[Closed] Kitchen Knife Recommendations?

Dunno but don't put the new ones in the dishwasher.

Victorinox Rosewood knives were recommended to me by a chef. They are easy to sharpen, not that expensive to buy and last a long time.

i got a few rosewood handled victorinox knives, they are sharp enough and are easy to keep sharp and do the job. Don't think they can be dishwasher-ed though.

Expensive knives might be nicer but being honest i would rather spend the money on other things when these do the job well enough.

I now you're put off by the price, but my Global is 17 years old. 5 years working in a kitchen, and 12 years daily use at home. i use a standard steel to keep it sharp - not razor sharp but more than good enough. every 6 months i put an edge back on it.

Get thee to TK Maxx. We picked up some nice knives for not a lot of money. As above, wash them by hand and they last much longer.

I tend to find that looking after them is better than splashing loads of cash. Though if you do buy an expensive one you're more likely to look after it. My Blok, bought quite a few years back now so not as expensive as they currently are by a long shot, is well looked after as a result of it's expense. Granted I could have bought something a lot cheaper, and probably better, but just fancied one as a treat to myself.

I've never heard of Eden but have heard good things about Victorinox.

One thing is for certain, the new ones won't be going anywhere near the dishwasher!

Every chef I have worked with has recommended cheapo Victorinox.

@sbob that does seem to be the consensus from a lot of the reviews I've read.

For those that have not seen them, Eden are own brand from Knives & Tools. They are sourced direct from Japan, supposedly from factories that make for a number of known brands. They are priced a little more than the Victorinox and seem to get good reviews in the few places that have them, including a number of chef forums.
http://www.knivesandtools.co.uk/en/ct/eden-quality-classic-damast.htm

Bought a set of these recently. Really good quality, nice balance and easy to keep sharp. Never been near the dishwasher..

http://www.ecookshop.co.uk/ecookshop/product.asp?pid=KY050

Every chef I have worked with has recommended cheapo Victorinox.

Is that including any with their own brand of knives? 😛

We got a global knife block as a wedding gift 8 years ago (or so) still going strong. Saw same the same thing in the shop last week and I wouldn't get it now - far too expensive.

... Victorinox Fibrox or Eden Damast range ...

Both are fine in my view but I only have the former while the latter VG-10 steel is also very good at maintaining it's edge.

I prefer Victorinox for the look, comfort and feel.

How about trying something nicer like [b]Shun Kanso Asian Utility Knife 7-inch[/b] but I don't know where you can buy one in the UK.

[img] [/img]

p/s: ... I have too many knives ... normally a Chinese cleaver user ...

just this last hour taken delivery of a Lakeland full tang, fully forged, breadknife after Mrs S dropped my Evolution one and it broke.

First feel suggests that as and when I want replacement knives I may well look at Lakeland again. Really good weight and quality feel to this

http://www.lakeland.co.uk/15224/Fully-Forged--Bread-Knife?src=awdef&afid=201309&afname=http%3A%2F%2Fwww.independent.co.uk%2F

Buy knives that feel right to you. I went to my LKS and tried a few out. No, really, I did!

Ended up with Wüsthof Classic. Nice weight, look suitably understated, feel lovely to use.

Oh ya ... these two are very nice, good and comfortable coz I have both ...

Zwilling Chinese chef's knife TWIN® Point

[img] [/img]

Zwilling J.A. Henckels TWIN Signature 7" Chinese Vegetable Cleaver

[img] [/img]

[url= http://www.lakeland.co.uk/14173/Robert-Welch-Signature-Santoku-Knife ]Robert Welch Santuko knife is pretty decent and holds an edge very well[/url]

Stoner. You won't be disappointed in that breadknife.

101 for making your own bread. Get a good knife .

I can cut so thin and straight with the Lakeland knife.

Nice weight as well. Most breadknifes I've seen/used with sets regardless of how good the other knifes are seem to be cheap flexy add on knifes rather than good bread knifes.

Ive just bought a set from Procook - really nice, very sharp, well weighted. Good prices too.

VG10 is a good steel for a knife generally and it can be kept sharp easily enough.

For the love of whatever is holy, please don't put the new set through the dishwasher... It's the quickest way to kill an edge.

I'd previously have suggested Global, but having had two fail in spectacular fashion over the past 6 years, I might now suggest something else.

@chekw definitely fancy a Shun in the future, or some other fancy knife (my wife almost got me a [url= http://www.blenheimforge.co.uk/ ]Blenheim Forge[/url] for Christmas, but sadly decided otherwise) but for now I just want a half decent workhorse set for every day use that doesn't break the bank. I (or my wife) can treat me to something fancy at some point in the future.

Globals here. Unless I do something spectacularly stupid with them I can't foresee ever needing to replace them.

I'd previously have suggested Global, but having had two fail in spectacular fashion over the past 6 years, I might now suggest something else.

I can cut so thin and straight with the Lakeland knife.

just this last hour taken delivery of a Lakeland full tang, fully forged, breadknife after Mrs S dropped my Evolution one and it broke.

