Knife set - £1k budget
Discussion
Prohibiting said:
After reading this thread it gave me the motiviation to spend 45-minutes sharping one of my ProCook chef knives on my whetstone. Much frustraion arose after I was failing to get it sharp enough after having watched a load of youtube videos on how to sharpen a knife. It was much better than before but compared to the japanese sharpened knifes where you can slice a tomatoe horizontal, without even supporting the tomatoe, I'm not impresed with my efforts.
PH strikes again as I'm now eyeing up this £210 Miyabi Japanese knife:
https://uk.zwilling-shop.com/Kitchen-World/Special...
My ProCook 6-knife set was £150 odd. I guess that's where I made the mistake many years ago thinking they'd be decent.
I own that exact knife and can thoroughly recommend it. Incredibly sharp and amazing to look at. PH strikes again as I'm now eyeing up this £210 Miyabi Japanese knife:
https://uk.zwilling-shop.com/Kitchen-World/Special...
My ProCook 6-knife set was £150 odd. I guess that's where I made the mistake many years ago thinking they'd be decent.
Check the price though, I got it here in the US for $130
What did the OP buy in the end?
I've just pulled the trigger and bought my first "proper" knife. I was getting fed up with my 15cm ProCook Chef knife which is pretty much the only one I use.
After a lot of research I decided to go for a Japanese 18cm Santoku knife which is the Japs version of a Chef knife suitable for meat, fish and veg (I mainly chop veg).
https://www.miyabi-knives.com/uk/en/series/knives/...
Purchased here: https://uk.knivesandtools.eu/en/pt/-miyabi-6000mct...
I've just pulled the trigger and bought my first "proper" knife. I was getting fed up with my 15cm ProCook Chef knife which is pretty much the only one I use.
After a lot of research I decided to go for a Japanese 18cm Santoku knife which is the Japs version of a Chef knife suitable for meat, fish and veg (I mainly chop veg).
https://www.miyabi-knives.com/uk/en/series/knives/...
Purchased here: https://uk.knivesandtools.eu/en/pt/-miyabi-6000mct...
Edited by Prohibiting on Sunday 25th October 21:59
Surprised no more posts here.
Anyway, it turned up this morning and it's a dream to use. Tested it on a couple of potatoes and spring onions which went through so easy which makes it super easy to chop quick and thinly.
Yesterday I spent a lot of time practising with my ProCook knives on a couple of whetstones. I've got them sharper than I've ever been able to before but still not as sharp as the Japanese Miyabi knife. The ProCook knives have almost double the thickness of steel and it burs over easily when using the whetstone so I guess this is why it's difficult to get really sharp. The Miyabi knife steel is much thinner (and I assume harder).
Anyway, it turned up this morning and it's a dream to use. Tested it on a couple of potatoes and spring onions which went through so easy which makes it super easy to chop quick and thinly.
Yesterday I spent a lot of time practising with my ProCook knives on a couple of whetstones. I've got them sharper than I've ever been able to before but still not as sharp as the Japanese Miyabi knife. The ProCook knives have almost double the thickness of steel and it burs over easily when using the whetstone so I guess this is why it's difficult to get really sharp. The Miyabi knife steel is much thinner (and I assume harder).
On the pro-cook knife subject, I got a free santoku from them when I bought some baking trays a while back. It's made it into my knife roll after some b*stard stole my decent santoku on a job. It's had plenty of hammer in a commercial environment, and has been fine. It sharpens up well enough, does the job fine. it's an x50 i think, so pretty cheap and cheerful. I think people overthink knives. I know many chefs that treat them as disposable items and use and abuse, myself included.
I think the idea of getting something nice for a couple of hundred, and going on a course to learn how to sharpen and use it properly would be my choice.
FWIW my go to knife is an 8inch chef’s that was part of a really cheap set (I’m talking pound shop cheap). What makes it is the whole day I spent regrinding it by hand about 20 years ago. I’ll be sad if/when it dies. I think it might be the extremely cheap steel that means it sharpens with very small imperfections (micro-serrations) so it’s brilliant for meat.
FWIW my go to knife is an 8inch chef’s that was part of a really cheap set (I’m talking pound shop cheap). What makes it is the whole day I spent regrinding it by hand about 20 years ago. I’ll be sad if/when it dies. I think it might be the extremely cheap steel that means it sharpens with very small imperfections (micro-serrations) so it’s brilliant for meat.
drmike37 said:
I think the idea of getting something nice for a couple of hundred, and going on a course to learn how to sharpen and use it properly would be my choice.
FWIW my go to knife is an 8inch chef’s that was part of a really cheap set (I’m talking pound shop cheap). What makes it is the whole day I spent regrinding it by hand about 20 years ago. I’ll be sad if/when it dies. I think it might be the extremely cheap steel that means it sharpens with very small imperfections (micro-serrations) so it’s brilliant for meat.
I've posted similar earlier. Knife sharpening is simple and quick with a circular whetstone no need to "go on a course" Youtube is all you need. Here's a guy using a Tormek ripoff - to be honest he doesn't look as though he's used a whetstone very often but even so he does a good job and can shave his arm with his attempt...............FWIW my go to knife is an 8inch chef’s that was part of a really cheap set (I’m talking pound shop cheap). What makes it is the whole day I spent regrinding it by hand about 20 years ago. I’ll be sad if/when it dies. I think it might be the extremely cheap steel that means it sharpens with very small imperfections (micro-serrations) so it’s brilliant for meat.
https://www.youtube.com/watch?v=L1RpecAZmgI
Get a cheap version of a Tormek (mines a Triton) but buy additional Tormek jigs as they are superior. Chisels, scissors, axes, drill bits, the list is endless what can be done.
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