Reply to: Kitchen Equipment

[norrahe]

Yep they do look good, I haven't seen them in the shops here but the shop I bought the waterstone from had quite a wide selection including these and these. I'm not sure whether to go with something like that or one of the more traditional ones with a non-stainless steel blade like the chroma pro or one of these.

The Henckels shop had these which caught my eye as well. The 7000MCD ones are made using some sort of powdered metallurgy microcarbide "supersteel" core with a damascene cladding.

I suspect I am going to end up with a few of them

Droooooooooooooooooooooooooooooooooooooooooooooooo oooooooooooooooooooooooooooooool



I'm waiting till I move house and then I'm splurging on some equipment.

[doodab]

Apparently these are the dog's chufties

Yep they do look good, I haven't seen them in the shops here but the shop I bought the waterstone from had quite a wide selection including these and these. I'm not sure whether to go with something like that or one of the more traditional ones with a non-stainless steel blade like the chroma pro or one of these.

The Henckels shop had these which caught my eye as well. The 7000MCD ones are made using some sort of powdered metallurgy microcarbide "supersteel" core with a damascene cladding.

I suspect I am going to end up with a few of them

[norrahe]

Right then, I am now the proud owner of a 6000 grit Japanese waterstone and somehting called a Nakiri which is a sort of long thin square knife for chopping veg.

I think I'm going to pick myself up one of the nice ones at the weekend when I've done a bit more research.

Apparently these are the dog's chufties

[doodab]

Right then, I am now the proud owner of a 6000 grit Japanese waterstone and somehting called a Nakiri which is a sort of long thin square knife for chopping veg.

I think I'm going to pick myself up one of the nice ones at the weekend when I've done a bit more research.

[norrahe]

There are lots of companies that use the name Sabatier. No doubt they all have various ranges.

Have a look at Sabatier - Wikipedia, the free encyclopedia and some of their websites e.g.

Couteau Sabatier K - Couteaux de cuisine 100% forgs - coutellerie Thiers
Sabatier knife - sabatier knives - professional knife - kitchen knife - traditional knife - Sabatier : The cook's diamond
Deglon : fabricant en coutellerie professionnelle

and you will understand what I mean.

Agreed. It's the same with Laguiole cutlery, it used to be one company and is now made by various companies

[doodab]

Sabatier has various ranges, varying from the ones you buy in your high street shop to the versions you buy trade. Wusthof are very much the same.

There are lots of companies that use the name Sabatier. No doubt they all have various ranges.

Have a look at Sabatier - Wikipedia, the free encyclopedia and some of their websites e.g.

Couteau Sabatier K - Couteaux de cuisine 100% forgs - coutellerie Thiers
Sabatier knife - sabatier knives - professional knife - kitchen knife - traditional knife - Sabatier : The cook's diamond
Deglon : fabricant en coutellerie professionnelle

and you will understand what I mean.

[Moscow Mule]

We've got a fairly full complement of global knives. They are well balanced and have grips that don't slip when you've got slippery fingers.

I use a ceramic steel which is pretty good.

[norrahe]

It think it depends which ones you have. Lots of companies use the name, it's not actually a particular brand. Kind of like "Champagne".

Sabatier has various ranges, varying from the ones you buy in your high street shop to the versions you buy trade. Wusthof are very much the same.

[thunderlizard]

I'm using something very like, but not actually, this:
Buy John Lewis Knife Sharpener online at JohnLewis.com

It's OK.

[Pondlife]

Costco are doing Global knives at quite a good price at the mo.

[doodab]

Sabatiers are cheap sh!te.

Get some of these...

Wuesthof - Home

It think it depends which ones you have. Lots of companies use the name, it's not actually a particular brand. Kind of like "Champagne".

[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

[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

[doodab]

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

[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