Knives
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Knives
No not another commentary on the scourge of our capital but me looking for recommendations.
Looking for a decent set of cooking knives but, aside going to the local department store, don't know where to start to get some top quality ones.
Does anyone have any advice or suggestions as to how to spot the good ones and not some guff that wont cut butter in a few months?
Looking for a decent set of cooking knives but, aside going to the local department store, don't know where to start to get some top quality ones.
Does anyone have any advice or suggestions as to how to spot the good ones and not some guff that wont cut butter in a few months?
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Re: Knives
Spoke to a couple of chefs when I was looking for similar advice last year. They both recommended Victorinox knives. I picked up a basic set from Amazon, and they have been fantastic. Too sharp for me really, and I had plenty of nicks in the first few weeks of use, but a year in, and they are still razor sharp.
Re: Knives
Another shout out for "Victorinox"
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Re: Knives
Are these electric knife sharpeners any good?
Asking for the wife... Her department.
Asking for the wife... Her department.
Re: Knives
would recommend a set of Globals -Japanese brand
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Re: Knives
Sets of knives are overrated.
You only need one or two good, sharp knives. One is enough really.
IKEA have good quality knives available. IRO £30-40. They also sell good knife sharpeners which are essential. Sharpen it regularly. When does it need sharpening? When it won’t fall through a tomato.
Unless you’re a pro you don’t need to spend more but never buy cheap knives. Cheap knives are a complete waste of money.
You only need one or two good, sharp knives. One is enough really.
IKEA have good quality knives available. IRO £30-40. They also sell good knife sharpeners which are essential. Sharpen it regularly. When does it need sharpening? When it won’t fall through a tomato.
Unless you’re a pro you don’t need to spend more but never buy cheap knives. Cheap knives are a complete waste of money.
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Re: Knives
Agree with you don’t need many but I couldn’t manage with 1, especially the not same knife I peel & slice bread with, you need 3 I think, 1 small 1 for peeling & scraping & 2 largish 1s for slicing & dicing but it’s vital to have 1 with a serrated edge, sharpening goes without saying, all implement/tools need oiling & maintenance over time especially if used a lot.Rowls wrote: ↑Mon Jun 14, 2021 10:52 amSets of knives are overrated.
You only need one or two good, sharp knives. One is enough really.
IKEA have good quality knives available. IRO £30-40. They also sell good knife sharpeners which are essential. Sharpen it regularly. When does it need sharpening? When it won’t fall through a tomato.
Unless you’re a pro you don’t need to spend more but never buy cheap knives. Cheap knives are a complete waste of money.
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Re: Knives
And if you are nervous about using a particularly sharp knife, drop a tamazi or two.Jakubclaret wrote: ↑Mon Jun 14, 2021 11:26 amAgree with you don’t need many but I couldn’t manage with 1, especially the not same knife I peel & slice bread with, you need 3 I think, 1 small 1 for peeling & scraping & 2 largish 1s for slicing & dicing but it’s vital to have 1 with a serrated edge, sharpening goes without saying, all implement/tools need oiling & maintenance over time especially if used a lot.
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Re: Knives
TheFamilyCat wrote: ↑Mon Jun 14, 2021 11:38 amAnd if you are nervous about using a particularly sharp knife, drop a tamazi or two.
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Re: Knives
If you after seeing before buying you could try the wholesalers next to Range at Whitebirk, upstairs they have a fantastic selection for restaurants etc. Well worth a look round… they have everything from a Denby side plate to industrial size food mixers up there.
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Re: Knives
Victorinox are good knives, they manufacture the Swiss Army knives which if looked after can pretty much last you a lifetime.dandeclaret wrote: ↑Mon Jun 14, 2021 10:12 amSpoke to a couple of chefs when I was looking for similar advice last year. They both recommended Victorinox knives. I picked up a basic set from Amazon, and they have been fantastic. Too sharp for me really, and I had plenty of nicks in the first few weeks of use, but a year in, and they are still razor sharp.
