Kitchen knife recommendations

[Steve Bullman]

13 minutes ago, Richard 1234 said:

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.

They look lush 

[gary112]

47 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!

My dad had a beet knife when we were kids which he sharpened up once for my mum to cut a joint up one Sunday after the handle broke on her carving knife,she said it was the best meat knife she,d had so it ended up staying in the kitchen,but he was a brilliant knife sharpener which helped

[Richard 1234]

9 minutes ago, Steve Bullman said:

They look lush 

They are brilliant, I gave mine away to a young lad who was a good lad in the kitchen when I gave up cheffing. Sometimes wish I hadn’t but it felt good at the time.

[Bill C]

Wife and I use Sabatier knives most of the time but we have a set of Japanese knives(feel better balanced in the hand). Both very sharp but will blunt if used on any chopping board other than wood/plastic. Japanese knives are sharpened to a different angle to European/ English knives. I  use two wet stones, a 600/800 for major refacing and a 1000/8000 Santoku wet stone for final finishing, the Japanese knives are then very very sharp. As already said warn the wife that they have been sharpened, Oops, note to oneself also remind yourself(you know when they are proper sharp as it takes a while to notice the blood followed by the pain🤭)

Heinne tools sell good if expensive knives

WWW.HEINNIE.COM UK-based retailer specialising in kit and accessories for the collector, the outdoorsman, the military and the ordinary guy. We stock a massive range of...

[Woodworks]

1 hour ago, Mark Bolam said:

 

 

A whetstone set looks like a must

 

 

I have have fancy water stones in the workshop and even a wet stone grinder but never use them on knives. As I said regular use of a diamond steel keeps them sharp and quick to use. I guess if you want the very best edge and are prepared to use them every use a 6000/8000 grit water stone is good but the hassle!

 

There seems to be lot of snake oil salesmen for kitchen knives saying you have to have this or that. You are just removing metal to leave the thinest edge possible. Harder steels need a harder sharpening medium hence ceramic, diamonds and water stones (these are actually soft but wear fast to expose fresh sharp grit) 

[daveatdave]

i got a freebie stainless steel bred knife 55 years ago from a cornflakes offer still use it today but its unbranded  

[Mark Bolam]

1 hour ago, Woodworks said:

I have have fancy water stones in the workshop and even a wet stone grinder but never use them on knives. As I said regular use of a diamond steel keeps them sharp and quick to use. I guess if you want the very best edge and are prepared to use them every use a 6000/8000 grit water stone is good but the hassle!

 

There seems to be lot of snake oil salesmen for kitchen knives saying you have to have this or that. You are just removing metal to leave the thinest edge possible. Harder steels need a harder sharpening medium hence ceramic, diamonds and water stones (these are actually soft but wear fast to expose fresh sharp grit) 

I’ve never had any success using a steel.

Operator error!

[Mark Bolam]

1 hour ago, daveatdave said:

i got a freebie stainless steel bred knife 55 years ago from a cornflakes offer still use it today but its unbranded  

Good value for money there Dave!

[spuddog0507]

Some one above said that stainless dont take a edge, i tend to differ on that one, i have a stainless fileting knife and that does take a edge very well and if i use a stone on it after a steal it is razor sharp, but it dont hold it for very long as its all ways in contact with bone but 5 or 6 stokes with a steal and its back, i would not like to catch my self with it, 

[Canal Navvy]

Another Zwilling Henckel user here, got the stainless ones. Stay sharp well, use a steel to tidy up the edge and a screwfix diamond card to thin the edge every so often. 👍