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To be fair it's easy to miss, downstairs by the John Lewis, you know, to avoid it.

I'm generally Ok with doing it by feel but I definitely mess it up some times and can feel the edge bite more. No longer!

Discovered Procook has a shop in the Trafford Centre, and I thought the website was dangerous! I held myself back and only walked out with a sharpening guide thing, I didn't know these existed but it's great. https://www.procook.co.uk/product/procook-knife-sharpening-guide-black

Check out the guys other videos.

That first one is really nice

Getting a few chips on the blade will help you feel less precious about it

My nice Japanese steel knife has had a hard life too, lots of chips which I can't seem to sharpen out, rust from being left wet, but it'll still cut like a scalpel.

Very nice, wouldn't recommend it for gardening though

That's nice, looks like you could defend Isengard with it.

I have that exact knife. It's good, holds an edge well and I've not managed to chip it yet. Sure there are better ones but for the money they're hard to beat. Sometimes they're even more heavily discounted.

Or only the sort of people who don't value their knuckles

I'd love to have a nice thin single bevel Japanese knife but it's very much a pipe dream at the moment. A decent chef knife with a good edge can do the same cuts it just takes a bit more care.

That has nori, it's just rolled in reverse so the rice is on the outside. If you want no seaweed then go for nigiri. Sushi is about doing the rice well, seasoning it, making good fillings and finally rolling or preparing it. You can't make rolls without nori, it won't roll.

Any decent brand 20cm/8'' chef knife will do the job. If you look at under £200 you're in the territory of normal stainless steel, if you go over that you start getting in to high carbon stuff that needs more care. Global, Whustoff, Zwilling, all good brands. It helps a bit if you have any preferences already, for example I don't like knives with a wide heel as I use it to chop some times and I know I don't find Global handles comfortable. Otherwise going to a shop to handle some might help. It also depends on your appetite for sharpening, if you want to get in to the whole whetstone business, use a pull through, send it off to be sharpened or never bother at all.

What people use in commercial kitchens are often stamped blades with plastic handles that can take a lifetime of dishwashers and resharpening and they're by far the most effective way of having a decent knife but they're not fancy in any way. Like this .

Personally I mostly use a Pro Cook chef knife, it's a bit fancy and needs a bit of taking care of but it's not so pricey I'll get mad when I inevitably drop it.

For someone with no preferences already I'd probably point them at one like this. https://www.kitchenknives.co.uk/wusthof-gourmet-20cm-cook-s-knife-wt1025044820/

You can take a blowtorch to setting resin to draw bubbles out. It's obviously not ideal but worked for my small project

Huh?

You don't buy artisan sourdough from the market? Awkward

16cm so I guess middle sized
https://www.procook.co.uk/product/nihon-x30-nakiri-knife-16cm-65in

Chef knife + bread knife will do everything you need. Procook were doing the x50 santoku for a tenner again recently.

£40 now

Crushing gives you garlic breath, slicing doesn't.

There's a bunch on Aliexpress but no idea how good they are

I bought one of these https://www.procook.co.uk/product/procook-damascus-67-chefs-knife-20cm-8in
Not crazy money but still more than I'll usually spend on something that will probably get ruined eventually. Told my other half not to fuck it, a few hours later find her trying to pry open a can lid with it.

CBD oil is great

for you or the knife?

Yup, I think one's from Ikea and one's from TK Maxx. I did have a nicer Sabatier one but that's gone missing during a house move at some point.