Knives.... what to get

Kelsey

So it's time to replace our cracked and aging Raco knife set. They go blunt too fast and are never particularly sharp to begin with.

I was at my sister-in-law's place recently and cooked with her Globals, which were very very nice indeed and apparently rarely sharpened.

Not after anything fancy, but I'd like something solid, very sharp that holds its edge decently. Just want to get a chef's knife a bread knife and a paring knife.

Suggestions?

Brett_H

I've just upgraded my Mundials to Wusthof Culinar. These are really great despite not being Damascas steel (or a replica). I had a Wusthof Classic Chef knife that was Putin the Diswasher. :mad: the handle cracked with the enormous heat of Mr Miele's pots and pans.... Ergo.. If there is a remote possibility that someone is going to do this again then I'll get Global style knives only not Globals. I wasn't fussed with them in my cooking days because they didn't hold an edge like the Henkel or Wusthoff and were similar in price. Chef and paring knives are often old as a set and can be had on special frequently. Bread knives... eBay may be the go. If on a budget, forget three and just get one East-west utility knife of outstanding quality? I recently bought two sets of all stainless steak knives by Laguiolle, and realize why they are so popular. Wow! Glenn S has the wusthof equivalent but at $100 each or there abouts they are dear as poison. Check out th hand made frenchies instead.

Rider

We have Globals......infinitely happy.....

Cuppacoffee

You might like to browse here Kelsey: http://ironchefknives.com.au/

RichardM

I have Mundial as my main knife that I use, and I'm relatively happy (especially for the price). A great budget knife. I also have a larger Victorinox, which is excellent, but too large for my use. The Victorinox knife holds a better edge than the Mundial. I'm not a big fan of Global, but just because of the grip on the handle. The nicest knife I've ever used was on a cooking class I went to, and that was a "Shun". Everything about them is just gorgeous - grip, weight and balance. They aren't cheap though, but if you cook a lot, you'll use it as much as any coffee machine, so worth every cent in my opinion. http://www.everten.com.au/Shun-Professional-Knives.html

Kelsey

Thanks guys, Brett - what frenchies would you suggest? Rider: I did like working with 'em Jeff: ooohhhh knife porn RichardM - I don't mind the grip. Felt good in my hand and I'm used to SS grips. The Shun's are beautiful tho. I was hoping someone would tell me they were crap, to be honest. 😃

Koffee_Kosmo

We now use the daughters set of Victorinox Fibrox knives she got when she did her TAFE course in hospitality I believe it was a student set in a wrap thing holder obtained from a commercial equipment place near the South Brisbane TAFE They make the Swiss Army Kinves http://www.victorinox.com/ch KK

Jonty

I love my DICK Knive........ :thumb: http://www.dick.de/en/index.php

RichardM

Koffee Kosmo wrote:

We now use the daughters set of Victorinox Fibrox knives she got when she did her TAFE course in hospitality I believe it was a student set in a wrap thing holder obtained from a commercial equipment place near the South Brisbane TAFE They make the Swiss Army Kinves http://www.victorinox.com/ch KK

On the Victorinox quality - EVERY kitchen should have one of each of these: http://www.everten.com.au/victorinox-pointed-paring-knife-blue.html http://www.everten.com.au/victorinox-paring-knife-serrated-black-20.html They are $5 a pop, hold an edge like nothing else, and are just so so versatile for fruit/tomatoes etc. On Brett's comments about handles, in the home, I use one knife for almost everything, and personally, find it easiest to just wash the knife by hand along with my timber breadboards, despite my immense love of my Bosch dishwasher. On that note, if you don't have a lot of money to spend, but want something decent, the timber handles Victorinox's are great value for home at about $85 for a chef knife. A lot of it comes down to personal preference, and that is where somewhere like King of Knives can come in handy. Not always cheapest, but RACQ discount and sales can make them competitive to online pricing.

