Are Procook knives any good.?
Discussion
I'm looking for a new set of knives. I'm just a home cook but like my knives sharp. My current knives are a really varied selection picked up over many years and as I'm moving into a new house and kitchen in the spring, I'd like to use this as an excuse to buy myself a full new matching set.
I get periodic junkmail from Procook (must've bought something from them in the past but can't remember) and their knives look quite good and sell on their website at what looks like substantial discounts. I'm not sure if they are genuinely good knives selling cheaply or if they are cheap knives pretending to be something they're not. I like the look of this set using Damascus steel .
https://www.procook.co.uk/product/procook-damascus...
Anyone had any experience of them?
I get periodic junkmail from Procook (must've bought something from them in the past but can't remember) and their knives look quite good and sell on their website at what looks like substantial discounts. I'm not sure if they are genuinely good knives selling cheaply or if they are cheap knives pretending to be something they're not. I like the look of this set using Damascus steel .
https://www.procook.co.uk/product/procook-damascus...
Anyone had any experience of them?
Damascus steel is a gimmick, I wouldn't bother.
This http://www.nisbets.co.uk/Victorinox-7-Piece-Knife-... is a good decent starter set of knives, with everything you'll need except a serrated knife, you might want to also invest in a whetstone too eventually.
You only really need 4 knives in your kitchen, chefs knife, boning knife, paring knife and bread/serrated knife along with a peeler, a steel, kitchen scissors and somewhere to keep them.
This http://www.nisbets.co.uk/Victorinox-7-Piece-Knife-... is a good decent starter set of knives, with everything you'll need except a serrated knife, you might want to also invest in a whetstone too eventually.
You only really need 4 knives in your kitchen, chefs knife, boning knife, paring knife and bread/serrated knife along with a peeler, a steel, kitchen scissors and somewhere to keep them.
I've always used Global knives but for the past few years I pretty much use one of these for most things.
http://www.japaneseknifecompany.com/products/knive...
Marvellous things, obviously I use other knives when needed.
http://www.japaneseknifecompany.com/products/knive...
Marvellous things, obviously I use other knives when needed.
VG10 is a very good knife steel and will hold an edge better than something with less carbon \ alloying elements. I certainly wouldn't say no to a set.
those Victorinox knives look awful, though im sure they will cut what you want.
I would look at their X70 range which is where the law of diminishing returns is about right, and they look nice too.
It depends on how much you cook and how much you rate a good knife.
those Victorinox knives look awful, though im sure they will cut what you want.
I would look at their X70 range which is where the law of diminishing returns is about right, and they look nice too.
It depends on how much you cook and how much you rate a good knife.
brrapp said:
I'm looking for a new set of knives. I'm just a home cook but like my knives sharp. My current knives are a really varied selection picked up over many years and as I'm moving into a new house and kitchen in the spring, I'd like to use this as an excuse to buy myself a full new matching set.
I get periodic junkmail from Procook (must've bought something from them in the past but can't remember) and their knives look quite good and sell on their website at what looks like substantial discounts. I'm not sure if they are genuinely good knives selling cheaply or if they are cheap knives pretending to be something they're not. I like the look of this set using Damascus steel .
https://www.procook.co.uk/product/procook-damascus...
Anyone had any experience of them?
I think my parents have those exact ones. They seem decent quality, although I have only used them a couple of timesI get periodic junkmail from Procook (must've bought something from them in the past but can't remember) and their knives look quite good and sell on their website at what looks like substantial discounts. I'm not sure if they are genuinely good knives selling cheaply or if they are cheap knives pretending to be something they're not. I like the look of this set using Damascus steel .
https://www.procook.co.uk/product/procook-damascus...
Anyone had any experience of them?
Atomic GTI said:
VG10 is a very good knife steel and will hold an edge better than something with less carbon \ alloying elements. I certainly wouldn't say no to a set.
those Victorinox knives look awful, though im sure they will cut what you want.
I would look at their X70 range which is where the law of diminishing returns is about right, and they look nice too.
It depends on how much you cook and how much you rate a good knife.
