I want good Chefs Knives

[H.Dot]

I really don't like globals, posuers knives if you ask me.

They are difficult to keep sharp and a collegue of mine required about 30 stitches after he caught one on a bone and his hand slipped onto the heel of the knife.

so not quite so difficult to keep sharp, then!

 

[chriswill]

so not quite so difficult to keep sharp, then!

You can get them to keep an edge, its just in my experience it takes alot more work to do so, thats all.

 

[lighterthief]

Remember to keep 'em out of the dishwasher - damages the blade.

 

[tarannau]

You can get them to keep an edge, its just in my experience it takes alot more work to do so, thats all.

I've got to say that I find Globals fairly easy to sharpen, if a little slow with all the whetstone shenanigans. They're hold their edge for a fair bit longer than more traditional blades ime too, which is good for a home cook with a fairly (ahem) relaxed approach to sharpening.

I loved the speed and ease of sharpening carbon steel knives, which can be made to be ridiculously sharp. The downside is that they do go blunt quicker and that they also rust and discolour if you don't keep them very well. They didn't last too well when I lived in a shared house.

 

[dirtysanta]

Looks like im going with 3 peice Henckels for £99.

Cheers Folks.

 

[tarannau]

Good stuff fella. Budget for a good steel when you buy them. As good as they'll be, the pleasure will be short lived unless you sharpen them.

 

[zog]

I got a set of judge sabatiers which are shit. the trim has fallen off half of them and even after I've used a steel on them they wouldn't cut butter.

The ones I use most are a 15 year old plastic handled crap one that I can put a good edge on and a moly/steel one cheep in Ikea. I'd be very wary of getting Sabatiers again.

 

[*Miss*Sparkle*]

I got some knives from Peter Maturi in Leeds - they are the shop own brand - Maturi, but they are the bollocks.... in the £50 per knife price range.

I initially wanted to get some sabatiers cos I'd heard a lot about the brand, but the assistant told me that although sabatier used to be a really good range, it is rather rubbish now. Sabatier got into a load of financial trouble and had to sell the brand name to be used on any old rubbish knives made by other companies.

 

[Roadkill]

Can't imagine why anyone short of Gordon Ramsey would want to fork out £50 and more for a knife. I paid £2 from a hardware shop for my Kitchen Devil and it does the job fine!

 

[Chz]

Again, get a couple of good, expensive knives - Victorinox for the rest. The value for money with Victorinox is unbeatable.

 

[TopCat]

Cheap carbon steel knives are the best to use rather than pose about with.

 

[dylanredefined]

Decent chefs knife and a smaller knife for fiddly stuff .Though dont ignore cleavers more use than you think .When I first left home brought a selection of cooking bits and pieces came to cook no knives .Had a swiss army knive and a
ka bar a big bowie knive .Worked brillantly would probably still be using them
except girls seem to get upset to find a combat knife in the kitchen .