Discussion
I would like to treat myself to some good knifes.
My father in law who is a Chef bought us a set of knifes one Christmas, so i guess they are pretty good quality.
I was chuffed with them at the time but they dont seam to keep a edge for long.
Is that the case with all knifes and should i just invest in a good sharpener, if so which one?
Cheers
My father in law who is a Chef bought us a set of knifes one Christmas, so i guess they are pretty good quality.
I was chuffed with them at the time but they dont seam to keep a edge for long.
Is that the case with all knifes and should i just invest in a good sharpener, if so which one?
Cheers
Papoo said:
Calphalon do reasonably priced great quality stuff. That said, I just use the santoku for just about anything.
Make sure the set comes with a steel for maintaining the edge, and you may wish for a sharpening slate for errr, sharpening.
I got a steel with my set but like i said it sharpens some knifes better than others.Make sure the set comes with a steel for maintaining the edge, and you may wish for a sharpening slate for errr, sharpening.
Should i get a good steel?
Steels only maintain a sharp edge, they don't resharpen a blunt edge. For that you need a whetstone 
If you're buying new knives, let me recommend these guys, fresh from Japan
http://www.japanesechefsknife.com/
But yes, all knives will eventually get blunt, some quicker than others.
If you're buying new knives, let me recommend these guys, fresh from Japan
http://www.japanesechefsknife.com/
But yes, all knives will eventually get blunt, some quicker than others.
I've got a battered Global knife which, despite the abuse I give it over the last 8/9 years(including regular dishwasher sessions) still comes up razor sharp with a bit of whetstone polish.
I've some german(?) named knives which were fairly expensive wedding presents and they're good, but I come back to the global for most prep time after time.
Worth the outlay.
(In the interim, polishing a decent (wet) knife on the bottom of ceramics, mugs/bowls etc (where they aren't glazed) does a reasonable job of bringing up an edge...)
I've some german(?) named knives which were fairly expensive wedding presents and they're good, but I come back to the global for most prep time after time.
Worth the outlay.
(In the interim, polishing a decent (wet) knife on the bottom of ceramics, mugs/bowls etc (where they aren't glazed) does a reasonable job of bringing up an edge...)
Edited by captainzep on Friday 5th December 10:30
I hate to admit it, but the Globals do hold a hone better than the German knives. I've never really got on with them though as I don't like their weighting (too light overall, balance too far forward for my tastes).
I've got Henckels, and I take them to my uncle (who's a ex-butcher) to get them sharpened about every 6-9 months, and despite maintaining them with both a steel and a diamond honing blade, they do noticably drop off in sharpness over that time.
Wusthorfs are very nice too (I like heavier knives), especially the ones with the dimples to reduce sticking when cutting onions/potatoes etc, but need as much, if not more maintenance, than the Henckels.
I tried Haikus too, but despite having an excellent blade have a horribly cheap feeling bamboo handle, which I reckon would probably give you blisters after prolonged use (and are far from egonomic in shape, meaning greater risk of slipping).
Tojiros are nice too, but you're starting to get into silly prices (c.£100 for a 7" chef's knife)
Victorinox aren't in the same league as the above brands, IMO, and their premium fully-forged range is overpriced.
The bottom line is, IMO, comfort and feel in your hand is more important than overall sharpness, and that's very personal so go and try lots before you make a decision. If you want good quality and strong durability, you have to go a long way to beat the Globals (which I hate to recommend, now that they seem to have become a kitchen fashion accessory).
I've got Henckels, and I take them to my uncle (who's a ex-butcher) to get them sharpened about every 6-9 months, and despite maintaining them with both a steel and a diamond honing blade, they do noticably drop off in sharpness over that time.
Wusthorfs are very nice too (I like heavier knives), especially the ones with the dimples to reduce sticking when cutting onions/potatoes etc, but need as much, if not more maintenance, than the Henckels.
I tried Haikus too, but despite having an excellent blade have a horribly cheap feeling bamboo handle, which I reckon would probably give you blisters after prolonged use (and are far from egonomic in shape, meaning greater risk of slipping).
Tojiros are nice too, but you're starting to get into silly prices (c.£100 for a 7" chef's knife)
Victorinox aren't in the same league as the above brands, IMO, and their premium fully-forged range is overpriced.
