Need advice on knives

kowloon · 15-11-2021 1:28pm #1

So, I'm looking for a good knife for someone who cheaps out on knives and then wonders why an entire set of knives for pocket change turns out to be soft rubbish that won't hold an edge. I want to get them a decent knife, I gather an 8" or so chef's knife is the most important knife to have. I know nothing about brands or what exactly I should be looking for, has anyone any advice?

Maggie Benson · 15-11-2021 1:38pm

https://www.boards.ie/discussion/2058218051/need-advice-on-knives

I had the same problem recently and a poster here recommended Sabatier and they are brilliant - not cheap though but worth every penny. Available online.

Murt10 · 15-11-2021 1:45pm

I was told tears ago by two separate chefs that they use Wusthoff knives, and that they bought them in Sweeney & O'Rourke in Pearse St. where they bought all their gear.

Here's their website. https://www.sweeneyorourke.com/ebstore/so/

My thoughts when I first went in there, was that if it's good enough for a chef in a professional kitchen, then it's good enough for me. They don't stock junk and while not inexpensive, I found them cheaper than some of the upmarket shops, and the quality of everything they sell, as I said being fit for a professional kitchen, is excellent.

DavyD_83 · 15-11-2021 2:40pm

My chef brother gave me a Global knife, much for same reasons as above. Although, I am aware expensive knives are better and do aspire to them, I just wasn't t snow to afford/justify a super fancy set when seeing up the house.

Its great!

Muahahaha · 15-11-2021 7:33pm

https://www.boards.ie/discussion/comment/118169143#Comment_118169143

I've an entire set of Wusthoff knives that I bought used off a former chef and would recommend. Once they are sharpened at regular intervals they do a great job.

the beer revolu · 16-11-2021 10:04am

If someone has no meas in decent knives, I wouldn't waste too much money on a knife - they won't look after it!

I'd recommend a santoku style over a chef's chopping knife - more versatile and easier to use, imo.

Honesense/tkmax do decent, pretty cheap Japanese mass produced knives. I'm very happy with mine.

The term Sabatier, doesn't mean anything. It's not a brand, any ole knife can be labelled as "Sabatier ", some might be great quality but there's no consistency.

igCorcaigh · 25-11-2021 6:14pm

https://www.boards.ie/discussion/comment/118173304#Comment_118173304

TBR, I was just about to ask about those Japanese knives I remember seeing in TK Max.

Good to see you're happy with them, might possibly be an option for a Christmas gift?

I use a cheapo knife sharpener from Lidl, but if you use it once on a knife, you have to keep on sharpening it.

Does a decent knife not need sharpening?

Planet X · 25-11-2021 7:24pm

Make sure you get a whetstone or two. Vital to sharpen the edges. I can sharpen my knives and they'll almost fall through a tomato 😀

Whetstone, double sided and a leather strop and your sucking' diesel.

TheRef · 26-11-2021 1:32pm

I've used F. Dick knives for the past 10 years in my home kitchen. Started with a Chefs knive, but I much prefer a Santoku. I got mine in McDonnells on Queen Street Dublin. They have a website but last time I ordered, the delivery was very expensive.

I went for Dick knives as they are a hard steel so hold the edge very well.

I also use the Lansky Deluxe Diamond set to sharpen. Infinitely easier than a whetstone imho.

the beer revolu · 26-11-2021 1:40pm

"Does a decent knife not need sharpening?"

A decent knife definitely needs sharpening.

I'm getting on well with my Work Sharp guided sharpening system

Planet X · 26-11-2021 3:29pm

Yeah.......I have a Lansky "Delux" sharpening system also........I'm just advising to get a sharpening system of some / any kind to keep your knives in good nick.

cat320 · 07-08-2022 6:22pm

I'm going to use a Norton india stone for sharpening swiss army knives, do I need to strop them after and do I need the paste that goes with it. I'm trying to get into pro sharpening my swiss knives, I hate those pull through ones they just cut all the metal off the blades. Any advice more than welcome.

