Decent Knife Brands?

Pho3nix said:
Hi guys,

Looking for decent knives at the moment. Saw this Berlinger Haus but I see they are chinese ones that don't really seem to last long.
Any recommendations that won't break the bank and can be added too?
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ive had my set for 4 years and they are still as good as the day i got mine
 
Bought a Wilkinson Sword chef's knife and a VSharp. On a budget, you'll struggle to do better.
 
marco79 said:
My wife has small hands and prefers using a paring knife instead of the 6" chefs knife we have.
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My wife has normal hands, she also prefers the small Victorinox knives because she says she can't get used to a chef knife. It grates my flippin carrot, then she spends 5 minutes just trying to slice an onion, and because the blade isn't sharp it makes her eyes water and she can't get decent thin slices. Anyway, each to their own.
 
cerebus said:
My wife has normal hands, she also prefers the small Victorinox knives because she says she can't get used to a chef knife. It grates my flippin carrot, then she spends 5 minutes just trying to slice an onion, and because the blade isn't sharp it makes her eyes water and she can't get decent thin slices. Anyway, each to their own.
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Same... the wife wants to do everything with "her" smaller utility knife instead of chef's knife. :rolleyes:
 
Mine are a combination of Global Santoku and Victorinox. I also have a very old Furi from when they still made good stuff.

Folks had Wusthof - rust deluxe and handles fell apart in under 5 years. Never went in dishwasher - they also live in KBY, so who knows.

Some of my knives are over 15 years old - still in tip top shape, despite being well used - worth the money and you can buy bit by bit depending on what you want/need.

Bread knives - the one from Global is brilliant, but not cheap.
 
abudabi said:
Wusthoff fan here. Started building my classic ikon creme collection.. Got chef, boning and utility so far. Love the weight and feel in the hand.

Ps. What are you guys using for sharpeners?
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Worksharp ken onion edition at 20 degrees. Shaving sharp in under a minute 5 strokes on each side max using the 600 grit medium belt - removes chips and knicks very quickly leaving a convex edge which lasts much longer and is stronger
 
Need to get a few serrated paring/steak knives. I've narrowed it down to the below 2 options... 10cm wusthoff or the 8cm victorinox. Anyone using the wusthoffs?

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I just got a set of Berlinger knives and for the price, they go beyond my expectations. Just maintain them by regular sharpening and you may not need a new set for a while... and if you do... well the set was only R499.

Unlike my former Wurstof knife. Blade sheered clean in half with very little effort. For the price of that knife, I can buy the set of Berlingers I now have 3 times over.
 
I have quite a varied selection, from Victorinox, Tramontina, Spar sticker give away somethings and a few left over from my apprenticeship days. Always sharpen with a steel before I use. Only one I don't use is the one my wife sharpens in the back of the electric can opener.
 
BartSimpson said:
Mine are a combination of Global Santoku and Victorinox. I also have a very old Furi from when they still made good stuff.

Folks had Wusthof - rust deluxe and handles fell apart in under 5 years. Never went in dishwasher - they also live in KBY, so who knows.

Some of my knives are over 15 years old - still in tip top shape, despite being well used - worth the money and you can buy bit by bit depending on what you want/need.

Bread knives - the one from Global is brilliant, but not cheap.
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Do you have Furi with the brass balance in the back of the handle that you can file down to rebalance? Such a neat feature that I have never seen anywhere else.

Recently got a Scanpan bread knife at a 3rd of the cost of the top line ones and despite the brand being middle of the road, the knife itself is bloody great. Nice weight, robust blade and sharp.
 
We're so used to blunt knives in our family that if we use anything that is too sharp we slice open fingers (specifically my mom). My mom sliced pretty deep the one time. No more super sharp knives in the kitchen after that.
 
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