I did a cookery course last weekend. Amazingly, I came back with the same number of fingers and thumbs, and I didn’t make myself ill. I even cooked stuff that was really quite nice to eat.
I plan to do more cooking at home, and I need a decent knife or two. The cooking school endorsed Robert Welch stuff but it’s fairly pricey (although I will get one of their sharpeners). Anyone here recommend other brands? Any other vital equipment to purchase?
davebigpicture says
Blue Band Aids
oscar patterson says
I have a selection of different knives. If you can get to a Nisbetts or similar (catering suppliers) you can confidently buy their colour coded handled knives (coded by food type to avoid cross contamination) Or DICK make a brilliant selection of catering knives. We use a Dick Pastry Knife as a bread knife and it’s the best knife for the job I’ve ever used.
if on a budget, you could do worse that pick up a set of the Wilkinson Sabatier exclusive knives – a lot less expensive than many brands, start off sharp and take an edge well. And speaking of sharpeners, ANYSHARP for about a tenner will do a brilliant job on pretty much any kitchen knife you put through it
minibreakfast says
I’ve seen those Dick knives; I think the pink-handled one is called the Bobbitt.
attackdog says
I just use my Dick as a bread knive. It does what a Smalt doesn’t.
Mike_H says
Your off-centre piece?
attackdog says
No, my party piece.
GCU Grey Area says
We’ve got several ‘Global’ knives. Very nice. Well balanced, keep their edge. The looks aren’t to everyone’s taste.
Depends on what you’re cooking, but in terms of basic tools, I’d get by with the two of the Global knives and a chopping board, a metal strainer and a decent grater.
If you’re in to bread-making (as I am), one of the best things you can buy is a plastic dough scraper, and at about £1.50, one of the cheapest.
MC Escher says
My mate knows some professionals chefs. He says save your money and get a standard one every now ard then.
Mousey says
Yeah, and ditto for non-stick frypans. I buy a new one from Woolworths every six months for $20
RedLemon says
The cheap looking, and actually very cheap pro knives with the white handles from Costco seem really good to me.
Fairly easy to sharpen (I’m shit at it), and stay sharp a decent time too.
Rob C says
TCP, bog roll and Sellotape.
Mike_H says
A decent set of Sabatiers will do just about any job admirably.
Pizon-bros says
I agree with you, mine are still in use and easy to sharpen.
Uncle Wheaty says
Flint and Flame.
Great knives and great customer service. I bought a set of them last year at a country show at Blenheim Palace and replaced another one last week at Countryfile Live at the same venue.
Last year we were promised a s knife sharpener as part of the deal which we never received. We mentioned this this last week and a free knife sharpener was then given to us for free.
Having used these knives daily for the last year or so you will honestly not find anything better.
And I do not work for them!
JustB says
Wüsthof. I’ve had a set of their Culinar knives for years and years – they were a wedding present. They’re fabulous things – perfectly balanced, forged from one block of steel, so sharp and hardly ever seem to need sharpening. Pricey mind.
Carl says
Wusthof is my choice.
But brand aside, I think you need to go to a shop that will let you handle the knives (John Lewis will do so) and find one that feels nicely balanced in your hand.
The course I went on recommended that I should buy one chef’s knife and a paring knife.
Vulpes Vulpes says
Lots of nonsense around knives; pay no attention. Go to John Lewis, buy one of the Japanese ice hardened knives they sell, never need to buy another. Can’t recall the name of the line, but the large chefs knife I got there 15 years ago is still my daily tool, and the little paring knife I bought from IKEA for a fiver gets almost as much use. Make sure to buy a good quality steel. Don’t splash out on a name.
dai says
Never been too impressed by IKEA kitchen stuff. Cheaply made and not long lasting at all.
Vulpes Vulpes says
Not true in my experience. Their Chinese stainless saucepans with well fitting lids, good hollow steel handles and reasonably thick bases, at very good prices, are excellent. I have three, and have used them daily for over ten years. Their small knives are also very good, as I mentioned above. There is a depressingly high level of cant surrounding cook ware, encouraged by the endless stream of TV cooking bollocks. All that is needed are good base materials, a good product design and careful assembly.
Leedsboy says
I got a couple of Rosle knives in TK Maxx which are very good. My go to knife is a fish fillet knife. Flexible blade, super sharp, light and a decent length. Mine is a Sabatier.
Other than that, a thick, end grain chopping board would be my recommendation.
Junglejim says
I’ve had carbon steel Sabatiers from catering suppliers that have lasted for years ( but are wearing down) but I’d definitely go to TK Maxx now as there are great bargains to be had.
What I’d really wholeheartedly recommend is getting a Fallkniven CC4 ceramic whetstone – about £15-20. Strictly really more for working knives ( think Ray Mears) it’s brilliant for kitchen stuff too. I’ve never got on with a whole variety of sharpening gizmos, they cost plenty & often are total crap. Learning to use a whetstone properly is one of the best things I’ve taught myself. Genuinely razor sharp blades every time.
Vulpes Vulpes says
Seconded. “Sharpeners” offer a foolproof solution that rarely does anything except ruin a potentially perfectly good blade. A decent stone, or better still, a couple of stones, will routinely deliver the best edge on any blade, irrespective of steel quality. The better the steel, the longer it will keep the edge, but even poorer steel can be kept sharp in minutes with little effort if you have a good stone.
bricameron says
I count on only one blade,Sire.
Valeyrian Steel.
😂😂😂
Disclaimer.
bricameron says
God I just love this. It’s funny as hell and sad too. Plus the orchestration and delivery of the whole thing is obviously done with so much care and devotion.
Fucking outstanding in any musical idiom.