A good knife

Tam o shanter steels really are fantastic for sharpening anything. Best knife i have came from a charity shop it must be 30+ years old and one from the co-op that was £1.75 decades ago i have paid lots of money and bought sabatier but my charity shop sheffield stainless steel is the best ever.

So much great info from all. Thankyou so much, I was wondering, has anyone heard of Cutco? Made in the USA?

I love my Global knives.

I'm left handed and Kitchen Devils are the only ones I can use. I even take one on holidays.
Omajane

NannaM,

I've been a professional chef in my time. Buy Victorinox and a knife sharpener and you'll be absolutely fine! A good set of knives is worth every penny!

You too Grannieanne! Maybe the old'uns are the best?

All the references to "sharpening on the back doorstep" mean the the step was being used as a whetstone which is apparently the recommended and very best way to sharpen knives, but especially the Japanese knives. (It's usually sold alongside the Japanese knives) It looks like a brick.

For me, the best knives are definitely Victorinox although like Bunny17, I also have two ancient Kitchen Devil knives since the '70's which are still brilliantly sharp.

I bought a set of 5 Kitchen Devil knives and a matching sharpener from Asda about 20 years ago, and I've been really pleased with them. I also have a boning knife that I inherited from MIL (a pastrycook) that I use for boning duck, but the others do everything else I require, and sharpen really well.

I echo the comments about Global knives, they're amazing. I never put them in the dishwasher but they're in constant use and serve us very very well. Wish I'd had them years ago.

My little kitchen devil that Ive had since the 80s ......

David Mellor stainless steel knives are good too. I have one for slicing and one more chunky one for tougher vegetables etc. We bought a set of cutlery for 'best' from their shop too. The staff were adamant that all the knives had to be hand washed. I must admit to an odd slip up when they get put into the dishwasher.

My best knife is a Victorinox 11cm Fruit and Vegetable Knife. I use it for everything and it stays sharp. It has a serrated edge. I'm thinking of replacing my other bigger knives with the same make.

Not sure what they ae called but it is a multi layer process. The core is a very hard carbon steel surrounded by may layers of a tougher steel that is interwoven prior to forging to produce an amazing patina. Saw some at the woodworking show, bit the price == ouch. Many top quality swords are made the same way, producing a sword that is tough but with a razor edge. As I remember they were over £400 and only made to order. There are cheaper ones, but still expensive.

I take it you are talking about knives made using the 67 layer Damascus technique, wobbly. Superb quality but a heart stopping price tag!

What many do not realise is that you will always get a better edge on a carbon steel knife than a stainless steel one, but you have to take better care of carbon steel knives as they are not rust resistant. If anyone want the reason for this, I can explain the metallurgy involved, but it is boring. The best of the stainless steel is nearly as good as carbon steel, but those hand made carbon steel Japanese knives are beautiful works of art, but I would be scared to use them at the price.

I have both Sabaier & Henkel Chef's knives which are superb & a sharpening stone, my late DH worked for a company which sold these knives & one of the Salesman had been a Professional Chef - knives sharpened by him until DH retired. Knives never went in dishwasher. I spent some time at Catering College & still have most of my knives plus others acquired over the years.

If you want a knife performance rather than looks, ask a professional --- your butcher or fishmoger. Many professionals use Victorinox and many of them can be put in your dishwasher. I have one Victorinox knife and it keeps its edge better than any other we have.

I buy the Lidl sheathed knives, they are perfectly sharp enough for my every day needs.
On the rare occasions that I have the need, I use a safe method of sharpening with a steel. Hold the steel like a dagger and rest the point on a wet cloth on the bench. Pass the knife blade down the length of the steel while running it from handle to point. Repeat on alternate sides.

Check these out :-)

www.youtube.com/watch?v=J9XPELRRXT0

www.youtube.com/watch?v=4c_PHRS5xJw

Robert Welch from Lakeland. Best knives I've ever bought!! I've had lots over the years!! Expensive but fantastic!!

I had a sharp little knife for years until I must have thrown it away with the potato peelings.I searched everywhere for a replacement and the nearest, reasonably priced one, was a 'Kitchen Devil.'
It is very sharp and stays that way for a long time. They do a variety of sizes too.

We have Japanese knives Yaxell and Kataba and a Chefschoice electric knives sharpener. Quite dear but we got ours a year at a time...collective members of family's Christmas present. They are very good indeed. The secret is, I am told, to sharpen your knives almost after every use because once your knives are blunt, they can only be revived by professional who use high performance machine.

My OH broke my Japanese knife last night chopping ginger! It's not that old trouble is I can't remember where I bought it. Does anyone remember the man who use to come around on a Sunday morning and sharpen knives our one had a three wheeler bike with a grinder in the front and for a few pence he would sharpen them for you.
But yes dad also would use the back step as well

Im in the same boat The amount of money i have spent on knives.However recently i spent £110.00 on a surberb on called GlobalThey sre japnese made and its the best knife ive ever owned.

Good idea grandMattie except that I have so many bits and pieces dangling off my fishing vest already I am in danger of the weight of them pulling me in if I lean over too far!!