[Food] Knife Sets

[mylesfdo]

I have mulled over getting these which I have used in a holiday apartment

https://www.oxo.com/products/preparing/knives-scissors-cutting-boards/17-piece-knife-block-set

Looks quite nice actually but are they shears or scissors, look more like scissors to me but kitchen shears are a handy bit of kit!! Would you really need 8 steak knives though as thats what makes up half the set pretty much!!

 

[happypig]

Indeed. What do you use to sharpen?

I use waterstones. 300/600/1000/3000/8000 grit. For kitchen knives I stop at 1000, anything else is overkill. Takes practice to learn though.

I also have a Lansky guided sharpening system (fiddly but good results).

For the average user I'd recommend a Lansky 4 rod turn box (https://www.heinnie.com/lansky-turn-box-4-rod).

Yes, I'm a bit of a knife nut (mostly penknives) and I like a sharp edge.

 

[WATFORD zero]

Don't buy a set. Decision made. You're welcome.

Yes. A santoku is obviously Japanese, so getting a proper one would mean getting a hand made Japanese knife, which has pros and cons. You could get a western version, but that's a bit weird. They don't have a pointy end, so ladies like them. They're not as versatile as a chef's knife, but they cut things. Depends what you're cutting and what technique you use.

Personally I've gone for Japanese knives. Harder, sharper, better edge retention. But not as robust/forgiving as western knives. They're more for knife nuts I think. A decent Wusthof chef's knife is a good buy. Something like these:
https://www.amazon.co.uk/Wusthof-Cl...1526050738&sr=8-1&keywords=wusthof+chef+knife
https://www.amazon.co.uk/Wüsthof-CL...50862&sr=8-2&keywords=wusthof+chef+knife+ikon

https://www.amazon.co.uk/Wüsthof-CL...1526050911&sr=8-4&keywords=wusthof+chef+knife
https://www.amazon.co.uk/Wusthof-Cl...pID=31mGe-9kJNL&preST=_SY300_QL70_&dpSrc=srch

I even gave you a thumbs up on your first post, but now it's getting a little bit scary - even before you admitted you can't cook

 

[Triggaaar]

I use waterstones.

Same.

For kitchen knives I stop at 1000, anything else is overkill.

Well that depends if they're Japanese or not.

I even gave you a thumbs up on your first post, but now it's getting a little bit scary - even before you admitted you can't cook

I do the chopping, wife does the cooking

 

[The Antikythera Mechanism]

I have these two, that belonged to my Dad, they must be about 50 years old. Victorinox 12 inch blade and a Granton knife

 

[Icy Gull]

Looks quite nice actually but are they shears or scissors, look more like scissors to me but kitchen shears are a handy bit of kit!! Would you really need 8 steak knives though as thats what makes up half the set pretty much!!

They are scissors. The block and the knives appeared to be very good quality

 

[mylesfdo]

They are scissors. The block and the knives appeared to be very good quality

Unless you really want the block & steak knives you are basically getting imo 5 useful pieces, pairing, chefs, utility, bread & the steel. Not sure what the slicer would be any better for than the chefs and the santoku is just a luxury that again doesnt do loads different! But guess if you like it then go for it!!

 

[happypig]

Same.
Well that depends if they're Japanese or not.

I find sharpening to 1000 grit give me a knife sharp enough to thinly slice ripe tomatoes. If you want to go sharper (and a decent japanese blade will certainly take it) then go for it.

 

[wehatepalace]

Try these guys, https://www.flintandflame.co.uk as a former chef I love a decent knife, I have several of these knives and they are awesome, very very sharp, easy to maintain a sharp edge and don’t lose the edge quickly.
They look the real deal and most importantly they feel nice in the hand.
I would highly recommend them.

Oh and a local company from Horsham

 

[Muhammad - I’m hard - Bruce Lee]

Guns for show, knives for a pro

 

[Is it PotG?]

 

[Triggaaar]

I find sharpening to 1000 grit give me a knife sharp enough to thinly slice ripe tomatoes. If you want to go sharper (and a decent japanese blade will certainly take it) then go for it.

Thanks What kitchen knives do you have in your collection?

 

[DarrenFreemansPerm]

When I was a chef I only ever really had 4 or 5 knives that I used. A Lion Sabatier chefs knife with a 25cm flat edge, victorinox pastry knife, a global pairing knife, victorinox tomato knife and a boning knife. Other bits and bobs I had were zester/channel knife, blow torch. Can’t think what else, only been in a professional kitchen once in 10 years.

