Don't like the Global knives - all metal handles are dangerous imo as they can get slippery when wet . . . I use some knives from when I trained as a chef about 19 (I gave up pretty much straight after the training) years ago big plastic handles so plenty of grip, give them a quick go on the steel before and after use keeps them always sharp. From Russums iirc.
Yes, I've got all 3 of those in Classic Ikon and would recommend them as highly as a high thing. That looks to be a pretty good price for what you'd get.
My brother is a chef and when I asked for myself he said don't bother with the expensive brands, just buy a Victorinox. Easy to use and sharpen, and if you drop it on the floor and take a chunk out of the blade its not going to make you cry.
These ... http://www.amazon.co.uk/dp/B009Z9QHO0/ref=sr_1_9?s=kitchen&ie=UTF8&qid=1438428027&sr=1-9&keywords=robert welch
are what I have and are highly recommended. The sharpener does a reasonable job of getting a good edge but the grinding wheels need regular replacement.
They are a decent German steel, nicely balanced and hold a nice edge. If you have a Steamer Trading shop they do RW as well as the main German brands and usually out on display. https://www.steamer.co.uk/locations. I went in to the shop set on getting Wusthoff but went with the RW as they were lighter and I preferred the handle shape (and they were cheaper).
Author: DrPhil
26-11-2019 05:15:47
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