- Knife block set ? not global
I bought a set of these to replace the Global knives my wife broke.
Absolutely superb get a very good edge.Posted 9 months agoourmaninthenorthSubscriber
Don’t keep knives in a block.
True (though if you can turn them upside down you’ll slow the blunting of them).
Better still, don;t buy a block of knives. Buy one each of:
Chef’s knife (doubles as carving knife)
Veg knife (optional – just use the paring knife)
Unless, for example, you’re regularly filleting fish, most home cooks will be fine with the above.
We have Global knives (Mrs North’s choice). We keep them in their boxes.Posted 9 months agolungeSubscriber
Don’t keep knives in a block.
Interesting and fair, but where do you keep them instead? I used to keep mine in a knife role but I got fed up digging it out, unrolling, etc. (yes, I am aware how lazy that sounds when written down), now they’re back in a block.
What’s the consensus for keeping them sharp and easily accessible?Posted 9 months agoourmaninthenorthSubscriber
So what you’re saying is putting them in knife block blunts them but cutting things doesn’t?
No, Drac. That’s your (incorrect) inference. I’m stating that knife blocks contribute to the blunting of them.
I do have some (old) serrated knives in a wooden block: they’re turned upside down to slow down the rate at which they are blunted.
The decent knives (all two of them – see my post above) are kept in their boxes in a drawer to help maintain their edge.
However one stores knives, it’s important that they’re sharpened properly.Posted 9 months ago
I’m still not seeing how sliding them out and back in, although I tend to lift them but can’t speak for the wife, has an such a dramatic effect compared to when in use. If I’m using them a knife can go through 100s of slicing action preparing a meal so taking them out and putting them back into the knife block will be minimal in comparison.Posted 9 months agocouncilof10Member
Is this the latest knife-snob thinking? So let me get this straight, sliding it gently into a block dulls the blade significantly?
Utter codswallop. Cutting through something and pressing hard into a cutting board once would cause far more dulling that sliding it into a knife block a hundred times!
🙄Posted 9 months agowombatMember
+1 for Robert Welch.
Also get a RW pull through sharpener thingy and give your blade a couple of strokes through it on a fairly regular basis. We’ve had 3 RW knives for 4o 5 years now and they’re very good.
…and store them on a magnet strip and don’t even think about putting them in a dishwasher*.
*Mrs Wombat is a kitchen knife specialist with a fancy kitchen equipment supplier and this would be her recommendation.
FWIW, I still really like the original Sabatier set that I’ve had for 30 years but they were made before the brand was sold and quality took a dive.Posted 9 months agomarcgearSubscriber
Wustof. I have a set similar to this and it’s fantastic:
I keep them in a block (http://www.wuesthof.com/germany/products/Product-details/in-drawer-knife-organiser-7270), as storing them in a block is better than letting them rattle around loose in a draw. The only better way to keep them is in a roll and that’s a massive faff. Sharpen them every time you use them and they’ll last forever.Posted 9 months agopocpocSubscriber
20 posts and only about 2 useful answers!
Good to see that STW can always digress no matter what the subject is.
EDIT: 2 more useful answers snuck in in the time it took me to write this while being distracted by choc hobnobs.
Personally I have a Richardson Sheffield Sabatier set that lives in a block.
They get slid in and out and occasionally sharpened with a generic sharpener and still manage to cut through stuff! Although the tip of one is a bit bent where Mrs p for reasons unknown shoved it in to the slicer bit of the Kenwood while it was running! 😯
Anyway, I’ve previously read good things about Victorinox kitchen knives on here.Posted 9 months agoMilkieMember
I bought a set of Sabatier knives as the interwebz said good things. The finish grinding was pretty poor so I had them re-ground at work, we are a machine knife manufacturer. The conclusion was the quality has taken a dive, cheap Steel and poor grinding, was also as soft as cheese.
I’m Steel looking for a decent set of knives that don’t cost the earth. 😆
Look after the cutting edge and they will last a lifetime.Posted 9 months agoStoatsbrotherMember
Lost custody of Globals in a block – but never that impressed with them other than the bread and tomato knives
I have a set of Maxim Guiraud Sabatiers (one of the better brands.
But the knives I use all the time now are from ProCook and some of the higher end Ikea ones.
The Procook ones are avaiable in various levels – but I love the X50 Santoku knives I got free with other stuff.
My knives now go in a dray or on a magnetic strip, and never the dishwasher.Posted 9 months ago
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