 

[Triggaaar]

Try these guys, https://www.flintandflame.co.uk as a former chef I love a decent knife, I have several of these knives and they are awesome, very very sharp, easy to maintain a sharp edge and don’t lose the edge quickly.
They look the real deal and most importantly they feel nice in the hand.
I would highly recommend them.

Oh and a local company from Horsham

Well I've looked, and here's the description for their £130 8" chef knife:
"A larger and heavier blade with a deeper heel to it and originally designed for slicing and disjointing. Chopping, slicing, dicing, scooping, you can go from chopping herbs to floretting your broccoli. It’ll also provide a lovely slice on a roasted joint."

Seriously? You're selling a £130 chef knife and you're telling me you can chop, slice, dice and scoop with it? WTF is it made from? Is it clad? What's the hardness rating? Where was it made?


Note, I can't find any meaningful details about any of their knives.
They look like they just buy fancy looking knives from China and their team is all about showing them off in front of an audience and selling.

 

[Medwayseagull]

Yes. Don't get one. Get a decent chef's knife, a bread knife, and a pairing or utility knife. Done.

Depending on how you like to use the knives, I can give you some more specific advice.

Is it me or does that second sentence sound a bit sinister ?

 

[Triggaaar]

Is it me or does that second sentence sound a bit sinister ?

oops

I meant how you like to chop your groceries. How you grip the knife, what food you mostly cut, and whether you chop, rock, push-cut, draw, slice, walk etc.

 

[Goldstone1976]

I use waterstones. 300/600/1000/3000/8000 grit. For kitchen knives I stop at 1000, anything else is overkill. Takes practice to learn though.

I also have a Lansky guided sharpening system (fiddly but good results).

For the average user I'd recommend a Lansky 4 rod turn box (https://www.heinnie.com/lansky-turn-box-4-rod).

Yes, I'm a bit of a knife nut (mostly penknives) and I like a sharp edge.

Oooh! A knife expert - brilliant!

I have some Zwilling Henckels which I am currently “sharpening” with one of those v-shaped tools of the devil which, as has been observed, do take huge lumps of metal away.

A couple of questions please?

What is a waterstone?

You say that you stop at 1000 grit - is that stopping from a lower number or a higher?

That Lansky jobbie you link - can I sharpen my knives with the rods still in the wood? How good is the automatic guidance?

I’m truly rubbish with a steel - and I’m sick to death of my v-jobbie...

 

[Triggaaar]

What is a waterstone?

A stone that you use to sharpen tools. You use water with it to stop the metal getting too hot.

You say that you stop at 1000 grit - is that stopping from a lower number or a higher?

Depending on how much work the blade needs you might start with a coarser stone (eg, 300), and then move to a finer stone (eg, 1000). You could stop there. Happypig is saying that's where he'd stop. For most western knives, that's fine enough. They're not designed to hold a finer egde than that.

That Lansky jobbie you link - can I sharpen my knives with the rods still in the wood?

Yes.

 

[Goldstone1976]

A stone that you use to sharpen tools. You use water with it to stop the metal getting too hot.

Depending on how much work the blade needs you might start with a coarser stone (eg, 300), and then move to a finer stone (eg, 1000). You could stop there. Happypig is saying that's where he'd stop. For most western knives, that's fine enough. They're not designed to hold a finer egde than that.

Yes.

Thanks!

I’ve just watched a promo vid on the more advanced Lansky product that Happypig says he uses - I’m torn between the cheaper easier one, and the more expensive one which is more fiddly.

Any view?

 

[Triggaaar]

I’ve just watched a promo vid on the more advanced Lansky product that Happypig says he uses - I’m torn between the cheaper easier one, and the more expensive one which is more fiddly.

Any view?

I've never used one, so will let happy answer.

I think they're generally for shorter knives, like penknives, but it sounds like happy uses it on his kitchen knives too?

What knives (inc size) are you sharpening?

This is how I (try to) sharpen knives:
https://www.youtube.com/watch?v=GB3jkRi1dKs&list=PLEBF55079F53216AB

He's an expert. Not something I try and recommend to others, because most people don't have the time or inclination for it. For most people with a western knife I'd think just get a steel rod, but happy is probably better at recommending than me.