Kitchen knives, meat hatchets

I fully support the last speaker. Three knives delighted me for two weeks, after which they suddenly died, and I wanted them so much! Alas, the love was short-lived. There is no better knife than a knife forged by a blacksmith from an exhaust valve. My daddy's old knife still works great in my kitchen.

one awkward movement and ..... FSE a piece broke off.

Was once one of the most loved

🔗

My ceramic knife is already four years old, alive and well, there are small damages on the edge, but it still cuts perfectly.

So why were you silent? It is worthy of the Guinness Book of Records! Or maybe you are a very neat hostess? That would be so for us. Our hands, alas, are only resistant metal knives, others are contraindicated.

[Larochka]

Was once one of the most loved

Larochka, really dropped it?

My ceramic knife is already four years old, alive and well, there are small damages on the edge, but it still cuts perfectly.

My little more than a year old, I can't really get enough of it ...

I have such a set. The peeler is not comfortable in my hand, maybe I'm more used to Bernerovsky, I generally don't use it, but the knife is basically nothing, but it dulls just like other ceramic knives (I have several of them and after serving everything correctly, they lie and wait for them to be thrown away, but throw it away, sorry, dear ones).

In my sloppy hands, the ceramic knives (I confess, I cut the fillets of ice cream) broke before the period when they begin to dull.

[sir-knife]

sir-knifeYou are violating the rules of the forum, in particular, two conditions of the second paragraph at once - both active links to third-party resources, and commercial advertising are prohibited with us.

Good day to all! Help, who knows: I bought today on the eve of my birthday Samura knives of the Damascus series, 3 knives for .... in short, expensive for me, but I really wanted to. And after that, I read in the internet about Samura, which, they say, is made in China, nothing to do with good knives, etc., etc. Can anyone have such? How do they work? Do you often need sharpening? What you need to sharpen: quite special. adapted or do you need to learn the art of a knife with a stone?

what brand of knives is the best quality ??? please help me choose! Advise !!! Not ceramics !!

Well advise me, please, I really want knives !!

Anechka, from the available ones we have Spanish Arcos - they are moderately expensive, there are in the Epicenters, I have 3 Arcos - I am happy.
This is a store in the Schmidt area, behind the technical school, there is a full selection of Arcos, cheaper than in ordinary stores:

There are also Swiss Victorinoxes - they better Arkosov!
But in the free sale like this to go buy now I have not seen.
There used to be a point with these knives in the Caravan, near the rink, now they have disappeared somewhere.

[julifera]

julifera, thank you very much!!! At least some useful info !!! Now I will study !!! I will most likely take in Internet stores, I'm used to buying so many things)))

julifera, maybe you can advise me something else, otherwise I did not find the appropriate Temko ..... what is the best way to store food in the refrigerator ?? glass there, metal, etc. ... otherwise there is a bunch of the same general information on the internet ... and which company to choose

[julifera]

julifera, and maybe you can give me something else to advise, otherwise I didn't find the appropriate Temko ..... what is the best way to store food in the refrigerator ?? glass there, metal, etc. ... otherwise there is a bunch of the same general information on the internet ... and which company to choose

I'm a little twisted in this case
Plastic vessels - ugh, I don't know, I have a wedge on them.
In bare metal it is impossible, something there will be oxidized in any way.

I store either in enamel pots or in ceramic, I have a mountain of ceramics
One BUT - if the refrigerator is NouFrost - ceramics may not fit - they usually have a loose lid, it will suddenly dry out - I don’t. Because of this, in principle, I did not take noufrost.

I was looking for a good knife for slicing bread. I bought a Tramontin knife on the advice from the forum. But he is not bread. Here he is:

It was called in etmagaz - for frozen food. Now I'm not overjoyed. Any bread and a candle is not suitable. I suspect this is for frozen and non-frozen fish. There are teeth along the bottom, and along the upper edge there is such a small corrugated edge, I suspect for fish scales, well, there is such a hook at the end, probably for gutting fish. In general, it looked scary and dangerous to pick it up for the first time. The length of the blade from the handle itself is 23 cm.

So my best bread knife was Tramontino for cutting frozen meat. And how easily he cuts frozen meat! I used to brag about it and now I urge everyone to buy this knife.

So my best bread knife was Tramontino for cutting frozen meat. And how easily he cuts frozen meat! I used to brag about it and now I urge everyone to buy this knife.

Yes, exactly, I gave you a plus for the idea. Mine, however, has a slightly different shape, I tried to cut the frozen meat, it did not work. True, the meat was well, very frozen, it just rang. By the way, I tried to cut the meat with a second knife of the same kind, so that one for bread, and the second for meat-fish. I think mine is for fish, at first I was afraid of this hook, but right now it's nothing, I'm used to it. But bread, even fresh and warm, still cuts beautifully, does not crush it.

How ceramic knives are made

I was very impressed with the video:

I use TIMA Russian Brand knives - quite good! Especially for its price - 400 rubles on average. Comfortable wooden handles for different purposes. I especially like the santoku knife, it cuts raw carrots like butter. Recently I saw exactly the same RANDEL knife (and for the same price!), Should be just as good. But I didn't like the AMWAY universal knife for 2500 (a gift), it is convenient for them to cut only raw potatoes and sluggish beets. But for that kind of money !!!

