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I'm looking for a quality knife a and block. Any chefs on here recommendations please
That's difficult to answer, what suits me may not suit you and of course you could buy a set costing around £80 to over £1000.
I have read good reviews about the Ninja which has a knife sharpener attached but I'm sceptical.
The BBC Good Foods site has a recent review and recommendation article at various price points which might be a useful starting point. I would only buy online if the seller has a good refund policy. If the knife doesn't feel balanced and right in your hand you will never be happy with it
We have a set of (8) Dick Premiere plus knives and a waring commercial sharpener. I bought them all separately so you get just the ones you want. Had them a while now, they are really good.
Instead of a block consider a magnetic holder, it is about £25 but is really good as it doesnt blunt the knives at all and all are easily visible. Also has the advantage of keeping the knoves well out the way of little fingers!
There is for sure a lot of junk out there when it comes to a decent blade, and a blade that you can keep sharp with a proper butchers steel. Many of the knifes sold for kitchen use are pretty much as bad as the DIY saw blades, great to start off with for a few months then impossible to sharpen ie throw away. If you want a good knife that you can touch up on a steel try sourcing a butchers sundries. Some of the top chefs are putting their name to any old junk if the money reward is big enough. An oil stone is also a good investment. Serrated edged knifes have a short life and most won't resharpen that great if at all.
This will be of no help to modeste, sorry...
I've never been able to understand the prices charged for knives. About 20 years ago, I bought an "Aldo Zilli" block (I can't even find a picture on t'web) for, I think, around £30. The block has a sharpener that doesn't ruin the serrated bread knife & sorts the others out with 5 strokes. They're lovely to use & perfectly weighted - for my hands at least.
A knife's a knife - if it cuts smoothly & cleanly, surely that's all you need? Why is anyone spending £100s on a knife to chop tomatoes to within an atom of accuracy?
Barry - I'm sorry you suffered that injury. It's not a huge leap to imagine that using a good, sharp, well-balanced blade might not have led to a worse injury - and no, I'm not suggesting that you lack the ability to use a knife correctly!
Tbh, had I been in your position with a "flimsy" knife, I'd maybe have not used it & bought/borrowed a more robust one, or not bothered & ordered take-out. Genuinely. Again, I'm not trying to make light of your injury.
I just don't get the obsession with horrendously-priced knives - even if I had £1m, why would I replace the cheap set that works perfectly?
Barry - as I said, it's old & would possibly be frowned on now as cheap tat. I got it from one of the shopping channels on TV, I can't recall which one & I really doubt it was more than £30 - that "feels" about what I could've afforded then.
I doubt you're interested, but this is the block (apologies, I couldn't be bothered to move everything & yes, I know it all needs a clean!) -
They're really very good knives 🙂
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