Good Kitchen Knives

[rich1231]

Anyone here have any suggestions for a good make of kitchen knives? I need some ultra sharp knives, quite happy to pay for quality.

[voyds9]

Some of the best I've used Gustav Emil, reasonably priced, good quality.

[Plotloss]

Global for a very good knife that looks nice in the kitchen, Wusthof for sheer quality and Victorinox for a solid mid priced workhorse knife.

Depends on what you are doing with them though.

Exactly the same as tools, the very upper end of the market (Wusthof, Global) are great but if you are only cooking a few times a week then they maybe overkill and a set of Sabatiers may be perfectly adequate.

[silverback mike]

We tend to use sabatier.

[mawds]

I have a set of Porsche type 301, after trying global, wusthof, etc (local cooking shop lets you trial knives for a "test drive". Beautifully balanced, blade a little thicker than Global, etc - a "European" profile. Preferred these to all the others I tried.

here

>> Edited by mawds on Sunday 24th July 11:07

[Jane Fletcher]

silverback mike said:

We tend to use sabatier.

sabatier is a type of knife, there are many different brands of sabatier. they are available in stainless steel and high carbon steel. the high carbon ones take a sharper edge but need to be smeared with oil when not used to prevent rust.
find out what your local catering college is recommending to its students and where they are buying them from. that way you will get good value knives that are well up to the job. what professionals use rather than what is pretty.
the most important thing is to buy a steel. good knives need a small sharpening everytime they are used. otherwise the blade becomes rounded and it takes a very big sharpening to get the edge back.

[bga]

Wusthof & Henckels are great knives. Most of the Global range is good too & look pretty different.

Personally I have a set of Sabatier knives picked up in Debenhams & John Lewis sales . They were cheaper than the above but were well weighted (important for a large knife) & hold a sharp edge well. The ones with one piece bolster and blade (bolster is bit in between handle & blade) are a bit more expensive & technically better but unless you are a working in a pro environment the only real difference is cosmetic.

If you want a knife that doesn't need sharpening often the Gary Rhodes range are quite good.

[simpo two]

CoOp

[chim_knee]

mawds said:

Beautifully balanced, blade a little thicker than Global, etc

We have Global knives and they do look good and, as long as you keep them sharp (well duh!) they're grrrreat!

My only criticsm would be that the blade AND the handle are a little thin - if you have reasonably large hands then it means that they aren't as tactile as they could be and occasionally it hurts when exerting pressure.

[up-the-dubs]

I'm a Global man myself, Have 5 of the damn things. Love them.

[off topic a little]
Except the day my mate was cutting veg with one and nigh on sliced off his thumb. Plastic surgery later and 6 months on and he still hasn't got full movement nor allowed to play golf.
[/off topic a little]

Bloody good knives, but christ be careful with them. They cut you before you realise it.

[rich1231]

well for general cooking i know i can get away with anything, but started making Sushi.

Fish flesh seems to blunt my knives really quickly.

Got some global knives already, but struggling to keep them Sharp.

anyone got any Kasumi blades or Tojiro DP Damascus blades?

[968]

rich1231 said:

well for general cooking i know i can get away with anything, but started making Sushi. Fish flesh seems to blunt my knives really quickly. Got some global knives already, but struggling to keep them Sharp. anyone got any Kasumi blades or Tojiro DP Damascus blades?

you need the whetstone, you can get them on ebay, pretty cheap....

[up-the-dubs]

I have a global whetstone. Rather pointless having a global one, but thankfully I didn't buy it . They need rather regular sharpening. My oldest knife is 5 years or so, and it's still incredible.

[mawds]

chim_knee said:

mawds said: Beautifully balanced, blade a little thicker than Global, etc We have Global knives and they do look good and, as long as you keep them sharp (well duh!) they're grrrreat! My only criticsm would be that the blade AND the handle are a little thin - if you have reasonably large hands then it means that they aren't as tactile as they could be and occasionally it hurts when exerting pressure.

That's why I went for the Porsche's - the thin blade meant the Globals were better for fine/fast slicing, but the heavier Porsche's were better for a more prolonged effort

[-DeaDLocK-]

We just got a set of new Globals for the house. I used the carver the other day - I have never, ever, ever used a sharper knife. The slicing ability was amazing - so much so I took off a sliver of my finger thanks to a small mistake with minimal force. No other knife I've used would've done that.

[968]

mawds said:

chim_knee said: mawds said: Beautifully balanced, blade a little thicker than Global, etc We have Global knives and they do look good and, as long as you keep them sharp (well duh!) they're grrrreat! My only criticsm would be that the blade AND the handle are a little thin - if you have reasonably large hands then it means that they aren't as tactile as they could be and occasionally it hurts when exerting pressure. That's why I went for the Porsche's - the thin blade meant the Globals were better for fine/fast slicing, but the heavier Porsche's were better for a more prolonged effort

How much was it? It might be the only new porsche I can afford.....

[406]

Global for me also. The only problem I have is what to do with them when I go touring europe shortly. Do I sell them with the rest of the stuff in the house or do I keep them? These are what I have

G-88/239511: Global 5 Piece Stainless Steel Knife Block Set

Here is a link to Global Knives

www.richmondcookshop.co.uk/html/globalsm.html

And here

www.cooks-knives.co.uk/x60HRx62Global_Knives_-_Sets_and_Sharpeners2042.htm

[968]

406 said:

Global for me also. The only problem I have is what to do with them when I go touring europe shortly. Do I sell them with the rest of the stuff in the house or do I keep them? These are what I have G-88/239511: Global 5 Piece Stainless Steel Knife Block Set Here is a link to Global Knives www.richmondcookshop.co.uk/html/globalsm.html And here www.cooks-knives.co.uk/x60HRx62Global_Knives_-_Sets_and_Sharpeners2042.htm

How much do you want for them?

[Plotloss]

Ah Rich, you're talking proper proper knives.

There is a place in Amsterdam (not local I grant you) called the Old Man Pipe Shop. Upstairs they sell all sorts of knives from sashimi through to ornamental/nutter.

Chap in there does a very wide range of ceramic bladed knives which I am assured by the chap are quite the best thing for cutting sashimi as they do not lose their edge in normal use.

Looking at around £200-£250 per knife but well worth it if you are going to get the use out of them.

[rich1231]

Plotloss said:

Ah Rich, you're talking proper proper knives. There is a place in Amsterdam (not local I grant you) called the Old Man Pipe Shop. Upstairs they sell all sorts of knives from sashimi through to ornamental/nutter. Chap in there does a very wide range of ceramic bladed knives which I am assured by the chap are quite the best thing for cutting sashimi as they do not lose their edge in normal use. Looking at around £200-£250 per knife but well worth it if you are going to get the use out of them.

yep, sorry should have made it clear.

I trained as a fishmonger years ago, odd I know, and I find it hard to settle for anything but supersharp untensils. The global blades though sharp at first dont stay that way no matter how much time i spend on them.