[Bridge]

Bridge , and I liked it. What did you choose ??

I have this sirloin, "Killer Whale", just not very much, I need a tougher one. There are "Needle" knives.

I will order Damascus steel. For show-off. Well for work.
And home is something like that

I don’t have one yet. Such a santoku is needed for complete happiness.

And I ponra "Needle" ... And she infected my husband with hunting.

Well for work.

And who do you work, if not a secret.

Filletist.
And on knives from the age of ten, a maniac, at first I was fond of folding, then everyone else.

I want such a mezzaluna for myself

and such a cut
Who knows where to buy? There are no shops in my city.

and such a cut

Exactly this? Teskomovskaya will not work?
I have a very good one.
Only now I don't have such a comfortable tub as in the photo of your Wishlist, my granny had a very comfortable one
And I have to crumble in a round wooden bowl with radial movements ...

No, not necessarily exactly the same. And mezzaluna can be with wooden handles. I have a small crescent moon for greenery with a special board, but I also want a large one, it is universal.

If you search, it is called - PRESIDENT Tescoma Herb Knife

Oops! It turns out to be only 17 cm long. And me for minced meat. Interestingly, it is convenient for such a short cut?

Oops! It turns out to be only 17 cm long. And me for minced meat. Interestingly, it is convenient for such a short cut?

In general, it is convenient to chop, but not minced meat, this knife for greens goes well - I chop cabbage with it, mushrooms - a simple one.

For minced meat, it seems to me that an ordinary hatchet will be more effective, otherwise the blade is too rounded.

I have a small greenery crescent with a special board

And can you find out what a mezzaluna board looks like and why is it so special?

A bit not for the kitchen, but I gave my spouse a gift for the 23rd from Russian Bulat

Satisfied .... like an elephant! The knife really commands respect for the master, it's nice to take it in your hands!
Why am I? There are both kitchen and sirloin, the choice is very large! They work well, the knife is made for your order, they can change some parameters at will, they ask for a small advance payment to speed up the process!

And can you find out what a mezzaluna board looks like and why is it so special?

I probably wrote it wrong. I meant that I have such a set-cut and a board with a rounded indentation so that the pieces do not fly apart during cutting. For a large mezzaluna, of course, it is convenient if there is a similar board, but you can also chop on a regular one.

There are, as it were, samples, the length of the blade, the shape of the handle, some little things for yourself ... Well, in any case, they asked me on the phone whether to leave everything, as in the sample

Wow !!! Not cheap ...

This is counting on the upcoming March 8th We are all in fairness: he has new socks, I have a new coat

While I was looking at them, my son was passing by ... He stopped right away ... and hinted to me that a nice present would be for him
And how should I be now ... I won't get a fur coat from him in return

Whose will you not get? Well, we can not tomorrow and not this year .... but we must hope that !!!

I bought myself a knife today to replace the broken one, I took the Arkos cook knife 15.5 cm, universal. I chose for a long time, went through almost all the chefs that were available - I needed to lie down in my hand and behave in a balanced way in my hand. I flipped a few pages ago, julifera wrote about her favorite knife - I completely share her opinion. I am absolutely delighted! Girls, he cuts himself, lies perfectly in his hand, the blade is wide enough, the edge is sharpened slightly rounded from the point - this is so convenient when shredding! The knife does everything by itself, just have time to move your fingers! I highly recommend to everyone who is still in search, the price-quality is quite acceptable, the manufacturer gives a 10-year warranty! Now, of course, it's also perfectly sharpened, I don't know what will happen when you still have to sharpen it at home, factory sharpening will no longer work. Here is my purchase:

[Melanyushka]

Melanyushka, good knife. And you don't need to sharpen it yet, just tweak it with musat. And then purchase a sharpener from the same company with the required sharpening angle.

By the way, about sharpening - for 2 years I have never sharpened this Arkos decently, only rules and cuts perfectly!
True, I never cut them on glass, on plates.

And I received another Samura as a present, Damascus VG-10, a gorgeous knife!

And one more gift! Folding sirloin knife from Ken Steigerwalt "Lone Wolf Knives". This is how it looks when folded.

🔗

This is how it unfolds

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Then fixed

Here are some very good knives - Japanese Sashimi
large

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and smaller

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Doblet, are these all your knives and everything in use? Enviable knives, but for the quality I generally keep quiet, for sure - excellent!

[julifera]

julifera
Well, would you at least enlighten the dense Soforumites (Soforumniki?)? Rolling, forged, balancing, sharpening height ... Though you throw in the links, we were smart too ... And then I finally have dull knives and I sharpen them on a plate. Here!

I'll try in simple words

I don't know how important the sharpening height is, but the sharpening angle is important!

45 degrees is an ax
25 degrees are inexpensive knives
20 degrees - expensive
15 degrees - Asian type knives

The angle is counted from the middle of the blade!



Of course, it is clear that the smaller the sharpening angle, the sharper the knife.
And the wrong sharpener can kill 20 degrees at a time and turn them into the most ordinary 25 degrees.

