Thread: Kitchen knives

Originally Posted by Hades

With you on that. Still have my set from the catering days. Bloody awesome.

Global are neat also-dislike the heels though. Always caught my finger for some reason.

Yeah i never liked the global handles at all.

My Arsenal.

I strongly recommend checking these
http://shun.kaiusaltd.com/knives

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Originally Posted by Hades

With you on that. Still have my set from the catering days. Bloody awesome.

Global are neat also-dislike the heels though. Always caught my finger for some reason.

Yep you need to modify that it's an arse design

We've got a full Shun set.
I find being mindful of the pretty wooden handles a pain in the arse when cleaning them.
I'd go Victrinox if I started from scratch again.

Victory. Not flash, but hardy & Kiwi.

are they for home or work if home you could always get some made
cheers john

Depending on your budget, from low to high price, Victory, Tramontina or Henckels.

When I bought my Henckels I was told that different steels in the dishwasher react with the heat as a catalyst will cause oxidation of the sharpened edge and blunt them, and about the powders affecting them too

Bought a full set of Henckels on Norfolk Island many years ago. Even there they cost a premium, but they have been an excellent knife set. The Consumer Magazine did a Knife Set review a couple of years ago and didn't rate the Henckels that well though - what does the Consumer Magazine know though? Bought a Westinghouse washing machine once due to them rating it highly and it was the biggest pile of shit we have ever owned.

Go to the house of knives... Most of the above mentioned brands will be there.

The F Dick knives can also be brought on the net quite cheap from a NZ webpage too.

I used Dick and Trident commercially. But I'm impressed by the cheap but tough Scanpan knives. You need a good steel as well. Dishwashers and knives - the handles fall off.

I've got a collection of Sabatier/Muela knives (and a couple of Victorinox boners). I'm currently getting a sabatier slicing knife finished off/handled (was a blank I purchased of ebay).

Just rehandled this old Patco (carbon steel) cleaver.

Originally Posted by Raging Bull

I've got a collection of Sabatier/Muela knives (and a couple of Victorinox boners). I'm currently getting a sabatier slicing knife finished off/handled (was a blank I purchased of ebay).

Just rehandled this old Patco (carbon steel) cleaver.

I want a decent cleaver. That's a nice one @Raging Bull

Originally Posted by kiwijames

I want a decent cleaver. That's a nice one @Raging Bull

Before shots. Has some weight to it.

I use my cleaver to slice tomatoes nice n thin

It's an old jap one I found in an opshop for five bucks. I use it every day, give it the steel once a month, and it still just about splits atoms

we have two Rand but boy they are hard and take some getting sharp, but very nice knives.