Recent content by chef_william

I have the clasic ikon boning knife - 14cm I find the handle incredibly comfortable. I didnt expect to, and to be honest the handle design was what i thought would be the knives downfall, but its actually really comfy. The knife itself perfoms well, slight flex to the blade which is nice...

Well i decided to splash out on a new knife today - i have a cooking demo in sheffield on sunday which invloves boning a duck, so i thought i'd treat myself! Decided on the Wusthof & i went for their 14cm Boning knife from the ClassicIkon range... When i first saw these i was put off by the...

Just spotted this on russums... Professional Knife Case - Russums Catering Clothing & Equipment, Chefs Clothing, knives, kitchen equipment Looks ok, nice design, though perhaps not as much storage space... Fair bit more pricey too, but nice all the same.

I have one of theese too - i think they're great, holds all my knives (more than i use to be honest) with room for all the equipment i need in the kitchen - tongs, scissors, steel, mandoline, peeler etc etc Excellent buy for the price :cool:

I feel the sturdyness of a euro knife would suit me best - 15 hour shifts in the kitchen takes its toll, so i think i need something 'easier' to maintain for optimum day to day use... Id love the very best jap knives, much like yourself, though i feel i couldnt look after them as well as i...

Rob, would you agree that euro knives, such as the wusthofs are noticably easier to maintain, in particular sharpen (hone) on a steel? I have found japanese knives comparably more effort to keep sharp, responding well to a diamond steel or stone, but nowhere near as easy to get a 'decent' edge...

Which do you prefer and why? They seem an obvious competition to each other, and im half tempted to buy some at some point.... I love japanese knives, though i feel for day to day use in the kitchens, and sharpening perhaps one of these would suit me better and be easier to use/maintain. Im...

Well i decided to go for the minosharp at £23, and its done a pretty god job. The smaller weels are'nt too harsh on the blade and it has brought both knives up very well - as sharp as new id say, so they are much more usable now, thank god! Im happy again now, though i probably still wouldnt...

True true - i was honing them using a diamond rod. I recently gave them a quick going over on a whetstone which showed some improvement, but it was the first time i ever used one and i dont think i was particularly good at it! Im going to invest in a ceramic/water pull-thru system on payday and...

He just uses a regular steel, though recently used a whetstone having used them for around 2 months.... What exactly is a convex edge?

Thanks - i did have a look at these threas, but didnt find them al that usefull, so just thought id see if i could push out anymore info from people!!

What are peoples views on these? A couple have propped up in the kitchen at work, and they seem very impressive. They dont feel that sharp, but they glide through food effortlesly - they really do seem like awesome knives... Anyone had any experience with these, or care to share any views?

Anyway... back to topic lol Ok...... i have seen the light. These knives are shall we say... not very good - as you may have already guessed! A first they seem great - they were undoubtably very very sharp, but since further use i am not impressed. Like many of you, i am not happy with...

A friende uses them at work - they're not bad.... easy to sharpen and hold their edge pretty well. Obviously not the best of knives, but not bad at all for the money.