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Re: Knives
I already have a cheap set from a while back and the serrated knife still does the trick for bread and so on.Jakubclaret wrote: ↑Mon Jun 14, 2021 11:26 amAgree with you don’t need many but I couldn’t manage with 1, especially the not same knife I peel & slice bread with, you need 3 I think, 1 small 1 for peeling & scraping & 2 largish 1s for slicing & dicing but it’s vital to have 1 with a serrated edge, sharpening goes without saying, all implement/tools need oiling & maintenance over time especially if used a lot.
Where I'm looking for some top stuff is for getting through different cuts of meat which I cook. I recently got some beef shin, which (despite sharpening) was a nightmare to cut due to the shiteness of the knives.
Given what I'm looking for, it seems buying individual cooks, fillet and paring knives will be the way to go.
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Re: Knives
I don’t know if you live localish but boundary mill don’t have a bad selection well there did last time I was there, pre lockdown. You might be better off online though if you don’t mind not physically inspecting prior to purchase.Darthlaw wrote: ↑Mon Jun 14, 2021 11:54 amI already have a cheap set from a while back and the serrated knife still does the trick for bread and so on.
Where I'm looking for some top stuff is for getting through different cuts of meat which I cook. I recently got some beef shin, which (despite sharpening) was a nightmare to cut due to the shiteness of the knives.
Given what I'm looking for, it seems buying individual cooks, fillet and paring knives will be the way to go.
Re: Knives
TK Maxx often have decent ones, look out for Zwilling and Wusthof ones there.
Victorinox ones are good but I do find them a bit light, very good value though. I find their tomato knives great though.
Whichever you go for I'd also budget for a steel to keep it sharp. Whatever knife you get isn't going to stay sharp forever and regular honing on a steel is easier than occasional sharpening with stones.
If possible it's worth trying them out. Global knives for instance are very popular but I just can't get on with the handles on them.
Victorinox ones are good but I do find them a bit light, very good value though. I find their tomato knives great though.
Whichever you go for I'd also budget for a steel to keep it sharp. Whatever knife you get isn't going to stay sharp forever and regular honing on a steel is easier than occasional sharpening with stones.
If possible it's worth trying them out. Global knives for instance are very popular but I just can't get on with the handles on them.
Re: Knives
Global are very good but one global would set you back the price of a decent home set. Have a look on Nisbets they have a brilliant range and you can order for home delivery. Sabatier are decent and come in various prices a good midway price point would be Dick knives (seriously).
https://www.nisbets.co.uk/kitchenware-a ... en%20knife
https://www.nisbets.co.uk/kitchenware-a ... en%20knife
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Re: Knives
Another fan of Global knives here.
i don't mean to sound patronising but whichever set you buy, be careful. A good set of knives are so super-sharp that you'll be nicking yourself and will feel nowt (until it's too late). At least that's my experience and that of my son (after I bought him a set of Global knives, too).
PS I agree with aggi. If possible, go have a try of whichever knives. Unlike aggi, I know I like Global knives so happy to buy them online (and my son has used our knives enough to know he likes them). Then buy them online for the best price.
i don't mean to sound patronising but whichever set you buy, be careful. A good set of knives are so super-sharp that you'll be nicking yourself and will feel nowt (until it's too late). At least that's my experience and that of my son (after I bought him a set of Global knives, too).
PS I agree with aggi. If possible, go have a try of whichever knives. Unlike aggi, I know I like Global knives so happy to buy them online (and my son has used our knives enough to know he likes them). Then buy them online for the best price.
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Re: Knives
What does the difference in price points represent, in layman's terms?bfcmatt wrote: ↑Mon Jun 14, 2021 12:25 pmGlobal are very good but one global would set you back the price of a decent home set. Have a look on Nisbets they have a brilliant range and you can order for home delivery. Sabatier are decent and come in various prices a good midway price point would be Dick knives (seriously).
https://www.nisbets.co.uk/kitchenware-a ... en%20knife
Is it a different quality steel, handle material or just aesthetics?
