Kitchen knife recommendations

[Steve Bullman]

If you have a pro cook store near you they have these which have a pretty good edge and at 3 for £8 are basically throw away prices. Managed to cut myself a couple times doing Christmas dinner….all adds to the flavour though 

[trigger_andy]

I asked a similar question on a butchers group a while ago, figured they’d be the best people to ask. General consensus was Victorinox.
 
Other suggestions were F Dick and Dexter

I’d have assumed a chef would be the best person to ask?

I’ve this brand of Japanese knives. 32 layer Damascus steel.

Kasumi Damascus 24cm Sashimi Knife - Knives from Knives from Japan UK

WWW.KNIVESFROMJAPAN.CO.UK

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Buy Kasumi Damascus 24cm Sashimi Knife Kasumi Damascus from our Knives range - Free delivery over £50

For sharpening I’ve found nothing beats a Japanese set of whetstones. Starts at 220 grit and the finest is 8000. It’s another level of sharp.

[Steve Bullman]

6 minutes ago, trigger_andy said:

I’d have assumed a chef would be the best person to ask?

That would also work!

 

in my case I was after the best knife for cutting beef to prepare jerky 

[Mark Bolam]

Some great suggestions, thanks.

I already have a Victorinox pastry knife, which is brilliant.

I’m intrigued by the carbon steel thing, Victorinox all seem to be stainless?

 

A whetstone set looks like a must, and I’ve ordered a cheapish ceramic knife to see what that’s all about.

 

I might have to wait a while before pressing the go button on some of these, I’m unemployed at the minute!

[Steve Bullman]

12 minutes ago, Mark Bolam said:

Some great suggestions, thanks.

I already have a Victorinox pastry knife, which is brilliant.

I’m intrigued by the carbon steel thing, Victorinox all seem to be stainless?

 

A whetstone set looks like a must, and I’ve ordered a cheapish ceramic knife to see what that’s all about.

 

I might have to wait a while before pressing the go button on some of these, I’m unemployed at the minute!

Carbon steel gets an amazing edge bit also loses it quite quickly if I recall 

[Mark Bolam]

Aye, I remember my Opinel being like that.

[Steve Bullman]

Half of my problem with keeping knives sharp is the marble cutting board but it’s one of my favourite things in the kitchen

[Mark Bolam]

Things like that drive me nuts!

[Mark Bolam]

Mine is diamond.

[Richard 1234]

https://www.yorkcatering.co.uk/chefs/gustav-emil-ern-knives

 

used these for years when I was a chef. Not cheap but good

just to add German or Japanese knives generally best. Apart from global. Far too soft and easy to damage unless they have changed.

Edited January 16, 2022 by Richard 1234