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Mikhail Liebenstein

Any Chefs On The Forum?

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Whilst its too late to advise me on this as I have already placed my order, I wanted to get other views on a set of good (by which I mean sharp) kitchen knives.

I have opted for the Kasumi Damascus 32 times folded steel:

Paring Knife 8 cm

Kasumi Damascus 24cm Slicer

Kasumi Damascus Chef's Knife 24cm

Kasumi Damascus Chef's Knife 14cm

I also looked at the Kasumi ceramic ones (which look pretty) , but was warned these were brittle.

Other brands I considered were Henckels, Tojiro and Global.

Any thoughts on my choice?

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My wife and I are pretty keen and reasonably accomplished cooks.

We tend to use Nesbitts for decent professional standard stuff.

Absolutely delighted with the investment we made some years back in a complete set of very good French professional stainless steel saucepans and pots, for example.

http://www.nisbets.co.uk/products/ProductC...topGroupCode=C2

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Guest redwine

laguiole inox are very good knifes and forks and spoons etc

coming to think about it thats all we have

be careful as the knifes are a bit sharp

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It's very much down to how the knife feels in your hand, as well as the quality of the blade. I have French made Sabatier, and love them.

As and when I'm in the market for some new ones then I'll probably be getting some of these.

http://www.kinknives.com/

I don't think I'll be stretching to these though :blink:

http://www.kinknives.com/2mokume.htm

You are correct about the ceramic knives, they are brittle, and if you drop one it can be a complete write-off. You have to purchase a special sharpener too.

If you haven't already got them, get yourself a good steel and a wetstone for sharpening. Without those you could have bought yourself any old junk (well almost).

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Whilst its too late to advise me on this as I have already placed my order, I wanted to get other views on a set of good (by which I mean sharp) kitchen knives.

I have opted for the Kasumi Damascus 32 times folded steel:

Paring Knife 8 cm

Kasumi Damascus 24cm Slicer

Kasumi Damascus Chef's Knife 24cm

Kasumi Damascus Chef's Knife 14cm

I also looked at the Kasumi ceramic ones (which look pretty) , but was warned these were brittle.

Other brands I considered were Henckels, Tojiro and Global.

Any thoughts on my choice?

I know this is going to be anathema to the knife snobs but.

http://www.miracleblade.com/

The horribly named "Rock and Chop" is a brilliant knife. I've been through Sabatiers, I've got a few Henkels and I have a few catering supplies Chinese cleavers that I like. But the stupid Miracle Blade Rock and Chop that my mum bought me (against my wishes) does it all. Apart from Filleting which again my mum bought me some Chinese built fishing kit with two knives in it. Both of which have proved to be awesome. I concur with the naysayers about ceramics. Gimmick I reckon. Obviously I have no sense of irony as a fully paid up member of the as seen on TV miracle blade.

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Grief, I've just clicked on the link for those posh knives and fell over. How much? Are they really 'all that'. I'm just a normal housewifey cook so I wouldn't have a clue, but goodness me, how do they justify the cost?

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Grief, I've just clicked on the link for those posh knives and fell over. How much? Are they really 'all that'. I'm just a normal housewifey cook so I wouldn't have a clue, but goodness me, how do they justify the cost?

I guess it does depend on preference, but I would say they are good value if you use them a lot and what to carry out more specialist tasks that need a very sharp knife. Some jobs can't be done properly without a good quality and very sharp knife, especially things like sashimi.

That said, I flinched at the price of the sashimi knife, so I'll buy that one later having spent about £550 for 4 knives, magnetic block and whetstone.

Here's the sashimi knife BTW.

http://www.armorica.co.uk/Kasumi__Knives_-..._27cm/211/22363

Of course, one issue with these knives for professional chefs is that I am told they will often get stolen in restaurant kitchens. So perhaps better for serious amateurs.

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Grief, I've just clicked on the link for those posh knives and fell over. How much? Are they really 'all that'. I'm just a normal housewifey cook so I wouldn't have a clue, but goodness me, how do they justify the cost?