Re: Knives
You must be doing a hell of a lot of washing whilst cooking - or perhaps only eat one of veg /meat / bread and that's before we get on to fish. Still each to their own.
Re: Knives
quality of build, weighted nicely for your hand and quality of steel, a good knife will keep its edge much longer and be a lot easier to regain an edge when using a steel (which by the way a diamond edged steel would be the best for sharpening). knives from the supermarket are usually very thick bladed, a bbit like sharpening a house brick
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Re: Knives
Tried all the above, global (still have a set in garage) Victorinox etc. Just get a few kitchen devils, perfectly good and without spending the £500 +
Re: Knives
Strongly recommend this place: https://katabahamono.com/
Their knives are the best about and provide exceptional service
Their knives are the best about and provide exceptional service
Re: Knives
Everybody has their own favourites some people use chefs knives for a living (I do), I couldnt use garbage (kitchen devils) at home. But other than that Untinted is correct, you don't have to spend a fortune to get some decent house knives.
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Re: Knives
Are you sure you know what you are talking about? A global knife set you wouldn’t need to spend in excess of £500.Untinted Glasses wrote: ↑Mon Jun 14, 2021 2:13 pmTried all the above, global (still have a set in garage) Victorinox etc. Just get a few kitchen devils, perfectly good and without spending the £500 +
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Re: Knives
£58.06 the Victorinox set that I bought…….Untinted Glasses wrote: ↑Mon Jun 14, 2021 2:13 pmTried all the above, global (still have a set in garage) Victorinox etc. Just get a few kitchen devils, perfectly good and without spending the £500 +
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Re: Knives
got a global for the small stuff (garlic etc) and a maturi (german) for the large stuff.
as for electric sharpeners - they are okay when used correctly; i tend to take the guard off and use it like a grindstone.
but i prefer a proper whetstone - especially the ones that you lay down and literally soak before using.
https://www.amazon.co.uk/CWINDY-Sharpen ... B083CTTW97
as for electric sharpeners - they are okay when used correctly; i tend to take the guard off and use it like a grindstone.
but i prefer a proper whetstone - especially the ones that you lay down and literally soak before using.
https://www.amazon.co.uk/CWINDY-Sharpen ... B083CTTW97
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Re: Knives
The ones I have didJakubclaret wrote: ↑Mon Jun 14, 2021 2:21 pmAre you sure you know what you are talking about? A global knife set you wouldn’t need to spend in excess of £500.
https://www.kitchenknives.co.uk/global- ... o0QAvD_BwE
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Re: Knives
Fair enough, sorry if I came across as brash, you obviously paid for 1 of the top sets which will come in at a fair old whack.Untinted Glasses wrote: ↑Mon Jun 14, 2021 3:38 pmThe ones I have did
https://www.kitchenknives.co.uk/global- ... o0QAvD_BwE
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Re: Knives
It's ok. I also know costco sell cheaper sets, I think they may be just over £200.Jakubclaret wrote: ↑Mon Jun 14, 2021 3:43 pmFair enough, sorry if I came across as brash, you obviously paid for 1 of the top sets which will come in at a fair old whack.
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Re: Knives
How long does it take you to wipe clean a knife?
A knife used to cut vegetables for cooking can be used to meat for the same dish as long as you're cooking them all together.
I do have to admit that, not being a restauranteur it's not very often at all that I'm cooking a fish dish and a meat dish at the same time but I still don't see why that would require more than one knife/
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Re: Knives
I've never understood the longing/fetish for expensive super-sharp knives. You can get a decent set for c £50 and keep them in a good state with a decent sharpener.
What exactly are people slicing up in their kitchens to need such knives? You hardly need a samurai blade for carrots, onions, spuds, swedes courgettes, cabbages etc.
What exactly are people slicing up in their kitchens to need such knives? You hardly need a samurai blade for carrots, onions, spuds, swedes courgettes, cabbages etc.
