Cosd Posted March 31, 2017 Report Share Posted March 31, 2017 (edited) I have just read some old posts but there isn't anything here outside of a few years old. What kitchen knives would you recommend? is it still the same contenders of Global, Wusthof, Robert Welch and the like? I've never had a "great set of knives and now that we are fitting a new kitchen I'm looking at dumping loads that i have to get a a few decent ones that I'll use. Edited March 31, 2017 by Cosd Quote Link to comment Share on other sites More sharing options...
wandringstar Posted March 31, 2017 Report Share Posted March 31, 2017 sabatier Quote Link to comment Share on other sites More sharing options...
ShootingEgg Posted March 31, 2017 Report Share Posted March 31, 2017 Flint and flame are quite good, I have global and have for close to 18years, not had to replace them yet....first set still Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted March 31, 2017 Report Share Posted March 31, 2017 Want them to work or want them to be shiny? Sabatier is a great compromise, but look at Victorinox for function Quote Link to comment Share on other sites More sharing options...
ditchman Posted March 31, 2017 Report Share Posted March 31, 2017 i have given up with expensive kitchen knives now............i have invested in a good shapener...and im using old eating knives made in sheffield in the pre-war....just shape them on the grinder...jobs a gooden....and a couple of strokes thro the sharpener...they are leathal.......its the type of sharpener you would never use on a good expensive knife...... Quote Link to comment Share on other sites More sharing options...
jonny long shanks Posted March 31, 2017 Report Share Posted March 31, 2017 Visit www.bladeworld.com they got nice damascus jaw droppers. Quote Link to comment Share on other sites More sharing options...
PeterHenry Posted March 31, 2017 Report Share Posted March 31, 2017 Richardson V Sabatier get my vote. Quote Link to comment Share on other sites More sharing options...
Mungler Posted March 31, 2017 Report Share Posted March 31, 2017 i have given up with expensive kitchen knives now............i have invested in a good shapener...and im using old eating knives made in sheffield in the pre-war....just shape them on the grinder...jobs a gooden....and a couple of strokes thro the sharpener...they are leathal.......its the type of sharpener you would never use on a good expensive knife...... I have done this too. Wickedly sharp Quote Link to comment Share on other sites More sharing options...
ph5172 Posted March 31, 2017 Report Share Posted March 31, 2017 There was a roundup of a few common type sets in the Independent The link is below (I cant post the whole text for obvious reasons) http://www.independent.co.uk/extras/indybest/food-drink/10-best-kitchen-knife-sets-9664649.html Quote Link to comment Share on other sites More sharing options...
12borebanger Posted March 31, 2017 Report Share Posted March 31, 2017 Tried a few flint and flame blades at a show at the weekend, regretting not buying a couple now Quote Link to comment Share on other sites More sharing options...
GingerCat Posted March 31, 2017 Report Share Posted March 31, 2017 Cheap Thomas ones when tesco did the voucher offer. Had them at least 4 years. They sharpen like razors and are hard wearing. Given up on good knives as she likes to ruin the blades and stick them in dishwashers. Quote Link to comment Share on other sites More sharing options...
winnie&bezza Posted March 31, 2017 Report Share Posted March 31, 2017 Bought a Richardson kyu slicer/chopper from aldi for 7.99 and cannot fault it. Scary sharp after a good sharpen. Quote Link to comment Share on other sites More sharing options...
billytheghillie Posted March 31, 2017 Report Share Posted March 31, 2017 have a few Aldi white ceramic ones, cheap as chips, and still going, and razor sharp. Quote Link to comment Share on other sites More sharing options...
figgy Posted March 31, 2017 Report Share Posted March 31, 2017 Wusthof a family member is a chef and he has a few. Only knife he will use but did say don't buy loads three will do all you need small pairing knife a chefs knife 8" and a larger filleting comebread knife are the main ones. As others have said a good old bone and stainless Sheffield steel knife takes some beating. I have a Carving set from my long deceased grandparents and just keep sharpening it. Boot sales and charity shops are best places to fund them. Global knives are not as good as once were. Quote Link to comment Share on other sites More sharing options...
clakk Posted March 31, 2017 Report Share Posted March 31, 2017 Inherited Dad,s set of Wusthof 6 years ago ,yet to sharpen them awesome quality ,carver and bread and parer used weekly Quote Link to comment Share on other sites More sharing options...
crazycooker Posted March 31, 2017 Report Share Posted March 31, 2017 I am a chef I now use ceramic knives lighter in the hand and omg they're like razors Quote Link to comment Share on other sites More sharing options...
washerboy Posted March 31, 2017 Report Share Posted March 31, 2017 IKEA.. cheap enough to sling away when blunt, I have one that is still sharp after 4 yrs and it's £4 to replace Quote Link to comment Share on other sites More sharing options...
deershooter Posted March 31, 2017 Report Share Posted March 31, 2017 I have a set of these ,they cost more than my first car ! Zwilling J.A. Henckels possibly one of the best knives on the market Quote Link to comment Share on other sites More sharing options...
