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Thread ID: 119734	2011-08-07 10:34:00	Kitchen knives	rob_on_guitar (4196)	PC World Chat

Post ID	Timestamp	Content	User
1221423	2011-08-07 10:34:00	For the last few years I've been pretty handy making do with what I had in the kitchen. Then I went to a mates house and he had some sharp blades and was amazed at the difference. So now I want sharp knives. Especially for red meat and veges for chop sueys etc Any recommendations, though I am not going to spend a trillion dollars on them:drool	rob_on_guitar (4196)
1221424	2011-08-07 10:55:00	For a stainless steel knife to keep a sharp edge it needs to be made of a high carbon-high chrome steel such as 440C, and have a hardness around 58-62 Rockwell C. Ordinary "cutlery stainless" is not hard enough. A good knife is likely to cost $$ or even $$$$. My 440C Smith & Wesson hunting knife was around $50. If you can get hold of an old machine hacksaw blade around 30 -40mm wide, when ground to shape and a handle fitted will make an excellent kitchen knife, but wont be stainless. Our main kitchen knife is near useless, it's a soft stainless Wiltshire, and always needs re sharpening.	Terry Porritt (14)
1221425	2011-08-07 12:47:00	I use an oil stone (with olive oil) that has a rough side and a smooth side every year or so to really sharpen my knives. I use the rough side to clean up the edge then the smooth side to get the edge really sharp. Suffice to say I have to warn the family when the knives has been done as it is very noticeable. At least once a month or fortnight I use the steel just before use to keep the edge keen.	HAL9000 (12736)
1221426	2011-08-07 13:42:00	For something like stir frys, perhaps a proper Chinese Cleaver? Get one of the smaller ones. Hamiltron should have a few Chinese supermarkets around.	bob_doe_nz (92)
1221427	2011-08-07 18:09:00	Most malls have knife shops, I would enquire there.	Cicero (40)
1221428	2011-08-07 20:16:00	Because most people don't keep them sharp. There's sharpening then there's keeping the edge. Have a read here: home.howstuffworks.com If you can't be bothered mad Butcher do free knife sharpening. And no, you don't have to buy anything. You don't need a super expensive knife either, but do avoid the tinny feel really cheap rubbish.	pctek (84)
1221429	2011-08-07 22:05:00	Arcos and Global are brands spring to mind. A decent set of knives can be around $1000 and you need to look after them properly. The guy at house of knives told me you should use the steel every time you use the knives, but the way he showed me how to do it, it's a very light action.	psycik (12851)
1221430	2011-08-07 22:53:00	Global, Global or Global. If you watch any of the cooking programmes on TV, you will see these in abundance. Look after them, don't put in the dishwasher, store in a knife block, and touch up after every use. They may be expensive, but will last a lifetime if cared for. Try negotiating a price with a seller. I got a set for an excellent price as they had been in stock for too long at the marked price. No harm in asking!!!!! :thumbs:	Richard (739)
1221431	2011-08-07 22:55:00	Arcos and Global are brands spring to mind. A decent set of knives can be around $1000 and you need to look after them properly. The guy at house of knives told me you should use the steel every time you use the knives, but the way he showed me how to do it, it's a very light action. Thats exactly what SWMBO was told as well about the steel. We got a single Knife from House of knives a German brand This Company (www.fdick-cutlery.com/) The 8 1 cost approx $100 but blimey is it good, and sharp -- Watch the fingers :p	wainuitech (129)
1221432	2011-08-07 22:55:00	I support the idea of going somewhere like the House of Knives to buy good knives, and as Cicero says, House of Knives can often be found in malls. When my daughter started her pastry chef training in Auckland in 1991 or '92, she bought her chef's knives from a guy who at that time specialised in selling knives to chefs, and he used to sell at a good price to chef students at each intake at AUT. I went with her and bought a set for myself as well - a large chef's knife, a mid size, a bread knife, and two smaller paring knives. They are now 20 years old, and are as good as new, having been used every day since then. Their stick on labels have come off, but from memory they are Arcos knives. As well as thinking of them as an investment, there is another advantage to buying good knives - they often have a lifetime guarantee. A relation had one of these knives and insisted on putting it through the dishwasher despite being advised against it. Naturally the handle de-laminated. House of Knives replaced the knife free of charge, despite the fact that there was no proof they were the retailer, and despite the fact that they were told the knife had been abused. Check out whether the brand you wish to buy has a guarantee like that.	John H (8)
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