Recommend me a chef's knife

Globals are ok, but lose their edge easily. This means you need to sharpen them more often. To sharpen the edge, you don't use a steel: this just conditions the edge and removes burring. You need a proper sharpening stone, and you need to learn how to use it (or you will fuck your knife completely). Ceramic wheel sharpeners are a good alternative if you don't want to learn.

If you want a decent knife, I'd recommend a visit to the Japanese Knife Company (shops in Soho and Marylebone). Amazing range. You really haven't experienced sharp till you've drawn your finger across the edges on display in the shop.

This would be a good starting point in your quest:

http://www.japaneseknifecompany.com/KNIVES/LAMINATEDSTEEL/JKC63LAYERDAMASCUS/GYUTO210MM/tabid/255/Default.aspx

They also run courses in sharpening your knives. Very Zen.

Knife porn thread

#wanthandmadejapaneseknife

guintshu

Gesundheit

gazuntite

machete

Grand Gourmet

I also have a kyocera ceramic knife which is pretty cool as it cuts through almost anything

Y'all is messed up. I simply use a knife. Any unipack knife as long as it's sharpened.
I used to work as a chef...

This thread is in particularly poor taste given the number of recent shit meals prepared in London.

This would be a good starting point in your quest:

http://www.japaneseknifecompany.com/KNIVES/LAMINATEDSTEEL/JKC63LAYERDAMASCUS/GYUTO210MM/tabid/255/Default.aspx

They also run courses in sharpening your knives. Very Zen.

• Lots- The shop in Bateman Street is awesome, great place to go for a chat and advice. The whole shopping experience thing.
  
  

I use one standard Global chef's knife for almost everything, but also have a set of Henckel's. Both awesome, have kept their blades sharper than should ever reasonably expect over the years and still capable of doing the odd finger and bone if I'm careless.

If you can't stretch to a laminated steel beauty, the catering supply shop at the Bloomsbury end of Shaftesbury avenue often has deals on German knives (Ern etc.). It mainly keeps the no-nonsense catering kit anyway (plastic handles) which tend to be cheaper, but the blades are high quality.

The place that used to be called Paiges?

I've spent a fortune (both for companies and personally) there over the years.

the victorinox / swiss army chefs knife recommened by which? magazine £21
http://www.johnlewis.com/230681146/Product.aspx
cheap sharp and long lasting, have one at home and it's just dandy
of course sabatier, wusthof are the knife of choice for the professional cook but are more pricey

can anyone recommend a sharpening stone / gadet to keep the knife sharp
just something to draw the knife through across rather than a steel cause it's all to easy to get the angles wrong

The place that used to be called Paiges?

overpriced big times. a little gem for catering equipment for me is Pandoras Box in Angel just around the corner from Chapel Market.

just don't open the door to the shop, right ?

I love Globals but had a real problem with sharpening them as I've no experience of knife sharpening but this made it simple:

Shinkansen 'Water' Sharpener - Black and Red: Amazon.co.uk: Kitchen & Home

^^Hehe

Now if you want knife porn these are lovely:

http://en.wikipedia.org/wiki/Laguiole_knife

these are badass

http://en.wikipedia.org/wiki/Kinmen_Knife

had a set of globals that i've been accumulating for just under 10 years now, one snapped about 3 years ago (after 6 years of use and abuse), took it back to the dealer i bought it from, it was returned to japan and was sent a new one in 3 weeks.

need to buy a better sharpener, have the minosharp water sharpener but the next purchase will be a proper whetstone.

they've got a lot more expensive recently, the first one i bought was a G5 for £60, thats about what the little ones go for these days!

I would give my left bollock for a Kyocera ceramic blade but I hear they can snap at the slightest abuse and whilst I would treat it like the product of my own loins, I'm not sure I could spend that much on a blade and worry about it breaking.

Forgot to say that the spoilsports at Kyocera seem to add metal powders to the Zirconia ceramic blades. They do set off metal detectors kids.

I would give my left bollock for a Kyocera ceramic blade but I hear they can snap at the slightest abuse and whilst I would treat it like the product of my own loins, I'm not sure I could spend that much on a blade and worry about it breaking.

my brother in law has a ceramic knife, it's silly sharp and have lasted him 15 years if not more. They're not that fragile as long as you don't throw it about or try to pry things with it