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Re: Knives
Vogue.LeadBelly wrote: ↑Mon Jun 14, 2021 4:22 pmI've never understood the longing/fetish for expensive super-sharp knives. You can get a decent set for c £50 and keep them in a good state with a decent sharpener.
What exactly are people slicing up in their kitchens to need such knives? You hardly need a samurai blade for carrots, onions, spuds, swedes courgettes, cabbages etc.
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Re: Knives
Nah. A set of knives for £50 will be siginficantly lower quality than a single knife costing £50.LeadBelly wrote: ↑Mon Jun 14, 2021 4:22 pmI've never understood the longing/fetish for expensive super-sharp knives. You can get a decent set for c £50 and keep them in a good state with a decent sharpener.
What exactly are people slicing up in their kitchens to need such knives? You hardly need a samurai blade for carrots, onions, spuds, swedes courgettes, cabbages etc.
Chances are, you'll only use one or two of the knives anyway so better to get the single knife in my opinion.
The only other half decent knife you need is a bread knife but as these are serated they won't need sharpening.
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Re: Knives
For different purposes when preparing something, like people have said it’s imperative sometimes to avoid cross contamination. If you want to risk contamination that’s on your own head but most people don’t.Rowls wrote: ↑Mon Jun 14, 2021 4:21 pmHow long does it take you to wipe clean a knife?
A knife used to cut vegetables for cooking can be used to meat for the same dish as long as you're cooking them all together.
I do have to admit that, not being a restauranteur it's not very often at all that I'm cooking a fish dish and a meat dish at the same time but I still don't see why that would require more than one knife/
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Re: Knives
Does "lower quality" matter in practice? I'm in my 70s and been cooking for decades, never had a £50 single knife, never found it an encumbrance in the kitchen. I've cooked (from raw ingredients) the majority of days in my adult life.
I think its correct that you dont need a whole range of sizes. (neglecting here specialist knives like say for grapefruit segmenting) I use mostly (99%+) three: breadknife, small paring knife and the standard chopping knife.
I've still got all my fingers too.
I think its correct that you dont need a whole range of sizes. (neglecting here specialist knives like say for grapefruit segmenting) I use mostly (99%+) three: breadknife, small paring knife and the standard chopping knife.
I've still got all my fingers too.
Re: Knives
I guess it depends what you're cooking, I certainly wouldn't fancy trying to fillet something with the same knife I use to chop through bones.Rowls wrote: ↑Mon Jun 14, 2021 4:21 pmHow long does it take you to wipe clean a knife?
A knife used to cut vegetables for cooking can be used to meat for the same dish as long as you're cooking them all together.
I do have to admit that, not being a restauranteur it's not very often at all that I'm cooking a fish dish and a meat dish at the same time but I still don't see why that would require more than one knife/
Re: Knives
I think you need to leave Rowls to it - lot of microwave meals in his household - or maybe he likes constantly washing up
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Re: Knives
There's no risk if you're cooking everything together.Jakubclaret wrote: ↑Mon Jun 14, 2021 4:47 pmFor different purposes when preparing something, like people have said it’s imperative sometimes to avoid cross contamination. If you want to risk contamination that’s on your own head but most people don’t.
I know this is completely on my head but I'm happy with no risk of cross contamination in my cooking.
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Re: Knives
Never use a knife to chop through bones. It will blunt it.
Ask your butcher to do it. They will use a saw for this purpose.
I'm happy to use a single knife for fish and meat.
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Re: Knives
You are still alive posting on here so I’ll go with that.
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Re: Knives
Jakubclaret wrote: ↑Mon Jun 14, 2021 6:13 pmYou are still alive posting on here so I’ll go with that.
Re: Knives
Well that's why you have more than one type of knife. You have a cleaver for cutting through bones and it doesn't need to be razor sharp but it does need to be solid and heavy. Saying that, I wouldn't want to fillet something with the same knife that I use for chopping stuff like a pineapple, squash, etc
You can only have one knife and it will generally be OK but there is a reason that different knives are different shapes, sizes and weights. You'll need to spend a lot of time sharpening if you're using one knife for everything and plenty of things will just be a little bit more awkward.
