New knives (not really posh ones though)

[lingus75]

For my birthday my gf got me some nice shiney knives. Nothin really posh but Sheffield made and nicely weighted. However, tonight chopping vegetables they don't seem to be that good.

I have a really, really rubbish knife I used at Uni which probably cost about 10p. This cuts root veg way better, just glides through. The knife is bent, cracked, plastic and the blade looks like it's made of plastic. Is this usual? I would have thought new knives would be way better!

[VR6time]

Really? You went to university, and you thought that rambling mess of words was the best way to pose your question?

[SVX]

Are you left or right handed? Only being a southpaw myself, I ordered my set of Japanese knives with a single sided left-handed edge... Made a huge amount of difference.

Also, whatever you buy I would suggest keening it with a decent steel to your own cutting style.

[lingus75]

VR6time said:

Really? You went to university, and you thought that rambling mess of words was the best way to pose your question?

Thanks, iPhone editing isn't the easiest.

[miniman]

Pictures? Brand name?

[lingus75]

I am a lefty, perhaps this is the reason. I will go back to shop and ask if I can change them.

[lingus75]

miniman said:

Pictures? Brand name?

Hi mate, website still going strong! They were from lakelands and called 'Richardson Sheffield' like I said, nothin posh at all but perhaps it's the lefty thing?

[miniman]

Hello chap, glad to hear it!

Those knives look ok, perhaps it is a left handed thing.

[uncinqsix]

SVX said:

Are you left or right handed? Only being a southpaw myself, I ordered my set of Japanese knives with a single sided left-handed edge... Made a huge amount of difference.

Also, whatever you buy I would suggest keening it with a decent steel to your own cutting style.

I suspect the biggest difference was going from a western double bevel blade to a Japanese single bevel blade, which will have been much sharper, better geometry etc (would have been a disaster if you had gone to a RH single bevel though!)

In the OPs case, going from one standard double bevel knife to another double bevel knife will make no difference as they are symmetrical and not handed at all. I would suggest just getting a better double beveled knife.

[6th Gear]

Get yourself a Global chefs knife. The business.

http://www.globalknives.uk.com/

[uncinqsix]

6th Gear said:

Get yourself a Global chefs knife. The business.

http://www.globalknives.uk.com/

Long term, yes, but for now I would suggest properly sharpening the ones he has. Getting that right will make a huge difference.

[lawrence567]

6th Gear said:

Get yourself a Global chefs knife. The business.

http://www.globalknives.uk.com/

We sell all sorts of proffessional knives & can get hold of practically anything within the industry.
Let me know if you'd like prices on anything & i'll try and source something for you.

[lingus75]

Didnt think I would have to sharpen new knives! Whats the best method of sharpening?

[lawrence567]

I personally use a steel.
Alternatively you can get sharpeners, such as this:
http://www.allsopandpitts.co.uk/product.php?id=316...
Or a Steel such as this:
http://www.allsopandpitts.co.uk/product.php?id=313...
Or a whetstone, or go to a knife sharpeners.

[uncinqsix]

lingus75 said:

Didnt think I would have to sharpen new knives! Whats the best method of sharpening?

Not unusual. In fact, Japanese knives are usually sold only partially sharpened as they expect users to sharpen to their own taste.

I like to use a Japanese waterstone (something like a 1000/6000 combo). Sharpening on a stone requires a bit of learning, but it's not difficult and once you know how to do it you're set for life. There are plenty of videos on youtube (like http://www.youtube.com/watch?v=gRzQtagagi8, minus the sharpening rod stage)

[Henry Hawthorne]

6th Gear said:

Get yourself a Global chefs knife. The business.

http://www.globalknives.uk.com/

Absolutely! I have one of these and it's the only knife I use for anything. Unless you do super complex stuff, I can't see you needing anything else. It's expensive, but mine's gone through four years of quite substantial abuse and it still great. Handle is good too, because doesn't catch the dirt.

With regards to sharpening, I used to use a coarse/fine whetstone, which worked pretty well. However, I just spent £35 on a Minosharp 3 sharpener and the difference that makes is incredible - the edge it brings up is a world away from anything I could ever get from the whetstone. Best two purchases I've EVER made for the kitchen by a mile.

[Pete Franklin]

lawrence567 said:

We sell all sorts of proffessional knives & can get hold of practically anything within the industry.
Let me know if you'd like prices on anything & i'll try and source something for you.

Sorry for off topic- are your prices significantly better than those on amazon etc for global knives?

for example how much would GS3, G48, G60 or G65 be?

[lawrence567]

Pete Franklin said:

Sorry for off topic- are your prices significantly better than those on amazon etc for global knives?

for example how much would GS3, G48, G60 or G65 be?

Pete,

We try to price match everything where possible, i'll go have a look at Amazon prices & see if i can better them.
Give me an hour & i'll PM you

[Rollin]

I've had a Richardsons knife for over 20 years and it still gets used most days. I sharpen it with one of those roller sharpener things and it gets very sharp.

[lawrence567]

lawrence567 said:

Pete,

We try to price match everything where possible, i'll go have a look at Amazon prices & see if i can better them.
Give me an hour & i'll PM you

Pete,

YHM.

Edited by lawrence567 on Thursday 26th May 12:55