Knives

[plexer]

Bob Kramer - wow

 

Ben

[Pyroman]

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

 

Do you have a TK MAX near you? They always have loads of loose knives for not much money, stocked my kitchen up with them for next to nothing. Also comments about the chopping boards, glass,marble,anything hard will ruin your knives. Plastic or wood are brilliant, and the germs thing is rubbish my mom's had the same wooden chopping board since we were kids and we've never been ill, on the contrary germs are good for you. You souldn't be impregnating germs deeply into a chopping board anyway, if there's big grooves then you're pressing down too hard when chopping. Just wash the chopping board with washing up liquid and hot water when you're done with it.

[Greenbeast]

I use an 8" (20cm) Wusthof Classic Ikon (£90ish) almost exclusively, i did buy the 12cm utility knife but it's way too small for me to find useful, the wife uses it occasionally if she happens to be cooking.

Second the comments about chopping boards, wood all the way, just wash it after use and you'll be fine, it's a lot kinder on the knife edge.

 

FYI a 'steel' is used to realign the very fine edge of the blade as it gets moved with use, once you start to actually blunt the knife somekind of sharpener is very handy.

I use this: Lansky Crock Stick Sharpener

 

So personally if i had £100-120 to spend it would be on these two items.

Edited June 14, 2011 by Greenbeast

[LeMarchand]

Glass/marble/granite boards: *shudders*

 

As for knives, I'm far too lazy/cack-handed to get a good edge on steel so use a ceramic knife (cost around a tenner from Aldi - cheaper this year, but sold out in an instant). Occasionally use a small paring knife for fine work or (more often) an oriental style cleaver if it's something the ceramic can't handle. Having used a cheap ceramic, I'm considering investing in a decent set.

[tommej]

Would strongly recommend global knives. Pricey but oh so worth it, just mind your fingers :>.

[teejay]

Would strongly recommend global knives. Pricey but oh so worth it, just mind your fingers :>.

 

Be very, very careful buying Global knives at the moment, the market is saturated with Chinese dodgy copies that look identical, but when you come to use them are complete rubbish.