Need Help Starting Cookery at wiliam Angliss - Knife Selection

Discussion in 'Cooking Knife Reviews' started by mradapted, Jan 24, 2017.

  1. mradapted

    mradapted

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    Culinary Student
    I'm Starting a cookery course at William Angliss with the hope of getting an Apprenticeship within the next few months.

    Ive been looking at knifes for my course and i need some help selecting a good quality knife

    Im pretty keen on a Torjio DP 3 240mm https://www.petersofkensington.com.au/Public/Tojiro-DP3-Chefs-Knife-24cm.aspx

    However i can't decide on the rest of my knifes im leaning between Furi and Wusthof 

    Ive Felt Both the Furi ( Brothers Set and Wusthof )

    My Course Requires

    Cooks Knife 20cm

    Boning Knife

    Paring Knife 9cm

    Bread knife 25cm

    Turning Knife

    Im Assuming a Filleting knife would be handy too

    I also need help with selecting the right stones for sharping the Torjio was going to go with maybe a 1k/4k with a 8k for polishing

    Thanks In Advance for any advice you can give me
     
  2. rick alan

    rick alan

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    Cook At Home
    There does not appear to be any US distributors for their Sandvick line (vastly superior steel to the typical NSF knives) but perhaps The Best Things can help you as they carry their Zen line, real big bang for the buck:

    http://www.fischer-bargoin.com/en/product-ranges/butchers/sandvik-knives.

    Other than that I'd guess Fibrox, Wusty Pro, or what ever NSF your local kitchen supplier has cheap.
     
    Last edited: Jan 24, 2017
  3. foody518

    foody518

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    I Just Like Food
  4. rick alan

    rick alan

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    And all I had to do was google William and Angliss...