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Buying knives

12346

Comments

  • Registered Users, Registered Users 2 Posts: 1,186 ✭✭✭Vestiapx


    Masala wrote: »
    Hi

    Am looking at getting a set of knives just for myself in the kitchen. I enjoy cooking at the weekend etc and am always complaining at the quality of knives I have in the cutlery drawer.

    So.. looking at something that I can wash and store away just for me ... no lending out!!!

    Am talking about preparing chicken, vegetables (including butternut squash ) etc.

    Any ideas of what to get or where?? Will Amazon sent knives in the post????

    Looking at spending €100-€150 on a good 3-4 piece set.

    Many thanks

    Victorinox fibrox should be doable at that price nisbets.ie do next day and were cheaper than Amazon for me.


  • Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    *
    Masala, I've merged this with the huge knives thread. There's a lot of good advice in here already, and also the posters who follow the thread are more likely to see it here.


  • Registered Users, Registered Users 2 Posts: 622 ✭✭✭Deise Musashi


    Repeated from previous posts, but solid starter kits don't have to be costly.

    I always recommend a good bread knife / carver, a Chef's knife, and a couple good paring knives.
    There are others that are useful, but that's the core set.

    Fish filleting knives, cleavers, spreaders...all optional (unless you do have a need for a specific tool, or just want a huge lamb Splitter because...)

    I like McDonnells.ie or Nisbets.ie for my working knives.

    1) Bread knife carver - I like the F. Dick Utility
    https://www.mcdonnells.ie/products/p...tility-knife-1

    2) Chef's 8"

    https://www.mcdonnells.ie/products/p...ic-chefs-knife



    Chef's 10"

    https://www.mcdonnells.ie/products/p...-chefs-knife-1

    3) Paring knife - straight

    https://www.mcdonnells.ie/products/p...-kitchen-knife

    Paring Knife - Tourne (very useful)

    https://www.mcdonnells.ie/products/p...eeling-knife-2

    If you don't want to put the extra effort sometimes required into the care and maintenance of a Japanese knife, I would be inclined to go French or German.

    Generally built a bit heavier, softer steel, stainless, if going in a dishwasher get the moulded plastic handles!

    The likes of F.Dick, Victorinox, Forschner, Old Hickory (carbon steel so will rust), Sabatier....

    Also, the likes of Henckels and Wusthoff are making Japanesey knives, similar designs but in stainless steels, so a bit higher grade option, without going all in on a Cowry-X steel handcrafted job from a master maker.

    A Kramer by Zwilling is still €240 - €400 quid, but a very nice Chef's knife can be had for under €100.
    zw34891-261-0$01-zwilling-bob-kramer-zw34891-261-0-01.jpg

    If you were to go to Victorinox level €50 quid would set them up with possibly a couple of knives (Bread and Chef's).

    vt5.2933.26$01-victorinox-fibrox-vt5.2933.26-01.jpg

    €27.40

    vt5.2063.20$01-victorinox-fibrox-vt5.2063.20-01.jpg

    €24.00

    Kai for around €70.00, Kai own Shun, Zero Tolerance, Kershaw...

    kamgr-0200c$01-kai-shun-seki-magoroku-redwood-kamgr-0200c-01.jpg

    Zwilling for around €50

    zw36111-201-0$01-zwilling-gourmet-zw36111-201-0-01.jpg

    Have a look on https://www.knivesandtools.co.uk/ and https://www.nisbets.ie/kitchenware-a...knives/_/a33-2

    Finally do not get one of those coarse ribbed steels, any polished steel rod like a hydraulic shaft or a long screwdriver will do in a pinch, and doesn't cause excessive wear.
    The unglazed portion of ceramic on the arse of a coffee mug will touch up an edge, stones will eventually be needed to sharpen (or wet and dry sandpaper on a flat surface will do the job).


  • Registered Users Posts: 3,876 ✭✭✭budgemook


    Hi,

    I am looking to buy some knives for a family member as a gift. I am thinking Zwilling because I have some Zwilling knives and think they are great (although I am open to suggestion).

    Can anybody recommend a good place to buy knives, Irish if possible? Obviously shops are closed now so I can't just go out an browse.

