Discussion
Get one or two good ones rather than a kitchen set.
I find that I use a chef's knife and a paring knife most often, though I have a lot.Depends on what you cook. If you find you need something else then a good boning knife is brilliant ( if you're not a vegetarian
)
Everyone will have an opinion on this, but I think that a premium quality German knife from one of the majors is good..JK Henckels or the like.
I find that I use a chef's knife and a paring knife most often, though I have a lot.Depends on what you cook. If you find you need something else then a good boning knife is brilliant ( if you're not a vegetarian
)Everyone will have an opinion on this, but I think that a premium quality German knife from one of the majors is good..JK Henckels or the like.
I love a global knife. But for the past almost 20 years I used a set of Giesser knifes that I picked up whilst in college.
https://www.amazon.co.uk/dp/B011D09FRE/ref=cm_sw_r...
Its a rubber handled industrial looking thing but it still chops and retains a cracking edge. Its been through bone and still got an edge. .
https://www.amazon.co.uk/dp/B011D09FRE/ref=cm_sw_r...
Its a rubber handled industrial looking thing but it still chops and retains a cracking edge. Its been through bone and still got an edge. .
OP, you're not using a glass chopping board are you? Stick to wood or plastic for the benefit of your knife edge.
I use a motley assortment of knives:
A cheap HGS branded Aldi damascas steel pairing knife.
RiteNife VG-10 steel Chinese vegetable cleaver. Carbon core, stainless steel clad. This was a cheap knife as well, but it has kept surprisingly sharp. You have to wash and dry it right after using it due to the carbon steel. No dishwashers.
An ancient and well used Webber and Hill Sheffield steel carving knife and fork that belonged to my grandparents.
The only knife I paid decent money for was the bread knife. A Japanese Tojiro DP serrated knife. VG-10 steel again. As you can't sharpen serrated knives, I thought it was worth paying for a good one that won't dull easily.
I use a motley assortment of knives:
A cheap HGS branded Aldi damascas steel pairing knife.
RiteNife VG-10 steel Chinese vegetable cleaver. Carbon core, stainless steel clad. This was a cheap knife as well, but it has kept surprisingly sharp. You have to wash and dry it right after using it due to the carbon steel. No dishwashers.
An ancient and well used Webber and Hill Sheffield steel carving knife and fork that belonged to my grandparents.
The only knife I paid decent money for was the bread knife. A Japanese Tojiro DP serrated knife. VG-10 steel again. As you can't sharpen serrated knives, I thought it was worth paying for a good one that won't dull easily.
Wot he said - don't keep them in a drawer, but in a rack or knife block. Only cut on wooden/soft plastic boards. Dont use the sharpened edge as a scraper, to open tins or for anything other than cutting. Knives need a bit of tlc, unless you love sharpening blunt ones all the time.
Also, if they really do go blunt after a couple of uses, they weren't properly sharpened in the first place. Get a whetstone and a good ceramic steel and hit YouTube to find out how to use them. Yes it is a faff to sharpen a knife properly, but quite rewarding once you get the hang of it.
Once really sharp, and stored properly, a few strokes with a steel before each use should see even a cheap knife last a month or two before it needs to see the whetstone again.
If you CBA with all that, get the cheap hollow ground/serrated ones and replace when they stop cutting well enough. Knife nerdery isn't for everyone and there are plenty of good cooks who abuse their knives terribly but still make delicious food;)
Also, if they really do go blunt after a couple of uses, they weren't properly sharpened in the first place. Get a whetstone and a good ceramic steel and hit YouTube to find out how to use them. Yes it is a faff to sharpen a knife properly, but quite rewarding once you get the hang of it.
Once really sharp, and stored properly, a few strokes with a steel before each use should see even a cheap knife last a month or two before it needs to see the whetstone again.
If you CBA with all that, get the cheap hollow ground/serrated ones and replace when they stop cutting well enough. Knife nerdery isn't for everyone and there are plenty of good cooks who abuse their knives terribly but still make delicious food;)
I’m a recent convert from Global to Wusthof as I find them a bit more comfortable to work with.
When buying the Wusthofs, I spent an extra few quid on the knife guards which are like envelopes. Clean after use, put back in the guard and shove in the drawer.
https://uk.knivesandtools.eu/en/pt/-wusthof-blad-g...
When buying the Wusthofs, I spent an extra few quid on the knife guards which are like envelopes. Clean after use, put back in the guard and shove in the drawer.
https://uk.knivesandtools.eu/en/pt/-wusthof-blad-g...
As said, rattling around in a drawer is the worst possible way to store them. A knife block or a magnetic strip is far better. You will still need to sharpen them sometimes. Sharpening with a whetstone and steel is a faff, the AnySharp works but is pretty aggressive, the MinoSharp is my choice.
You can get good, basic, knife sets of knives on Amazon choosing on price and star ratings alone - German, Japanese, or Sheffield steel!
Personally I prefer to just have one (big) one from https://japanesechefsknife.com/ and a breadknife.
You can get good, basic, knife sets of knives on Amazon choosing on price and star ratings alone - German, Japanese, or Sheffield steel!
Personally I prefer to just have one (big) one from https://japanesechefsknife.com/ and a breadknife.
Knives are only as good as how they are treated. My thoughts:
1. Never put your chef knives in a drawer.
2. Look at your cutting board. I personally only use wood [cut end on]; keep the wood well oiled and they are simple to clean. Using wood means that your knives will last longer between sharpening.
