I have been meaning to post about my knives for a while, but cooking photos just keep getting in the way!
I had a visit to the dentist today so haven't been feeling like cooking or eating, so now is the perfect time to digress to this!
I have been enamoured with my Global knives for eons, I have had my chef's knife for approximately 8 years and it is still fabulous. (Although I gave my original one away and am on my second chef's knife!) My dear husband knows that a sure fire winner of present for me is to add another one to my collection, which currently sits at 3. I would love a decent kind of filleting/fruit knife and also a bread knife and would happily feel content with my lot! The numbers of the three I have (from the top down) are the G2, the GS5 and the GSF15
I got the middle knife last Christmas and am loving it, it makes the finer chopping, like julienne carrots etc so much easier!
As a cheap backup I have quite a few of the Victorinox vegetable knifes, both serrated and standard, these are also excellent little workhorses which keep their edges well and are ridiculously well priced! To sharpen my knives I was too scared to buy a stone as I have heard that if you do it wrong it can ruin the life of your knife! So I invested in a Minosharp, a nifty little sharpener which has two 'stones' in it and a guide to make sure you get the right angle. I also have a steel for using, which I would run my knives over every few days.
I know knives are very much a personal choice but I loved the feel of these the minute I first picked one up. They recently topped the test of Chef's knives in the NZ Consumer Magazine too, which I am not at all surprised by. Here is a small snippet from their feature on knives that you might find useful.....
Getting the best from your knife
- Cut only on a wooden or polycarbonate chopping board. Glass, ceramic or metal boards will quickly blunt your knife. Clean the board well with hot soapy water - nicks can harbour bacteria. Ideally, use a separate board for raw meat and poultry.
- Hand wash and dry the knife immediately after use, especially if the knife has been in contact with acidic foods such as citrus or tomatoes.
- Keep your chefs' knife out of the dishwasher, even if it is billed as "dishwasher safe". The edge is likely to get damaged, the blade may show detergent marks and other articles may be damaged.
- Don't store unsheathed sharp knives in a drawer. The edge will inevitably get damaged. You also increase the risk of cutting yourself as you rummage around. Some knives are sold with sleeves to cover the blade. A knife block or magnetic rack is a convenient storage option.
have a go, it is good fun! I am apparently a 5, the investigator!