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• #5727
Bread knives are great for hard cheeses.
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• #5730
Yeah, it all got very flippant. All the same, the bread knife does the most work in many people's kitchen, so why not put your money there? And most breadknives will last for ever, easily 50 years and more. I've got my grandfather's breadknife - I'd love to know how to sharpen it and get super clean cuts from it.
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• #5731
I have the Nihon X50 breadknife. Is excellent. Think i paid circa £40 for it on its own.
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• #5732
I have never tried that, but may give it a go this afternoon.
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• #5733
I've been pondering replacing my bread knife for a couple of years.
They are just such an arse to sharpen.
I remember how amazing it was when new and have no idea how to retain that level of edge. Getting a new one would work (hello Victorinox wooden handle) but just seems so wasteful of a totally fine, but not razor sharp, piece of (Lakeland) Damascus steel.
What to do?
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• #5734
I use something like this:
Sharpen each serration until burr forms.
Remove burr on the other side.Could use a ceramic or diamond honing rod also.
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• #5735
Having the v.nox pastry (plastic handle) does make it hard to recommend anything else, I've even though to buy the rosewood just for the sake of it, also very easy to sharpen. Keep the blunt one for erm those blunt things -
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• #5736
I just send mine off to get sharpened professionally.
I know lots of people on here enjoy sharpening knives and some of the process but often for me I cba, especially if it’s gone past the point of me being able to easily get an edge back. I’ve used a couple of the mail in services and they’ve been really good. I got our Zwilling bread knife done last time and came back good as new. Community Cutlery was a new one a friend recommended as they also do garden tools
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• #5737
Harts of stur are doing the global gs-57 11cm santoku knife for 39.95 down from 100.
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• #5738
I'd be looking at sharpening the flat side of the blade. It's what I do with some of my specialist woodworking tools.
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• #5739
I remember pesky neighbourhood kids dropping a loaf on doorsteps.
Sometimes even lit on fire.
Kids these days have gone soft. -
• #5740
Sure
Who can do that.
Assume; purely for the sake of argument, that I lack both the skill and inclination.
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• #5741
I think it will be cost prohibitive.
I'd have a look to see if you can find some scales of the same or similar dimension
eg
https://www.aliexpress.com/item/1005004931461218.html?
Then fit them and file to shape if necessary.
Our of interest what have Wusthof said? I'd have thought they would have a guarantee of some sort.
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• #5742
Are you new here ;)
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• #5743
Decent Chinese cleaver. Will do that fine.
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• #5744
Ah don't know who would rebuild a knifes handle beyond buying the bits of preferred material to make the handle and then the bolts to put it all together.
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• #5745
@Acliff knives....you can't handle the knives... The title for my art piece of knives from different Chinese/Japanese/Thai er does Asian cover it best?
Hopefully you can see the details and prices of the ckg clevers
SeeWoo in horn lane Greenwich is no longer there but is now Tazaki cash and carry had mainly the posh clevers
It is now
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• #5746
Also went to Ductien cash and carry nearby on anchor and hope lane had the cheaper cleavers
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• #5747
https://instagram.com/letshandlethis?igshid=NzZlODBkYWE4Ng==
Can't vouch for these but have seen them and work looks good?
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• #5748
14 years old and dropped on the floor.
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• #5749
CCK cleaver markup on display.
I mean, £80 for a cleaver and the handles looks fucking rough.My point before is that the SBZ cleaver on Amazon is a posh cleaver for non posh cleaver money. £3 more than a bog standard cash and carry cleaver.
At the end of the day, an experienced Chinese chef would out cook me with any £5 cleaver, but not the point of this thread.
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• #5750
That's disappointing. I know their warranty is limited, you'd think given it's a handle replacement they would offer to repair for a nominal cost.
@hugo7 - you posted a link to some sort of clest / screw combo thing the other day, and I can't find it. Can you post again please. Ta!