Knives.... what to get

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. 😡

RichardM

UNM wrote:

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. 😡

I know WotB said don't go Shun, but they do left handed knives.

Kelsey

Damn, you guys have opened up a world of choice and obsessive-compulsive research for me. Good job. :thumb: Never happier than when I have something to research. OK, so: Breadknife - any old schtick Paring knives - couple of cheap Victorinox Storage - sideways block That brings me to the chef's knife. If I put a limit of $200 on the knife, what would you get? I like the Globals to use, with the limited time in-hand I've had. I'm loathe to buy something on looks alone... aw, who am I kidding, I'm a designer. I love the look of the Shuns... but even so, I'd rather not have something that was problematic from a sharpening perspective...

Muscles

My sister has the globals. I'd suggest use on a wooden board only. If maintained well they can hold a decent edge and are quite well balanced in the hand. I recently ran her whole set over my stones and she said they ended up sharper than when brand new so maybe invest in a cheap 400 grit synthetic stone (look for norton or naniwa) and a steel if you don't already have one - the two should keep you and your edges happy for some time.

WotB

http://www.cooksshop.com.au/index.php?route=product/product&path=43_67&product_id=360

Kelsey

Oh that's nice... Everten have the 24cm for the same price - any reason to get the shorter version? And I'm guessing that this type of sharpener doesn't cut the mustard? http://www.everten.com.au/kasumi-diamond-pull-thru-sharpener.html

Muscles

As for size - the larger 24cm will make lighter work of pumpkins / watermelons for example; AND people are less likely to cut themselves with a larger knife as they can be more intimidating so extra care is taken. That type of sharpener will be dead easy to use whereas stones and steels take a bit of getting used to. The downside to that one you linked to is that it will remove a lot of steel unnecessarily. Would rather see you use a sharpening steel if you don't want to get to know the stones. I have the Norton, DMT and Naniwa stones and they really don't take that long to get the hang of but put a much better edge on. Hardest part is keep the edge in contact the whole way through your movement. Imagine you are trying to shave 1/10th of a mm off the stone - ie you only want the bevel in contact not the hole blade. Maybe best to start with a steel as they will sharpen all knives including the bread knife which you can't do with a flat stone. Would just be a shame to invest good knives only to ruin them with an easy-to-use sharpening device - think stay-sharps by Whiltshire - they change shape very quickly from repetitive use...

Kelsey

That's what I thought. So the stone is the grinder of the knife world then. 🙂 I'll look into what's appropriate, willing to learn how to use a stone.

Muscles

Get a DMT Dia-Sharp Coarse http://www.everten.com.au/_search.php?page=1&q=dmt+dia+coarse The bigger the better as it will be easier and faster to use... look at 2nd, 3rd and 4th in the results in above link

Kelsey

I've started to look further afield, after doing some research on the different types of steel available and am looking at these carbon steel blades now: http://www.ebay.com.au/itm/Japanese-Sakai-Takayuki-Blue-Steel-Gyuto-Knife-210mm-/230785016461?pt=LH_DefaultDomain_0&hash=item35bbdbe28d#ht_2541wt_1163 http://www.ebay.com.au/itm/Japanese-Sakai-White-Steel-Wa-Gyuto-Knife-240mm-Special-Thin-Blade-/230785022875?pt=LH_DefaultDomain_0&hash=item35bbdbfb9b#ht_3437wt_1163 http://japanesechefsknife.com/SwedenSteelSeries.html#No.113 I'm aware that they take a bit of extra care, but it seems worthwhile.

Muscles

I personally wouldn't go with carbon but many do. I have sevral carbon steel straight razors and they develop water spots on the blade just in the time it takes to shave so I have to continually polish out the spots. PITA! With a kitchen knife these spots can and will turn to rust spots if let unattended to for too long. Use, wash immediately and dry even quicker and when you think its dry, dry it again! Man, you are making me want to upgrade my knives quicker than I planned... bugger it, might just start with a new Gyuto and see where I end up - when the wife complains I'll blame you K :thumb:

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