Buying knives

GastroBoy wrote: »

I'm sure they would be okay, if taken care of properly, they look reasonable and its a good deal.

However the colors would do my head in, I much prefer classic silver with black.

Thanks the colors are whats putting me off them, but if they are good and they seem a bargain.

dickwod1 wrote: »

I didn't say chef's exclusively use Wusthof knives and nothing else.

I never said you did.

Give it a rest. No more off-topic sniping thanks.

tHB

I've got a Taylor's Eye Witness chef's knife from TK Maxx. It's 3.5 years old now and still going strong. Great knife. I sharpen it about every 3 months - probably do a crap job but the knife still cuts through anything

Was in BTs yesterday picking up some coffee and wandered over to the knife case. There was 20% of Heston's Global Knives but then I saw a glass case at the counter where they had selected Wustof's at 50% off. The one I've always wanted (8 inch chef's knife(model is Grand Prix II)) was there and I bounced out the door having picked it up for e52.50. Sliced an onion with it when I got home and it's simply amazing!!

http://www.amazon.co.uk/sthof-Grand-8-Inch-Cooks-Knife/dp/B0001WVZ3I/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1370858849&sr=1-5&keywords=wusthof+grand+prix+ii+cook

Yeah, if a deal seems too good to be true it probably is. You'd be better off spending all the money on one good all purpose knife and then add to that.

You have to ask yourself how many of the knives will you actually use.

I bought myself a Wusthof set (chefs knife, bread knife, and paring knife) last year and I haven't looked back. Only regret is that I didn't do it years ago. Spent years buying "bargain" knives only to replace every other year.

My main kitchen tools would be a seven inch santoku, a paring knife, sometimes a petty and very occasionally a more specialized tool like a cleaver or a longer slicing knife or ten inch european chef's knife.

I popped a few of my knives into a block from another knife set, just to keep them handy.





They are, from the top,
Watanabe Sujihiki (carver)
Watanabe Santoku (all purpose Chef's)
Hattori Damasteel Santoku (Three Virtues)
Shun Petty (paring/utility)
Korin? Petty made with Tamahagane steel (samurai sword steel)
Kitchen Devil Parer ( one of the best I've used, also like the Mora Flexiknife)

I also use a fillet knife and cleaver, and often whatever knife I'm using that day.

Which ones look awkward? Or is it all of them?
I'm assuming it's the Watanabe's with the traditional handles, they look like they are not seated all the way home?

I find when cutting using a pinch grip, that my hold on the blade is the most important bit, the handle is there to apply some leverage comfortably, but not for gripping in the conventional sense. I lift the handle with my little finger to apply some downforce at the edge, but steering is done with the pinching fingers, and drawing/pressing movement comes through the shoulder.

On my hunting and butchering knives the handle and grip feature far more prominently in the list of needful things, I like textured G10 or Micarta for those.

If you would like a go Mr Magnolia, PM me your postal address and what knife (knives?) you want to try.
I've seen you post on Boards often enough to know you'll be around long term.
I'll properly sharpen and polish your selection and send it on for a trial session, just mind the fingers!

If you have some Wussties need a bit of attention, send them on and I'll give them the same procedure I give to my J Knives.

Happy New Year lads and Ladies!

I was in Arnotts the other day and they have a great sale on knives. In particular Henkel.

I have had my Wusthof knife set since I was in college and they are as sharp now as they were seven years ago. I absolutely love them especially my fillet knife. It does a super job every time it's use is required.

I wonder if this would work?


Fill an old box with skewers to make an all-purpose knife block

beertons wrote: »

Ordered these on the 6th, delivered today. How have I gone so long without them, I'll never know.

Looks like the exact set I have for the last couple of years. They do make a difference don't they! Where did you order from? Must get mine sharpened actually.

Did you get a block as well? I have a vague idea that I have an extra Wusthof block lying around (I got two with my set for some reason) - yours if you want it.

I bought a Wusthof chef's knife a few months ago. There's no doubting it's a quality product and it also keeps sharp. However, I'm finding it a bit unwieldy - it's a bit elongated and a bit heavy for me. I have an Ikea chef's knife that I find I'm going back to again and again - it's just lovely to work with. Spent 55e on the Wusthof so anytime herself is in the kitchen I make sure I use it instead of the Ikea one, otherwise I fear it'll be used on me

Must say I find mine fine (think it's a 10"), but I have big hands!

Padraig Mor wrote: »

Did you get a block as well? I have a vague idea that I have an extra Wusthof block lying around (I got two with my set for some reason) - yours if you want it.

If beertons doesn't take it, I'll take it off your hands. My budget didn't stretch to a block.

Padraig Mor wrote:

Must get mine sharpened actually.

I'm at your service if you like? I have videos and posts up on site so you can see what I do.

Drop me a message if you want to lad.

BTW I do still have the Wusthof block - you interested beertons? If not, it's Bazmo's.

I just recently replaced my cooks knife after 15 years of great service. Shopped around a bit and ended up taking a punt on a 8" Heston Blumenthal. Been using just a few weeks and I absolutely love it. Perfect balance and weight and a the handle grip feels great. Really good value too at less than €50.

Deise Musashi wrote: »

I could regrind the tips and make the knives functional again.
To make them all match I would have to grind them all down to match the worst affected blade.
I'll do that if it's what you want lad? I can also freshen up any serrations they have while I'm at it.
Do you want them table knife sharp or proper sharp?

Sure let me know, and I can send you my postal address if you want to proceed. You can see the sort of things I do in the youtube videos in my signature.

Cool. I'll send you a PM when I get a chance with pics.

Shopped around a bit and ended up taking a punt on a 8" Heston Blumenthal.

I've only sharpened one Tojiro Senkou (Heston's preffered make) but it was a very nice knife! About an 8" Santoku in damasteel, the handle was very comfortable and the balance was spot on! They take a great edge and I like the way the bolster doesn't come down the heel of the blade. For cutting it means you can use all the edge to cut with, and for sharpening it prevents making a hollow section just in front of the bolster.