Thread: Kitchen knives

Hey guys I'm in the market for some kitchen knives anyone got any recommendations?

German.
Dick (the brand, not the cock) are nice.
Henckels, Wusthoff, Global.

I use Global, but check out RAN......very nice....

I use the wusthoff trident "classic" series good knives that are found in many restaurants and homes kitchens, my brother in law, who trained as a chef, prefers the global brand.

I've got a set of Global, 4 fingers left

Sanelli professional friend user to tutor at ati catering school. Student proof, dishwasher safe and keep a bloody good edge. Had ours 20 years now, blades a little skinnier now though.

Ive had all sorts.. some mentioned here.. Wushtoff and global. Global be my pick of the mid priced stuff..
A Jap blade be your best bet though.. Ive got a lovely Shun thats my personally favorite.

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P.s never put your knives in the dish washer

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Victorianox.
I've used them in every kitchen i've ever worked in and i'll swear by them till the day i die. They hold an edge like nobodies business and they're durable.

With you on that. Still have my set from the catering days. Bloody awesome.

Global are neat also-dislike the heels though. Always caught my finger for some reason.

That would depend on budget and how they feel in your hands.

We used to sell a variety back in the 90s and there were some good brands about. Some are now harder to get others easier.

The top of the line ones that we sold commercally to chefs were

Trident, Heinkel, Sabatier (there is three Sabatier, each with a different initial) and Solingen

If the Chef "domestic ranges (IE nearly as good but better value for money)
Icel (Portuguese) Have not seen them for years but I believe they're still about. They were not popular with chefs because they used a wooden full tang handle rather than synthetic.
Hackman (Finland)
Mundial chef (They make about 6 different ranges of knives, but their premium are copies of Trident and are very good and about 1/3 the price of trident)
Tramontina also make a chef range as well as cheaper ones. Their Top end is not as good as the German offerings, but very good in a kitchen. On par with the better of the Mundial range.

Originally Posted by deepsouthaussie

P.s never put your knives in the dish washer

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Why is that exactly?

Originally Posted by Sideshow

Why is that exactly?

Dishwasher powder is caustic as hell. It will eat your well honed edges off faster than you missus cutting dog roll on river stones.


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Originally Posted by Sideshow

Why is that exactly?

Ruins the edge. And for carbon steel blades it can do some damage.

Thanks thought it was an old wife's tail.