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Chefs Knives Help

Discussion in 'Lounge' started by Advikaz, Jan 27, 2021.


  1. This is fantastic

    I could recite generic Karate Kid lines whilst cutting the loaf (for my beans on toast)
     
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  2. That isn’t a bread knife ;)
     
  3. I’ve had Global knives for ages, but they lose their edge very quickly. Not the best, and way overpriced.

    been adding some Kai knives , which are miles better in every way.

    3C2D8477-8B26-4D1B-BBBD-D0254D58413A.jpeg
     
  4. I buy my knives singly as how it feels in the hand is the most important. That means I get black handles with rivets so they all pretty much match. Sharpness is never a problem because I have a brilliant sharpener which takes 20secs to sharpen any blade.

    All my knives will last forever, but I'll likely get bored and change them before then.

    EDIT
    The sharpener does not give Ninja/ Samurai level edge. Which is why I still have all my fingers.
     
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  5. Thought you might like a nosey in my drawers :D

    FFF6A95B-5A92-4961-A70E-A7DA7B8C0CB8.jpeg

    D35B9529-2DC3-4871-A303-4DBEB7252B7A.jpeg

    C3C3DE30-77B6-4224-82BE-2809365F3270.jpeg

    EB4C7C44-8FFD-4D50-A1C5-A0AB18DDA56E.jpeg
     
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  6. God knows. I've Heinz Beans with sausages in the cupboard. So time to get exotic
     
  7. Back in stock big boy ;)
     
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  8. What sharpener do you have? I have the Lansky system for when really dull but it's a bit of a faff.
     
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  9. If you have highly strung female friends you should put that one out of sight. Other brands call it the Bobbit knife.
     
  10. Inspired by this thread and wanting to improve the sharpness of my knives beyond what my ceramic rotary sharpener and the steel I have in the drawer does I bought one of the BearMoo stones as suggested above. A bit of work but a very keen edge as sharp as new, impressed.
     
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  11. I use my bread knife to cut meat :innocent:
     
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  12. :mad::mad::mad:
     
  13. You rebel :astonished:
     
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  14. It’s a kitchen devil and cuts bread and meat really well :innocent:
     
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