    I found this 2 piece set but the Arnotts site is a bit annoying in that it doesn't have a good spec for some of the products (e.g. the size of these knives) and there aren't reviews.


  • Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    The best place I've come across, and by accident while in Kilkenny for a few days, is a shop called Allens. They have an amazing selection of knives. They have some Zwilling, and a huge selection of Victorinox (the Swiss Army knife makers). You can't beat Victorinox small utility knives, I have a few and they're fantastic.


    https://www.allens.ie/product-category/cooking-dining/knives-and-sharpeners/


  • Registered Users, Registered Users 2 Posts: 6,698 ✭✭✭Feisar


    Deise Musashi seems to have it covered there in fairness.

    First they came for the socialists...



  • Registered Users Posts: 3,876 ✭✭✭budgemook


    Feisar wrote: »
    Deise Musashi seems to have it covered there in fairness.

    It's a fair comment but many of the links in that post are dead and I don't recognise any of the brands that McDonnells.ie have for sale. Nisbets.ie are out of stock on a lot of things too. I've read back a good few pages here and there are a lot of UK based sites which I don't want to buy from at the moment due to extra charges and delivery issues.

    Arnotts is looking like a good option for me at the moment, I am struggling to find another Irish site with brands I know about.

    EDIT - will spend some time researching the brands on the McDonnells site but if it's not Zwilling or Wusthof then I've never heard of it.


  • Registered Users, Registered Users 2 Posts: 6,698 ✭✭✭Feisar


    Hard to beat a Victorinox Fibrox although they aren't really present material though I'd be delighted with one.

    Global are a nice looking brand, I've two of them. Nice and thin so even if not shaving sharp it gets the job done. Nisbits have them. I'm using the Oriental Chefs Knife a lot. Keep in mind I'm only a home cook.

    https://www.nisbets.ie/global-g-4-oriental-chefs-knife-180mm/c274

    First they came for the socialists...



  • Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    Wusthof would be my choice. Available here at competitive prices. https://www.sweeneyorourke.com/ebstore/so/


  • Registered Users Posts: 3,876 ✭✭✭budgemook


    BaZmO* wrote: »
    Wusthof would be my choice. Available here at competitive prices. https://www.sweeneyorourke.com/ebstore/so/

    Thank you! I worked beside this place for 10 years I'd say and would never have given it a second thought.


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  • Registered Users, Registered Users 2 Posts: 622 ✭✭✭Deise Musashi


    I've bought a few bits from https://www.knivesandtools.ie/ and the shipping has been fast even over Christmas.
    I got a handy size De Buyer mineral B wok, to go with my frying pan, love the steel pans.

    deb5614.28$-debuyer-mineral-b-deb5614.28-00.jpg

    I'm avoiding the UK sites now (which is a pity but the VAT and postage are ruining it).

    https://www.knivesandtools.ie/en/ct/kitchen-knives.htm

    wu9606-2$00-wusthof-v202008.jpg


  • Registered Users Posts: 3,876 ✭✭✭budgemook


    https://www.nisbets.ie/victorinox-serrated-bread-knife-black-215mm/c666

    Looking for a quality bread knife. Any thoughts on this guy?


  • Registered Users, Registered Users 2 Posts: 17,149 ✭✭✭✭the beer revolu


    budgemook wrote: »
    https://www.nisbets.ie/victorinox-serrated-bread-knife-black-215mm/c666

    Looking for a quality bread knife. Any thoughts on this guy?

    Hard to go wrong with victorianox for quality and value. Good knives


  • Registered Users Posts: 3,876 ✭✭✭budgemook


    Hard to go wrong with victorianox for quality and value. Good knives

    Thanks. What’s the story with keeping a knife like that sharp? I’ve an old bread knife out there that I doubt could be sharpened on a stone or steel, it’s just pointy teeth.


  • Registered Users, Registered Users 2 Posts: 622 ✭✭✭Deise Musashi


    Sharpening serrations, if they are round, can be done with a steel rod impregnated with diamond dust.
    The Spyderco triangle sharpmaker rods will also work.

    I have the CRKT Veff sharpener for this job, but Lidl and Aldi often do similar little rod sharpeners.

