morrison knives and just keep them sharp. You can never have too many knives!

I work as a Chef and swear by my set of Zwilling J.A Henckles, I love that classic look and feel.

http://www.knifecenter.com/item/H38401203/zwilling-ja-henckels-pro-chefs-knife-38401-203

Excellent knives if you ever want to splash out on some quality German steel.
 
It's all preference man, expensive knives are worth it though. They normally come with a lifetime grantee, if they get really blunt you can normally send them back and they'll sharpen them for you. They'll charge you for postage but that's about it.
 
Sambonet Knives are not quality products and are dangerous to use. After a few years the handle snaps throwing the blade towards your face. The tang inside is too short. The plastic too brittle and the moulding quality poor as the tang is against one side of the moulded handle giving it a thin wall condition. You would be well advised to safely dispose of any of these knives for your own safety.
 
KB3 said:
Sambonet Knives are not quality products and are dangerous to use. After a few years the handle snaps throwing the blade towards your face. The tang inside is too short. The plastic too brittle and the moulding quality poor as the tang is against one side of the moulded handle giving it a thin wall condition. You would be well advised to safely dispose of any of these knives for your own safety.
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That's the most niche first post I've ever seen on OcUK!
 
Flucty said:
Ah nice man, that's a good knife you've got there. Go for the Morrison knives and just keep them sharp. You can never have too many knives!

I work as a Chef and swear by my set of Zwilling J.A Henckles, I love that classic look and feel.

http://www.knifecenter.com/item/H38401203/zwilling-ja-henckels-pro-chefs-knife-38401-203

Excellent knives if you ever want to splash out on some quality German steel.
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I'm looking to get a set of Zwilling knives as well. At the moment I'm looking at the Professional S-series (or it could be the Pro-series). Loved the weight of them and how they felt in the hand when trying them in the store.
 
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