I have a few Classic Wusthof knifes, & a few of Japanese 37 layer damascus knifes https://product.rakuten.co.jp/product/-/c0...f45b55f9e/ which I bought locally, these have a finer angle & are better for cutting up different things. They stay sharp for a long time.

My favourite knife is an old Skyline knife made in England with a slightly scolloped edge which I got from a charity shop for $0.50, its old wooden handle is still ok. The knife does not look expensive by any stretch of the imagination but it stays sharp "enough" for the longest stretch of time of all the knifes.

Don't put knifes in the dishwasher or loose in the cutlery draw.

For very sharp knifes, especially the Japanese knifes use an arkansas sharpening stone with a few drops of olive oil. But it does take time to sharpen with these stones. The more translucent the stone the finer the sharpening. Procrastination, mankind's greatest labour saving device!

Acoustic insulation ARB TPMS 3xARB air compressors After cooler Air tank On-board OCD pressure air/water cleaning Additional 50L fuel Carpet in doors ABE 2x1kg Waeco 28L modified fridge Battery 4x26ah Solar 120w Victron MPPT 100/20 DC-DC 18amps 175amp jumper plug Awning 6x255/60R18

£500 ....... NEVER !!!!
you have to check the balance, weight feel, and type of steel they are made from and alwas be kept sharp. !!

blunt knives cause accidents.

No 2 people hold the same knife the same way.. so in my view, no one else should use YOUR KNIVES.

All my knives have wooden handles for safety reasons.

Never ever cut on marble/glass/stainless steel (I only use hardwood chopping or specific plastic cutting boards)

price is not an issue whatever feels right ..is RIGHT FOR YOU

should never be put in a dishwasher ever ...

Wash knives every time they are used, and steel them (sharpen them)

mine are kept in a specific separate drawer and with edge protectors on them .



I have had my set of knives over 50 years, bought from a catering supplier in the mid 60,s (plus a few more for specific jobs ) Wales
Were the mud is thicker, and the ruts are deeper.
(And we have the water to wash it off, and more on the way..! )
Sd4 and chrome Ar*e piece, Auto box for best fun
09 Xs Gone
12 xs Gone
HSE with Leather seats and 4 years warrenty.. staying for now !

The noodle blocks are good.

knife blocks are very good for cross-contamination and they take the edge of the knives ...!!! Wales
Were the mud is thicker, and the ruts are deeper.
(And we have the water to wash it off, and more on the way..! )
Sd4 and chrome Ar*e piece, Auto box for best fun
09 Xs Gone
12 xs Gone
HSE with Leather seats and 4 years warrenty.. staying for now !

mudslinger wrote:

No 2 people hold the same knife the same way.. so in my view, no one else should use YOUR KNIVES.

mudslinger wrote:

knife blocks are very good for cross-contamination and they take the edge of the knives ...!!!

been looking at new knives myself and kept getting back to the fact I have a Global knife, which used to be my turn to knife, aswell as some other knives which have lasted well.

Looked at a few blocks and assorted knives of various costs, from £400 a set to £40 for classic butchers sets you see behind the counter at the butchers

Today whilst searching, I thought sod it, I have knives lets get them sharp, so just bought a Lansky Sharpening System and Clamp, all in for about £75

&feature=youtu.be Former Mod/Member, with the most post & Chicken George Arch nemesis

"No 2 people hold the same knife the same way.. so in my view, no one else should use YOUR KNIVES".


fully agree !!

I use the same philosophy with my 'ink pen' .......... only 'I' write with it. When someone asks, "May I borrow your pen" I politely reply "NO"

.

Is it just me, for £500 I'd want a chef to show me how to use them too!!
 MY11 SD4 HSE.

Well, just to update this old thread. I bought a global set in the end with a magnetic rack.....and gave them to my daughter for Christmas! Looking again recently and I've just today received a Wusthof set and boy, are they sharp. Shaved my arm with the carving knife to test it out and managed to cut myself.


 Past: FL2 TD4 HSE Auto
Evoque SD4 Dynamic Lux Auto
Present: Audi A3 S Line.

I personally like Furi knives from Down Under.

Congrats on the Global et al..........did you use shaving cream? It helps......

" gave them" ? whats that then? not a known Yorkshire term At work
At home

"I can't always believe facts I read on the web" - Charles Dickens

winner by default of the tractor vs caravan race

Ok. "Was relieved of them...."  Past: FL2 TD4 HSE Auto
Evoque SD4 Dynamic Lux Auto
Present: Audi A3 S Line.

CJOver wrote:

Good knives should never be put through a dishwasher, my first ever job was as a butchers boy in a little shop with an old time butcher.

The first thing I was taught was that the most dangerous thing in the shop was a blunt knife, so the last thing I did every evening after cleaning up was to take the knives to the grind stone and put a clean edge on them.

I worked in a butchers shop in my teens and the last job I had to do was scrub off the block with a wire brush and spread sawdust everywhere you must have been in an upmarket shop if you had a grindstone.  3 x FL1 2 manual + 1 auto
5 x FL2 4 manual + 1 auto
Now Discovery Sport P250 MHEV SE

I’d like to know the “genuineâ€� reason for not using a dishwasher to clean a knife, I hear this a lot but always put them in the top tray of the dishwasher so they never get bashed around, and any time I need to cut something more challenging they get a quick dose of my “ceramic steelâ€� .......they still cut a tomato without squishing it. Regards

David

Lovely i6 has now gone, but not me......

Please let me know if anything in my post offends you, as I may wish to offend you again......

It’s the dishwasher detergent it can pit some knives.