    41qkaahST%2BL._AC_.jpg

    GATCO-Scepter-2-how-to-sharpen-knife-serrations-696x128.jpg

    204MF_M.jpg

    Often a run on a belt sander at the back of the serrations will bring an edge back.

    I have seen specialised files that were used for cutting and refreshing serrated blades back in the day, but never seen one for sale (didn't do much looking either).

    https://www.wikihow.com/Sharpen-Serrated-Knives

    https://www.crkt.com/knife-sharpening/


  • Registered Users Posts: 3,876 ✭✭✭budgemook


    I am struggling to decide between the bread knife I linked above and this "larding knife". I'm not sure what the difference is really, except it's a tenner more and longer. I wouldn't mind the longer blade but is it suitable for bread? Can't really find much info online.

    https://www.nisbets.ie/victorinox-fibrox-larding-knife-serrated-blade-305mm/c683


  • Registered Users Posts: 3,876 ✭✭✭budgemook


    budgemook wrote: »
    I am struggling to decide between the bread knife I linked above and this "larding knife". I'm not sure what the difference is really, except it's a tenner more and longer. I wouldn't mind the longer blade but is it suitable for bread? Can't really find much info online.

    https://www.nisbets.ie/victorinox-fibrox-larding-knife-serrated-blade-305mm/c683

    EDIT: actually no, this one is way too long for me.


  • Registered Users Posts: 1,053 ✭✭✭mollybird


    So im looking to get a set of serious chef knives for myself as it's one thing im very passionate about is cooking (without having to do it as a profession) and id love a real set of chef knives for myself.



    Someone had recommended to look on the nesbit site which i did but then it occured to me im not sure what would be the best brand to get and what thickness should i be looking for.



    Anyone with any knowledge with these queries i have would be great.


    Thanks


  • Moderators, Sports Moderators Posts: 3,145 Mod ✭✭✭✭Black Sheep


    I would suggest trying a few different knives in the hand and seeing what you prefer.

    Wusthof Classic have a longstanding reputation as high quality knives, built to last. They can feel a little heavy compared to both traditional Japanese style knives and more minimalist modern knives. Aesthetically they're also pretty old school looking, they haven't changed over the decades.

    Global are worth trying as an alternative, and they're also quite widely available. Full stainless steel and the ergonomics can take a little bit of getting used to if you're used to something traditional. But they are lightweight and very hygienic, a lot of people like them.

    If you have the patience then there are Irish knife makers like Rory Conner and Fingal Ferguson who offer knives for sale (Including sets), but the waiting list is long. I recently acquired a chef's knife from Ferguson and I think I was waiting a year. More a case of signing up and then forgetting about it.


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  • Administrators Posts: 54,087 Admin ✭✭✭✭✭awec


    We went to the Zwilling shop in Kildare Village and bought a load of knives there. Very happy with them.


  • Registered Users, Registered Users 2 Posts: 8,616 ✭✭✭Gloomtastic!


    Nesbits have a store on Moore Street if you’re in Dublin. You can test the knives there and then if you want. :)


  • Registered Users, Registered Users 2 Posts: 3,817 ✭✭✭Darc19


    Nisbets are quite expensive (their site prices exclude VAT). Wusthof would be an excellent brand with a great reputation.

    But I would also second going to the Zwilling shop in Kildare village - They will have both Zwilling (professional) and Henkel (home range) and some of the block sets can be very well priced


  • Administrators Posts: 54,087 Admin ✭✭✭✭✭awec


    Zwilling also do some magnetic blocks so you can build your own set rather than having to buy one of the pre made sets.


  • Registered Users, Registered Users 2 Posts: 11,624 ✭✭✭✭meeeeh


    Antony Bourdain advises Global knives. If I remember correctly he preferred Japanese knives to European knives as better value and easier to maintain. There is a chapter in Kitchen Confidential about it. This is an article about it.

    https://www.google.com/amp/s/www.thekitchn.com/anthony-bourdains-favorite-chefs-knife-251541%3famp=1

    We have Zwilling at home and they are grand however I'm not known to take care of kitchen equipment. OH buys them and I destroy them. :D


  • Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    ***
    mollybird I've merged this with the Buying Knives megathread because there is some excellent advice here already, and some posters who know a huge amount about knives follow this thread :)


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  • Registered Users, Registered Users 2 Posts: 6,698 ✭✭✭Feisar


    OK, here's my tuppenny ha'pence.

