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I bought one of these from the Japanese Knife Company in Notting Hill.
Cost me close to £100 quid. I am no chef, just a keen amateur, but thought it was worth spending a bit of money on one decent knife. It is frighteningly sharp which I found out when I managed to slice my whole index finger-nail off clean. I now treat it with respect whenever I use it but it is worth every penny.
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...I managed to slice my whole index finger-nail off clean.
how the fuck did you do that?! were you pissed?
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No just incredibly unskilled with incredibly sharp instruments, thankfully hit it at the precise angle to take my nail off from the root to tip, rather than the end of the finger, could have been far worse, hence my respect for it now!
fuck, that musta hurt -
Blunt knives are a pain, having a fatally sharp knife in the kitchen is a must.
I'm off home to chop up some childe.....I mean dinner.
+1 on Global. Bought a G2 chef's knife a while back & use it for pretty much everything. You only really need 1 good knife as long as you keep it nice & sharp.
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I'm frustrated with the bluntness of my knives. I only really use the cooks knife so I might get a good one at some point. I'd like one of those japanese knives.
A good knife need not cost very much. You just need a steel that responds well to sharpening, and truing by magnetism. A knife like this only needs a couple scrapes on one of those magnetic rods to be super sharp. The best knives I have are a chinese clever I got for £12 and a south asian sicle shaped 'daa' which was handmade of rough brown steel.
Most knives made/sold by british shops, are absolutley diabolical. They are too thick and hard to ever sharpen properly and are barely magnetic.
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steels are better
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If your on about sharpening you need both a 'steel' and something abrasive like a stone.
You 'true' the knife every time you use it, the magnetism of the rod aligns the grains in the knife making it feel sharp. After a lot of heavy use this is no longer sufficient, and you need to sharpen it on something abrasive to get the cutting edge back.
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magnets are for ?
a knife of almost any quality, sharpened properly with a steel is bonza.
and when that doesn't work, using a stone to re-create the edge.
all you need.these Japaneese knives are nice and v expensive that you can sharpen a little bit better than most. Is it worth it ? if your a pro, probably yes.
otherwise......what's the point. get what i did there ?
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Do you love your knive? (AKA knive appreciation thread)
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Do you love your knive? Do you really enjoy chopping stuff really fast, knowing that you cannot cut yourself? Have you spent more than £100 on a knive? Do your mates think you're a cordon bleu chef due to your insanely fast and accurate chopping?