I guess it does depend on personal preference, but I would say they are good value if you use them a lot and want to carry out more specialist tasks that need a very sharp knife. Some jobs can't be done properly without a good quality and very sharp knife, especially things like sashimi.

That said, I flinched at the price of the sashimi knife, so I'll buy that one later having already spent about £550 for 4 knives, magnetic block and whetstone.

Here's the sashimi knife BTW.

http://www.armorica.co.uk/Kasumi__Knives_-..._27cm/211/22363

Of course, one issue with these knives for professional chefs is that I am told they will often get stolen in restaurant kitchens. So perhaps better for serious amateurs.

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Whilst its too late to advise me on this as I have already placed my order, I wanted to get other views on a set of good (by which I mean sharp) kitchen knives.

I have opted for the Kasumi Damascus 32 times folded steel:

Paring Knife 8 cm

Kasumi Damascus 24cm Slicer

Kasumi Damascus Chef's Knife 24cm

Kasumi Damascus Chef's Knife 14cm

I also looked at the Kasumi ceramic ones (which look pretty) , but was warned these were brittle.

Other brands I considered were Henckels, Tojiro and Global.

Any thoughts on my choice?

Sorry to go off topic, but.... I like cooking myself (when I have time) and thought I'd mention (since I'm among like-minded persons) that the best hob I've ever used is an induction hob.

They're absolutely fantastic, and with small kids around the house, the safety aspect is a bonus.

It's the only heating source that can simmer chocolate overnight unattended (though why anyone would want to do that is anyones guess) and when you crank them up they can boil liquids in next to no time....

As for knives, I have a Henkels set.... a mid-priced set, not the top quality ones. I think they're a bit over hyped.

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Grief, I've just clicked on the link for those posh knives and fell over. How much? Are they really 'all that'. I'm just a normal housewifey cook so I wouldn't have a clue, but goodness me, how do they justify the cost?

you need to pay more for things that arent made in china

+ they work out cheaper in the long run since they last a lifetime , one time investment

i know ramsey uses wusthof knives (made in solingen)

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you need to pay more for things that arent made in china

+ they work out cheaper in the long run since they last a lifetime , one time investment

i know ramsey uses wusthof knives (made in solingen)

One of my friends is a chef! He must have had his Sabatier chef knives for over 30 years!

Don't put them in your hand baggage when flying! ;)

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One of my friends is a chef! He must have had his Sabatier chef knives for over 30 years!

Don't put them in your hand baggage when flying! ;)

I does look like the Sabatiers are getting a good write up on HPC. I do have one Sabatier filleting knife and I agree it is good, far better than my main set which were made in Solingen. The Solingen ones (Hoffman) weren't that expensive and whilst I'd say they are solid quality, the are definitely on the brutal side when it comes to food preparation - the meat cleaver is great, but I can't use them for delicate stuff as they just don't have the edge which is why I went for the Kasumi brand as they are really are sharp. It is probably a bit of an emotional thing, but I feel that if I move to the intricate knives that they will help in my efforts in preparing more intricate and health food - now we are mid thirties we can't get away with with some of the portion sizes I used to cook in my 20s.

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One of my friends is a chef! He must have had his Sabatier chef knives for over 30 years!

Don't put them in your hand baggage when flying! ;)

:lol:

I take mine on holiday with me. The port customs folk always wave us through as though I've just declared a couple of Kitchen Devils, if only they knew :lol:

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Grief, I've just clicked on the link for those posh knives and fell over. How much? Are they really 'all that'. I'm just a normal housewifey cook so I wouldn't have a clue, but goodness me, how do they justify the cost?

I bought a deboning knife in Tesco's recently - I might as well of bought a spoon for the job given how blunt this knife was.

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I bought a deboning knife in Tesco's recently - I might as well of bought a spoon for the job given how blunt this knife was.

:lol: Been there. I do have a good sharpener, I bought it about 20 years ago and recall it costing a bomb, but it does sharpen my cheapo knives to at least a vaguely useable standard.

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