Kitchen knives??

R

Russ59

Senior member
 Mansfield Woodhouse
Strange one I know but can anyone recommend a good set of kitchen knives.
The ones we have don't seem to keep there edge/sharpness. We never use them on anything other than a wooden chopping board so I can't understand why they need sharpening every time they are used. They weren't exactly cheap when new either.
I don't want to pay silly money and don't want cheap either, so any recommendations will be taken on board.
 
Victorinox.

Bought them 25 years ago, never sharpened them and still slice a tomato like when they were new.
 
I have a Porsche and Global as my main knives, but pricey. Henkel Zwilling are pretty good value for money.
 
We've had Sabatier knives for years but I only ever use the big one for everything. That needs sharpening almost every time I use it, I think if you like them ultra sharp as I do then most stainless steel will lose it's edge quite fast. Just get a good sharpener, we have one from the Design Centre which we've had for years and is really quick and easy to use
 
Ideally you need A) a good set of knives, B) a steel to keep the edge and if using regularly every few uses should help keep the 'edge' and C) a whet stone for sharpening every 6 months to a year or find someone that can sharpen them for you.

I recommend Kai knives, the Damascus steel ones, however they are very pricey and you'll not see much change out of a grand for 4 knives but they look ace, plus Japanese knives have a 15 degree angle on them unlike a 20 plus degree angle of European knives.

They do look the biz though with their walnut handles.



 
toolmanchris said:
Do you use a dishwasher to clean them as I was told by a Chef that it will blunt them if you do :?
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You should wash knives by hand, use only wood or plastic boards as glass also blunts them. Also try to refrain from using a metal metallic rack to store them and instead use a magnetic wooden display as again the metal strip can damage the blades. You can get knife covers of your going to keep them in a drawer or alternatively get a knife wrap to keep them safe and secure.
 
ceramic knifes are ace, henkel also. just be aware that jap knives require different sharpening to german knives.

need to get all of ours sharpened...
 
Valyrian steel is the way to go.
http://gameofthrones.wikia.com/wiki/Valyrian_steel

Sent from my Nexus 7 using Tapatalk
 
+1 for Kai knives. I have a couple, plus some Global's and Wüsthoff's in my kitchen armoury.
Basically Japanese and German steel tend to be very dependable.
 
Thanks for all the recommendations. I might try and put a new edge on them with a whetstone before I fork out for a new set as they are strong sturdy knives.
I only ever use a sharpening steel on them which I've always done since my slaughtering days.
Also they are only used on a wooden board and never been in a dishwasher.

People cutting on glass makes me cringe :evil:
 
domsz4 said:
ceramic knifes are ace, henkel also. just be aware that jap knives require different sharpening to german knives.
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Ceramic are also fab. As stated above it's a different angle degree on Japanese knives of 15 degrees and any experienced person sharpening knives will know that but if you do have or go for Japanese knives you can get a guide that you attach to the top of the knife whilst sharpening on a whet stone to ensure the correct angle :thumbsup:

However I know that my local kitchen accessories supplier, Creative Cookware in Edinburgh charge £3 a knife for profession sharpening, which is a bit of a bargain really.

However of you go European, mainly German then there are lots of knife sharpeners out there and I do recommend the WMF gourmet knife sharpener, it has two whet stone wheels, you add water and drag the knives over wheel one and then wheel two, quick rinse and dry and Ta da! Great for just general upkeep of the knives.
 
Russ59 said:
Thanks for all the recommendations. I might try and put a new edge on them with a whetstone before I fork out for a new set as they are strong sturdy knives.
I only ever use a sharpening steel on them which I've always done since my slaughtering days.
Also they are only used on a wooden board and never been in a dishwasher.

People cutting on glass makes me cringe :evil:
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I always thought the steel was just enough but after taking an age to spend some serious cash on a set last year instead of Performance Parts for the car I found that the steel was just to try and maintain the edge but the knives would still need some kind of sharpening. You'll probably get them back to new after a good sess sharpening.

Plus if your happy with what you've got best to try and fix the issue first before forking out.
 
Güde from Germany are also a fantastic knife for the money.

http://www.amazon.co.uk/gp/aw/d/B002X6T24E?pc_redir=1408541258&robot_redir=1
 
We are attracting a whole load of new traffic to this site for the wannabe terrorists :D
 
pvr said:
We are attracting a whole load of new traffic to this site for the wannabe terrorists :D
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Yeah, and it's practically SEO for those bloody Kitchen spammers!
 
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