3. Never put your chef knives in a dishwasher.
4. Japanese knives are superb but decent ones are expensive and require frequent sharpening and are susceptible to damage. They are also have a different angle on the sharp bit and so normal sharpening tools are not going to work. I only use various whetstones, but this is a skill that takes a while to get right however lots of good videos on YT.
5. In view of the above I would recommend, a new cutting board, a magnetic knife holder, an European knife set and a divorce because most wives are the key to knife misuse!
For most use I have a Chinese knife [a bit like a cleaver]; paring knife; Nakiri and butchers knife. For non-Japanese knives I use a steel, strop or minosharp.
1. Never put your chef knives in a drawer.
2. Look at your cutting board. I personally only use wood [cut end on]; keep the wood well oiled and they are simple to clean. Using wood means that your knives will last longer between sharpening.
3. Never put your chef knives in a dishwasher.
4. Japanese knives are superb but decent ones are expensive and require frequent sharpening and are susceptible to damage. They are also have a different angle on the sharp bit and so normal sharpening tools are not going to work. I only use various whetstones, but this is a skill that takes a while to get right however lots of good videos on YT.
5. In view of the above I would recommend, a new cutting board, a magnetic knife holder, an European knife set and a divorce because most wives are the key to knife misuse!
For most use I have a Chinese knife [a bit like a cleaver]; paring knife; Nakiri and butchers knife. For non-Japanese knives I use a steel, strop or minosharp.
I bought this set the other day after recommendations on here and really cant fault them. Great knives, great price and easy to look after.
https://www.amazon.co.uk/Victorinox-Kitchen-pieces...
https://www.amazon.co.uk/Victorinox-Kitchen-pieces...
AlexC1981 said:
OP, you're not using a glass chopping board are you? Stick to wood or plastic for the benefit of your knife edge.
I use a motley assortment of knives:
A cheap HGS branded Aldi damascas steel pairing knife.
RiteNife VG-10 steel Chinese vegetable cleaver. Carbon core, stainless steel clad. This was a cheap knife as well, but it has kept surprisingly sharp. You have to wash and dry it right after using it due to the carbon steel. No dishwashers.
An ancient and well used Webber and Hill Sheffield steel carving knife and fork that belonged to my grandparents.
The only knife I paid decent money for was the bread knife. A Japanese Tojiro DP serrated knife. VG-10 steel again. As you can't sharpen serrated knives, I thought it was worth paying for a good one that won't dull easily.
Thanks, chopping board is plastic. OK need to buy a holder for the knives, see if that improve things.I use a motley assortment of knives:
A cheap HGS branded Aldi damascas steel pairing knife.
RiteNife VG-10 steel Chinese vegetable cleaver. Carbon core, stainless steel clad. This was a cheap knife as well, but it has kept surprisingly sharp. You have to wash and dry it right after using it due to the carbon steel. No dishwashers.
An ancient and well used Webber and Hill Sheffield steel carving knife and fork that belonged to my grandparents.
The only knife I paid decent money for was the bread knife. A Japanese Tojiro DP serrated knife. VG-10 steel again. As you can't sharpen serrated knives, I thought it was worth paying for a good one that won't dull easily.
I have one of these sharpeners
https://smile.amazon.co.uk/gp/product/B06WWMVSN9/r...
It says you can sharpen serrated knives, but i have not tryed
The problem with knife "sharpeners" is they tend to be very coarse, a great way of removing lots of steel and mishaping the blade.
Go easy, use the fine side, Make sure you keep the blade completely vertical or you can end up doing more harm than good.
And, don't expect it to be sharp after 2 minutes. Its about shaping the edge of the blade and that can take a bit of time. Then you need to keep the same shape!
Even the cheapest knife can be made razor sharp but a better knife will hold the edge longer.
Keep them out the drawer and thats 90% of the problem solved.
Go easy, use the fine side, Make sure you keep the blade completely vertical or you can end up doing more harm than good.
And, don't expect it to be sharp after 2 minutes. Its about shaping the edge of the blade and that can take a bit of time. Then you need to keep the same shape!
Even the cheapest knife can be made razor sharp but a better knife will hold the edge longer.
Keep them out the drawer and thats 90% of the problem solved.
21TonyK said:
The problem with knife "sharpeners" is they tend to be very coarse, a great way of removing lots of steel and mishaping the blade.
Go easy, use the fine side, Make sure you keep the blade completely vertical or you can end up doing more harm than good.
And, don't expect it to be sharp after 2 minutes. Its about shaping the edge of the blade and that can take a bit of time. Then you need to keep the same shape!
Even the cheapest knife can be made razor sharp but a better knife will hold the edge longer.
Keep them out the drawer and thats 90% of the problem solved.
I use one of these........Go easy, use the fine side, Make sure you keep the blade completely vertical or you can end up doing more harm than good.
And, don't expect it to be sharp after 2 minutes. Its about shaping the edge of the blade and that can take a bit of time. Then you need to keep the same shape!
Even the cheapest knife can be made razor sharp but a better knife will hold the edge longer.
Keep them out the drawer and thats 90% of the problem solved.
with Tormek jigs - maybe not two minutes but certainly within five
21TonyK said:
dickymint said:
I use one of these........
with Tormek jigs - maybe not two minutes but certainly within five
You need to get on that weird reddit knife group!!!with Tormek jigs - maybe not two minutes but certainly within five
Edited by 21TonyK on Monday 6th July 21:05
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