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I don't know much about knives but, that thing under your worktop that slides in and out? It's called a [i]drawer.[/i] *twitch* *twitch*
I think Anthony Worrall Thompson may have a set for sale soon.
Ginger people, not to be trusted.
Especially in supermarkets
Having rather fallen for the Ikea Damascus knife, I had a quick look at the Kin set; damn, but that's good value, and nice looking knives, too. Hmmm, decisions, decisions. 😀
The catalogue you need is actually Nisbets not Nesbitts . Your money but I can't think why you would spend that much on knives it is simply not necessary .
Bought three of this recently at TK Maxx because I just like the feel of a very wide nakiri ... very cheap at less than £7 each as it's made of cheapo stainless steel. The brand is Nirosta. It is not a bone smashing cleaver by the way.
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My next objective is to customise one ... or two ... by the Jap master or my blacksmith wannabe friend.
Whatever you get, buy a proper whetstone (2 sided, one coarse one fine) and learn how to hand sharpen. I love to sharpen knives and do a lot of my neighbours and wifes friends knives. If you haven't done this before I would suggest staying away from Japanese style knives with "one sided" edges, they a bit are more difficult to sharpen.
If a knife is properly sharp it should be able to basically slip through a sheet of newspaper with absolutely minimal effort
For all the negative comments about Global (and yes they are a bit light and yes they do break a bit easier than you'd like) they do take and hold an edge very well IME.
Serious question, how do you manage to break a knife if you use it for what it's meant for?
Bradley, good choice enjoy (even the pros forget just how sharp they are when new)
enjoy 😉
Are you going to wax the box that holds the sacred swords? (sorry)
I started looking at that Nisbet website, so many toys.
Serious question, how do you manage to break a knife if you use it for what it's meant for?
Well, I've seen plenty of people smash up garlic by using the flat of a blade, but as far as I know, a Global doesn't have a tang, the blade is welded to the handle, so that's a primary weak point right there. So long as a knife has a good, solid tang then it should take most of the abuse dished out by a chef. I certainly wouldn't trust my Global to take that sort of a hammering, not that I smash up garlic anyway!
Serious question, how do you manage to break a knife if you use it for what it's meant for?
Its quite difficult. Which is why they usually get broken by accident eg. Drop on a hard floor, tip breaks off. Sitting in a sink to be washed, peice of cast iron cookware drops in, broken blade. Etc. just some are more accident proof than others
have a whole set if henkels they are a pleasure to use and are a classic professional knife, globals falling out of favour due to reasons stated above they keep selling as they have great product placement in tv shows etc!
You don't leave a sharp knife " sitting in a sink to be washed " if you want to keep all your fingers . It's a huge no no in a professional kitchen for the same reason except it will be the kitchen porters fingers not yours.
" sitting in a sink to be washed "
AROOGA AROOGA - Kitchen law alarm bells sounding
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JCK +1
8)
You don't leave a sharp knife " sitting in a sink to be washed "
And yet, despite this apparent law, people do....