Help me buy a new knife

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Permalink Reply by Matt Hall on January 17, 2010 at 6:48pm

I had 1 Global knife for 6 years and have recently bought the whole set. Have been nothing but over the moon with them - they have a nice feel, are well balanced and look great. The 6yr old one is still going strong as well.

I would say though, you're best to go and try some knives out at John Lewis or something where they tend to have a decent range!

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Permalink Reply by Farmersgirl on January 17, 2010 at 7:09pm

I've had my Sabatier Kitchen Knife for 28 years (wedding present) it's the perfect size, sharpens well and is probably the one thing I could not manage without in my kitchen.

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Permalink Reply by mark on January 20, 2010 at 1:01pm

Yes, I'm a Global man. If you go to a large store like Selfridges/Harrods you could get to look at the various brands so help with a decision. It's funny that there does not seem to be an overall favourite wither for theserious cook or someone who cooks occasionaly.

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Permalink Reply by Scott Sinclair on January 20, 2010 at 6:15pm

I think more people suggested Wusthof than Global, even though the latter does visually look better. Apparently the Wusthof steel lasts longer without pitting *shrugs* so I'll probably go with that - a 17cm Wusthof Santoku.

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Permalink Reply by Hilary (Let Her Bake Cake) on January 22, 2010 at 5:16pm

I adore my Wusthof Culinar knives. They do a great job and they're gorgeous.

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Permalink Reply by Scott Sinclair on January 23, 2010 at 1:00pm

That's what I needed to hear. Too many choices make for a confused home cook!

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Permalink Reply by Scott Sinclair on February 9, 2010 at 10:14pm

Hi,
It hasn't arrived yet :(

It is a Wusthof 17cm Classic Ikon Santoku and I hope it arrives soon! Blog probably soon to be renamed "The Fingerless Chef" ;)

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Permalink Reply by Not Delia on February 9, 2010 at 12:13pm

I bought a Henckels santuko recently and am very pleased with it. I've not yet had time to make friends with it and I'm still a little bit wary of using it for any fast cutting. It handles beautifully, but it's much, much lighter than what I'm used to.

Here's a picture of some pf my chef's knives (pre-Henckels purchase).
http://www.notdelia.co.uk/chefs-knife/

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Permalink Reply by Wallace Peterson on February 22, 2010 at 3:58pm

I just ran across this blog this afternoon, sorry I missed my chance to comment before you spent money. There are two types of knives in general and they are the western and Japanese. Western knives are a heaver and thicker blade which in general are slightly softer steel. These knives can usually take a little bit more punishment than the Japanese counterpart. T like the thinner blades of the Japanese knives and the steeper sharpening angle which makes cutting a bit less effort but I NEVER cut bone even small ones with these knives. I have a set of Henckel and ProCook knives to do these tasks with a Chicago cleaver. Wusthof is one of the best makes for Western knives and I know you will be very pleased with it. My greatest satisfaction in a knife is how well it performs its tasks of slicing, dicing and mincing.

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