    I love knives, have more than you could shake a big stick at. Outdoor knives, survival knives, hunting knives, bushcraft knives. Knives, knives, knives. Cold Steel, Esse, Enzo, custom, Aaron Gough. I say this in the hope you appreciate what I'm going to say.

    You don't need a set. 95% of my knife work in the kitchen is done with a Global Oriental Chef's Knife. 2% is with Victorinox serrated paring knife. It'll give you 99 slices of tomato. The other 3% is with other knives because they are there.
    Realistically a Victorinox Fibrox Chef's knife is going to do the job as good as or better than most of the sexy knives available. And as someone who was a barman in a fair few places with kitchens its what most chefs use.

    Learn to sharpen. I recommend a waterstone of 3000 grit and a little and often approach. Three licks each side before and after using.

    First they came for the socialists...



  • Registered Users, Registered Users 2 Posts: 2,236 ✭✭✭deandean


    Same here re: knives. Me and my pal Gordon Ramsey (joke) say you only need two knives: an 8" cooks knife, and a breadknife. And maybe a small paring knife if you want.
    I've bought loads of knives over the years, but now I only use one: a Wusthof Classic 8" without the bumpy thing at the start of the blade (makes it far easier to sharpen).
    Make sure you buy the magnetic scabbard with it.
    I bought a Wusthof 3000/8000 water stone along with the knife. Pricey but good.
    I learned sharpening techniques on Youtube videos.
    I sharpen the knife about once every six weeks and it'll slice paper, shave my arm, etc.
    During lockdown we went vegetarian for a couple of months until we got fed up of the taste of vegetables. But vegetarian living involved a huge amount of slicing and dicing! It is an absolute pleasure to have have a well-balanced and sharp knife to do the work.
    Obviously there are lots of brands other than the above-mentioned, and I would highly recommend any serious cook to get yourself a quality 8" knife along with the neans to keep it sharp.


  • Registered Users Posts: 261 ✭✭fergpie


    Hi all

    Has anyone bought from www.knivesandtools.ie before and have any feedback? They website says they dispatch from the Netherlands so it should be fine from a VAT/customs perspective.

    Looking to buy a Wusthof classic 7 piece set.

    Thanks!


  • Registered Users, Registered Users 2 Posts: 6,279 ✭✭✭Mike Litoris


    Feisar wrote: »
    Realistically a Victorinox Fibrox Chef's knife is going to do the job as good as or better than most of the sexy knives available. And as someone who was a barman in a fair few places with kitchens its what most chefs use.

    Learn to sharpen. I recommend a waterstone of 3000 grit and a little and often approach. Three licks each side before and after using.

    Great advice. I'd add learn to use a steel too. I was a butcher many moons ago and always used Victorinox. I still have and use the steak and boning knife in the kitchen. Both are about 25 years old!! Using the steel properly will save using the stone so much. It also lets you set the direction of the edge which is a huge help cutting soft veg/fruit and will stop a knife digging into a bone.


  • Registered Users, Registered Users 2 Posts: 227 ✭✭tangy


    fergpie wrote: »
    Hi all

    Has anyone bought from www.knivesandtools.ie before and have any feedback? They website says they dispatch from the Netherlands so it should be fine from a VAT/customs perspective.

    Looking to buy a Wusthof classic 7 piece set.

    Thanks!

    I'd be wary of a site that said it was a .ie, yet dispatched the goods from the Netherlands.
    Customer service is from a UK phone number.

    If you scroll to the bottom of the page, you'll see a load of international knivesandtools sites. They're part of Kato Group:
    https://www.katogroup.eu/
    Katogroup currently has nine native web shops in seven different countries proudly wearing the name of Knivesandtools.
    International player that offers an extensive range of kitchen and outdoor tools.


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  • Moderators, Technology & Internet Moderators Posts: 7,411 Mod ✭✭✭✭pleasant Co.


    Bought from them a couple of times, pre brexit, orders shipped from the EU - not UK - and they used UPS. Delivery was within a week of ordering. Had no issues so can’t comment on their customer service. Would have ordered from them again this year but the knife I wanted was sold by Amazon.de as well and was on offer.


