Knives "which brand"

[BlitzBaga]

I am looking at getting a good set of kitchen knives, so far it looks like either Global or Wusthof, has anyone had any experience with these brands (they are expensive too)?

Thanks
Murray

[MarcusD]

Global are ok, but I really don't like the fact that the knives don't have finger guards - the blocks at the end of the handle or the butt of the blade that stops your fingers slipping on the blades. Another presonal thing I don't like about them is the balance. I find there isn't enough weight in the handles and you end up working your wrist more in a cut. I've also heard of the handles splitting when they get dropped.

Trident... well the best of the best when it comes to knives. Almost perfect balance and excellent blades. Expensive though.

Do youself a HUGE favour and have a look at the Furi Pro range of knives. I ended up with these after talking to a lot of chefs around town... these are the knives you see all the aussie TV chefs using. They're Brisbane designed, excellent balance, great edge (after 2 years heavy use mine still retain a razor edge - only sees a light once over with a ceramic) and great warranty.

Here's a link to their site: http://www.furitechnics.com/

[BlitzBaga]

Thanks Marcus

I did see those Furi knives at king of knives at Indropilly, this missus kinda liked the Globals because of the handle with the slip resistant drill holes, I never gave finger guards a thought. My daughter is an apprentice chef so I am going to claim discount.

Thanks for the help
Murray

[MarcusD]

Murray, the drill holes won't actually make that much difference. If you look at Furi and the Trident Culliner range, you'll notice that they have a brushed finish. This brushing and the handle shape makes them really grippy in the wet.

Also, have you been to Executive Chef on Merivale Street? I've found that their range and prices are better, plus they look after resturants etc so should be able to give you great advice and possibly a test run. They should also offer a trade discount for your daughter too.

[bugman]

I recently went with the Mundial "futures" I think.

Not the top of the range but still pretty dear. I've been pretty happy with them so far. I'm wondering what sort of sharpening tool most guys are using with their knives. I find a steal rounds the edge - what does everyone else use.

Brett

[Kerry]

F. Dick (knives that is)

Sharpening? all in the sharpening and something that's not done in one sitting as knives get better over time with constant attention.

Good fine steels are ok for regular touch ups (and this is an art in itself, not to much not too little and before it's too late) but a lot of work goes into a good fine stone.

Cheers, Kerry.

[MarcusD]

I use a fine Global ceramic stick in replacement of a steel for day to day touch ups. I also use medium and ultra fine grit ceramic whet stones for putting the proper edge back onto knives.

[raefpud]

yeah having worked with hundreds of chefs, i noticed many of them putting rubber bands on the handles of the globals, especially when working with wet stuff or slimy stuff, such as seafood.
I have several of the Wurshof Trident, they are probably a bit more expensive and not as aesthetically pleasing as the globals, but they will last for many years, i bought my first one 14 years ago and its still fine today.

[Render]

Personally, I'd go with the Globals.

My family have been in the restaurant game for decades and I'm a qualified chef myself. IMHO, Globals have the best blades of any knife on the market.

Bear in mind that Global knives are hideously expensive and require a special, asymmetric sharpeneing technique. There's a special grinder used to set the blades first, then a diamond or ceramic steel MUST be used. Ordinary steels won't cut it (no pun)

I've never had a problem with the handles myself, and this is commercial, restaurant kitchen use I speak of.

If you want more opinions from folk who own these, have a browse here:

http://www.amazon.com/exec/obidos/tg/browse/-/725886/ref=br_dp__3/002-5417384-3480006

Each knife has reviews from those who own them.

BTW, I've got about $1,500 worth of these knives in my own kitchen right now, so I put me money where me mouth is ;)

Cheers,

R