Kitchen knives...

[Chuffy]

I need a new kitchen knife, mine is blunter than a Yorkshireman's tongue.

It needs to be suitable for chopping veg and lumps of meat. Any suggestions from you culinary people?

 

[Aperitif]

Global. Got quite a few and they are ok.
Always found Kitchen Devils sharp too...particularly when it comes to cutting a tomato

 

[Keith Oates]

I don't know its correct name but I now use the Chinese Style Chopper for all the knife work in the kitchen and find it's really good, easy to sharpen and will last for years!!!!!!!!!!!!!!!!!!!!!!!

 

[Crackle]

Sabattier? I think my Chef friend used to use Sabattier.

 

[longers]

I'm a big fan of these. Other colours are available. They're cheap and sharp and the sheath helps keep them sharp.

I think they do a larger size but not found them in the shops yet.

 

[wafflycat]

Kyocera ceramic ones

Here you go...

https://ssl.kundenserver.de/hainlin.com/kyocera.php?module=ViewArticle&aid=2735&lang=en

 

[numbnuts]

mine is blunter than a Yorkshireman's tongue

The knife is too blunt
Then sharpen it dear Henry dear Henry
Then sharpen it dear Henry sharpen it.
With what shall I sharpen it dear Liza dear Liza
With a stone dear Henry dear Henry
The stone is too dry dear Liza dear Liza
Then wet it dear Henry dear Henry
With what shall I wet it dear Liza dear Liza
With some water dear Henry dear Henry
With what shall I fetch it dear Liza dear Liza
With a bucket dear Henry dear Henry
There’s a hole in my bucket

 

[Joe]

I'm a big fan of these. Other colours are available. They're cheap and sharp and the sheath helps keep them sharp.

I think they do a larger size but not found them in the shops yet.

I got one of these for xmas. Quite impressed!
Why get me it in pink though?

 

[wafflycat]

I've got a couple of Fusion "Forever sharp" knives and they are excellent for the price. Much better than the Sabatier rubbish they've replaced. Got them from T*s*o

 

[Chuffy]

Kyocera ceramic ones

Here you go...

https://ssl.kundenserver.de/hainlin.com/kyocera.php?module=ViewArticle&aid=2735&lang=en

Yes, quite. I've seen those and they are very beautiful. But my budget only goes to about £50...

I'm torn between one of these (the 21cm chefs knife) which is quite traditional, or one of these ceramic blades. I'm worried that the ceramic blade might just be too fragile. On the other hand it should be a lot sharper than the trad steel. Decisions, decisions...

 

[wafflycat]

I've got one of these

http://www.agudoo.com/5/2/fusion/product-85

And it is seriously sharp and seriously durable.

 

[another_dave_b]

I've got a couple of Fusion "Forever sharp" knives and they are excellent for the price. Much better than the Sabatier rubbish they've replaced. Got them from T*s*o

I think french trademark law is quite recent.

Sabitier is a style of knife, so there are any number of manufacturers selling 'Sabatier' knives.

 

[Chuffy]

I think french trademark law is quite recent.

Sabitier is a style of knife, so there are any number of manufacturers selling 'Sabatier' knives.

Ah, I didn't know that. I've got a Lion brand sabatier. Carbon steel, fairly narrow blade and frankly it's crap. Doesn't take a good edge and discoloured as soon as I used it, despite following all the instructions.

User76 - I've sharpened my old knife many, many times but it's basically a cheap knife and not very good. After all these years of sawing through meat I fancy something decent...

 

[Willow]

Can't you just get it sharpened? There is a credit crunch on you know?

Get a Chantry sharpner

 

[Globalti]

Buy a Sabatier and a sharpening steel. Go for either a veg. prep, which is small and handy, or a cook's knife, next size up. Don't make the mistake of assuming big is best. A big knife is handy only for a skilled chef.