I have a large Sabatier, about 17 years old and it is very good. I use one of the sharpeners with stone wheels (wetting the blade massively improves the edge). However, I recently bought a Robert Welch knife to replace a knife I accidentally mangled, and it's spectacular. Balance and feel are superb, the best knife I have ever used. It's also frighteningly sharp, the weight of the blade will slice carrots and onions. I have had the odd accident, cutting right through my finger nail more than once. It was reasonably priced and looks like it will last a long time.

Fair enough.

Anyone ever used wusthofs?

THECherry&Whites wrote:I love cooking but struggle to find a decent set of knives. Any budding chef's out there that can recommend anything. Money no object. http://www.amazon.co.uk/James-Martin-Sa ... 32&sr=8-15 Cheap end of the market but i know how to use a steele and re-sharpen them, they are very good for the money. No doubt you can do better and it'll depend on how much use they get.

THECherry&Whites wrote:I love cooking but struggle to find a decent set of knives. Any budding chef's out there that can recommend anything. Money no object. http://www.amazon.co.uk/James-Martin-Sa ... 32&sr=8-15 Cheap end of the market but i know how to use a steele and re-sharpen them, they are very good for the money. No doubt you can do better and it'll depend on how much use they get.

Not sure I'd recommend a Santoku set as an only set to buy they just aren't as robust as regular knives, they are great for slicing mind.

Unless your a budding chef you don't really need to spend a fortune on knives. When I was a chef I had loads of different knives from Global to sabatier. A couple of years ago we got a cheap set from Ikea just for a stop gap. Absolutely fantastic knives. Keep and edge really well, good weight and balance.

Don't be fooled into thinking you need to spend loads on a trendy looking global etc....

Indeed, trendy knives don't make the food taste better In fact a better investment would be some knife skills training, either by DVD or online course.

I have a couple of wusthof knives, had them just over two years and find them excellent!

Fully agree there fella. I was taught the traditional way, the classical way. It's stuff i'll always remeber and use religiously when in the kitchen. If you have these skills than any knife ( as long as its Sharp) will do.

On a side note global knives and similar smooth all metal knives look uber cool. However as a chef I ended up getting rid of them. They were to smooth and useless in a pro kitchen once your hands got greasy or wet. As the often did when doing prep like filleting fish, chickens etc...

Yup.
Most of our knives are Sabatier, with a couple of tiny lightweight Victorinox nonsense (with which I just cannot get along but La Senora uses very frequently) and a couple of Wusthofs more recently added.
The Wusthofs are my favourite but not so much that I'd chuck out the Sabatiers.

It has to be borne in mind that Wusthof is a brand whereas Sabatier is more generic and can be made by various makers.

Also, when buying Sabatiers, I look for the words "Fully forged" (just a bloke thing, blokes like "proper" kit).
Reason being that "fully forged" means that all the metal blade, bolster and tang are one piece giving a better balance, whereas the absence of "Fully forged" on the label may mean that the bolster is simply an alloy collar rather than part of the blade-and-tang forging, making for a less expensive knife with not quite as good a balance ... but, hey, you probably won't even notice.

The tang is the bit that looks like an extension of the blade that is sandwiched and riveted between the halves of the handle.
The bolster is the thicker bit of the forging between the blade and the tang where the blade meets the handle.

Apart from nailing them to the wall with one, does anyone have advice for convincing others living in your house to put knives in the knife drawer and not the knife blunting / general poop drawer?