Mine aren't but if I started again, they probably would be. They are excellent value.
Kitchen Knives
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Another thumbs up for the Victorinox. The small paring knives cost about £8 for two, I use them daily.
I have their santuko’s and carving knives too, pretty much my go to every meal.
I fancy one of the butchers/steak knives but don’t eat enough meat to justify it just yet.
My mother in law has some very high end knives of various types but if I’m going there to cook I still take the above.
I have their santuko’s and carving knives too, pretty much my go to every meal.
I fancy one of the butchers/steak knives but don’t eat enough meat to justify it just yet.
My mother in law has some very high end knives of various types but if I’m going there to cook I still take the above.
You certainly have made kitchen life complicated! When I cut bread I use a puukko, when filleting fish likewise. Just about the only specialty knife I have is used for yule time pork cutting. Wifey has more knives but as they are mostly quite aaa ... not sharp after years of misuse, when something needs real cutting a puukko is called for.
(Not quite the reality but slightly into that direction.)
People have sets of kitchen knives even here, I guess pros have their sets and it seems they tend to care for them too but for some reason sharpening skills are not that common. A friend did quite a lot of that before he changed professions into electricity.
In truth while many Finns use puukkos not everybody does, use is much more common in the country side and of course with people trekking or camping.
(Not quite the reality but slightly into that direction.)
People have sets of kitchen knives even here, I guess pros have their sets and it seems they tend to care for them too but for some reason sharpening skills are not that common. A friend did quite a lot of that before he changed professions into electricity.
In truth while many Finns use puukkos not everybody does, use is much more common in the country side and of course with people trekking or camping.
I do most of my cooking prep with very small knives. Drives my Italian near-as daughter in law to confusion.
We were forbidden from having big knives, (post Jacobite uprising) so we got used to it. Biggest knife I use is the one to slice up a loaf.
We were forbidden from having big knives, (post Jacobite uprising) so we got used to it. Biggest knife I use is the one to slice up a loaf.
That might be part of the fun but I tend to agree.
I do acknowledge that some of you are chefs and amateur chefs. When I use that term I’m not saying that you are less than chefs I’m using it literally - you perform as chefs for the love of it.
I also understand that owning something that impresses you or for which you have an attachment is important.
However, as far i am concerned this doesn’t include my knives.
I am an average domestic cook. I prepare vegetables, often for steaming, I dice meat and vegetables for stew, risotto, curry etc. and I make all my own bread. I have recently prepared and/or carved chicken, turkey, legs of lamb and lumps of pork raw and cooked. I’ve sliced ham and bacon and gutted bream and trout. I slice bread.
I do have a paring knife available to me and a block containing a number of miss matched knives collected over a long marriage.
The vast majority of my cooking, and everything listed above is done with just one knife.
It came from Morrisons at an end of line sell off. The metal is nothing special and I routinely sharpen it before I use it.
It does the job without any issue.
It is hygienic, no crevices or tight corners. No handle that needs protection or attention.
I’ve been giving it a quick swipe on the sharpener almost daily for about fifteen years.
The handle intrigues me. I know that it can’t be solid. It must withstand a hell of a pressure when I drop it into boiling water
I'm not at all fussed by having kni es with different looking unmatched handles so have a Global one an ex girlfriend bought me knocking on 30 years ago and a Santuko Ryusen one my wife bought me.
Oh and a cleaver that looks to be made from a leafspring or the like that my sister bought me in Bali.
The Global steel is nice enough but the steel could hold a better edge, the Japanese one holds a great edge and is beautiful to behold and the cleaver is single bevel and I mostly use it for splatting and then chopping garlic.
Mind, I'm no Gorden Blue but generally believe a tiny bit of knife skills means you get by without a lot of kitchen gadgets.
Oh and a cleaver that looks to be made from a leafspring or the like that my sister bought me in Bali.
The Global steel is nice enough but the steel could hold a better edge, the Japanese one holds a great edge and is beautiful to behold and the cleaver is single bevel and I mostly use it for splatting and then chopping garlic.
Mind, I'm no Gorden Blue but generally believe a tiny bit of knife skills means you get by without a lot of kitchen gadgets.
I don't believe there is a general “right” number of kitchen knives since it is dependent on what the individual prepares, how often, and their preference.
I have had a lot of conversations with people who rave about their kitchen knives who haven't actually used a high performance blade and who rely on some nasty pull through sharpener. That they prepared fantastic meals goes to show that for most food, the knife isn't really that important. So it comes down to what you want out of your kitchen knives.
