Spec me a knife set

Was about to post same as what RB Customs said above me there as it's what I done. Went to TK Maxx and picked up a couple of knives although they aren't the same brand as each other.
Got a couple of Taylor Eye Witness and Henckel and they're great.

As for Globals, meant to be great and all that but I think they're a horrible looking knife.
 
The_blue said:
Mine :)



Buy a cheap one and learn to use a steel correctly.

Then buy a good knife ;)
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+1, no Knife stays sharp, even really good ones, you will have to learn how to keep it sharp. Tip. keeping in a wood block or on magnetic holder will help keep it sharp, bunging it in the knife draw with the others will blunt it quicker.
 
Shun - but £50 would only get you a 4" veg knife. My shuns are 5 years old now and still have a perfect edge using just a steel, they've also got more and more expensive since i bought them, eg. my 8" cooks knife cost me about £70, now it retails about £110.
 
Sorry to necro a thread but I figured it better than to start yet another "spec me a knife set" one :)

Am looking to get one or two replacements knives soon and have read through a few of the threads that include great advice re. steels and keeping the blades sharp but are there any tutorial vids on the best method? Really would prefer not to end up damaging the knives if I can help it.
 
didnt know there was so much discussion to be had about kitchen knives :/

surely you just have one knife, two max. so long as their pointy and cut things easily then pure win? no? *shrugs*
 
Different knives for different purposes in the kitchen :)

-BA- said:
Am looking to get one or two replacements knives soon and have read through a few of the threads that include great advice re. steels and keeping the blades sharp but are there any tutorial vids on the best method? Really would prefer not to end up damaging the knives if I can help it.
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The best information out there to be honest.

http://forums.egullet.org/index.php?/topic/26036-knife-maintenance-and-sharpening/

I personally use a normal steel before and after every use to maintain the edge and a whetstone to sharpen every once in a while (it hardly gets used to be honest).

Knifewise, go handle some in a shop as they are quite a personal thing. I personally use Globals but I know some people don't like the feel of the handles.
 
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