Chefs Knives..

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Chefs Knives..

Postby tommo666 » 09 Nov 2012, 10:56

Hi all,

Just bought a new set of knives, good value and promptly sliced my finger. Damm they're sharp.

www.procook.co.uk, i got the gourmet x30 range
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Re: Chefs Knives..

Postby keith157 » 09 Nov 2012, 16:18

Not wishing to be picky..........................but isn't that the general idea????? ;)
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Re: Chefs Knives..

Postby tommo666 » 09 Nov 2012, 16:45

:-) yep, just not used to it. Been using cheapo argos stuff and they dull very quickly.
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Re: Chefs Knives..

Postby keith157 » 09 Nov 2012, 18:52

Just back from the Good Food show and drooling over the Kin knives and the German Fire & Ice (VERY pretty, razor sharp but an absolute fortune even at show prices :( )
Which is why I settled for a razor sharp hand fitting gripped BergHoff flexible boning knife at £20.
(couldn't find anything at TK Maxx)
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Re: Chefs Knives..

Postby From The Sauce » 19 Nov 2012, 08:32

Hi Keith
Any ideas where I can find a link to fire and ice knives ?
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Re: Chefs Knives..

Postby keith157 » 19 Nov 2012, 09:16

Okay confusion over, they are officially called Flint & Flame, but the posters I glanced at were Fire & Ice (Forged in Fire quenched in Ice) so my bad there :oops: . I spoke to the guys at the Brighton Chilli Festival and they look really nice and fit my hands (but NOT my wallet) quite well. The blades are ground to 18 degrees so you are forced to use their own sharpener or adapt your sharpening technique :D
http://www.flintandflame.com/
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Re: Chefs Knives..

Postby Swindon_Ed » 19 Nov 2012, 14:14

Ahh, i have one of these which i won at Laverstoke park and if i'm honest they're not that great.

I won the 7.5" Santoku knive, it's cumfortable to hold but i find it doesn't hold it's edge very well.

My opinion looking at the cost of them, i'd either buy Wusthof's or I. O. Shen's and save yourself some money or if you want something high end buy something like Shun knives.
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Re: Chefs Knives..

Postby keith157 » 19 Nov 2012, 14:40

Ed, was it that the edge dulled quickly or that they didn't take an edge when sharpening. For some incomprehensible reason they are sharpened to 18 deg.
Just got my new sharpener this morning, KE198, the smaller one so I'll be regrinding & sharpening most evenings this week :lol:
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Re: Chefs Knives..

Postby Swindon_Ed » 19 Nov 2012, 18:38

Keith, the edge dulled after a few uses and then even after sharpening and putting a new edge on it still dulls quickly.

keith157 wrote:Just got my new sharpener this morning, KE198, the smaller one so I'll be regrinding & sharpening most evenings this week


I've not used the KE198 but the people i speak to that have them say they're very good, i'll be interested to know what your thoughts are on them.
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Re: Chefs Knives..

Postby keith157 » 20 Nov 2012, 01:51

First impressions are ...........WOW!!! Granted it is a bit noisy and induces a strange feeling in your left hand, the one holding the machine (that may be down to my arthritis though) as for the edge 1-2 minutes on the coarse side and a another 10 or so passes in the fine section produces an incredibly sharp edge. Forget razor slicing a sheet of paper I sliced the corner off the Amazon box it came in!!!! Clean and sharp edges on the cut as well.
I haven't used it on a single edged blade yet like a serrated or scalloped knife as they are still sharp, but doubtless it won't be long before curiosity gets the better of me. But I'll maybe wait till Annette is up and awake :lol:
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