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Kitchen knife recommendations


Mark Bolam
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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.

WWW.KNIVESFROMJAPAN.CO.UK

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.
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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!

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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 

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