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kman
kman

Help with Knives

message posted 21-Nov-06 10:09:10
Hey guys wonder if anyone could help?

I have been using Sabatier knives for the last ten years, they work well for me and feel right.
The problem is that I need to change my 10" and paring knife once a year, the reason is that the blade near the base of the handle starts to curve resulting in a gap if you have the knife blade on a flat surface so it eventualy does not cut though if you use that part of the blade closer to the handle. (looks like a boning knife)

The only thing I can think of is repetative use ie sharpening is wearing down the blade.
But should this happen or is it me ?
dan
dan
message posted 23-Nov-06 00:39:27
i had a knife do that too!
think its the way we sharpen them,though mine took more than a year
probly 3!!!!
i have a 13" swibo now very nice knives at a "disposable" price!!
Amuse~bouche
Amuse~bouche
message posted 12-Jul-07 17:53:51
I have just bought what I think are the "dogs Bollocks" of Knives.

They are Messermeister. The balance is great and the blades are fantastic. The beauty is that with the exchange rate I got them pretty cheap. I have tried sabatier and Gustav but all the blades seem to wear away but with these the blade does not have that thicker edge at the hilt so i am hoping that as i sharpen over time i wont get that bit at the base wearing away. Also you can send your knife back to the company in germany to be resharpened and re shaped at any time free of charge, all you pay is postage.

Cheers guys
breadandcheese
breadandcheese
message posted 18-Feb-09 15:26:52
CATRA (something like Cutlery & Allied Trades professional body) in Sheffield probably make the best knife sharpeners, but the cheapest will set you back about 300 - 400. Electric rather than a good old fashioned steel, but they do the job and being the cutlery trades association they should know what they are talking about. www.catra.org

Bread & Cheese
shawn
shawn
message posted 29-Aug-10 11:22:29
im just starting out as a chef and as you all probable know that mean moneys tight. what would you advise for a starter set and of what make of knife would be best?
advice greatly apperciated. thanks
Quitegoodcook
Quitegoodcook
message posted 29-Aug-10 11:31:35
A lot of the chefs knives supplied to schools and colleges come from a company called Russums in Sheffield and they are the German brand Giesser. The colleges recommend them because they are reasonably priced but are really sharp and hold their edge well. These guys get their students to buy thousands of knives every year so i guess they wouldnt keep on pushing Giesser knives if they weren't good. Russums sell them online at http://www.russums.co.uk
basiscooking
basiscooking
message posted 09-Nov-10 18:52:35
The truth is when it comes to knives you get what you pay for. Personally, I'd stick with Global Knives. global knife set
WeeRab
WeeRab
message posted 07-Feb-11 15:46:30
I'm a Sous Chef in a Michelin Starred kitchen, in all honesty i think Global Knives are one of the absolute most overated knives in the industry. I use and have used for years Dick knives.
Rachel White
Rachel White
message posted 08-Jul-11 06:05:45
For chefs a right kind of knife is very essential. And I think knife is the most essential culinary equipment. It's very necessary that you are comfortable in using your knife, like it's size, shape etc suits you. Variety of knives in a chefs kitchen shows his or her perfection in culinary. And for that I think Japanese are having so many varieties of knives specialized for different items. I'm sure by going through the following site you all will also agree with me.

http://infohost.nmt.edu/~armiller/japanese/knives....



Knives, knives and knives. I have never thought that there exists so many kinds of knives in the world. Whatever it may be but I'm a big fan of the cooking style of Japanese and their dishes.
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