Curry Recipes Online
Beginners Guide => Hints, Tips, Methods and so on.. => Cooking Equipment => Topic started by: goncalo on October 14, 2013, 11:40 PM
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I've been wanting to purchase an all around versatile and high quality knife for sometime. I have a Wusthof chef's knife which is my main knife, but it's not the top of the line. I do need to run it through the AnySharp every second week. It is a very good knife, but I'm finding it somewhat slow for certain tasks.
I'm looking at Amazon to make my purchase and I'm confused about which to pick (but more inclined towards the first link below) aside from the model number and handle colour, I can't spot any other difference between these two knives that justifies the additional
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Maybe try to work out the difference(s) by comparing these two pages :
- http://www.wuesthof.de/desktopdefault.aspx/tabid-79/52_view-125/categories-125/country-gbr/wlang-2/ (http://www.wuesthof.de/desktopdefault.aspx/tabid-79/52_view-125/categories-125/country-gbr/wlang-2/)
- http://www.wuesthof.de/desktopdefault.aspx/tabid-91/52_view-137/categories-137/country-gbr/wlang-2/ (http://www.wuesthof.de/desktopdefault.aspx/tabid-91/52_view-137/categories-137/country-gbr/wlang-2/)
I would suspect you are paying for the "handle made of Grenadill wood (African Blackwood) - one of the hardest types of wood in the world. All farming is limited to a small quantity and government- controlled "
** Phil.
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Thanks Phil, sounds like you are right on the money. As I'm not too picky about the material of the handle, I'll go with the 93
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Hi Goncalo, I haven't looked at the links you posted, but have you considered a ceramic knife?
I bought one about a year ago, and if you are careful with it, it will you serve up you well. Not an all round knife for sure, but ultra sharp. Very good for non hard vegetables (I wouldn't use it for carrots). Onions fine. Having said that though, you have to be very very careful not to chip its brittle blade. Never needs sharpening... If you tried to though it would smash.
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Thanks rshome123! I've never heard about ceramic knives... going to do some research, thanks for the tips. Any brands standing out? :)
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Hi Goncalo, I haven't looked at the links you posted, but have you considered a ceramic knife?
I bought one about a year ago, and if you are careful with it, it will you serve up you well. Not an all round knife for sure, but ultra sharp. Very good for non hard vegetables (I wouldn't use it for carrots). Onions fine. Having said that though, you have to be very very careful not to chip its brittle blade. Never needs sharpening... If you tried to though it would smash.
i've got such a knife it's really cool!!
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Of course, you could also (try to) impress your more gullible friends with a set of these (https://www.bespokeoffers.co.uk/consumer/offers/chop-chop-save-88-on-this-five-piece-santoku-knife-set-now-14-99-plus-p-p--0f22c?identity_token=5f5ad0f65ff4a22dd31d8813d6156142b112ee2f397b7d7a2e6303e4f4d294a8&WT.mc_id=SBD01+21-SEP-2014) ...
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Of course, you could also (try to) impress your more gullible friends with a set of these (https://www.bespokeoffers.co.uk/consumer/offers/chop-chop-save-88-on-this-five-piece-santoku-knife-set-now-14-99-plus-p-p--0f22c?identity_token=5f5ad0f65ff4a22dd31d8813d6156142b112ee2f397b7d7a2e6303e4f4d294a8&WT.mc_id=SBD01+21-SEP-2014) ...
I have such a set. In the box at the back of a cupboard. Although the set did come with 2 plastic lemon juice thingies, which I use all the time.
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For some years the Japanese have been marketing knives her in the West
Some are good ,some are very good, some are not that good at all " fashion" items
The best thing I ever done to get a good knife was to have a word with my local butcher they use them 8 hours a day,
Some if they have the time will show you how to sharpen them, and which to buy at the right price ;)
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Good advice ox.
Or better still, find the business that does Butchers Supplies. There is one with 5 km of my place and they are a great source of a range of stuff.
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Hi
Smithfield brand from Sheffield UK, work tools.
Regards
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Hey not sure if I'm too late, and the purchase has already been made. But for what it's worth, I've used Santoku knives in the past, I still own a couple of they're nice knives, however I tend to find myself using Global's version of a Nakiri/Santoku far more often than the more traditional wide blade Santokus. I've used various cheaper knives and always struggled to keep a decent edge on them, then I bought a couple of Global's and the rest is history. Never used Wusthoff, but I believe they're just as good as the Global's. Robert Welch knives are also very, very good and considerably cheaper than the more prestigious brand name offerings.
This is the knife I'm talking about, it seems to be much closer to a Nakiri, than a Santoku in my opinion: http://www.globalknives.uk.com/range/gs-series-chefs-knives/gs-5-global-14cm-vegetable-cleaver (http://www.globalknives.uk.com/range/gs-series-chefs-knives/gs-5-global-14cm-vegetable-cleaver)
Also, this seems very, very similar but currently at half the price: http://www.steamer.co.uk/chopping_preparing/knives_scissors/chefs_knives/global_michel_roux_jr_usuba_knife.htm (http://www.steamer.co.uk/chopping_preparing/knives_scissors/chefs_knives/global_michel_roux_jr_usuba_knife.htm) It's now also being called an Usuba, which from what I understand means it's almost identical to the above, but sharpened only on one side of the blade. I've never used it, so can't comment other than that.
Between that, my chef's knife and my smaller utility knife I'm pretty much done. The only other knife I use (very rarely) is my Chinese cleaver, and that's usually for delimbing / decapitating something.
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The only other knife I use (very rarely) is my Chinese cleaver, and that's usually for delimbing / decapitating something.
Something dead, I very much hope !
** Phil.
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Indeed! I was very surprised at how much force is actually required to cut a (dead) duck's head off. Tough little buggers.
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TCB
Yes, you are a bit late for the OP (13 months) as @goncalo hasn
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Must admit, I never realised santoku blades were asymmetric / handed. Have you considered a gyuto instead ? You may find it more useful than a nakiri, considering the knives in your collection already.
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But a good plug for Global and Steamer Trading, nevertheless.
Before anyone asks, I have no affiliation with Global or Steamer, I just like their products / customer service.
A lot of my friends think I'm being a snob recommending "expensive" Global knives, but to be fair compared to the likes of Yaxell, I O Shen, Ken and especially Bloodroot Blades, Global's are positively cheap. I must admit I love Robert Welch knives too, which are very reasonably priced.
I just think in this day and age everyone is willing to scream and shout when they get bad service or a bad product, but very few sing the praises of those who deserve it. I wrote an article on my site a while back about some exceptional customer service I received from Le Creuset. I think it's worth mentioning the good guys now and again. :D
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Apart from impressing peeps with what a knife costs and trendy name dropping
Is not a good English steel butchers knife, when the owners has learned how to sharpen hone it a better deal ? ;D
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Apart from impressing peeps with what a knife costs and trendy name dropping
Is not a good English steel butchers knife, when the owners has learned how to sharpen hone it a better deal ? ;D
bit unweildy for certain jobs?