Discussion
Hello people of Pistonheads,
Would anyone with more knowledge, be able to recommend a decent knife set up to £120?
I love good knifes, but don't know enough to choose a set. A knife block isn't important so if they just come as a set or if I order different individual knives, I'm not bothered!
I would like a big choppy one (Chefs knife?) A medium choppy one for vegetables all purpose etc, and a meat trimmy one. As you can see I know all the technical terms, so I don't even know why I'm asking for help
Also, any other type of choppy one I've overlooked that may come in use please feel free to recommend.
Thanks in advance.
Milk
Would anyone with more knowledge, be able to recommend a decent knife set up to £120?
I love good knifes, but don't know enough to choose a set. A knife block isn't important so if they just come as a set or if I order different individual knives, I'm not bothered!
I would like a big choppy one (Chefs knife?) A medium choppy one for vegetables all purpose etc, and a meat trimmy one. As you can see I know all the technical terms, so I don't even know why I'm asking for help
Also, any other type of choppy one I've overlooked that may come in use please feel free to recommend.
Thanks in advance.
Milk
Hey there...
do not buy a set, you wont use most of what you buy , you will be over paying for most of them, not use half of them and paying for a block.
what you need is:
one chefs knife 25 cm or thereabouts high carbon steel
a smaller chefs knife that doubles as a vegetable knife
one thin bladed meat slicer stainless steel
one chinese chefs knife- available at most asian grocery stores for about 15 quid.
a steel handled speed peeler
a sharpening steel
kitchen shears for cutting poutlry.
a knife roll of leather or plastic
Brands;
Ignore hype. Most of the chefs I work with use Victorinox knives as their "daily", not too expensive, polypropylene handles that are easy to clean and hard wearing.
Sabatier are also a good brand available many places. If you want to go flash, Global knives are very good for some, but very very expensive ( 25cm chef knife about £90) and they have thicker blades which is not as good. I cant get on with them.
If you stay with victorinox a chefs knife will set you back about £30 and the same for the long slicer.
Your other choice is going to be between carbon or stainless Carbon is harder to clean but holds its edge better, it will rust if you dont maintain it, but will sharpening a lot less, which is why chefs tend to go high carbon in their "good" knives.
Buy blade protectors and use a knife roll not a block, your knives will stay in better shape.
If you are going to be doing a lot of butchery buy a chain mail glove.
Buy a high quality steel as long as possible and a powered grinding wheel.
dont be swayed by rosewood handles etc, the polypropylene is easy to care for.
Go and try knives, the right ones will feel balanced in your hands
hope this helps. if you need more info pm me.
do not buy a set, you wont use most of what you buy , you will be over paying for most of them, not use half of them and paying for a block.
what you need is:
one chefs knife 25 cm or thereabouts high carbon steel
a smaller chefs knife that doubles as a vegetable knife
one thin bladed meat slicer stainless steel
one chinese chefs knife- available at most asian grocery stores for about 15 quid.
a steel handled speed peeler
a sharpening steel
kitchen shears for cutting poutlry.
a knife roll of leather or plastic
Brands;
Ignore hype. Most of the chefs I work with use Victorinox knives as their "daily", not too expensive, polypropylene handles that are easy to clean and hard wearing.
Sabatier are also a good brand available many places. If you want to go flash, Global knives are very good for some, but very very expensive ( 25cm chef knife about £90) and they have thicker blades which is not as good. I cant get on with them.
If you stay with victorinox a chefs knife will set you back about £30 and the same for the long slicer.
Your other choice is going to be between carbon or stainless Carbon is harder to clean but holds its edge better, it will rust if you dont maintain it, but will sharpening a lot less, which is why chefs tend to go high carbon in their "good" knives.
Buy blade protectors and use a knife roll not a block, your knives will stay in better shape.
If you are going to be doing a lot of butchery buy a chain mail glove.
Buy a high quality steel as long as possible and a powered grinding wheel.
dont be swayed by rosewood handles etc, the polypropylene is easy to care for.
Go and try knives, the right ones will feel balanced in your hands
hope this helps. if you need more info pm me.
I have (and would recommend) a set of these http://www.argos.co.uk/static/Product/partNumber/8...
and spend the rest on one good big (210mm+) Japanese knife from e.g. http://japanesechefsknife.com/Page4.html#GingamiNo...
and spend the rest on one good big (210mm+) Japanese knife from e.g. http://japanesechefsknife.com/Page4.html#GingamiNo...
grumbledoak said:
and spend the rest on one good big (210mm+) Japanese knife from e.g. http://japanesechefsknife.com/Page4.html#GingamiNo...
This. Terrible website, excellent products and customer service. Just bought the 150mm petty and can't see me using much else to be honest.SVX said:
Mobile Chicane said:
I'd spend the money on one decent chef's knife, as that is the one you'll use 95% of the time.
Seconded, apart from adding a decent paring knife, and a high quality steel for sharpening duties. It's worthwhile trying a few different brands in the shop. I can't get on with globals or Japanese knives in general, they just feel too light. You may love them though.
Personally, I rate wusthof.
Its interesting how many folks have issues with Global knives. They do not balance right for me. I like the Wusthofs, Henckles etc, but prefer the Sabatiers, they are better in my hand after three or four hours.
A note on the Japanese knives- you will not be able to use a steel on them, or an angled sharpener, they are bladed narrower than European brands.
A note on the Japanese knives- you will not be able to use a steel on them, or an angled sharpener, they are bladed narrower than European brands.
santona1937 said:
Its interesting how many folks have issues with Global knives. They do not balance right for me. I like the Wusthofs, Henckles etc, but prefer the Sabatiers, they are better in my hand after three or four hours.
Just seen this after replying to you on the other thread. Agree that the globals are horrid (although some like them). Interestingly, the kind of knives being talked about on that thread (e.g. the ones grumbledoak linked to above) are closer to a good Sabatier in balance and feel than a Global. I reckon you'd like them. Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff