Recommend me a chef's knife

The best knives I have ever used are black iron type sicle/machete affairs..

They become incredibly sharp with the slightest swipe of a steel, doesn't seem you need to actually get a stone out more than once every few years. And they maintain this sharpness almost impossibly long.

I get the impression that stainless steel is too hard for anyone to effectively sharpen without powertools, the blades are usually very thick too. A bad combination for hand sharpening.

Rubbish...

I swear by Sabatier knives, I've got a pretty crappy drag-through sharpener that does a great job (I can't use a steel properly, for shame)... Go to TK Maxx in Clapham Junction and pick something up, always tons of very heavily discounted and great quality knives there...

What technique/gear did you use, Sohi?

What technique/gear did you use, Sohi?

I tried a few things, I have a water stone I bought years ago that I
used for my everyday knife. I think its 800 grit. That got the knife
very sharp and certainly enough for normal kitchen use.
But I never felt confident using the stone because when you
don't do it very often it feels like you have to learn it again
every time.

Then I watched too many youtube videos and bought a chinese
Edge Pro copy for £17 and some better stones for it.
That has been absolutely brilliant, very easy and consistent.
After sharpening on the machine I strop it on a leather belt with green
polishing compound. Now all the knives shave hair nicely..

I got a Santoku style knife at Sainsbury's to practice sharpening on
with the idea to buy a nice japanese knife later but now I had it
for 2 years and get it so sharp that I still haven't bought anything
better yet.

I've got a global and a few Sabatier's from sainsburys which are surprisingly good. The global is really well balanced and keeps its edge ok but there's not much in it. I just use a whetstone for sharpening, keeps them all silly sharp.

Victorinox make good quality chef's knives. I use a scalloped Santoku as an all rounder.

Victorinox make good quality chef's knives. I use a scalloped Santoku as an all rounder.

I agree: good knives for not too much money.

chinese Edge Pro copy for £17

Got the deets of that, pls? - I've been using clip on angle guides and they are okay but I'd like something better one day.

Got the deets of that, pls? - I've been using clip on angle guides and they are okay but I'd like something better one day.

this one:
http://www.amazon.co.uk/gp/product/B00AT81AVG/ref=oh_details_o03_s00_i01?ie=UTF8&psc=1

Cheers

Victorinox make good quality chef's knives. I use a scalloped Santoku as an all rounder.

How are you getting on with that? Do you use it just meat or as an all rounder?

How are you getting on with that? Do you use it just meat or as an all rounder?

I use it for everything. Where it shines is maybe chopping veg, as the scalloping seems to help it from getting stuck.

I have a similarly sized shallow cleaver from the Chinese supermarket on Hackney Road, but the quality of the steel is nothing like the Swiss. I suppose it's ok when it's freshly sharpened though.

Wusthof is the way to go. Ive used them for years, in fact the same exact knife for years, this one to be exact. Great for vegetables and fish as it has a scalloped blade

CLASSIC IKON Santoku - 4172 / 14 cm (5")

It was around £70 and as long as you look after it and sharpen it regularly it will last you a lifetime

Was using this today and wasnt concentrating. cut me right down to the bone.

Ouch...

im so pissed that ive looked after it properly and kept it really sharp

My mate just launched these:
https://www.togknives.com/

Probably worth a look for all you blade fetishists.

B.

+1 Wusthof if you have deep pockets. Lovely to work with - enough heft without being unweildy, and superbly made. Also +1 to Victorinox - best budget knives IMO; not necessarily the best-made or best steel, but very easy to sharpen with a traditional steel, even for the novice. Personally never liked Sabatiers. Wife brought a set with her. I can't get them sharp. Maybe it's me...

im so pissed that ive looked after it properly and kept it really sharp

you sound betrayed by your knife
are you gonna give it the silent treatment for a week or two to show it how much it has hurt you ?

My mate just launched these

Hope there was nobody standing in the way, lol

^Ha!

In other news I just found one of my Henckel Professional S knives is now missing it's tip, none of the housemates are owning up to using it to pry something open, which is the only way I can see how it happened. >_<

Nooo! Remove their 'tips'. An eye for an eye.

http://www.chromaknives.co.uk/section/111/type-301-designed-by-fa-porsche/

got a set of these at home. My girlfriends mum's partner used to be a kitchen equipment salesman so we got a whole set for free. such nice knives to use.

I have a few Robert Welch knives, really nicely balanced. Easy to keep sharp/lop bits of oneself off. Biggest problem is persuading Mrs Radar not to leave them wet in the sink.

I have a few Robert Welch knives, really nicely balanced. Easy to keep sharp/lop bits of oneself off. Biggest problem is persuading Mrs Radar not to leave them wet in the sink.

Your are lucky! I have to continually have to rescue mine from the dishwasher!

Biggest problem is persuading Mrs Radar not to leave them wet in the sink.

Sooooooo this...
#sexism