stormyuklondon1

i use global, im very happy with them

ScoobyDoo555

I guess that nobody knows why you don't put knives in a dishwasher......

Must be one of those snobby urban myths

OR, perhaps you have to use the knifewasher

Dan

Dazzler

Shaggy - I'm not arguiing with a man who used to chef at La Maison, under the wing of Raymond!

What did you do there out of interest?

Raymond comes across as a very likeable, humble sort of guy in the public eye. Is that how he is, or does he follow the usual primadonna style behind the scenes as most other celeb chefs?

AndyC_772

iTrader: (2)

The type of very hard steel used to make knives that will take and retain a very sharp edge isn't very corrosion resistant. The hot, salty atmosphere in a dishwasher ruins the surface finish and attacks the edge.

Brendan Hughes

Dan, I never heard of it either, but now I'm guessing it has to do with the abrasive powders used to blast the dirt off the plates - probably dulls the edge somewhat.

Maybe the experts can help. I have a couple of nice knives, but on sharpening them with the steel I'm now starting to get nicks. Is this a sign of bad sharpening angles? (I refuse to believe it's low quality steel, they are of brands mentioned above). And what's the solution - regrind? (Can't be arsed!)

ScoobyDoo555

aha - that makes sense thanks

Not that it would affect me, as it's one more job for the wife to do!!!

Dan

Jamo

iTrader: (23)

im not sure under the wing of raymond is an accurate account of working there! anyone that knows him, knows hes an alcoholic with expensive taste!

bottle after after bottle of red wine! and not the cheap stuff made for good and bad times in the kitchen! (when he was actually there) hes not your marco pierre white in the kitchen, but then again he wasnt steven saunders

I was a cdp, prior to that I was in his academy as a commis as most start, when I got the cdp job he bought me the set from the oxford knife shop (bloody expensive if anyone knows it) as he felt I had progressed the most (and my knife set was ****e!). I will say though that most of the chefs in le manoir use wusthof knives, I just loved the global knives, at that time they were the newest thing out, and very

as for his cooking, I cannot argue with the fact hes a bloody good chef, anyone who says he is not is fooking liar! like most celeb chefs I have worked for he was a bit of a weirdo though (it must be in the wine ), and his cooking was limited, and mostley left the day to day running of it, to his directer of cookery (basically head chef without the title).

Jamo

iTrader: (23)

this should do the trick mate

http://www.kitchenknivesdirect.co.uk...harpening.html

hth

jamo

AndyC_772

iTrader: (2)

If there's nicks appearing in the blade, you may not be able to do much about them yourself. The blade is obviously being damaged somehow - are you using them on a ceramic surface instead of a plastic or wooden chopping block? Or putting them in the dishwasher where droplets of salty water can sit on the edge and corrode it?

The Global whetstones are very good; I have the G1800S (double sided coarse/medium) and MS5/PS (ultra-fine) blocks and get a highly polished mirror edge on my Kasumi knives with them. It takes practise to keep them at the same angle all the time, though, and I'm sure a more skilled operator would get them much sharper than I ever can.

Incidentally, a steel isn't actually used for sharpening at all - it's used for honing the blade, which is something different. In use, a very fine edge doesn't just wear down, it bends over. A steel simply straightens it out again, and many steels barely remove any metal at all. So, regular honing with a steel is a good idea as it keeps the edge straight, but it doesn't remove the need to sharpen knives with a whetstone from time to time as well.

A very badly damaged edge really needs to be professionally reground.

STi-Frenchie

I use Wusthof's after having made enquiries on here a couple of years ago and have been delighted with them (thanks folks!). I wanted to go for Globals but the only shop in town that sells them has the strangest opening hours I've ever seen and I didn't want to buy before handling and so I decided to look at Wusthof's instead. I've recently had to sharpen the 12cm knife which is being used *all* the time but that's it -- the Chef's knife is still razor sharp as my chopped fingers, knuckles and fingernails in the early days of using it will testify, and the knives feel very good, comfortable and balanced in the hand.

Brendan Hughes

jamo, thanks (gulp).

The nicks appear when I use the steel to hone/sharpen (durr, wassadiffrnce?), 20 strokes each side; I'm assuming it's exposing something there. They don't just appear day-to-day. Yes we do put them in the dishwasher maybe twice a week (heathen!), but it's a fancy siemens one with crystalProtect program, it's not so bad, honest guv! Only use wood chopping boards.

My cooking's still crap, so not sure how much I justify buying a Pro whetstone (sigh...)

AndyC_772

iTrader: (2)

(Honing vs sharpening - see above!!)

My cooking is crap too, but I've always been a sucker for quality workmanship - it's so rare these days.

You might be applying too much pressure when you use the steel; you're just straightening the edge, not trying to grind a new one. That's what a whetstone is for. If the edge is locally bent, scraping it across the steel too hard will just tear chunks out of it, which I guess is what you're seeing.

Hone gently and often. Sharpen with a whetstone when you feel the need.

Luan Pra bang

Some chefs don't like globals because they can be hard to hold when wet but they are the sexiest. Sabatier very good and some like victorinox as they have extremly sharp blades but the handles feel cheap compared to some but are very good to grip when wet.

Baggers

Halfords Professional are good value and have a lifetime guarantee.

stevem2k

Set of globals here ...

P1Fanatic

Globals here too. 9 in a block. Dont be tempted by the cheap replicas on ebay.

The ones I use most are starting to lose their edge now after 2yrs. Seems a lot to buy a decent sharpening stone. Think I will just take them to a reputable cutlery shop and let them do it.

I once carved a chicken and left the global covered in chicken fat. Came back to clear up a few hours later and it had eaten into the metal. So learn from my mistake and always clean them after using.

MrsP1F gets told off for putting them anywhere near the dishwasher

Simon.

warrenm2

on the sharpening issue - anyone have any thoughts on electric sharpeners? Any good? Which are best and which to avoid? TIA

AndyC_772

iTrader: (2)

The danger with an electric sharpener is that, because it's faster than doing it by hand, the edge gets hotter. This heat treatment affects its ability to remain hard and sharp, and nothing short of removing all the affected metal can then restore it.

I'm sure there are good ones out there, but just be aware that it can be a problem.

HankScorpio

Sharpening...

Got me one of these (3rd one down on left)
http://www.cooks-knives.co.uk/x60HRx...peners2263.htm

Smooth action, guides keep you in the groove at the right angle and only a few strokes till your done...

HankScorpio

More informative link...
http://www.richmondcookshop.co.uk/pr...0955f5c009c184

webby v7 slipperwagon

iTrader: (2)

Cheers

OllyK

If you want to regrind the edge, get a proper wet stone with sharpening jig. Being water cooled the issue of loosing the temper is no longer a problem. The jog ensures the correct angle is maintained. Beware though, a good one is going to look an oil/whet stone look cheap!!

OzzyWRX

Chefs Choice do a good electric sharpener and there's plenty of other great ones out there. I haven't bothered buying one as I worked out it's cheaper for me to get my knives professionally sharpened once or twice a year. You really shouldn't have to sharpen your knives too often, 5 or 6 strokes on a maintenance steel each time you use them should keep them in tip top condition. Make sure you wash and dry them properly and store them in either a knife block or a magnetic rail....never just chuck them in a kitchen drawer, they'll get damaged easily.