  • Registered Users, Registered Users 2 Posts: 32,382 ✭✭✭✭rubadub


    fergpie wrote: »
    Hi all

    Has anyone bought from www.knivesandtools.ie before and have any feedback?
    I was pleased with them, price, ordering, packaging and delivery time. I recommended them to someone I know who also had no complaints.
    tangy wrote: »
    I'd be wary of a site that said it was a .ie, yet dispatched the goods from the Netherlands.
    I noticed that too and found it odd but they just have various addresses like .co.uk .de so just bought them up.

    A bit of searching made me certain they were good and selling legit stuff. I like the site as they seem to only stock decent stuff, they give a good explanation as to why they do not sell ceramic knives.


  • Registered Users, Registered Users 2 Posts: 6,698 ✭✭✭Feisar


    I’ve bought of knives and tools a few times, never any issues. Just got a Cold Steel Ultimate Hunter of them, was delivered Friday.

    Was thinking I may have come of as dismissive in my previous post. If you want to buy a sexy knife or set work away, I was just saying above a certain price point yer buying a luxury item and not a tool.

    First they came for the socialists...



  • Moderators, Motoring & Transport Moderators, Music Moderators Posts: 12,778 Mod ✭✭✭✭Zascar


    Friends of mine will only use Zwillig or Wursthoff and swear by them. I'm no pro but I personally don't see the need. I use Ikea knives, the Vorda Santoqu has a great feel to it I have a few and very happy. What I like to point out is they use the same steel as theirs at 10x the price. As long as you keep your knives really sharp - i'm not sure I see the value in paying so much.

    What am I missing?


  • Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    It all comes down to personal choice and preference. Nothing wrong with using a fancy Wusthof or using a knife from Dunnes if it does the job. Just make sure it's sharp. If your choice suits you it'll still get the job done once it's looked after.


  • Administrators Posts: 54,087 Admin ✭✭✭✭✭awec


    Zascar wrote: »
    Friends of mine will only use Zwillig or Wursthoff and swear by them. I'm no pro but I personally don't see the need. I use Ikea knives, the Vorda Santoqu has a great feel to it I have a few and very happy. What I like to point out is they use the same steel as theirs at 10x the price. As long as you keep your knives really sharp - i'm not sure I see the value in paying so much.

    What am I missing?

    It's not really the same steel. It's just the same "recipe" for steel. Ikea ones likely made in China.

    It's a different business model. The Ikea ones are all about volume, cheap to buy and cheap to replace. Expensive knives will keep their edge much better, higher quality handles etc.


  • Registered Users, Registered Users 2 Posts: 7,747 ✭✭✭Bluefoam


    Zascar wrote: »

    What am I missing?

    I think you're missing the point 😂 as above, quality, material, weight and weight distribution...


  • Registered Users Posts: 508 ✭✭✭dickdasr1234


    Worked as a butcher for 25 years and the stand-out knife in all that time was my Gustav Emil Ern.

    In the latter years I was introduced to the wonders of the 'multicut' steel (a Dick, I think). For those who think a steel cannot be used to sharpen, think again!

    I can virtually guarantee that using these two in combination will yield an orgasmic edge of the tantric variety.


  • Registered Users, Registered Users 2 Posts: 6,279 ✭✭✭Mike Litoris


    In the latter years I was introduced to the wonders of the 'multicut' steel (a Dick, I think). For those who think a steel cannot be used to sharpen, think again!

    I can virtually guarantee that using these two in combination will yield an orgasmic edge of the tantric variety.

    Was that the blue handled square one with 2 rough sides and the other totally smooth? I couldn't go back to a regular steel after using it.

    Also I remember Sheffield Steel knives being terrible in the early 90's. The boning knives were very brittle and always chipped or snapped with heavy use.


  • Registered Users, Registered Users 2 Posts: 622 ✭✭✭Deise Musashi


    Yes, since Brexit I do buy from Knivesandtools.ie and Lamnia, good lads, but the wait is more than Heinnie Haynes (OG knife dealers) ever inflicted on me!

    The Ikea Santoku quoted above is a grand knife, but "stainless steel" tells me nothing about what it's made from.