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Re: Knives
https://www.russums-shop.co.uk/c/q/knives/knife-sets
This is a good company. Stock most good brands (for £ comparison).
About 35 years ago I got a set / roll of Sabatier knives similar to https://www.russums-shop.co.uk/i/q/KX00 ... ton-wallet this one.
Plus added some Vitrinox over time.
All have many many years left in them. Still used daily and have also seen 9 years of busy Chef work in the past.
Buy once, buy quality. Look after them.
(bizzarley an older friend / collegue got me the a set from Burnley Miners Pub for about half price - - clearly he was a rep)
This is a good company. Stock most good brands (for £ comparison).
About 35 years ago I got a set / roll of Sabatier knives similar to https://www.russums-shop.co.uk/i/q/KX00 ... ton-wallet this one.
Plus added some Vitrinox over time.
All have many many years left in them. Still used daily and have also seen 9 years of busy Chef work in the past.
Buy once, buy quality. Look after them.
(bizzarley an older friend / collegue got me the a set from Burnley Miners Pub for about half price - - clearly he was a rep)
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Re: Knives
I bought a Wusthof knife in a Catering shop in Chester a couple of years ago. I got it on 'special offer' as it was the last left and didn't come in a box! Still cost about £80 but I use it every day so well worth it.
What I will say is until you try it, or at least handle it, you won't know how it will be. There were cheaper branded ones in that shop at the time but they weren't balanced anywhere near the same and won't keep sharp or last as long. My original 'chopper' lasted around 20 years as I got it at catering college.
Lots of opinions above but it all comes down to what you want to use them for and how much use you'll get out of it/them.
If like me you'll use knives for a variety of reasons you'll want good stuff. I have many but tend to stick with one of four depending on the task
The idea of just having one knife is poor advice imo. For example, taking a full chicken off the bone and into pieces is easy with a sharp boning knife but use the Wusthof and half the meat would still be on the carcass. Equally you wouldn't use a chopper to slice a tomato or segment an orange as the blade is far too thick.
What I will say is until you try it, or at least handle it, you won't know how it will be. There were cheaper branded ones in that shop at the time but they weren't balanced anywhere near the same and won't keep sharp or last as long. My original 'chopper' lasted around 20 years as I got it at catering college.
Lots of opinions above but it all comes down to what you want to use them for and how much use you'll get out of it/them.
If like me you'll use knives for a variety of reasons you'll want good stuff. I have many but tend to stick with one of four depending on the task
The idea of just having one knife is poor advice imo. For example, taking a full chicken off the bone and into pieces is easy with a sharp boning knife but use the Wusthof and half the meat would still be on the carcass. Equally you wouldn't use a chopper to slice a tomato or segment an orange as the blade is far too thick.
Re: Knives
You mention swedes. I find this one of the toughest vegetables to cut through. Because I have to use some force I find it more scary then normal slicing of vegetables. I try and slice then dice it.LeadBelly wrote: ↑Mon Jun 14, 2021 4:22 pmI've never understood the longing/fetish for expensive super-sharp knives. You can get a decent set for c £50 and keep them in a good state with a decent sharpener.
What exactly are people slicing up in their kitchens to need such knives? You hardly need a samurai blade for carrots, onions, spuds, swedes courgettes, cabbages etc.
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Re: Knives
I’ve just had a skim through this thread and it reminded me of an in depth conversation I had at work the other day about lawn mowing/grass seed watering.
How did we all get so old and boring?????
How did we all get so old and boring?????
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Re: Knives
Giesser good quality German chef knives
We use them in school and they are great for all round prepping
A small veg knife is also a must with Victorianox a good brand that keeps is edge
For fish filleting a Taylor's Eye or Giesser is a good bet
We use them in school and they are great for all round prepping
A small veg knife is also a must with Victorianox a good brand that keeps is edge
For fish filleting a Taylor's Eye or Giesser is a good bet
Re: Knives
Call that knife sonny...
Now this is a knife
Now this is a knife