Muscles

Did someone say knife porn? like Damascus and tamahgne? How about some chocera or JNATS to hold your edge... http://aframestokyo.com/ and http://www.chefsarmoury.com/

Kelsey

I don't really know much about knives yet - I'm willing to learn how to sharpen and I frankly like the idea of having one kick-arse chef's knife and some cheaper paring knives along the lines of Richard's suggestion. But - what about bread knives? Does quality count here or is any old serrated edge good enough? Storage? I'm specifically not after a knife-block set this time around and our draw space is severely restricted. Also in a rental, so mounting things permanently is a little bit out. I'd love to be able to put up a magnetic knife strip, but not sure if that's realistic given the rental situation - what other options to keep it safe, sharp and away from little toddler fingers?

Kelsey

Muscles - I'm drooling.

Muscles

I will personally vouch for the quality of products and service provided by both of those retailers. For storage with a block, try to find one that allows the knives to rest on their side rather than their edge - mine does this. My previous block meant I stored them on their spines ie upside down rather than the edge to preserve the edge. For sharpening and maintaining the edge, use a steel every day or two and stones as necessary, well this is what I do and if I rest a blade on a tomato it will cut through with it's own weight and no pressure from me. This is with my everyday scan pan set that we got as a gift many years ago.... Dying for them to need upgrading just quietly but the buggers hold a decent edge. PS. http://www.chefsarmoury.com/kitchen-knives-by-type/bread-knife/kanetsune-240mm-bread-knife/prod_501.html

Kelsey

They're way out of my budget, but abso-floggin-lutely boootiful. This might be just, almost, maybe, something I could get away with: http://www.ironchefknives.com.au/chef-knives/purpose-style/gyuto-chefs-cooks-knives/damascus-steel-chef-knife-gyuto-210mm-g-208-by-shiro-kamo

Muscles

Whichever you go with, make sure you come back and add pics in here :thumb: Store in wooden block, never clean them in dishwasher and always cut on board to preserve the edge.

Brett_H

Cuppacoffee wrote:

You might like to browse here Kelsey: http://ironchefknives.com.au/

Oh stop... I'm so glad i didn't see this site before buying my latest knives. I'd be seriously in debt. The Tanaka are my dream knives because thy are so comfortable like the Shun. Nice one Den! Forgot about the Victorinox. We used them in the Restaurant in Townsville and everyday they and their plastic handles went through he dishwasher. Great value knives. Thanks Richard.

3rd_Crack

Muscles wrote:

Did someone say knife porn? like Damascus and tamahgne? How about some chocera or JNATS to hold your edge... http://aframestokyo.com/ and http://www.chefsarmoury.com/

:thumb: best post of the night :thumb:

Seeya_Latte

Hi Kelsey My wife's the knife lover in our house, a few years ago she wanted a good allrounder set and upgraded to a Global set (Synergy?) very reasonably priced too. Still a popular set and they're regularly on sale at a lot of the house-type shops thanks to the popularity of Masterchef. One day she wants to make up her own Wusthof set. Depends too on what you typically cook ... We're not the big fish eaters for instance so a basic pairing knife would suit us but for others it may be worth spending up on knives that are good fish performers. For now I'm being a good boy and staying away a bit because I can see how knives can easily become another obsession !

WotB

Don't go with Shun knives, the steel is fairly soft. I rarely use a chef's knife these days, mostly my santoku, bread, boning and paring knives. Both the bread and paring knife really doesn't matter the brand. Japanese steel is preferred (wish I knew that before I got a German Santoku). I'd second the chefs armoury recommendation. They can also make you a knife to your specs (look at the bespoke knife link).

UNM

good thread and has me inspired to upgrade some of our knives. shame a lot of the specific recommendations have a line in the description saying they are right hand only. we need knives that can go through the dishwasher and be used by right and left handers. looks like victorinox are a good compromise. that kanetsune bread knife looked great up til the last line. 😡