knives

mojo · knives

as a fussy old fella can i remind everyone to keep ther knives SHARP.they work better and more accidents are caused by blunt ones than sharp ones.........lecture over thanks for reading me

MissMuppet

I have a mish mash of knives, really could do with buying some decent ones. I read somewhere that German or Japanese knives are the best, probably most expensive too! :lol:

Gilly C

I have 1 genuine Japanese knife my daughter brought me back when she was a student out there, but it rusts being a student she wouldn't have much money so I guess it was not expensive I have a reasonable set and a good easy to use sharpener that I got from Lakeland (My fave shop been a customer for over 30 years when they sold mainly stripey freezer bags LOL)but for chopping veg I tend to use some tiny knives I have 4 in a pack they seem to stay sharp too and I use an electric carving knife for meat with no bone.

MissMuppet

Lakeland is too tempting... whenever I get the catalogues in magazines I look through it counting up the cost of what I want! Haven't spent any money yet, still time though... :lol:

Gilly C

I only live 25 mins away from Windermere it would be a shame not to pop in when passing and the cafe is good too :wink:

sparkymarky

globals are a good make but because of their shape,continual use does give you blisters-this does of course just become hard skin after time..

i only have one global at present and have grown quite accustomed to it now but gave me awful blisters when first started using it-wouldn't be without my baby now though-she is probs the best knife in my collection.

don't think as a chef u need a lot of knives just a few very versatile and reliable ones and a good tip is to only buy the knives you need.

no point buying a boning knife for example unless you are going to do plenty of butchery work....for this reason any would be cooks out there are probs better off avoiding sets of knives and just picking up two or three basic knives such as a nice chopper(or cooks knife),a paring or vegetable knife and a carver for slicing meat with.....uch of the time chefs only really use two or three knives unless they are doing something that requires a special knife like filleting fish etc....

berry

We have a couple of global knives they are very good and make a surprising difference to your preparation, plus they look good too!

Windy Wendy

Without knowing it my knives comply with Mark's tip - I just have a few individual knives rather than a full set and I keep them clean and sharp.

I sometimes cook at my boyfriend's house and his knives are shocking - no edge on them at all!

mojo · knives

japenese one piece knives are the rolls royce of knives ,but any good quality one piece knife is a investment AWT does some but are tto light for me....Ikea do some..............i bought mine japs years ago and they are still my best.....4 differant ones do all my cutting.............but dokeep them sharp......a rusty knife should never be allowed in the kitchen as a minute flake of rust will cause the blade to slip and could be dangerous...........nag over.........enjoy your cooking

Gilly C

I never use that knife it just not right :oops: but keep it as it was a present