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Question of the Day: If you were buying a TV today, which brand would you choose?
Decent Knife Brands?
- Thread starter Pho3nix
- Start date
They do indeed and if you aren't in ZA you can probably find a decent knife sharpening place, in which case it's worth spending the money because the knives should last forever.
The problem comes in when charlatans claim to know what they're doing, like happened to @airborne and to me.
With many of them you can ship them back for sharpening but that becomes very expensive. The alternative is to buy a range of different grit whetstones and learn how to take care of your own blades (obviously practice on cheapies first), the manufacturer will recommend some decent stones. It's a serious investment but as you said it will last you forever.
And it will always feel good in the hand, there's that whole balance/heft thing...
For sure, as mentioned earlier there's a big difference in weight between the lower and higher end models, difference in comfort too.
airborne
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Whetstones require skill and practise, not really the best option unless you are a sharpening enthusiast. It seems the answer for most people is to get a Warthog sharpener, as long as you keep the edge maintained regularly you shouldn’t need to ever take knives to anyone ever again.
airborne
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Nice looking knife in the bottom pic but why is the edge width so wavy/all over the place?
ElixirCoder
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Whatever knife you get, try and get a set including a knife block.
Avoid buying a Damascus steel knife unless you’re going to look after it carefully! They’re prone to chipping and must never be tossed in a dishwasher.
And get a proper steel (also called a honing rod, and used to keep your cutting edge straight - it doesn’t actually sharpen your blade much) and a proper knife sharpener and learn to use both. You shouldn’t need to sharpen your knives that often using the latter if you’ve used the steel properly before use, but every few months you’ll want to refresh the entire blade edge with a knife sharpener.
Avoid buying a Damascus steel knife unless you’re going to look after it carefully! They’re prone to chipping and must never be tossed in a dishwasher.
And get a proper steel (also called a honing rod, and used to keep your cutting edge straight - it doesn’t actually sharpen your blade much) and a proper knife sharpener and learn to use both. You shouldn’t need to sharpen your knives that often using the latter if you’ve used the steel properly before use, but every few months you’ll want to refresh the entire blade edge with a knife sharpener.
ElixirCoder
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The indentations are designed to avoid the food (usually soft foods - think mozzarella cheese or breads) from sticking to the knife blade as you cut, allowing a clean cut without tearing.
Hand washed and immediately dried, back into the sheath/knife block.
100%
ChuckMeFarley
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plus...
Pro Dynamic Kitchen Knife 11cm -82620-11
Usage: Cutting, Preparing Blade length: 11cm
www.culinarykraft.co.za
plus...
Pro Dynamic Sandwich knife 23cm -85055-23
Usage: Cutting Blade length: 23cm Width: 2cm Height: 4,08cm Length: 36,42cm
www.culinarykraft.co.za
The minimum you will ever need in a kitchen.
Last edited:
SauRoNZA
Honorary Master
Yeah no skip Berlinger Haus unless you want to buy it again once a year.
If I could I would have tried to spend a bit more and go for one of these.
Reigetsu Gyuto 210mm (Western Handle) – Kitchen Samurai | Japanese Kitchen Knives
kitchensamurai.co.za
Otherwise these are good deals but they are smaller knives at the price.
Reigetsu Santoku 165mm (Western Handle) – Kitchen Samurai | Japanese Kitchen Knives
kitchensamurai.co.za
FUJICUT #6000 Santoku 165mm – Kitchen Samurai | Japanese Kitchen Knives
kitchensamurai.co.za
If you really can’t spend more the poster above has got you covered.
This is exactly the feedback I was hoping for.
plus...
Pro Dynamic Kitchen Knife 11cm -82620-11
Usage: Cutting, Preparing Blade length: 11cmwww.culinarykraft.co.za
plus...
Pro Dynamic Sandwich knife 23cm -85055-23
Usage: Cutting Blade length: 23cm Width: 2cm Height: 4,08cm Length: 36,42cmwww.culinarykraft.co.za
The minimum you will ever need in a kitchen.
Thanks
netstrider
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I sharpen with an oilstone only because I grew up watching my dad sharpen knives with the oilstone issued to him by the Navy in the 60s. He still uses the same stone today.
Sideshow Bob
Honorary Master
Generally only if bunny chow is made at home. Very rare really.
Sideshow Bob
Honorary Master
I have only these. Mostly less known brands and I use 2 small ones every day. Big blade one is for cabbage, beet root and tough veggies. Bread one gets used very rarely.
I have kind of adjusted to these ones although I am sure there is room for expensive ones.
All of these are very cheap - all of them probably under R500, if that.
I have kind of adjusted to these ones although I am sure there is room for expensive ones.
All of these are very cheap - all of them probably under R500, if that.The only bread I eat requires a breadknife.
I actually just bought a Victorinox bread knife (because I love their "steak" knives), and it has been a super pleasant experience so far