Kitchen knives

Heartfeltdawn

Steels and wheels and all the rest are flouncy nothing compared to a whetstone. 

https://www.kitchenknives.co.uk/petermaturi-whetstone-kit/?gclid=Cj0KEQjw2fLGBRDopP-vg7PLgvsBEiQAUOnIXIdo1gocYpGWfw6kSUnArsYfZFGOzs9-tTBnsXP4uAkaAkk08P8HAQ

Sporky

Heartfeltdawn said:

Steels and wheels and all the rest are flouncy nothing compared to a whetstone.

I have a Tormek sharpening system and a Scary Sharp setup for the wood tools; yes, they'll get things much sharper than a steel or one of the ones you drag the knife through, but in the kitchen I'm rarely cutting wood. Food is much softer and easier to cut so why waste all that steel grinding away to an ultra-fine edge that will have no benefit?

VimFuego

the thing to remember is that the steel isn't for putting an edge in a blade, it's for the final buff to remove micro burrs etc. However, for kitchen knives (that rarely see anything that will damage an edge or take it off) they are more than adequate to keep an edge keen.

EDIT: and for that reason, the thing I look for in a knife is the handle. You have to be able to safely handle the knife with cold, wet hands. I can put a keen edge on most any knife, but I can't change the handle, so that's the bit I look for.

Sporky

ThePrettyDamned said:

Reminds me - I found a set of 4 global knives in a block in John Lewis once, reduce to under £200. I regretted not picking it up for a while until I tried a Global chef knife in a store - bloody horrible to use for me. Plenty of people swear by them. 

I've not gotten on with Globals either - they get very slippery for me.

ThePrettyDamned

Sporky said:

ThePrettyDamned said:

Reminds me - I found a set of 4 global knives in a block in John Lewis once, reduce to under £200. I regretted not picking it up for a while until I tried a Global chef knife in a store - bloody horrible to use for me. Plenty of people swear by them. 

I've not gotten on with Globals either - they get very slippery for me.

Just generally weird shape handle, and the whole pitting thing... Bleh. 

I've tried some handmade Japan knives that are very expensive, but very beautiful to look at because of the hand hammering. I'd own them. Still cook the same shitty food, but they're pretty beautiful - bit like a custom shop strat vs USA standard I guess. 

thumpingrug

I have a couple of robert welsh knives and am very impressed.   

stickyfiddle

I have globals and like them, though they are an acquired taste handle-wise. They're lovely once you get used to them though.

Zoolooter

Up your budget, knives at that price will not stay sharp. You need a sharpening stone and two knives. 
http://www.knivesforchefs.co.uk/tojiro-dp-gyuto-knife--f-808-blade-210mm--83-handle-125mm-1971-p.asp

http://www.knivesforchefs.co.uk/tojiro-dp-petty-knife--f-798-blade-180mm--7-handle-110mm-1974-p.asp

Bidley

Zoolooter said:

Up your budget

Give me money.

randella

Zoolooter said:

Up your budget, knives at that price will not stay sharp. You need a sharpening stone and two knives. 
http://www.knivesforchefs.co.uk/tojiro-dp-gyuto-knife--f-808-blade-210mm--83-handle-125mm-1971-p.asp

http://www.knivesforchefs.co.uk/tojiro-dp-petty-knife--f-798-blade-180mm--7-handle-110mm-1974-p.asp

Maybe I've been watching too much Scandinavian crime drama, but I can't be the only one currently making a mental note not to accept any dinner invitation round at @Zoolooter 's gaff

On a serious note again, I've found that for moderate cooking the sharpening tool is more important than dropping next year's heating budget on knives. I've some quite nice knives now, but with one of those oval-section sharpening/honing efforts I've found you can make any old cheap shite knives ultra-sharp. 

Just my tuppence. 

FX_Munkee

My brother bought me a signature Gary Rhodes Chefs knife for Christmas many years ago, as a piss take, as we both find him irritating.
The bastard thing is still going strong.
Damn you Gary! Damn your stupid hair and your quality cookware range!
I hope that helps.

Sporky

FX_Munkee said:

My brother bought me a signature Gary Rhodes Chefs knife for Christmas many years ago, as a piss take, as we both find him irritating.

He's not bad with that violin though.

https://i.ytimg.com/vi/3WE04lojYus/maxresdefault.jpg

Emp_Fab

My ktchen knife is so sharp it literally cuts though molecules of air.

..or the air moves out of the way.  It's one of those.

57Deluxe

Make sure they are gigable