News0 min ago
Kitchen knives
Hi
Does anyone know what knives are used by the top celeb chefs. I have bought several type including Sabatier but none seem to cut with the same level of sharpness that the TV chef's do!!
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For more on marking an answer as the "Best Answer", please visit our FAQ.I don't know the name of them but I know some love the japanese brand that are laser cut. Personally I love my Sabatier knives but I have the Lion brand blades, I know not all Sabatier have the same blades.
I also know that all knives are a question of personal take as some people prefer a larger grip, heavier balance etc etc. Find a good cook shop that will let you handle the knives before you buy them... A good knife should last you a life time!!
My wife has been a professional chef for too many years! I am an engineer and consequently enjoy keeping her knives sharp. The correct use of a steel is essential, but as Irisred said, not all "Sabatier" have the same blades - it's a bit like "Sheffield" on half the knives in England. Yes, Global are very good, but too pricey for most people. If you don't mind spending a fair bit, but want the kind of knife which is a dream to use and to keep sharp, have a look at the "Ice Bear" Japanese ones here:
The first one (Vegetable Knife) is my favouirite; after a quick wipe with a steel it will slice a soggy old tomato wafer thin! (and, of course, take the end of a finger off without your noticing it)
Some of the best are German like Henckels or Wusthof. Have a look at : http://www.kitchenknivesdirect.co.uk. Not cheap knoves but a good investment. If you're not comfortable with a steel, get future sharpening done by a company that knows chefs requirements - not your typical local Mr.Minit shop which may put on a edge but not in the best manner.
Try ceramic blades - don't need future sharpening and should last with a good edge in a domestic kitchen. Quite a few suppliers round the UK.
Also, Japanese sushi knives will keep an edge as well. Up to 36 layers of steel and a hardened core with a surface that protects the cutting edge. As they are needed to deal with fine serving of sushi, these will be a good buy as well. Expect to pay a lot of money for a good blade, but it will give a superior result every time. Look at: //www.nipponkitchen.co.uk for 1 supplier online.
And mind your fingers........
Good chefs all use different knives. Buy a reputable make (the germans & japanese are renown for their blades) and not a cheap tacky one. They dont always come properly honed so you cant necessarily tell by touch.
The sharpening is the important bit. It's an artform in itself and takes practice to do effectively.