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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.

One of the guys took delivery of the 20cm Sai chefs knife today - its perfectly balanced and tremendously sharp..... seems like a great knife to be fair though he hasnt really put it to any use yet. Paid £79.99 as we dont pay VAT through work :wink: Will see how it gets on and report back

Really? How so?!

I was prepping some squid t'other day and sliced my finger having left the knife laying down while picking up the squid.... Barely even made contact but i hate having my knives anthing other than razor sharp so it was innevitable! Wasnt a bad cut so hey!

In relation to my original post, i have found out that the rods on the 2 wusthof steels are identical - its just the different handle design that adds the extra £40 :ohmy:

Does seem odd - absolutely NO info about them online whatsoever!! Speaking of Kasumi, whats peoples views on them? Very pricey in the UK, around the same as shuns if i remeber correctly........

Recently noticed that Nisbets have stopped stocking Shun Knives and have replaced their line with 'Sai' knives..... Never heard of these, and have found very little information on them online?! Just wondered if anyone has heard of them before or has any info? Similarly priced to Shun, but...

I currently us a £12.99 diamond steel for honing my knives and it does a fantastic job... Im now tempted to uprgrade to a wusthof who offer a standard diamond steel @ £35 or a Culinar version @ £75... Im not sure what makes the culinar version so much more expensive, im sure it cant just be...

Gotta love the feeling of sharpening a knife to the point where its just plain ridiculously sharp - alomst too sharp lol :cool:

Well this is their response: Not an ideal response but hey.... To be honest i just cant ignore the quality of my new knife - it really is stupidly sharp and holds is edge longer than any other knife i have ever used, so i think ill be buying more from them.... Just thought id share me...

Lol, i got a reply saying 'i.o shen knives are made from 62oC hardened japanese steel. I hope this answers your question' Not very helpful, so ive e-mailed back again! It does seem perhaps they are holding out on exact details, but i stand by my original statement - this really is a...