I'm in the process of buying myself a few good cooking knives and am completely overwhelmed by the choice available.

I'm curious to know what you guys use, and if you can offer any advice as to what I should get.

My budget is around $300-400.

I realise there is no point buying a block of 6+ knives as i'm only really ever going to use 3 or 4 regularly at max.

I'd say they'd get usage several times a week.

I've been to King of Knives and tried out a few of the cheaper German steel (but made elsewhere) knives such as Brasilia and Bismarck and found them quite comfortable and nice to use, albeit the Bismarck was on the heavy side. Unfortunately they didn't seem to have much knowledge to point me in the right direction of what to get.

I've also felt the Global G2 (which seems to be a very popular choice amongst online forums) and found it too light and the handle uncomfortable.

I've been drooling over Japanese hand made damascus steel knives the past few hours over at www.japanesechefsknife.com and they look remarkable. The few reviews I get all give them great praise. In particular I have been looking at the Hattori brand of knives there, but without being able to feel and test them it makes it quite difficult.

I'm thinking that i'll start out my set with a 150mm utility/petty knife, and a 210mm chefs/cooks/gyuto knife. I'll also grab a cheap bread knife somewhere local - not as fussed by this as they cannot be resharpened.

I also realise the importance of keep the blade honed and in good condition. I will invest in a good honing tool and sharpening device when the time comes too.

Cheers

Well Fury, by chance this morning I came across this guy Bob Kramer. I seriously want one of his knives.

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i bought a mundial set ages ago and its never let me down

http://www.everten.com.au/product/Mundial-Knife-Block-Set-Bonza.html

why spend more unless your a chef?

-OCoS81G2CY

In the meantime I have to make do with one of these from Carbatech.

I only use a chef's knife, a boner and a carver.

For vegetables, I use a serrated Laser chef's knife.

I only cook toast but Mrs wolster loves her German Victorinox Chef's knife.

Buy one of these http://www.everten.com.au/category/Swibo-Knives.html/?gclid=CIDZmYT206oCFQgE4godR3PQzA they are not too expensive and butchers swear by them, they keep their edge longer than some of those very expensive brands. And they are easy to sharpen and when you do sharpen them correctly they will shave the hairs off your arm.

Buy one of these http://www.everten.com.au/category/Swibo-Knives.html/?gclid=CIDZmYT206oCFQgE4godR3PQzA they are not too expensive and butchers swear by them, they keep their edge longer than some of those very expensive brands. And they are easy to sharpen and when you do sharpen them correctly they will shave the hairs off your arm.

I might put my Xmas order in for a 26cm Cooks Knife - looks the goods for me. If the kids go halves I'm sure Santa could manage one for the Grumpy Cook come December 25th

Another +1 for Mundial.

For someone with large hands, Global feel quite childish with their small grips.

I like my knives to feel evenly weighted.

The Global's reputation is deserved. I got a large knife as a wedding gift (appropriate?) about 13 years ago. Last year a bought a full set with the identical knife included. I cannot pick the new knife from the old - and it has alot of miles on it. At the end of the day, if you get a half decent set, keep them sharp (invest in a very decent sharpener) and out of the dishwasher, they should last a lifetime.

I might put my Xmas order in for a 26cm Cooks Knife - looks the goods for me. If the kids go halves I'm sure Santa could manage one for the Grumpy Cook come December 25th

For the money Grumpy you can't go wrong.

i bought a mundial set ages ago and its never let me down

http://www.everten.com.au/product/Mundial-Knife-Block-Set-Bonza.html

why spend more unless your a chef?

If you buy a block like this though make sure you place the knives in upside down. What's the point of sharpening them then sticking them blade down into the timber?

We have Wusthof Classics. Buying from overseas was a HELL of a lot cheaper than King of Knives. We paid about $230 delivered for the Wusthof 3 piece set. The 8inch chef's knife was $280 at King of Knives.

If you buy a block like this though make sure you place the knives in upside down. What's the point of sharpening them then sticking them blade down into the timber?

Had a few enthusiastic discussions about this. Basically, will steel be worn when sliding across soft timber? I always place the blad upwards, but many others say 'why bother'?

Another +1 for Mundial.

For someone with large hands, Global feel quite childish with their small grips.

I like my knives to feel evenly weighted.

I still have my Mundial chefs knife that Mrs Caddis tried using as a hole punch and broke the tip off

I hide my good Felco no 10 secatuers from her

I bet she knows what an American screwdriver is too!

i saw this guy on the doco about tetsuya making knives down in tassie. not sure how you order one or what they're worth but would be a conversation starter. http://www.smh.com.au/news/entertainment/good-living/fine-cut-of-a-bushie/2010/02/01/1264875994739.html

when i was a young fella working as a boner and slicer up in rocky we used to buy our knives on site. i don't think there was anything worth over about $20 but that was around 10 years ago. we used to spend about 20mins getting the knives ready before work and a quick sharpen during lunch break.

not sure what you mean LP

In particular I have been looking at the Hattori brand of knives there, but without being able to feel and test them it makes it quite difficult.

Surely Hattori Hanzo rules - if it's good enough for Beatrix Kiddo, it surely is good enough for the kitchen...

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I'm surprised you ask. I would have thought you'd go Furi.

Actually they're a little pricey but I got given 2 as a present and they're much better than the Mundial, but I keep them in the drawer for when I need super sharp.

Buy one of these http://www.everten.com.au/category/Swibo-Knives.html/?gclid=CIDZmYT206oCFQgE4godR3PQzA they are not too expensive and butchers swear by them, they keep their edge longer than some of those very expensive brands. And they are easy to sharpen and when you do sharpen them correctly they will shave the hairs off your arm.

I like a nice well balanced knife but I am terrified of a really sharp knife. I make do with a moderately sharp knife as I would rather compromise with the sharpness (or lack of) than cut myself badly.

I like a nice well balanced knife but I am terrified of a really sharp knife. I make do with a moderately sharp knife as I would rather compromise with the sharpness (or lack of) than cut myself badly.

If you don't cut yourself with a moderately sharp knife, why would you cut yourself with a very sharp knife ?

If you don't cut yourself with a moderately sharp knife, why would you cut yourself with a very sharp knife ?

Good question . I have cut myself with a moderately sharp knife and it is more like a nick. I have also done it with a razor sharp knife and I have bled profusely and it hurts like hell. I am probably an awkward bugger.

Good question . I have cut myself with a moderately sharp knife and it is more like a nick. I have also done it with a razor sharp knife and I have bled profusely and it hurts like hell. I am probably an awkward bugger.

Sounds like it.

Funny how that works. My wife is a superb sportsperson, excells at all sports. Yet I cannot bear to even watch her use a knife !!! Fingers and thumbs poking out every which way, eyes closed.....(shudder)