on and onSubscriber
In the past I went though a phase of buying ceramic knives. While they are impressive you can’t beat a decedent steel blade.
I snapped a ceramic blade removing an avocado stone. I snapped another’s tip off prepping a squash.
Yes, I could have used a steel knife for these tasks but the kind of defeats the whole point.
I’m now using a wmf set which I picked up for a great price.Posted 3 years agoJoeMember
This is a super STW question. I know y’all know the answer.
I want a new 8/10 inch chef’s knife. Not really sure I want a ceramic one, thanks to the fact everyone I know who has one seems to have snapped them.
Maybe something carbon steely which will go nice and dark grey, and stay razor sharp. Not mad on stainless knives; but i’m sure the knife gods will be along in a minute.
What are you suggestions? 70 odd quid enough to buy an XT equivalent chopper?Posted 3 years agobradleyMember
I have a small Robert Welch prep knife (from John Lewis) that I’m really impressed with. 10 cm blade iirc. Keeps it’s edge really well and sharpens up very well. On this basis ill suggest any of their bigger knives, which I will probably end up buying one day.
I also have 4 carbon steel knives which sharpen up lovely and keep their edge very well so it’s a matter of preference really.Posted 3 years agopopstarMember
Its all about your cutting style.
If you like turbo chop style (crush through object) like you see on chef programs, then Euro style/geometry knive are for you.
If you fancy more precise thin paper tomato slices (sliding through object) etc, then japanese style knive are better bet.
I am surprised no one mentioned -Tojiro- , best bung for your money and very good starting point into knife fetish.
I bought Tojiro DP (VG10 steel) 21cm chefs, and 12cm pairing knife for £100 or so 2 years ago. I can cut through bones as well as cut paper thin tomatoes at the same time. But hell, one wrong move and your fingers are out!
My wife hates Tojiro, as she doesnt put much of her heart into food preparation so uses different knife for her speed cooking. While myself enjoy theatrical art of fine slicing.Posted 3 years ago
The topic ‘Which Knife’ is closed to new replies.