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I'm going to buy a good set of knives for boning and meat cutting. Any suggestions?
Thanks,
Pat

Good question.
How long is a piece of string?
2 years ago my wife bought me a set of chef knives in a lovely case and everything. Very expensive set too. I have to sharpen them constantly and when I put them in the dish washer they got those lovely little rusty spots all over them becasue of the crap quality of the steel in them.
I then went and bought some cheapish japanese knives (about �5-10 each)in TK Max and a heavy cleaver (about �10). I then bought a James Martin boning knife in there too for �10.
MY set is by far better quality and less sharpening and cost less than half what my wife paid for her set for me.
So there you go.
The cheap, but well thought out and looked at in the shop set, are better and used more.

I am looking to buy a good set of ceramic knives after seeing the quality and overall usefullness on the discovery channel.
This is the way forward for sure and they really dont cost too much on ebay.

Have a look at the video...superb!!!!!!!!!!!!!!!

http://www.youtube.com/watch?v=JFnT5INymiY

I don't know about availability in the US but most butcher's in the UK seem to use Victorinox knives.

For 'normal' kitchen use my favoutrites are Henckels.

Phil

Ceramic knives are great, we use them in our kitchen. Be sure to buy the ones with rounded tips! The early ones we bought had pointy tips, and every single one is now broken off, just seems unavoidable in ordinary usage. I think most them have rounded tips now.

johnfb wrote:
I am looking to buy a good set of ceramic knives after seeing the quality and overall usefullness on the discovery channel.
This is the way forward for sure and they really dont cost too much on ebay.

http://www.youtube.com/watch?v=JFnT5INymiY

I've wasted money on buying expensive knives, to find out they are just not cutting the mustard.

I'd thought about looking for some traditional steel ones rather than stainless, but thought perhaps that was too big a step backwards.

I'll be watching this thread with interest.

Cheers

I like the knives the sausagemaker in Buffalo sells...they keep a good edge and the price is right..
http://www.sausagemaker.com/index.asp?P ... tegory=108
mudial (sp) is the brand name they keep a good edge shapren easy and the price is right I've been using my boning knive and skining knive for years.

What do you use for sharpening? How often? My son-in-law has some fancy jig for a whetstone, and just sharpened all our knives, which as far as I know, had NEVER been done, and I can certainly tell the difference!

wittdog wrote:I like the knives the sausagemaker in Buffalo sells...they keep a good edge and the price is right..
http://www.sausagemaker.com/index.asp?P ... tegory=108
mudial (sp) is the brand name they keep a good edge shapren easy and the price is right I've been using my boning knive and skining knive for years.

The knives I use most are high carbon steel and not stainless. They hold an edge for ever and just need the steel now and then. They will rust if not looked after but that I find is a small price to pay.

I tend to select my knives by application. For rougher work where I might cut through bone occasionally I tend to use a knives with an �U� edge. These are knives mostly made from European steal. If I am sure that I only cut meat, vegetables and similar �soft� things I like to use a knife with a �V� edge, commonly made from a Japanese steal.

A U edged knives is designed to cut by putting pressure onto the blade, without damaging the edge. Whereas a V edge will probably be damaged if you do that. V edged knives are meant to cut without applying any pressure to the blade.

A very important aspect is that you are able to sharpen you knives. I know many people that went and bought Global or Zwilling knives and did not have the slightest clue how to maintain them.

I have various knives, and I find the more dishwasher resistant they are the less able they are to take and hold an edge. I believe it is due to the lower content of Carbon Steel. One of my better knives is High Carbon "stainless" that takes and holds an edge but will pick up rust spots if left wet too long. My sharpest knives are cheap chinese cleavers that look like they were beaten out of plough shares and rust if you look at them hard, but take a superb edge. My sharpest is a ceramic, but I reserve that for delicate work as I snapped a ceramic paring knife off at the hilt once.

Dave

I always use global knives for everything, they keep an edge longer and I never put them in the dish washer or leave them in the sink. I always just wash and dry the immediately after use, that way they remain sharper for longer.

For general meat cutting I've had this knife called 'The World's Sharpest Knife' which was originally demonstrated by cutting through multiple Coke cans followed by precision cuts on over-ripe tomatoes. I've had it for about 6 years now and just looking at it still terrifies me.

The blade is flexible surgical steel with a serrated edge and after all this time I feel blessed that I still have all of my fingers.

Ceramic Knives can be very expensive. Well Aldi were selling 15cm chef ceramic knives for £9.99. They have reduced them today to £7.99. They meet all the current EU regulations. Bought one to give it a try.

I was in the new Oxford one today and didn't spot them, but I wasn't looking out for them either, where were they hiding in your store?

Dave

In the Biggleswade store they are under glass at the till. They are not on general display with the other non food produce.