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Subscribe to forums RSS#11 Mon 09 Mar 09 5:15pm
fireworkmaster
- Member
- Member since Mon 09 Mar 09
Re: Kitchen knives
hi i have used these for many years both in work and at home www .richmondcookshop.co.uk/index.php?manufacturers_id=22&gclid=CPWY3rGelpkCFQrFGgodtFNNZw i prefer the the classic range.
For home use I would say a good 10" knife a 6" knife, boning and filleting knives and a couple of good pairing knifes also a good bread knife is very handy
had to put a sapce after the www as newbies not alowed to post links
hope this helps
martin
Last edited by fireworkmaster (Mon 09 Mar 09 5:17pm)
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#12 Mon 09 Mar 09 8:59pm
snakeman
- Member Occupation Professional snake breeder - Herpetologist
- From Ontario Canada
- Member since Mon 16 Feb 09
Re: Kitchen knives
I'm actually leaning towards a Misano UX10 Santoku 7.1 inch. Any feedback on them?
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#13 Mon 09 Mar 09 10:08pm
Cotty
- Member
- Member since Sat 24 Jan 09
Re: Kitchen knives
Not sure if I can post a link but will try anyway
http://www.japanesechefsknife.com/Molyb … T:%20240px
I have the Misono Petty 120mm and it is very good. I need to get a whet stone to keep it sharp. Best knife I have ever used
Last edited by Cotty (Mon 09 Mar 09 10:10pm)
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#14 Sat 21 Nov 09 10:14am
philip8
- Member
- Member since Sat 21 Nov 09
Re: Kitchen knives
I am a newbie here also, I'm so interested if knife is the topic. I've been in my uncle last month then he showed me his
throwing knife . I am really amazed because he showed on how to throw a knife easily.
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#15 Sat 21 Nov 09 8:43pm
Torilla
Occupation Student , Hobby Chef
- From Bavaria, South Germany
- Member since Sat 30 Jun 07
Re: Kitchen knives
Not quite the thing which is useful in your kitchen unless you got very nerving guests around 
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#16 Sun 22 Nov 09 9:23am
jerkseasoning
- Member
- Member since Thu 05 Nov 09
Re: Kitchen knives
This is a really useless bit of information, but about 10 years ago I purchased on of those chinese chopping knives, the ones that look like meat cleavers, and apart from using it trying to chop through thick raw meat bones (which by the way only dented the wretched knife) have never used since for chopping anything, sits on the shelf going rusty as only made from steel, always go for my good 10 inch stainless, one of those that keeps a good edge and doesn't need sharpening. 
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#17 Sun 22 Nov 09 9:27am
mummza
Occupation avoiding housework
- From The land of song.
- Member since Tue 04 Oct 05
Re: Kitchen knives
philip8 wrote:
I am a newbie here also, I'm so interested if knife is the topic. I've been in my uncle last month then he showed me his
throwing knife . I am really amazed because he showed on how to throw a knife easily.
Personally...I only use my knives when cooking and I intend to keep it that way !!!!
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#18 Sun 22 Nov 09 12:32pm
JoyYamDaisy
- From Melbourne Australia
- Member since Sun 12 Apr 09
Re: Kitchen knives
jerkseasoning wrote:
This is a really useless bit of information, but about 10 years ago I purchased on of those chinese chopping knives, the ones that look like meat cleavers, and apart from using it trying to chop through thick raw meat bones (which by the way only dented the wretched knife) have never used since for chopping anything, sits on the shelf going rusty as only made from steel, always go for my good 10 inch stainless, one of those that keeps a good edge and doesn't need sharpening.
I can tell you what they are really good for! Cracking coconuts! You use the blunt side. Set up the coconut so its eyes are half way up the side and then give a good whack with your cleaver and it should crack beautifully.
(That is all my big cleaver is good for too 
)
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#19 Sun 22 Nov 09 12:57pm
mr spice
-
Occupation Working dad...
- From Germany
- Member since Sat 05 Sep 09
Re: Kitchen knives
I bought a knife from Aldi in England when I was home last Christmas.
It cost 13 pounds, instead of the 21 euros it was selling for in Germany.
It is a HGS, 6" Damast Steel, made in Solingen.
I use it daily and it stays sharp for ages.
I'm really happy with it.
I'd love a nice set of expensive knives, but I've bought some in the past (wmf) which really weren't as good as I expected...so I'm quite wary 
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#20 Sun 22 Nov 09 5:04pm
jerkseasoning
- Member
- Member since Thu 05 Nov 09
Re: Kitchen knives
JoyYamDaisy wrote:
jerkseasoning wrote:
This is a really useless bit of information, but about 10 years ago I purchased on of those chinese chopping knives, the ones that look like meat cleavers, and apart from using it trying to chop through thick raw meat bones (which by the way only dented the wretched knife) have never used since for chopping anything, sits on the shelf going rusty as only made from steel, always go for my good 10 inch stainless, one of those that keeps a good edge and doesn't need sharpening.
I can tell you what they are really good for! Cracking coconuts! You use the blunt side. Set up the coconut so its eyes are half way up the side and then give a good whack with your cleaver and it should crack beautifully. mmm!
(That is all my big cleaver is good for too
mmm! luv coconut
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