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Hello and Merry Christmas!

post #1 of 2
Thread Starter 
Hi Guys,

My name'a Jake. I'm a 25 year engineer in the Royal Air Force. I'm due out soon and have been working evening and weekends in a kitchen to get some experience as I would like to become a chef when I leave the military!

I am looking at purchasing a knife up to a max of £150. The head chef and sous chef there both use Global and swear by them but I'm not convinced. Don't get me wrong they're good but I'm not sold on one myself. I have been using the 17cm Santako (my favourite), the 20cm chefs, and the 23cm slicer. I find the handles hurt after prepping for anything longer than 30 minutes and I find I bottom out on the board (my hand is hitting the board before the knife has made a full stroke) which I find extremely annoying and a waste of time.

I believe my knife skills are acceptable (I keep up with the other chefs), I can sharpen blades, I have a average size hands, I like the handle and weight of German knives but the sharpness of the Japanese variants although I know that sharpness is down to me and how I maintain my knife.

Here's the problem though. I live on an island called Benbecula in The Outer Hebrides in the UK (google it!) I have no possible way of getting to or trying various brands and types. I am looking for some advice on specific brands and types of knives that sound like they would suit what I am looking for.

This will be my first knife which I hope to will be my best pal for many years to come. At the moment I'm just after a good all rounder which will get me through most of the normal routine tasks of a Commis chef and at home. I was originally swung towards a big standard 20cm chefs knife but I do feel comfortable with something bigger - 23cm.

I really do apologise for bothering you guys but I've been researching for weeks now and have got absolutely nowhere! The hardest problem I've found is finding a supplier that provides to the UK!!!

Thanks
Jake
post #2 of 2

Aloha, Mele Kalikimaka Jake (Hello and Merry Christmas to you too).

Welcome to Chef Talk.

You are in the best company for folks who are into knives.

@jakebackshall what you might want to do is repost your question in the knife threads to get an answer to quest. 

I’m sure that you’ve already found that the membership here is from all around the world, with skill levels varying from Professionals to Home Cooks and everything in between.

Feel free to join in the conversation or start your own relevant thread.  You might want to utilize the Search bar at the top of the page, as many topics have been discussed previously.  

The Articles, Reviews and Galleries are of note as well.  Should you have questions that are not addressed in the FAQ, Tutorials or Community Guidelines, please feel free to post those in the Feedback & Suggestion forum.  A note about forums, the Pro section, folks not employed in the food industries are asked to read only there, but it is very interesting to peek in on what they're talking about.

I feel that the over 50,000 members here at CT are so very generous with their knowledge and always willing to help anyone, no matter your abilities.  

Visit as often as you can and check out cheftalk.com on Face Book and Pinterest as well.

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