what would you recomend?

i really like the look of the global knifes, but they are really expensive, unless you know of any good offers on them at the mo?

what do you use?

 

Got a great set of sabatier from ebay for £110 in a block brand new.(rrp£240 Amazon). Even before I stropped and steeled them you could hold a piece of A4 in one hand and cut straight through with the other.
Cheaper than the German ones, but I would say just as good.

 

first tip dont buy any branded knives from ebay, they are sadly now nearly all fakes especially Global and sabatier. IMO you only need 2 or 3 decent knives for cooking you can get 3 globals for under £100

 

what 3 would you recomend?

 

seen the same set at this in a shop near me, but with out the sharpner

STELLAR SABATIER FM 5 KNIFE KNIVES BLOCK GLOBAL DS60 on eBay, also Knife Sets Blocks, Kitchen Knives, Kitchen, Home Garden (end time 15-Jan-08 21:32:28 GMT)

any good?

 

Costco had a Global 5/6 knife set for about £140 when I was there before Chrimbo.

 

I'm sure Costco have a block of Sabatier knives (?6) for under £100. I might be popping along today (if they are open) and I'll check for you

 

15cm flexible
25cm cooks
25cm veg

Will cover most stuff. Add in a bread knife too while you are at it.

A block or magnetic rack (preferred) and a water sharpener will also be required.

We've had our globals for years now, they are brilliant.

 

I use Sabatier. But I am waiting for the local store to have a sale on Globals.

They usually have some really good deals.

Ant

*Beware of fakes though

 

Well if mine are fakes, I have no complaints, they came original box, with the warranty card which I filled in and sent off, came back with the warranty3 weeks later.

 

costco are doing a block with the 6 main knives for £138 plus vat, absoloute bargain!!

 

Never got on with a magnetic rack and wouldnt dream of putting my globals on one as too easy to put nicks in the blade.

Had mine for about 5 years now and still razor sharp. You deffo dont need more than 3-4 knives. I bought 9 and a block off ebay (after researching the legit sellers) for about £220 I think and largest cooks knife alone is like £60 in Debenhams. But then I was looking for ways to blow works relocation fees so wasnt being particularly practical at the time.

Dont do what I do and leave the carving knife coated in warm chicken fat for several hours before cleaning as it stained the metal which was rather annoying. Treat them well and they will serve you a lifetime (dont stick them in the dishwasher).

Simon

 

We have had a set of Globals for about 3 years, still going well but need to be looked after - depending on what you use them for they will need sharpning about once a week to keep them sharp.

 

You a) having a laugh b) are a butcher c) meant once a year?

As per my previous thread Ive had mine around 5 years and are still sharp could probably do with a sharpen but good enough for me.

Simon

 

i need a knife sharpener but dont have a clue what to buy?


any ideas?

 

A good quality steel is best. It'll take some practice though to be able to get your knives really sharp.

Chip

 

I use Wusthofs and as said above only 3-4 are really needed. I sharpen them every so often with a diamond sharpener, 3 or 4 runs over the blade with firm pressure to sharpen the blade and then a couple of lighter runs over to put the edge on...then use a steel after every other use.

 

I love globals, however I have now been converted to Japanese blades (forgotten where he got them from, but not cheap). Mate has a set of them, the only down side is you have to sharpen them on a water stones.

Not a huge problem for me as thats how I sharpen my blades anyway, but my god, are th sharp and very well balanced.

 

I've got Globals and use this sharpener maybe every two months
Global Ceramic Water Sharpener - Cooks and Kitchens cook shop

They go in the dishwasher and are quite abused really but do last.

Quite fancy a ceramic one, maybe treat myself if anyone can recommend...?

 

Steels aren't for sharpening, they are for turning the edge back over as a well sharpened knife has a cutting edge barely 1 molecule thick, this quickly bends over when the knife touches onto the chopping board. A steel wicks this back up, but a wetstone (or ceramic) re-grinds a blunt edge back to sharpness.

 

I have a tormek sharpening system for all my knives, scissors, axes etc.

Not cheap but easily the best..

 

Ditto. Fantastic bit of kit. I've just about paid for it by sharpening neighbour's knives and garden tools for £3.50 a pop.

I think the original Sabatier company let go of the name a while back so a lot of firms can sell under the Sabatier name.

I've heard ceramic knives are the business. Is that what Globals are? dl

 

I seem to end up doing eveyones sharpening for free

David, have you heard Graham quick is moving to NZ on the 28th

 

No, they're steel.

Kyocera are one of the main makers of ceramic but I'd like to hear from someone who's actually used them before splashing out yet another 50 odd quid

 

I have two Kasumi knives - Kasumi Knives at Low Trade Prices

They take a fantastic edge but do need regular honing / sharpening to stay really sharp.

 

Yeah - even sooner than that, around 15th/16th I think. I think he has sold up and fisheries will continue trading. I'm going to keep in touch with Terry who worked with Graham but will be selling fish food. d

OP - apologies for quick hijack

 

what 3 knifs/ set would you get for around £60 mark.

money is abit tighter than i first thought from after xmas

 

I'd maybe be looking at these if you're definitely going for three:

Cooks-Knives.co.uk Chroma Type 301 P-529 Three Piece Knife Set

Some good reviews for the singles at amazon.

Otherwise a single medium size from one of others mentioned on here.

 

they look nice, anyone used them before, any good etc?

also this set is in a shop near me for £60, any good also?
Cooks-Knives.co.uk Stellar Sabatier FM 5 Piece Knife Block Set

 

Just a personal view but some of the knives shown look most uncomfortable to me. The "feel" of a knife is so important. If you can I would get down to a decent cookshop and hold a few first and see if the handle and balance feel right to you. I don't think you will go far wrong with the standard Sabatier style.

When you get some don't just sling them in a cutlery drawer as the edges will be damaged. Likewise don't throw them in a dishwasher with the cutlery. And if you get them sharpened avoid high speed grinding wheels as they overheat the edge and lose the steel temper. If you use a local butcher then he might do them for you a couple of times a year. They will need grinding to get back the original bevel edge and then a steel to keep the edge for a while. dl