Fishing Sea

I'm looking at buying a set of knives. Probelry proffesional tyoe ones that will last but am unsure of the best makes. I have looked in NISBETS (www.nisbets.com) but carnt find what i wnat any other suggestions. I also want to know how to store them

I love Rada cutlery. Go to Rada.com. I've had mine for years. My chef knife is my most favorite.

2008-04-27 12:26:09 by jbmcck

I'm looking for a set of Chef's knives as I am about to graduate from culinary school. The knives are going to be a gift from my G/F and Mom... I'm looking at the Kasumi Titanium knives that Chef Robert Irvine uses or the Global knives. Also what would be the best place to get them.

Thanks!

Congratulations! It is a matter of personal preference. These are the tools of your trade. You have to work with them. Variety vs a complete set may be a consideration. The Kasumi knives are light weight and double edged vs Solingen or Chicago Cutlery which have more heft and for some - more control. Single edged / broader / flatter have their applications. Bulkier handles vs slim. Starting out a complete set may be the route to take - you will add to it later. Shopping at reputable restaurant supply stores would be the best. Ofcourse once you actually start working you will have input from coworkers on their best deals.

2008-01-28 17:49:10 by jambi0n

I have always had the crappy, cheapo knives. I want to splurge a little and get a good set of knives. I don't mind spending enough to get quality, but I still don't want to shell out big bucks just for knives. Any suggestions?

Your best bet is going to be any steel forged (rather than stamped), full-tang blade, with a bolster, and solid rivets. They are going to be more expensive than stamped blades, but they are ideal for a long lasting set of knives.

You're going to want five pieces. A nice chef's knife, long enough to be handy, but not so long as to be cumbersome. A paring knife. A bread knife. And. lastly, a honing steel.

The fifth piece is dependant on the type of work you do. Anything from a slicer to a boning knife, just a specialty knife that fills in your need. If you NEED more knives, then by golly, get more knives.

The honing steel will be important for keeping the edge of your knife crisp and aligned, but keep in mind this is NOT a sharpening tool. When your knives actually do get dull, have them sent out to be sharpened by a knifesmith, this is not a DYI project.

You may also want to invest in a cheap stamped blade that has a little tooth (serration) to it, for applications that require little to no contact with a cutting board, and that extra 'oomph' you wouldn't want to bother breaking your bread knife out for. Handy when cutting tomatoes, for instance. Slippery, rubbery skin is a bane.

The main thing is to avoid a bunch of extra knives that just add cost and headache. Sure, for 15 bucks extra you can get the "Super Deluxo Awesomely Spectacular Cheese and Flambe Knife!", but that's still 15 bucks you didn't need to spend. Keep in mind what knife work you do, and look for quality construction and materials.

And finally, I can not stress this enough. Buy a knife you are COMFORTABLE USING. It doesn't matter if it costs $185 dollars, if it stays in the drawer, it's of no use to you. You're better off with a sharp cheap knife that's comfortable than an expensive knife you can't stand. That means no buying knives over the internet, phone, or catalogue. Get into a kitchenware store and put your mits on the product.

2007-05-14 00:33:09 by Carole

Hi everyone,

I'm looking to buy a pretty decent set of kitchen knives and was originally tossing up between the major brands: Wusthof, Shun, Global, Mundial, etc.

My partner however has recently told me about 'Kasumi' and thinks they are even better. How does Kasumi compare to these other brands in terms of quality, value, etc.?

And any tips on where to buy good knives from in Australia?

I love my Kasumi knives. I don’t even think you need a full set – I’ve got a utility knife and a chef’s knife and they do me fine. Kasumi isn’t cheap buy they’re worth it. The best prices I found were at http://www.doublecream.com.au

I haven’t really tried the other ones you mentioned, although I’ve heard Wusthof knives are pretty good too.

2007-01-18 04:23:12 by Annabelle M

I bought a set of kitchen knives a few months ago... they came with a wooden block. Some of the knives are getting rust spots. How do I stop this? How do I get rid of it? Where is the rust coming from? Are these crappy quality knives? The price didn't seem like they were cheap.

Cheap Knives Rust. If you want to get rid of the rust (or to prevent rust) don't let them air dry, towel dry them.

2006-10-08 16:28:50 by W(aL)D

What are the best knives (style not brand) to have around the kitchen. Also the best gadgets. I want to have a nice kitchen with all the needed utensiles to prepare the most amazing food that I can.

Get a good chef's knife, paring knife, a boning knife if you are going to be filletting poultry & fish, and a serrated bread knife for slicing bread as well as tomatoes. A santoku knife is great for chopping. A slicing knife is not necessary to start, but you may eventually want one. Also a pair of kitchen scissors which come apart for ease in cleaning. Also a sharpening steel to keep your blades sharp.
Other tools that are a must: box grater, peeler, citrus zester, two cutting boards ( one for meat, poultry & fish only and one which can be wood for everything else), a two cup liquid measuring cup, a set of dry measure cups, measuring spoons, mixing spoons, a whisk, a stick blender which also has an attachment you can add to make a mini food processor, a rolling pin, a three tined (granny fork), a two tined meat fork, a stainless steel mixing bowl, a few small ramekins, a mortar & pestle or coffee grinder to grind your own spices, spatulas, a sifter, a strainer, and a colander.
Except for a Kitchenaid stand mixer, I find electrical appliances to be superfluous as I would rather use the space they take up as a work space.

Bon appetite!

2007-10-25 16:04:16 by alexr1229