Feisar · 08-08-2022 8:15am

https://www.amazon.co.uk/Victorinox-Chefs-Knife-Extra-Broad/dp/B000IAZC4Q/ref%3Dsr_1_1_sspa?crid=1S71PDVYBQENF&keywords=victorinox+fibrox&qid=1659942544&sprefix=victorinox+fib%2Caps%2C97&sr=8-1-spons&psc=1&smid=AXNM7IHXT42S9&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUExVVZPN1FBV1daWUpIJmVuY3J5cHRlZElkPUEwMTM3ODkyRkcyMjJJMElMVE9JJmVuY3J5cHRlZEFkSWQ9QTAwMzU0NjQ0V1MxMFBKTzhROFEmd2lkZ2V0TmFtZT1zcF9hdGYmYWN0aW9uPWNsaWNrUmVkaXJlY3QmZG9Ob3RMb2dDbGljaz10cnVl

Hard to beat one of those in terms of utility vs cost. In terms of sharpening I like a little and often approach with a 3000 grit stone. Three licks each side before and after use every time. I won't have a perfect "v" grind but something like an uneven mini convex. Because of the little and often approach it doesn't matter if my freehand technique isn't perfect as I'm not removing any noticeable amount of steel with each sharpening. 3000 grit because the edge will still have micro serrations which is great for the likes of tomato but not noticeably sub optimum for other foods.

08-08-2022 8:27am

I use Zwilling - shop in Kildare outlet store often has discounts which is the time to buy- I use one chefs knife for everything except cutting bread where I have the same standard bread carving knife for the last 20 years.

Essential though to sharpen regularly- the knife needs to have a good weight in your hand- how the handle feels is as important in some ways as the quality of the blade.so try it out first

I never understand those who buy a whole set of knives - do you really use them all?

Deise Musashi · 10-02-2023 11:12pm

https://www.boards.ie/discussion/comment/119441908#Comment_119441908

Stropping isn't necessary, but can help remove any stubborn bits of burr that remain, stainless steels can be very "gummy" and not lose the burr cleanly.

Stropping can be done using newspaper or shiny magazine paper ( clay based inks and finishes add abrasive to them), but leather (Cow, Horse, Kangaroo) and metal polish is my preference.

May not be necessary if you have a clean edge coming off a fine waterstone, but if we aren't using a 30k grit Shapton or Chosera Pro, a little stropping can help out.

Pull through sharpeners just eat your blade, and the scratch pattern is along the blade, where stones leave scratches at 90 degrees to the edge (better "teeth" and a less abusive sharpen).

Use your stone with lubricant (oil or water, whatever is recommended) and a finer stone if available, strop a little bit to clean up the edge, enjoy your knife!

In time, if your wallet gets too heavy, get into traditional japanese waterstones quarried by hand in foreign climes, or the artificial (but very good) alternatives. Then we get to diamond sprays and pastes, various strop substrates, ceramics, embedded diamonds vs. bonded diamonds......

Sharpening of various types can be a whole hobby in itself, by hand or by machine, check out Tormek, Edge Pro, Wicked Edge, Venev, Gritomatic, Lansky, Viell, TSPROF, Shapton, Chosera, King, Norton, Ken Onion, Murray Carter......

All up to you how you choose to proceed or how far you want to go with it. Enjoy!

ForestFire · 10-03-2023 11:54pm

Anyone ever use this website and have any feedback?

https://www.knivesandtools.ie/

Also I was looking at an easier sharping tool like this that seems to get good reviews

https://www.amazon.co.uk/gp/product/B007IVBET0/ref=ox_sc_saved_image_7?smid=A3P5ROKL5A1OLE&psc=1

eeepaulo · 11-03-2023 3:55pm

In terms of the sharpening tool a few people commented above, see comments on 'pull through' sharpeners, basically they eat your blades.

I have a chefs choice electric sharpener, they are a decent make, similar idea to the one you linked 15/20/polish, i do my good knives at 15 cheap ones at 20 and they are always sharp. Im sure it would be good and quick to keep knives sharp.

Am i taking excess life out of the blade? yes

Do i care if my wustoff only lasts 4 decades instead of 20? not really

squonk · 12-03-2023 3:45pm

I bought a Victorinox santoku knife a while back and it’s great for what I use it for, prepping veg for dinner a few times a week. I use one of those pull through sharpeners and it’s grand but I do acknowledge that it’s not maybe the best method however the knife wasn’t overly expensive so if I have to get another in a few years, that’s fine with me.