need advice...

Discussion in 'Cooking Knife Reviews' started by richyboy13, Mar 3, 2012.

  1. richyboy13

    richyboy13

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    Hi guys i need advice on knives. i am looking in buying a new set willing to spend £150 ish and just wanted a bit of direction of which brand and model to buy ive been looking at sabatier, wusthof[font=Arial, Helvetica, Freesans, sans-serif],[/font]chroma porsche, and of course global but with so many different knives makes out there my mind is getting boggled i just want like 5-6 good knives that will last cos they will get knackred eventually as all do... help please.....
     
  2. jmarie3

    jmarie3

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    Wustof if you are looking for German style knives, they are like the steel horses of the kitchen. They are very durable and will not bend or crack if you drop them on accident. Good luck!
     
  3. boar_d_laze

    boar_d_laze

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    The best way to choose knives is from the combined perspective of a sharpener and someone looking to develop and/or improve knife skills. 

    For your chef's knife (or knives), I suggest staying away from all the brands you brought up.  With the exception of Sabatier carbon, the rest are very heavy and have mediocre (at best) edge taking and edge holding properties.  Using "carbon" in the sense of non-stainless steel as opposed to "high-carbon steel, which is sometimes "carbon" and sometimes stainless or semi-stainless -- Sabatier carbons, and indeed carbons in general, are something of a special case. 

    Japanese made chef's knives and a few US made knives made from similar alloys in the same way tend to be much lighter, get much sharper, and stay much sharper.  They're not quite as versatile when it comes to heavy duty work like splitting chickens, but are much easier to use and less fatiguing than the "Germans."  At the end of the day, a lot of that stuff turns out to be "taste."  But unless you already have good knife skills, you're better off staying within the new "mainstream," which is towards the Japanese (or at least the Japanese type), western-style knives because they not only get and stay sharper, they also act considerably sharper by virtue of their thinness.

    I don't want to spread out a bunch of brand names and models until I have some idea of what you want and what you're willing to spend. 

    Getting back to first principles:   Don't waste your money on expensive knives unless you're willing to do what's necessary to keep them sharp.  All knives get dull eventually.  The world's best, most comfortable, most durable, most expensive dull knife is just a dull knife.

    FWIW, people who tell you they only sharpen every couple of years, while keeping their knives "razor sharp" on a steel don't know what sharp is. 

    BDL
     
  4. chefknivestogo

    chefknivestogo

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    Ahmen. The first key to kitchen knife happiness is knowing how to sharpen. The second is to have a descent piece of steel.