The bottom line is, IMO, comfort and feel in your hand is more important than overall sharpness, and that's very personal so go and try lots before you make a decision. If you want good quality and strong durability, you have to go a long way to beat the Globals (which I hate to recommend, now that they seem to have become a kitchen fashion accessory).
Here's a link for tips on sharpening and sharpening products:
http://www.knifeforums.com/forums/showtopic.php?ti...
Don't go wandering too far around those forums though, there are some people seriously and scarily obsessed with their knives.
http://www.knifeforums.com/forums/showtopic.php?ti...
Don't go wandering too far around those forums though, there are some people seriously and scarily obsessed with their knives.
S1MMA said:
I have a full set of Globals, a Minosharp kit for sharpening, and a traditional whetstone.
Ditto, the Minosharp (also called Shinkansken IIRC) does a good job on my Globals. Whatever happened to those door-to-door knife sharpening chaps? Guess they would be dismissed as Pikeys these days. miniman said:
S1MMA said:
I have a full set of Globals, a Minosharp kit for sharpening, and a traditional whetstone.
Ditto, the Minosharp (also called Shinkansken IIRC) does a good job on my Globals. Whatever happened to those door-to-door knife sharpening chaps? Guess they would be dismissed as Pikeys these days. I think it's sinkansen 
I got a set of Global knives for my Birthday off the wife, I use one of those Minosharp sharpeners too, v good IMHO
If you still got a good independent family butchers where you live try them and ask if they will resharpen your knives (if they're really good they're well worth it- if not they will tell you)
Costs me 10 quid tip usually. Then use steel to keep sharp (plenty of instructions around how to)- dont let go blunt again ow repeat one...
If butcher says you are not that good buy good branded knives- any of the afromentioned really- depends which one you like and can afford.
You do not need the full whammy set to be good cook (three plus one for bread will do easily)
one cooking knive (don't get the biggest most expensive but the one which suits your hand best)
one paring knive
one vegetable knive
one bread knive (if you cut your bread by hand)
Do not ever cut bread or paper with your cooking knives as they will go blunt immidiately and need resharpening
You know your knive has the right degree of sharpness when you hold the blade upwards on a chopping board, throw a soft tomatoe on the blade and it is separated....
Costs me 10 quid tip usually. Then use steel to keep sharp (plenty of instructions around how to)- dont let go blunt again ow repeat one...
If butcher says you are not that good buy good branded knives- any of the afromentioned really- depends which one you like and can afford.
You do not need the full whammy set to be good cook (three plus one for bread will do easily)
one cooking knive (don't get the biggest most expensive but the one which suits your hand best)
one paring knive
one vegetable knive
one bread knive (if you cut your bread by hand)
Do not ever cut bread or paper with your cooking knives as they will go blunt immidiately and need resharpening
You know your knive has the right degree of sharpness when you hold the blade upwards on a chopping board, throw a soft tomatoe on the blade and it is separated....
miniman said:
S1MMA said:
I have a full set of Globals, a Minosharp kit for sharpening, and a traditional whetstone.
Ditto, the Minosharp (also called Shinkansken IIRC) does a good job on my Globals. Whatever happened to those door-to-door knife sharpening chaps? Guess they would be dismissed as Pikeys these days. Not with a bicycle powered sharpening wheel but a generator and a bench grinder in the back of a transit.
Modernity eh? Not always a good thing.
captainzep said:
I've got a battered Global knife which, despite the abuse I give it over the last 8/9 years(including regular dishwasher sessions) still comes up razor sharp with a bit of whetstone polish.
I've some german(?) named knives which were fairly expensive wedding presents and they're good, but I come back to the global for most prep time after time.
Worth the outlay.
(In the interim, polishing a decent (wet) knife on the bottom of ceramics, mugs/bowls etc (where they aren't glazed) does a reasonable job of bringing up an edge...)
I dropped one of my Globals it broke in to, took it to work and welded it still poor thoughI've some german(?) named knives which were fairly expensive wedding presents and they're good, but I come back to the global for most prep time after time.
Worth the outlay.
(In the interim, polishing a decent (wet) knife on the bottom of ceramics, mugs/bowls etc (where they aren't glazed) does a reasonable job of bringing up an edge...)
Edited by captainzep on Friday 5th December 10:30
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