Kitchen knives

[beatts]

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!!

Mark

[irisred]

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!!

[sunflower68]

beatts I reckon it is the Global range you are thinking of . They are great (pricey) knives; it is all in their shape; they balance well in the hand. The actual metal is just as good on a Sabatier so invest in a good Steel to keep yours nice and sharp. Also the chefs always manage to make everything look so easy in order to make you want to have a go too; that includes chopping skills. http://www.chefknivestogo.com/globalknives.html

[ermintrude35]

..it's all down to how skilled you are at sharpening with a steel...

[tony1941]

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:

http://www.axminster.co.uk/name/ice%20bear/sfile/1/jump/0/product-Ice-Bear-Ice-Bear-Vegetable-Knife-208559.htm

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)

[tony1941]

I forgot to say: The Ice Bear knives have a three layer forge welded blade with stainless outside, but the cutting is done by the carbon steel inner which is waht makes ot possible to keep it so sharp. You definitely won't regret buying one. Good luck

[nickmo]

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........

[maxi29]

I have a set of Global and they're superb - I can't recommend them enough. I do a lot of cooking and they're holding up well to the amount of use. No idea how much they cost though as they were a present from the wife and it doesn't do to ask these things.

[chinois]

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.