Mentalmac Posted March 31, 2017 Report Share Posted March 31, 2017 Definitely Flint & Flame are a good shout. Very good quality. I've been to their factory and met the owner, a nice company. Here's a homing knife of mine from there: Quote Link to comment Share on other sites More sharing options...
figgy Posted March 31, 2017 Report Share Posted March 31, 2017 (edited) I am a chef I now use ceramic knives lighter in the hand and omg they're like razorsI bought a few and found they chipped badly and were a pig to reshape pen on a diamond honing plate. Bits of grit and soil in salad were the worst offenders.My wife and daughter ruin the edge of knives cutting on granite and dinner plates, so I now buy cheap ikea Ines and just sharpen every time I use one. I find the handle of a knife more important than the blade, nothing worse than not being able to grip them properly or getting cramp trying. Edited March 31, 2017 by figgy Quote Link to comment Share on other sites More sharing options...
Mentalmac Posted April 1, 2017 Report Share Posted April 1, 2017 I bought a few and found they chipped badly and were a pig to reshape pen on a diamond honing plate. Bits of grit and soil in salad were the worst offenders. My wife and daughter ruin the edge of knives cutting on granite and dinner plates, so I now buy cheap ikea Ines and just sharpen every time I use one. I find the handle of a knife more important than the blade, nothing worse than not being able to grip them properly or getting cramp trying. That's why F&F use the pointed end design, apparently stops you getting cramps. (Personally never got a cramp with a knife though, I just remember the owner telling me about how important balance was and then how the sloped design stops the cramp Quote Link to comment Share on other sites More sharing options...
m3vert Posted April 1, 2017 Report Share Posted April 1, 2017 My 10 yr old Globals are still fantastic knives. Now I have the other half trained not to bang them in the dishwasher they are in better nick. Bought a decent stone and can now get them as sharp as I could possibly need. Also have a nice Victorinox Cleaver that is great for any tough jobs. I hear some saying the Globals are not as good anymore, but they would still be my first port of call if I needed a replacement. There are better out there for sure, but still a decent knife non the less. Quote Link to comment Share on other sites More sharing options...
fortune Posted April 1, 2017 Report Share Posted April 1, 2017 Surely being a good cook is about food knowledge and what ends up on the plate rather than what knife someone uses to cut the odd bit up with. Yeah it is great to have and own a pair of Purdy shotguns that look fantastic, are great pieces of engineering made from the finest materials but you have to be able to use them. Nobody years ago had blocks of custom knives with fancy names and prices. It was just a collection of odds and ends. The wife has some good knives but her main knife is a small non descript knife that she does the veg with. It isn't even sharp but she cuts carrots into slices in her hand faster than a machine. I offered to sharpen it for her but she said that I was to leave it alone or she would cut herself on it. Quote Link to comment Share on other sites More sharing options...
mickyh Posted April 1, 2017 Report Share Posted April 1, 2017 Glass and Granite chopping boards. Which knobber invented those? Why dont folk think what is happening to their expensive knifes. My late Grandmother had big cheap Bread knifes, they were sharpened on the window sill in the back yard. When the house was sold the new owners had to replace the sill after 60 odd years of sharpening it looked like old steps,a third gone. She never owned a board, she held the loaf under her arm when cutting slices off. I still miss her. Quote Link to comment Share on other sites More sharing options...
Twistedsanity Posted April 1, 2017 Report Share Posted April 1, 2017 had my globals for several years now and despite being trained as a butcher when i was young(30 years younger) i was struggling to get a decent edge on them with a steel, brought a chefs choice 110 electric sharpener from amazon and now i could use them to shave with, to be fair i think the electric sharpener would put a razor edge on any old knife i had in under a minuite, highly reccomended bit of kit regardless of what knives you may have or want to buy Quote Link to comment Share on other sites More sharing options...
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