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by **hmmm sausages** » Mon Jan 23, 2006 11:42 pm

I have had enough of rubbish kitchen knives now! they arent up to the job my new butchering skills lol I have a cleaver but its too wide and stick to thick slices of meat.

Any suggestions on to what type of knife i should get and where i can get it from??

I see Paul Kribs has some good looking butchers knives

Cheers, Rob

by **Franco** » Tue Jan 24, 2006 7:09 am

If you can wait a few weeks you can buy from www.knives.co.uk I've just bought the domain name and am currently designing the site which will sell evry type of kitchen knife :lol:

I will sell the fibrox handled Victorinox, Wusthof, Henckels, Global, and a few of the new breed of jpanese chef's knives such as Kasumi and Haiku.

I have already set up accounts with these manufacturers so if anyone needs anything before the site is launched let me know and I'll get you a quote.

I'll keep you posted...

Franco

by **oldspots** » Tue Jan 24, 2006 9:49 am

Hi Franco

I shall certainly be interested in your knives. All our butchering knives are very, very old - some were given to us by butchers that retired. Keep us posted.

by **welsh wizard** » Tue Jan 24, 2006 11:09 pm

Hi Oldspots

I can testify to the quality of Victorinox, Global and Henckles as I have a few of each. But I believe the best VFM is offered by Vicorinox. They are well made with good quality steel that holds its edge and well balanced.

Cheers WW

by **Fallow Buck** » Wed Jan 25, 2006 8:29 am

WW, I agree cmpletely...

I have a block of globals at home which are awesome knives from a techical point of view, but if butchering big bits of meat the metal handle can be a bit slippery. Having said that you are hard pressed to beat them for regular kitchen prep.

The victorinox however is the best butchers knife I hhave used. The handle gives a good positive grip and there is some weight in the blade for decisive cuts. (Weight is something the globals lack).

I'll definately be getting a couple of Vic's from Franco when his site is up.

FB

by **hmmm sausages** » Thu Jan 26, 2006 9:55 pm

http://www.kitchenknivesdirect.co.uk/acatalog/Fibrox_Handles_.html

this is a URL I have found for knives, anyone got any advice or opinions on the butchers steak knife at the bottom and the boning knife above it?!

I want 2 knives to do most things, like prepare meat for mincing, boning meat for bacon etc and to slice me bacon when its cured

Advice appreicated as I dont want a knife that wont do what I want

Cheers, Rob

by **welsh wizard** » Thu Jan 26, 2006 10:18 pm

Hi Hmmmm Sausages

Re the knives, I use the boning knife and personally I prefer the longer bladed variety, but as with a lot of knives it is personal preferance. The steak knife looks the job and I do use one but again mine is smaller but that is not through preference but through just using what I thought was a good buy at the time!

If you are going to go for these you may choose to look at www.scobiesdirect.co.uk and save yourself a few quid :wink:

Cheers WW

by **hmmm sausages** » Thu Jan 26, 2006 10:24 pm

many thanks welsh wizard for the advice, scobies wins, loads cheaper there!!!!
Think I will order tonight

Thank you !

by **hmmm sausages** » Mon Jan 30, 2006 10:40 am

Knives just came, looking rather good! Think I will get some bacon out and try it for slicing ability!

Need to get some more belly to baconify too so I can use my boning knife lol

Cheers for the advice everyone

by **Paul Kribs** » Mon Jan 30, 2006 10:46 am

hmmm sausages

When you slice your bacon you will find it a lot easier if you wipe the blade with a damp cloth between slices, and it pays to use a steel even when slicing.

Regards, Paul Kribs

by **welsh wizard** » Mon Jan 30, 2006 11:20 am

I agree with Paul, the way to keep a blade sharp is to keep sharpening it so the knife does not loose its edge.

Cheers WW

by **hmmm sausages** » Mon Feb 06, 2006 5:33 pm

Just used my new boning knife for the first time, compared to my last bout of boning, with a normal kitchen knife, it was fantastic!! Sliced easily through the meat and gristly bits, leaving a very nicely prepared piece of belly pork. Very impressed!! THanks for the help everyone, I would now defo recommend Victorinox Knives and Scobies Direct!
Oh and to prove they are defo recommended, the butcher I got my belly from today was using the same knives as I have

by **Paul Kribs** » Mon Feb 06, 2006 5:45 pm

hmmm sausages

You will find that many butchers use Victorinox products, from knives to cleavers to saws. Even top chefs recommend and use them. As I have stated before, you really need a good steel to keep your knives in top condition.. Well worth the expenditure and so easy to use.

Regards, Paul Kribs

by **welsh wizard** » Mon Feb 06, 2006 5:46 pm

Glad they were up to your expectations. I have just purchased a Victorinox skinning knife for the more than a few deer I get each year and will have a go with that this weekend!

Cheers WW

by **hmmm sausages** » Mon Feb 06, 2006 9:20 pm

Paul, any recommendations for steels? we have a rather old and not very effective example here, but I would like something decent to maintain my new knives sharpness. Scobies direct for a victorinox one? lol

Welsh - I am not as serious or experienced enough yet to dabble in the art of home butchery of pigs or bambi yet! its something I will defo think of for the future though

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