First feel suggests that as and when I want replacement knives I may well look at Lakeland again. Really good weight and quality feel to this

I'm pretty pleased with my Tsuki knives -

[url= https://www.247cateringsupplies.co.uk/chef-supplies/chefs-knives/tsuki-knives ]Tsuki knives[/url]

I've been buying one every Christmas for the last 4-5 years.
Have held an edge pretty well so far, and I'm waiting for a Lansky sharpening kit to arrive so I can give them all a touch-up.

I've also got an Opinel bread knife which is super sharp and cuts brilliantly.

Interesting Freeagent, those Tsuki look the same as Eden, which I guess is inevitable given Eden are just branded up from a far eastern factory. I'll be able to nip into my local Nisbets to see them in the flesh now rather than taking a punt online.

I'd not heard of Eden, but yes - they do look exactly the same.

I'm pretty pleased with them - I'm well aware they are knocked out of a far-eastern factory but I'm happy with the quality/price.

The Tsukis live in a knife roll in the drawer and only come out when I'm cooking.
My dear wife uses knives as screwdrivers and puts them through the dishwasher, so we have a cheap set for everyday use.

I'm a bit of a knife fiend and have an ever growing collection - including some amazing butchers knives which my Grandad used in the 50's/60's.

Many many moons ago I wanted to move on from my 6" Habitat 'Sabatier' knife. After a bunch of looking around I plumped for a Global G2 20cm Cook's knife. Light, a good balance of flexibility/stiffness, nice balance in the hand, easy to grip, and a delight to wash and dry. I see they're £99 on Amazon these days.

Sharpening is straightforward and it keeps its edge OK.

Naturally, since getting that one I've gathered a few more. In reality I think the only 2 I would keep if I had to make the choice are that old 20cm cook's knife and the incredibly good bread knife.

The others I have are 18cm and 14cm vegetable 'choppers', 11cm GS1 kitchen knife, GF34 27cm chef's knife (a gift).

Kind of wish I had a sushi knife but the cook's knife works OK. The vegetable choppers are great for rooty vegetables but not necessary. And the 11cm knife is great for intricate work.

I've tried a few other knives and still really like these. Though I really like the look of those Damascus steel blades [img] [/img]

[edit] I did try a couple of small ceramic knives for cutting tomatoes and acidic fruit but I really don't like them.

we've been using stellar knives for the last 12 years. cant fault them...easy to sharpen and once they are sharpened they cut through anything with ease
we have a Stellar Santoku and a Stellar Usuba...although he Usuba needs replacing as the bamboo handle came off

they're cheap to buy from TR Maxx

I use a largish one of these for almost all of my kitchen work. It's light, thin and cuts pretty much everything well. Good curve for quick thin slicing and chopping herbs, not much width to wedge it when cutting turnips etc. Love it really [url= https://www.rosenthal.co.uk/en/shop/products-en/cutlery-en-1/knives-en/cooking-knives/santoku-knife-125-mm-en/ ]https://www.rosenthal.co.uk/en/shop/products-en/cutlery-en-1/knives-en/cooking-knives/santoku-knife-125-mm-en/[/url]

Tesco did an offer on those Rosenthal knives a couple of years ago, you had to collect tokens and got the knives at a huge discount.
We've got the 5" Santoku which is used daily (and goes through the dishwasher daily)

Yep I think it's a 5" blade one that I use. I also got a smaller one which I have barely touched

Any decent Sabatier, and look after it.

theres a chap on here who has been known to make a chefs knife or two!!! *cough* NOT ADVERTISING COGAR 😀
that said, any of the main brand knives are pretty good these days. best to go have a feel and see what fits your hand

The dishwasher thing is amazing though. I have one knife I keep really sharp and you can tell instantly if its accidentally been through the dishwasher 🙁

OP you should get a custom knife(s) from daftvader.

Try the design like Shun Asian utility shape as that is a very nice knife shape.

I didn't say it was me chewi!!!!!

Dishwasher minerals will eat any sharp edge quickly.

I bought 3 of these around 12/13 years ago. Been very happy with them...

http://www.nipponkitchen.com/acatalog/Tojiro_DP_Range.html

(I have the 21cm chef's knife, the Usuba and the carving knife)

Any decent Sabatier, and look after it.

Im afraid, Al, that "Sabatier" is no measure of quality.

https://en.wikipedia.org/wiki/Sabatier

I have "a" sabatier, and it's ok, but not exceptional.

Sabatier is the maker's mark used by several kitchen knife manufacturers—by itself it is not a registered brand name. The name Sabatier is considered to imply a high-quality knife produced by one of a number of manufacturers in the Thiers region of France using a fully forged process; the knives of some of these manufacturers are highly regarded. However, the name "Sabatier" came into use before intellectual property laws and is not protected; knives legally bearing the name range from high-quality knives made in France to cheap mass-produced products of poor quality from France and other countries

Amefa sell some great knives.

[url= http://www.amefa.co.uk/richardson-sheffield/luxury-ranges/midori.aspx ]My favourite knife.[/url]

[url= http://www.amefa.co.uk/richardson-sheffield/premium-knives/kyu.aspx ]my go to every day knife.[/url]

Global here, not sure how they fail? Min have been fine for 10 plus years despite regularly going in the dishwasher 😯

Global here, not sure how they fail?