New knives

[sherrardk]

Himself bought a new set of kitchen knives yesterday. Given the price of them, do I need to do anything special to look after them? Thanks

[EcclesCake]

Don't put them in the dish washer and keep them in a knife block if you can.

[EcclesCake]

Oh and assuming they came with a steel use it, ideally every time you use the knives, to keep the sharp.

[EcclesCake]

RH - why don't you recommend using a knife block?

Assuming they're not Carbon Steel (unlikely) I wouldn't worry too much about cutting lemons/onions etc.

[sherrardk]

They came with a knife block (don't keep anything sharp or pointy in the drawers). They are sebatier (sp) ones, not frantically expensive but way more expensive than the ones they are replacing.

[smurfchops]

John Lewis told me never to put my Sabatier knives in a dishwasher.

[sherrardk]

Hi Smurfchops, unfortunately the dish washer is in the garage as there is not space in the kitchen for it (we rent) :(

[JonnyBoy12]

These knives could never be as sharp as my wit!

[EcclesCake]

I really can't see that a wooden knife block is much worse than using a wooden chopping board.

Each to their own. I though about going for a magnetic strip but soon realised it would have to go around the kitchen...twice...to accommodate all my knives. To say I have a fetish would be an understatement!

[Ratty2E]

I don't understand why using a knife block should cause a problem. After all the blades are cutting into the wood of a chopping when you use them.

[Ratty2E]

Snap Eccles lol

[HowardKennitby]

Are they made from stainless or carbon steel?

[RATTER15]

>>John Lewis told me never to put my Sabatier knives in a dishwasher.<<

I wish I had been told the same, all the rivets have corroded in my Sabatier knives after 7 years of the dishwasher, they cut superbly though.

[sherrardk]

Hi Howard - they are shiney metal, no idea what they are made of.

[HowardKennitby]

Well, until you tell us we are all guessing.

[RATTER15]

From the Sabatier web site:

"All the SABATIER Diamant knives are made of what could be called “stainless” steel, the X50CrMoV15 (European standard 10088-2, which has no simple equivalence in the United States). This type of steel is very often used in the field of kitchen cutlery and provides a good compromise between the knife's cutting performance and corrosion resistance. Carbon steel knives are reputed to cut better than stainless steel knives and they are easier to sharpen than stainless steel knives. However, carbon steel knives require very meticulous care because they can rust very quickly. A stainless steel knife is far easier to look after and far more hygienic than a carbon steel knife. It is true that it does not rust."

[RATTER15]

redhelen, I see Sebatier actually sell knife blocks to store their knives, We always keep ours in a knife block and they are always razor sharp.

[woofgang]

Did you know that the word Sabatier on its own means nothing in terms of quality or where the knife is made?

http://www.w3line.fr/...r&lang=gb&orderby=ASC

[Old_Geezer]

Ah an interesting comparison between carbon steel and stainless steel knives. Wonder how they compare against ceramic ones.

Most of my knives are in the cutlery drawer. I don't have worktop enough to be having blocks, and insufficient free wall space for magnets.

I'm sure once I saw a "block" that boasted ultraviolet germ removal when the knife was inserted, but have never come across it again. Sounds interesting since I always wondered what lurked down those wooden block slots. Not as if one can get down there to clean them.