    The massive bolster will also tend to make it sharpen like a recurve blade, killing the rock chopping action some people value.

    Ikea used to make a very nice Chef's knife, no bolster, from VG10 steel.

    That's a decent stainless orders of magnitude "better" than 440C or other common stainless cutlery steels.

    Anyone who's seen my posts know I like me some Japanese Steels, and some high tech "Super" steels.

    My latest kitchen knife was a Zwilling Diplome mono steel offering made in Japan by Miyabi.

    Japanese tech in a more German or French pattern blade.

    Very nice to cut with, more handle balanced than blade, my young lad would like this in a slightly shorter blade (there are three lengths available).

    For keeping an edge touched up I like a Ceramic "steel" and go easy with it!

    For sharpening I like a 1,000 and 6,000 grit JIS (japanese) standard waterstone.

    For fixing damage I have some coarse diamonds, I have diamonds up to EEF DMT as well, for harder high carbide steels.

    I enjoy using waterstones, and my Edge Pro, and a belt grinder if needed...different jobs need different solutions.

    -----------------------------------------------------------------------------------------------------------------------------------------------------

    Basic kit I would start with is a (Victorinox/F. Dick/Other basic but decent make) Chef's knife around 8", a good serrated knife for bread or carving duties, a paring knife for peeling stuff.

    A ceramic rod for touch ups

    A 1,000 grit (JIS) waterstone for sharpening (little and often)

    Decent set of pots and pans

    A good end grain cutting board (TK Max I got mine)

    Speciality knives like boning, fillet, cleaver as needed later.

    Thermopen or a bluetooth temp probe to cook to an internal temp, also good for the barbie

    Mandolin for shredding fingertips (great for potato gratin or coleslaw)

    ----------------------------------------------------------------------------------------------------------------------------------

    Better knives once you know what you like and what works

    More stones to take care of the knives

    Maybe a guided system to take human error out somewhat, Edge Pro, Wicked Edge, Hapstone, TSPROF, KME, Work Sharp (the Work Sharp looks a nice little kit for reasonable money).

    Ceramics like Spyderco Tri-Angle

    Stropping compounds (I've just gotten into Gunny Juice, deionised diamond pastes, he also makes a Graphene lubricant), Jende, Richmond, Starkie, Dialux

    Diamond stones for super hard exotic steels (Venev are my new coarse stones, otherwise Eze-Lap and DMT)

    Magnetic tool strip from Lidl to hold my knives up high, away from the kids

    Belt grinder for sharpening and repairing the neighbours knives, lawnmower blades, shovels, clippers

    Edge Pro attachment for shears and scissors, may as well...



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  • Registered Users, Registered Users 2 Posts: 17,149 ✭✭✭✭the beer revolu


    I've never found a sharpening system that works for me.

    I tried stones but they just didn't work for me - perhaps I bought crappy stones or perhaps my technique was poor. I borrowed a spiderco system and wasn't impressed, either - maybe it was a bit worn out - or maybe it was technique, again?

    I currently use a combo of a metal steel, a pull through thing that is really just 2 angled steels and another pull through v type thing with a course v and a ceramic v. Using various combos of these, I get a reasonable edge but not as I'd like and the v thing is probably pretty harsh on the blades. I don't have high end knives. I have a cheap Japanese sandoku which I love and various paring knives (mostly victoriaknox) and a few Analon knives. Perhaps, I'm just expecting too much from these knives?

    Anyway, on your recommendation (no pressure😃), I've just ordered the Work Sharp guided sharpener. We'll see how I get on with this.



  • Moderators, Technology & Internet Moderators Posts: 7,411 Mod ✭✭✭✭pleasant Co.




  • Registered Users, Registered Users 2 Posts: 622 ✭✭✭Deise Musashi


    I currently use a combo of a metal steel, a pull through thing that is really just 2 angled steels and another pull through v type thing with a course v and a ceramic v. Using various combos of these, I get a reasonable edge but not as I'd like and the v thing is probably pretty harsh on the blades.

    These pull through sharpeners are knife eaters, they are usually carbide and shave steel off your knives. The abrasion is also along the edge, where it's better at 90 degrees to your edge.

