Kitchen Equipment

[doodab]

Go to a proper knife shop and not the avergage kitchen shop. Most of the "cheffy" knives they are selling do not have the proper weight distribution and are too light for the job.

Central Munich has a J.A. Henckels shop, a WMF shop, a Wüsthof shop, a couple of other shops that sell various German and Japanese knives, and a place called Kustermann which is definitely not an "average" kitchen shop. I think you would like it

I've collected various "decent" knives over the years. About a year ago I picked up one of those Kyocera ceramic santuko knives but I didn't really like the ceramic blade so I bought a steel one for €20 from an asian supermarket (sounds crap but it's a real made in Seki one), which is now my "go to" knife. Hence I was thinking of buying myself a proper santuko. So probably not a bog standard Henckels / Wüsthof one (although the Henckels shop does sell seconds for about half price).

I might also check out some of the other Japanese style knives. I'm not sure how I'd get on with the single sided blades though. I suppose the cheap supermarket ones are a good way to find out.

[EternalOptimist]

I have two favourite knives, one at each end of the spectrum.

number 1, is a short bladed (2inch), palm handle. very sharp, used for peeling chopping cutting veggies.

number 2, is a steel handle, steel blade 14inch one piece. very thick at the back, coming to a curved point
almost like a roman short sword and very sharp.
used for chopping meat and substantial veggies

I also use scissors for a lot of knivey tasks (getting the rind off bacon, leaves and roots off etc)

[d000hg]

A friend's brother, who is a chef, has an awesome ceramic knife. Anyone else used these?

[doodab]

I have two favourite knives, one at each end of the spectrum.

number 1, is a short bladed (2inch), palm handle. very sharp, used for peeling chopping cutting veggies.

number 2, is a steel handle, steel blade 14inch one piece. very thick at the back, coming to a curved point
almost like a roman short sword and very sharp.
used for chopping meat and substantial veggies

I also use scissors for a lot of knivey tasks (getting the rind off bacon, leaves and roots off etc)

Yeah scissors are very handy. Good for doing chives as well.

I basically use one knife for everything, it just depends which one I pick up. My faves are a 10" "Taylors Eye Witness" one piece stainless steel job that is about 10 years old, a J.A Henckels 5 star 8" chefs knife, and this €20 santuko which is about 6-7" long.

And I have a peeler for peeling. And a big cleaver for bashing. And a mezzaluna for pizza and fine chopping of herbs.

[d000hg]

Scissors for pizza, meat, vegetables. Probably don't work well for cheese.

[doodab]

A friend's brother, who is a chef, has an awesome ceramic knife. Anyone else used these?

Yeah, don't like it. The blade is really stiff & brittle. They stay sharp but are very prone to chipping, and it actually says in the instructions not to cut cheese because cheese needs a more flexible blade and there is a risk of breaking it.

[norrahe]

I still have my trusty sabatiers from my chefs course years ago and have been meaning to year myself for a while. I tend to use a small paring knife, 6" knife, boning knife and 10" knife, I've also got a cleaver that I bought on a cookery course in Thailand which is excellent for stubborn bones. My fillets knife doesn't see much action these days

[doodab]

I might pay this place a visit next time I'm in the UK.

[norrahe]

I might pay this place a visit next time I'm in the UK.

Damn, they close at 6! Otherwise I'd go after work

[Churchill]

I still have my trusty sabatiers from my chefs course years ago and have been meaning to year myself for a while. I tend to use a small paring knife, 6" knife, boning knife and 10" knife, I've also got a cleaver that I bought on a cookery course in Thailand which is excellent for stubborn bones. My fillets knife doesn't see much action these days

Sabatiers are cheap sh!te.

Get some of these...

Wuesthof - Home