VG10 is good steel, but they are "Damascus", only the core will be vg10 no disputing that they are nice knives, but I wouldn't use them and to me they are over priced.those Victorinox knives look awful, though im sure they will cut what you want.
I would look at their X70 range which is where the law of diminishing returns is about right, and they look nice too.
It depends on how much you cook and how much you rate a good knife.
Procook are a pot and pan company who also make knives, Victorinox have been making knives for over 100 years in Switzerland.. Make their own steel to their own 'recipe'.. They do look awful and very professional kitchen generic, but they come shave sharp and are nice to use. A paring knife can be bought for about £4, id recommend buying one and trying it
. BUT buy what you like. OP if you want them, get them, they are good knives, but you can get better cheaper but that's more functionally than anything else.
Foliage said:
VG10 is good steel, but they are "Damascus", only the core will be vg10 no disputing that they are nice knives, but I wouldn't use them and to me they are over priced.
Procook are a pot and pan company who also make knives, Victorinox have been making knives for over 100 years in Switzerland.. Make their own steel to their own 'recipe'.. They do look awful and very professional kitchen generic, but they come shave sharp and are nice to use. A paring knife can be bought for about £4, id recommend buying one and trying it.
BUT buy what you like. OP if you want them, get them, they are good knives, but you can get better cheaper but that's more functionally than anything else.
Happy to take advice from someone who knows, I'm only looking for functionality. Best combination of easy to sharpen, keeps the edge well, and tough. Procook are a pot and pan company who also make knives, Victorinox have been making knives for over 100 years in Switzerland.. Make their own steel to their own 'recipe'.. They do look awful and very professional kitchen generic, but they come shave sharp and are nice to use. A paring knife can be bought for about £4, id recommend buying one and trying it
. BUT buy what you like. OP if you want them, get them, they are good knives, but you can get better cheaper but that's more functionally than anything else.
I've been sharpening tools all my life, using a stone followed by an oilstone. I know it's not the right way for chefs' knives but it works for me.
I have bought too many knives in my time, mainly from this company http://japanesechefsknife.com/
I have Damascus, stainless, traditional steel. All are brilliant in their own right. I find that if you buy the right quality then the type is irrelevant.
I have found the Chefs knife and Nakiri the most versatile.
PS this can be very addictive and expensive.
Back on subject, I have a selection of Procook knives. Keep them sharpened and they aren't too bad, the better the quality then you have a better chance. All their knives are made by someone else, so I am lead to believe
I have Damascus, stainless, traditional steel. All are brilliant in their own right. I find that if you buy the right quality then the type is irrelevant.
I have found the Chefs knife and Nakiri the most versatile.
PS this can be very addictive and expensive.
Back on subject, I have a selection of Procook knives. Keep them sharpened and they aren't too bad, the better the quality then you have a better chance. All their knives are made by someone else, so I am lead to believe
brrapp said:
Happy to take advice from someone who knows, I'm only looking for functionality. Best combination of easy to sharpen, keeps the edge well, and tough.
I've been sharpening tools all my life, using a stone followed by an oilstone. I know it's not the right way for chefs' knives but it works for me.
I've been sharpening tools all my life, using a stone followed by an oilstone. I know it's not the right way for chefs' knives but it works for me.
I've recommended them on here before, the Robert Welch Signature knives are brilliant. Lovely weight and feel to them in hand, and keep their edge well.
I've got a couple of Japanese knives, however generally use the Welch chefs knife for most duties. It's a few years old now and still the go-to option.
I've got a couple of Japanese knives, however generally use the Welch chefs knife for most duties. It's a few years old now and still the go-to option.
Sheets Tabuer said:
I've always used Global knives but for the past few years I pretty much use one of these for most things.
http://www.japaneseknifecompany.com/products/knive...
Marvellous things, obviously I use other knives when needed.
Oooh they look nice.http://www.japaneseknifecompany.com/products/knive...
Marvellous things, obviously I use other knives when needed.
We have a full set of Globals but I have to say that they are difficult to sharpen well. They arrive razor sharp but keeping that edge is near impossible - for me at least. In fact I get quite frustrated when I try to sharpen them because the results are often so poor even though I use a Global sharpener.