    I don't have high end knives. I have a cheap Japanese sandoku which I love and various paring knives (mostly victoriaknox) and a few Analon knives.

    Perhaps, I'm just expecting too much from these knives?

    Not at all, all knives can be made sharp, how well they hold that edge is down to geometry and heat treat (hardness).

    Victorinox and F. Dick knives have served me well, and still do. The Japanese and other exotic stuff is thinner, harder, smaller carbides, yadda yadda, does the same thing but a bit "more" in some aspects. They cut well and polish up nice, they don't make me a better cook or even a better food prepper! I can't do that speed cutting stuff, I just wince at how hard they whack the edge on the cutting surface.

    Anyway, on your recommendation (no pressure😃), I've just ordered the Work Sharp guided sharpener. We'll see how I get on with this.

    This at least removes some variables, the cutting action of the stones is 90 degrees to your edge, the angle is set and constant, once you apex the edge (raise a small burr) you can flip the knife and do the exact same to the other side.

    The options are starting to come to use more specialised stones, tapes, diamonds..... they are all just abrasives to grind an edge.

    How refined you feel you want to go is up to you and the performance.

    That's often forgotten, a toothy 400 grit edge will bite into a tomato skin better than a mirror polished 60,000 grit edge. The mirror edge is sharp, but what performance improvement is it bringing? I do like a mirror polish just because, but really most commercial knives get a 220 grit edge and a buff on a strop or buffing wheel...job done.

    Well wear on the Work Sharp, it should be a major step up from the pull through edges!

    Since I recommended it, if you are actually unhappy with how it works after a testing period, I will buy it from you so you don't suffer a loss.

    I don't expect you will be unhappy with it, but I'd hate to see you stuck with another piece of kit you don't feel does what you want it to do.

    If you still have the sharpening stones, I might have some videos up on Youtube that might help with those, or I can record some if it would help.




  • Registered Users, Registered Users 2 Posts: 3,065 ✭✭✭j@utis


    I got 3 on the left about 6 months ago and I'm very happy with them. I'm set for life with knives now I believe. Wusthoff Classic Ikon.



  • Registered Users, Registered Users 2 Posts: 17,149 ✭✭✭✭the beer revolu


    That's an extremely kind offer, Deise, but I'm really happy with the Work Sharp guided system, so far.

    I sharpened the three knives that I use most to an edge that I am very happy with and they seem to be maintaining it pretty well with just the odd rub of a steel. I'd imaging that the basic system will do me fine - I don't see the need for the finer stones/rods or abrasives. I'm just happy to have a decent edge on my knives.



  • Registered Users, Registered Users 2 Posts: 221 ✭✭Anjunadeep


    I'm looking to get my mum a new knife block set for the Xmas.

    Looking at a budget of around 100 - 150 euro.. Dont need a load of knifes... 4/5 would do the job I think.

    Would anyone have any recommendations?

    Thanks



  • Registered Users Posts: 4,817 ✭✭✭b.gud


    So in general I would say don't get a knife block they come with loads of knives that you don't need and the quality can be questionable. You would be better off just buying 3 knives that you would use most commonly, a chefs knife, a bread knife, and a pairing knife. You could get a nice magnetic strip to keep the knives on.


    However I understand that it is a present so it my suggestion may not suit. I don't have any specific recommendations but I would say go for a block that has the bare minimum number of knives. Look for a decent brand with a reputation for knives like victorinox, Zwilling etc, rather than just a generic knife block



  • Registered Users, Registered Users 2 Posts: 14,452 ✭✭✭✭ednwireland


    My main knives are hammer Stahl, global, kitchen devil pro, all great the kitchen devils are 30 years old.

    Bought a diamond steel , they are all great when sharp.



  • Registered Users, Registered Users 2 Posts: 221 ✭✭Anjunadeep


    Thanks for the input. I was coming to the same conclusion. I also think half the knifes from a set wouldn't be used.

    I decided to try and buy two decent knifes from knivesandtools.ie that would definitely be used so I went for

    For storage, I think she would be happy to keep them in the box when they aren't being used.



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  • Registered Users, Registered Users 2 Posts: 17,149 ✭✭✭✭the beer revolu


    I think most people would be very happy to receive those knives - way better than a knife block



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