I use an Anolon advanced knife. High carbon stainless steel with a very comfortable non slip handle. Good level of sharpness and only £30.

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Oops, I posted my personal Amazon page

I have these:
http://www.amazon.co.uk/Robert-Welch...elch+boxed+set
and this:
http://www.amazon.co.uk/s/ref=nb_sb_...+utility+knife
They are excellent.
I use them frequently but look after them well - wash by hand, store them in their boxes and don't throw them in the cutlery draw.

Sainsburys.

I still have most of my Victorinox set from the mid seventies- it was very much like this;

https://www.cs-catering-equipment.co...s-knife-wallet

Sabatier professional kitchen knives.

Same. I also have a Kyocera ceramic chef's knife (part of a set with two smaller knives) but it doesn't get much use cos you can't use it on anything firm.

Ceramic knives are brilliant when they're new but you can't sharpen them, so I've reluctantly concluded that they're not very practical.

Kyocera sell an electric ceramic knife sharpener - check Amazon.

The free ones from Morrisons. Keep them sharp and they are great.

I use knives from a Jamie Oliver knife block - I think they're pretty good.

Global. Nice but expensive.

Ooooh, thank you! When I last looked a few years ago I couldn't find anything on the market with decent reviews, but it looks as though things have changed since then. This is excellent news!

I use Heinz - as in 57 varieties.

Doubt if I paid more than £50 for any of them, some are better than others.

At one time I managed with a Betterware set. They did surprisingly well.

Me too and I love them!

Jamie Oliver's funky knives, it comes in a set of 3.

They're quite light but very, very sharp once sharpened. I've nearly taken my fingertip off once and I rarely cut my finger.

And me, not got a full set though.

I'm currently using a cheapo (£10) ProCook knife.

It's probably not great compared to others but sharpened with my Wusthof sharpener it does the trick.


My Kyocera ceramic had an accident.
https://lh3.googleusercontent.com/tS...s=w793-h595-no

Henckles chef knife for 90%. 7" or 8" I'd say.

How do you find that sharpener? I have a wet stone but my technique, despite a lot of attention, is pretty crap. Local fishmonger will sharpen it on the fly if I'm in there but they're pretty brutal with it.

After using cheap supermarket knives for years I recently treated myself to a Sabatier Judge set and the difference was remarkable.

It's the best sharpener I've used. In the past I've used an AnySharp, another one with a similar design to the AnySharp, a generic sharpener, a steel and a whetstone.


This is the one I have
http://www.amazon.co.uk/Wusthof-2-St.../dp/B004NOWRIW

As I say, it seems to do the trick. The knife passes the tomato test.

We've got a set of Global knives as well. They are superb but, as you say, they are expensive however they will last a lifetime.

Many thanks. Tomato test is the one


I had a Japanese edge put on the Henckels last year (sacrilege I know). That was quite interesting. Really had to get used to the knife performing differently.

We use one of these:


Minosharp Universal Grey/Black by Global

Very easy to use and guarantees the blade is sharpened at the correct angle.

I do love my global knives but I do have an old Boots knife I bought in 1993 for under a fiver that's been tremendous and still carves like a dream.

I bought my daughter those when she moved to her own place and she loves them. Her boyfriend nearly chopped his finger off though...