Knives (cooking type)

[Zonda_]

Looking for recommendations for a decent set but nothing stupidly expensive.

[McSwede]

Looking for recommendations for a decent set but nothing stupidly expensive.

Have a look on AliExpress. There's some decent stuff for cheaps. I'm really happy with the cleaver I bought and have ordered a Santoku Damascus knife.

[Zonda_]

Cheers

[mik]

Please advise your definition of “stupidly expensive”

[dinny_g]

https://www.amazon.co.uk/dp/B0000ACOUU/ ... .Fb6PB9MVQ



You welcome...

You don’t need a set

[mik]

And that was the point of my question. £70 buys you some amazing Japanese metal.

viewtopic.php?f=3&t=9282

And if £70 is ridiculously expensive I don’t think you’d be disappointed by some of the Victorinox offerings via Bezosazon etc.

[KiwiDave]

Mik is correct. Buy Japanese whenever you can afford it, then look after it.

[dinny_g]

And that was the point of my question. £70 buys you some amazing Japanese metal.

viewtopic.php?f=3&t=9282

And if £70 is ridiculously expensive I don’t think you’d be disappointed by some of the Victorinox offerings via Bezosazon etc.

Absolutely right Mik on all counts.

I just rate Zwilling (and Wusthof) and can probably get next day on Amazon. I must confess, I missed the OP's "Set" requirement ( ) and on that score, Victorinox is the best bet.

[Zonda_]

It doesn’t need to be a set, all the chefy type things I’ve seen recommend sets. If one knife will do the job then fine. I’m tempted by the Damascus one Mik linked to in the other thread buy I can’t find it in stock anywhere.

[dinny_g]

To my mind, a 7" or 8" chef's knife and a 3.5" paring knife are worth spending cash on.

Carvers, Bread knives at the like can be any old rubbish and consider almost disposal

[McSwede]

My usage mainly revolves around the below 6.5" & cleaver



&

[tim]

I ordered one of these today: https://www.hocho-knife.com/narihira-no ... ble-160mm/

[Zonda_]

I ordered one of these today: https://www.hocho-knife.com/narihira-no ... ble-160mm/

Cheers Tim, I think I’ll go for that one, it says it’s good for hard veg and I regularly chop sweet potatoes.

[dinny_g]

I’m sure the steel is awesome but I’m not a fan of that style handle.

That’s pure personal preference though...

[KiwiDave]

I’m sure the steel is awesome but I’m not a fan of that style handle.

That’s pure personal preference though...

I'm with you tbh - I have a set of three which have such handles and there's nothing wrong with them at all, I just don't like them. Mate comes round and cooks and loves them...

[NGRhodes]

Kitchen Devil are one of the best at the cheap end of the market, stay sharp a decent length of time, had our set over a decade, £40 from Argos.
I mainly use a Santuko Japanese style knife (cant remember the brand), but has a nice weight and balance to it, good depth and curve allows for fast fine chopping as well allowing good leverage to split raw spuds with ease.

[NGRhodes]

Oh and don't forget to buy a sharpening steel, important to maintain a good edge.

[mik]

Steels don’t sharpen.

/pedant

[dinny_g]

I was thinking the same but I thought - he’s an old guard member from back in the day, just reconnected. I’ll let slide and let Nef correct him...

[Nefarious]

Reminds me I need a new diamond hone. After 20+ years mine isn't as abrasive as it once was...