By the way, Berner positions his knives as 22-degree!

___________

Balancing - this is where the weight in the knife is directed - towards the blade or towards the handle or in the middle.
Take a knife and place it on your index finger (or on 2 fingers if it does not hold on 1) between blade and handle.
Now look where it tilts.

A BALANCED knife is one with the weight of the handle equal to the weight of the blade.
A knife with pleasant balancing is the one that is convenient for you specifically!

Each person's hand is tuned in its own way, someone is more comfortable when the blade pulls.
Those knives are suitable for me in which the handle is weighted (ATB-shnye from the set are just such) or balanced with the blade (my Arkos for example).
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Rental knives are stamping, that is, there is a sheet of finished steel, not very thick, of the same thickness, and blanks are cut out of it like cookies, then the side of the blade is sharpened, everything is polished and the handle is put on.
The plane of the blade in the rolled knife is uniform, without bulges.

An expensive option for rolling knives is molybdenum-vanadium - they are not thin, do not bend, but also not as thick as forged ones.
The cheapest punching option is when the blade is too thin and bends.

Wrought iron knives - processed individually - they are tempered at special temperatures, and more than once. Thanks to hardening, they do not dull longer and are much stronger, but at the same time they are heavier and thicker.
Externally, a forged knife differs in that the metal of the blade smoothly passes into the handle, and then the material of the handle goes.
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Once I came across a gorgeous video of rolling knives, everything was simple and clear, now I don't find it, there is only forged technology.

In this video, at 2 minutes, the man just shows balancing:


In this video, the first 2 knives are forged, the third last one is rolled molybdenum-vanadium (I have just such a knife from this particular company - Wusthof Gourmet)


For those who are interested and not yet tired - detailed production of forged knives!
Only at the end about the dishwasher, of course, they bent, I'm not entirely sure that they can be washed there without losing the quality of the blade, in any case it is better not to wash cheap forged ones in it.

Julia, what conclusion have you come to - the optimal combination of price and quality? what brands would you recommend?

[Arcos]

Julia, what conclusion have you come to - the optimal combination of price and quality? what brands would you recommend?

Yes, I am not a guideline, everywhere they write that forged are the best, but simpler knives are more comfortable in my hand - rolling molybdenum-vanadium (they are cheaper than forged ones):

- Spain - Arcos Universal series, reasonable price but considered mediocre knives,
- and more expensive - Germany - Wusthof the Gourmet series is a higher and more expensive class.
Although they also wrote on them - they say the Gurmet series is garbage knives, they are not worth their money, it is better to take forged from them, and not rolling ones.

I don't know, I like the knives listed above, they are quite sharp only on edits
I have all the Arcos for 4 years and I have sharpened them seriously once, well, maybe two, on a diamond bar, otherwise - only regular edits - that's all !!
Wusthof I only have a year, until it requires sharpening.

I dream of damask, but I don’t get the money yet.

does not give the second plus to put ...

Wait, I'll look for them, where to buy ..

and I looked at the link from Belonica - Japanese knives. it seems like she squeaks from them .. there the delivery of $ 7 is fixed (that is, it’s funny), but you have to buy it for $ 100 .. I don’t know if I’m smart or beautiful ..

You better listen to Julya, and not this Belonica ... I bought ceramic Monet from her "squeak" and sho? Into the bucket ... Well her, PR woman

The Japanese are nice but expensive.
And the question is how it stood - price-quality ratio ...

In general, until you personally cut something really, then you cannot say whether the knife is convenient for you or not, and the sense that it is from 100 bucks and more ...

[Lisss's]

Lisss's

Here's another catch up on the kids

I bought this set in 2007 for only 100 UAH = 20 bucks, it is on Amazon and now costs twenty.
The Wüsthof has the most cheap SILVERPOINT series - both thin steel and light plastic handle.
But you won't believe - these are my favorite small knives - they are sooooo rarely blunt, and cheap and not angry, but a pleasure

Wüsthof SILVERPOINT Paring knife set - 9352



These knives are in Serviro - in Kiev, this store is definitely there, I bought it in my Serviro in the Dnieper.

The last time I took a big chef Wusthof, they had such a cool promotion - you bring any old knife and they made a discount of either UAH 200, or 300 for a new knife, I don't remember.

This is their website, although the action there is now not a knife, but a frying pan - you give an old frying pan for UAH 400 when you buy a new one.
_________

And I also have two of these, too, the most beloved kids of Arkos from the cheap series - they are more comfortable in the hand than Wusthof, but they get dull more often:

[VICTORINOX]

I also forgot to say about VICTORINOX - Switzerland - great knives
For the price - more expensive than the Arkos.

If I had a living choice of Victorinoxes at my fingertips, and not Wusthofs, I would choose them

Yul, here you look at the link

Oh my head is spinning with abundance

Honestly, I haven’t studied the topic of Asian knives yet, so I don’t know whether an Asian knife for $ 40-60 will be comparable to a German or Swiss one for the same money.
I will slowly collect information
And of course, I really want to have 15 degree knives, but I'm afraid when it's too sharp, I constantly cut off something for myself