Ahead of everything else, I want my kitchen knives to take and hold an edge and cut really well. Having used and sharpened both I think Global are junk and wouldn’t thank you for a whole chest of Victorinox. That doesn't make them junk! Its just that I don't value what they offer, and I do value that which they do not.
I am generally against kitchen knife sets for several reasons. First, the content of the set was the manufacturer's choice, meaning that there are likely to be knives in there that you never use or that don't suit you. Second, good knives are not cheap and buying as a set, while invariably better value per knife, means that you either have to be able to pay a lot in one go, or will be compromising something, like steel or cutting performance.
Its like buying all your camping gear all at the same time from Mountain Warehouse, or Cotswolds, or shopping for an entire work shop of tools from Screwfix or Halfords.
I have had a lot of conversations with people who rave about their kitchen knives who haven't actually used a high performance blade and who rely on some nasty pull through sharpener. That they prepared fantastic meals goes to show that for most food, the knife isn't really that important. So it comes down to what you want out of your kitchen knives.
Ahead of everything else, I want my kitchen knives to take and hold an edge and cut really well. Having used and sharpened both I think Global are junk and wouldn’t thank you for a whole chest of Victorinox. That doesn't make them junk! Its just that I don't value what they offer, and I do value that which they do not.
I am generally against kitchen knife sets for several reasons. First, the content of the set was the manufacturer's choice, meaning that there are likely to be knives in there that you never use or that don't suit you. Second, good knives are not cheap and buying as a set, while invariably better value per knife, means that you either have to be able to pay a lot in one go, or will be compromising something, like steel or cutting performance.
Its like buying all your camping gear all at the same time from Mountain Warehouse, or Cotswolds, or shopping for an entire work shop of tools from Screwfix or Halfords.
3 or 4 knives is all I think I really use. If I were to break that down in terms of usage for each knife, I'd say:
8" chef's knife: 95% of usage
Pairing knife: 3% of usage
Bread knife: 1% of usage
Cleaver: 1% of usage (at most, hardly ever need one)
I looked into getting a custom set and really was only interested in the 8" and the pairing knives. Custom made the quotes were still quite high, anywhere between £500 and £1000. In the end I decided I'd not bother with a set and instead just buy decent knives from wherever makes the best knife in each style.
8" chef's knife: 95% of usage
Pairing knife: 3% of usage
Bread knife: 1% of usage
Cleaver: 1% of usage (at most, hardly ever need one)
I looked into getting a custom set and really was only interested in the 8" and the pairing knives. Custom made the quotes were still quite high, anywhere between £500 and £1000. In the end I decided I'd not bother with a set and instead just buy decent knives from wherever makes the best knife in each style.
Matt at selfe makes some very nice kitchen knives but any custom knife maker will make what you want
I confess I use my 8" chef's knife for most thing, probably more than I should. However, a good boning knife is worth having if you regularly do boning and, if you've not already done so, once you've used a real dedicated fish filleting knife I think you'll be smitten. Very thin, flexible blade, and literally razor sharp - I wouldn't be without it, but I don't use it for anything else.
Best butcher I know takes apart an entire deer carcase with a wee knife no longer than his forefinger, and a axe for the spine/ribs.
It's a razor sharp wee knife though.
He says a big knife is for slicing gammon.
It's a razor sharp wee knife though.
He says a big knife is for slicing gammon.
We keep a tiny 3" Rapala fillet knife. Fiona dresses out 50+ birds with it every October / November. Never found a better B&T knife
3"? I've not seen one less than 4". Is it an old model, or well used/sharpened? Sounds like a useful little blade.
Do you have a link maybe if they're still available?
Probably over 20 years old Mark, I've looked for another without success. It's a dinky wee thing but razor sharp. Fiona dresses out a bird in just a few minutes with it
A 3 incher would be awesome for Rabbit, Pigeon, and gutting Trout. And yeah, i assume it would be great for Chuck too.
Something for my 'to make' list i reckon.
How thick is the blade? Assuming around a mm, maybe 1.5?
Thinner than a thin thing that's had some abrasion.
I can do you photos & put calipers over it if you like? It's not fancy, it just works
Try @Dave Budd
He does some fantastic kitchen knives, both blanks as well as completed and I'm sure would happily make a set for your needs
I'd appreciate that Hugh. No rush, just as and when. Pic of the profile and depth measurement too if that's not asking too much?
