MK-2 Posted June 13, 2011 Posted June 13, 2011 Don't worry, not a scare story about a school or anything. The wife and I are getting more into doing recipes and a lot of home cooked stuff (trying to be a lot more healthy!) Considering the amount of slicing, dicing, cutting, etc. I will be doing I want to get a decent set of knives. I've had a look on websites and forgetting the super expensive ones (over £1000 for a set!!) I've seen a set of Stellar Sabatier knives for about £90 down from £240. Are these good knives? I've seen the ceramic ones that look good but are still mega expensive so are these ones a decent entry-mid range set? Stellar Sabatier 8 Piece Arched Knife Block Set: Amazon.co.uk: Kitchen & Home
AMLinington Posted June 13, 2011 Posted June 13, 2011 Sabatier are very good knives. Although we bought a lovely block of 5 sabatier in Robert Dyas for about £30 so it might be worth visiting them as sometimes they have some great stuff really reasonably priced.
Domino Posted June 13, 2011 Posted June 13, 2011 I used to work as a chef (Italian restaurants to gastro pubs, it got me through uni ;-) ) and I've liked every sabatier knife I've come across, so I'd say for that price they're probably worth a punt. Get yourself a whetstone too, and watch a couple of youtube videos on how to sharpen on it - I guarantee you won't regret it.
glennda Posted June 13, 2011 Posted June 13, 2011 When I worked as a Chef I had a full set of Victorianox Knives with rosewood handles - where where loverly and i still use them to this day. I think it was this http://www.amazon.co.uk/Victorinox-Rosewood-Knife-Wallet-knife/dp/B001VDHVU2/ref=sr_1_86?s=kitchen&ie=UTF8&qid=1307975233&sr=1-86
Vegas Posted June 13, 2011 Posted June 13, 2011 Check out James Martins range, I bought one a few months ago for around £20 and it is superb.
HaleStorm Posted June 13, 2011 Posted June 13, 2011 I use sabatier knives, i think they are better than the ceramic ones, ive had my set of sabatiers for about 5 years and aslong as they get love and attention and a whetstoning now and again i expect them to last at least another 10 years more
korifugi Posted June 13, 2011 Posted June 13, 2011 In short - yes, Sabatier knives are brill. Just ensure you can keep them sharp and you'll have a great set of blades that will last you a very long time...
MK-2 Posted June 13, 2011 Author Posted June 13, 2011 This set does come with the sharpening steel, are they not good to use?
HaleStorm Posted June 13, 2011 Posted June 13, 2011 sharpening steel is ok for a quick shine up before cutting but to keep a good edge on you need a whetstone
glennda Posted June 13, 2011 Posted June 13, 2011 sharpening steel is ok for a quick shine up before cutting but to keep a good edge on you need a whetstone Or a grinding machine - but thats more for commercial stuff!
MK-2 Posted June 13, 2011 Author Posted June 13, 2011 Thanks to everyone. I'll probably end up getting these ones. I'm nowhere near a good cook but would at least like to be able to cut without hacking which i pretty much have to do with our current knives. Also, what are peoples views on chopping blocks? We have a glass one at the moment which is OK for the spread of germs etc but a right pain in the rump at times when cutting as things slide everywhere. My wife doesn't want a wooden one as she says that the cuts and grooves will harbour germs. I used to have a marble one but thats the same as the glass, it slides food about
Domino Posted June 13, 2011 Posted June 13, 2011 Use a wooden one, and anti-bac spray it. The 'harboring germs' thing is ridiculous, when you realise what else you come into contact with day in day out - it's not like you're spreading your trash across it either...
glennda Posted June 13, 2011 Posted June 13, 2011 Use a wooden one, and anti-bac spray it. The 'harboring germs' thing is ridiculous, when you realise what else you come into contact with day in day out - it's not like you're spreading your trash across it either... Same as this - the plastic ones IMHO are actually worse as they cut up more and are harder to clean - aslong as you have a decent quality one it shouldn't be a problem.
pcstru Posted June 13, 2011 Posted June 13, 2011 sharpening steel is ok for a quick shine up before cutting but to keep a good edge on you need a whetstone I've used a diamond steel for the last 5 years, haven't needed anything else since.
teejay Posted June 13, 2011 Posted June 13, 2011 Don't use a glass chopping board with decent knives, you'll ruin them, same with marble. Ideally use a wooden board (no they don't harbour germs especially if properly looked after and oiled). The alternative is the plastic coloured ones which are used alot in restaurants as you use a different colour for each food type.
MK-2 Posted June 13, 2011 Author Posted June 13, 2011 ok so any specific board and what spray exactly? obviously it'd be cleaned after every use but what spray and whats its use?
HaleStorm Posted June 13, 2011 Posted June 13, 2011 any antibacterial spray will do, dettol, domestos kitchen spray there are loads to chose from...i use a wooden board and when it gets marked and scratched i take it to the D&T guys and they sand it on the belt sander for me and i re-seal it with wood oil
TechMonkey Posted June 13, 2011 Posted June 13, 2011 My only question would be do you need or will you use all those knives? Best advice I have had is get the basic 3, a pairing, chef's and a serrated. Build up as you get the skills & find you need more specialist knives. To sharpen get a chantry sharpener. Steels are great but you need to be able to use them correctly and if you are not then you just blunt your knives. Same with a stone, you need to be quite consistent.
teejay Posted June 13, 2011 Posted June 13, 2011 Don't go mad with antibacterial sprays/detergents, they dry out the board. Wood has natural antibacterial properties, just wash down with hot water and a little bit of detergent. You also want to oil the board about once a month. T&G boards are very good.
glennda Posted June 13, 2011 Posted June 13, 2011 A tomato knife IMHO is a must (a small serrated). Also alot of people use this stuff in the commercial world (i know this is for home but i've seen it in some supermarkets/cash and carrys) Sechelle Fast Drying Anti-Bac Kitchen Cleaner Spray-6x1L - HYG080 - Product Details from JJ Food Service and at £8 for 6 alot cheaper then the normal stuff
MK-2 Posted June 13, 2011 Author Posted June 13, 2011 My only question would be do you need or will you use all those knives? Best advice I have had is get the basic 3, a pairing, chef's and a serrated. Build up as you get the skills & find you need more specialist knives. To sharpen get a chantry sharpener. Steels are great but you need to be able to use them correctly and if you are not then you just blunt your knives. Same with a stone, you need to be quite consistent. I understand that, but looking at a lot of sites, buying the knives individually would work out more expensive. I probably wouldn't use all of the knives no, but I'd rather have them now at £90 than in a years time find out I need knife x and its another £45 alone. That's my main reason behind wanting to get the set of them. and thanks for the points about the boards everyone
KWestos Posted June 13, 2011 Posted June 13, 2011 Henckels, I have the five star version. You can pick them up for around £140. You can't go wrong with them
Gerry Posted June 13, 2011 Posted June 13, 2011 Bob Kramer makes some of the best... http://www.wimp.com/incredibleknives/ 1
pete Posted June 13, 2011 Posted June 13, 2011 I'll second the henckels - they're my default recommendation. I have a Kyocera ceramic paring knife as well for cutting vegtables. Just be aware they're ridiculously sharp (but they stay that way for a long time without TLC) and you shouldn't get them anywhere near meat with bones.
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