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Advise from any chefs or caterers
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By *gent Coulson OP Man
over a year ago
Secret hideaway in the pennines |
After many years of service, my chef knifes have finally given up the ghost, after about 20 years, they have chopped, sliced, diced and cut their last.
Looking for advise on what make to buy next, I have a budget of about £200 for a good quality set |
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"After many years of service, my chef knifes have finally given up the ghost, after about 20 years, they have chopped, sliced, diced and cut their last.
Looking for advise on what make to buy next, I have a budget of about £200 for a good quality set"
victorinox can be expensive but great quality last years |
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When my mum retired she gave me her old set of Smithfield knives. They have plastic handles and look cheap as shit, but my god they're good. They hold their edge for ages, very easy to sharpen when needed. Even using a glass chopping board (yes, I know, but I'm still going to use it) they hold up incredibly well.
If anything happens to them I'd probably go for Zwillings. An ex had the chefs knife and I found it suited the way I cut, was a great weight for me and although yes, it was slightly front-heavy, that suited me fine.
It's horses for courses though, you might not get on with them at all well. If you have a catering supplier locally it's worth going in and actually handling them, getting a feel for them before you invest. |
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"After many years of service, my chef knifes have finally given up the ghost, after about 20 years, they have chopped, sliced, diced and cut their last.
Looking for advise on what make to buy next, I have a budget of about £200 for a good quality set"
Sabbatier or Globals. |
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By *rHotNottsMan
over a year ago
Dubai & Nottingham |
There’s not much in the brands , they should all last a lifetime for home use, choose the steel (or carbon) and handles you need and can afford. I prefer all stainless steel , easy to sharpen, easier to clean than wooden handles but I would probably get carbon steel for the meat knife in retrospect but it’s done now ! |
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By (user no longer on site)
over a year ago
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Oh my. Knife porn.  
So I bought myself my first Damascus steel knife about a year ago. (A small veg knife) I cannot describe how sharp that thing gets and holds it gmfor a good length of time too. (I cook fresh almost every meal, so it does get used)
If I could advise anyone who enjoys cooking, it is to buy the best knives you can afford, you just don’t look back.
Op, sorry, I have no advise, I bought mine online and I can’t remember where. But I am looking at getting to japan in the future, I will be coming home with something sharp.
*note, when I first opened me knife from purchase, I took it out of its box….and f’kin cut myself.   idiot. |
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By (user no longer on site)
over a year ago
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"Oh my. Knife porn.
So I bought myself my first Damascus steel knife about a year ago. "
Damascus knives are absolutely filthy knife porn. I would prefer to admire one of those than someone with a chiselled physique. |
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By (user no longer on site)
over a year ago
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"Oh my. Knife porn.
So I bought myself my first Damascus steel knife about a year ago.
Damascus knives are absolutely filthy knife porn. I would prefer to admire one of those than someone with a chiselled physique. "
It cuts my spuds just by looking at them  |
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Knifes are very personal
You need to find what you are comfortable with.
Buying a set is false economy, you only really use a few knives in a set.
Even a cheaper knife can be a good one, look for the handle riveted onto the blade so it is one full piece.
Also a great knife is useless unless it's kept sharp so invest in a good oil stone or whatever your prefered method is.
Hope this helps a little been in the trade for entirely to long  |
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By *omDecMan
over a year ago
morpeth |
As a trained chef i'd say ANY DAMASCUS metal as stays razor sharp for months as long as not useing the spine as a tenderiser lol..200 notes should easy get you 1 maybe 2 pure little gems to prep with mucca ??...hungry now ta for the thread lol |
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I had my first set of Sabbatier knives when I was 16. 55 now and have never had any others. 40yrs of constant use. Everyone of them has a story. But take your time, try them out, feel the weight, the grip. They should be a joy to use |
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