At the other end of the scale I have a 20 yr old Sabatier chefs knife that I bought from Boots for £20 and it sharpens up beautifully, and keeps a decent edge.
Any tip of sharpening Globals (or other knives for that matter)?
I've had some of these for about 8 years and love them
http://www.richmondcookshop.co.uk/index.php?cPath=...
and use one of these to sharpen them (tried wet stones but couldn't get on with them)
https://www.amazon.co.uk/Chefs-Choice-316-Electric...
http://www.richmondcookshop.co.uk/index.php?cPath=...
and use one of these to sharpen them (tried wet stones but couldn't get on with them)
https://www.amazon.co.uk/Chefs-Choice-316-Electric...
TorqueDirty said:
We have a full set of Globals but I have to say that they are difficult to sharpen well. They arrive razor sharp but keeping that edge is near impossible - for me at least. In fact I get quite frustrated when I try to sharpen them because the results are often so poor even though I use a Global sharpener.
Was a thread on another forum about sharpening and most seem to use the global wheel sharpener. I never had very good results with those wheel sharpeners and use a whetstone every 6 months or so, with a steel in between to keep the edge. YMMV !Sheets Tabuer said:
I've always used Global knives but for the past few years I pretty much use one of these for most things.
http://www.japaneseknifecompany.com/products/knive...
Marvellous things, obviously I use other knives when needed.
I love to cook and I'm thinking of getting a couple of knifes (chefs and a pairing probably) from Shigeharu in Kyoto I like the idea of a Nakiri are there any issues with the shape over a regular European style shape?http://www.japaneseknifecompany.com/products/knive...
Marvellous things, obviously I use other knives when needed.
What should I be looking for in a Chefs knife too? would a Deba style be the one to go for?
I'm thinking of asking for double ground knifes, I assume this simply means a grind on both sides rather than a 2nd bevel is this the right one to ask for?
Don't know about the procook knives but when I was younger I worked in a kitchen for 7 years and swear by the Victorinox Fibrox knives. I've got two which have lasted a decade and are still easy to keep sharp. They're not pretty but they're incredibly ergonomic and don't slip even when your hands are wet which was a bonus when in the work kitchen. Their paring and tomato knives are only a few quid each and regularly take a blood sacrifice from my hamfisted gf. Most of my colleagues had Globals with the metal handles which I couldn't abide by, fantastic for domestic use though.
If money were no object then Kai knives would be on the shopping list but for now I'll have to stick to my victorinox.
If money were no object then Kai knives would be on the shopping list but for now I'll have to stick to my victorinox.
wseed said:
I love to cook and I'm thinking of getting a couple of knifes (chefs and a pairing probably) from Shigeharu in Kyoto I like the idea of a Nakiri are there any issues with the shape over a regular European style shape?
The Nakiri is an awesome knife, the Usuba is a better knife for me personally as it's only sharpened on one side which means nothing sticks to it.https://www.amazon.co.uk/Stellar-Usuba-Knife-Silve...
wseed said:
What should I be looking for in a Chefs knife too? would a Deba style be the one to go for?
yeah or santokuwseed said:
I'm thinking of asking for double ground knifes, I assume this simply means a grind on both sides rather than a 2nd bevel is this the right one to ask for?
I think it's the latter, don't quote me. look at the Usuba knife, £15 on amazon.Edited by Sheets Tabuer on Wednesday 7th December 09:25
I bought a procook set about 7 years ago - they were reasonably cheap and have lasted. Look to be discountinued as they are the one piece ones where the handle and blade are all metal.
They sharpen up well enough with the steel that came with the set, and I'm very used to the large knife now - using it for almost everything (but I guess this is the same for most people who become attached to their favourite knife, and how it is balanced).
I'm pretty sure they're nothing special in the grand scheme of things, but have done me well.
They sharpen up well enough with the steel that came with the set, and I'm very used to the large knife now - using it for almost everything (but I guess this is the same for most people who become attached to their favourite knife, and how it is balanced).
I'm pretty sure they're nothing special in the grand scheme of things, but have done me well.
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