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Last weekend i went on agreat knife skills course at the milestone in sheffield. Essentially we were prepping meat and veg!
We were using filleting knives and paring knives - i usually use my fave chefs knife for all jobs but this was a revelation!! Using the right tools for the right job made it loads easier!!
Now looking for a decent filleting and boning knife and paring knife. I will be keeping them honed with a diamond steel.
the chef mentioned Wusthof as being a good balance between cost\performance but being from the home of steel i am loath to buy from germany. Are Richardson knives no good?
What would be a good filleting and boning and paring knife choice?
Not sure as to those specific knives, but we bought a set of Zwilling J. A. Henckels after we got married in 2005 and they're still going strong.
Recently, the handle on the 8" cook's knife cracked, and I emailed them to inquire as to the cost of a new handle being put on - given how long we'd had them, I was happy to pay. Instead they sent me a brand-new knife.
Great product, and excellent customer service.
I like my I.O.Shen knives (only have 3 at the mo, one is a pairing knife, I see they do a filleting knife though). They'll be going nowhere near a diamond steel though (are you confident you'll keep a 15 degree angle while dragging the blade across a curved surface?), really not the right tool for the job IMO
Why no to a diamond stone?
Stone or steel and for sharpening or honing? Whetstone is fine, still needs practice but at least you can buy guides to get the right angle, a steel is much more freestyle. With a normal steel you're just honing (which is fine) but I figured when you say a diamond steel you're intending to sharpen with it? If so that's what I'd recommend not doing, get a stone or grinder for that
I have Wüsthof Classics, and they're rather lovely. YMMV.
Go to a good cooking shop and see what feels right in your hand!
You'll not go far wrong with Victorinox knives if you don't fancy Wusthof.
Last weekend i went on a great knife skills course...
gonna go to https://www.nisbets.co.uk/ in town for a look
Robert Welch. German steel but designed in UK. Great balance of cost and quality.
The Wusthoff flexible filleting knife is a joy to use, but possibly tricky to sharpen with a steel? I use a water stone and honing paddle (bit of an old belt glued to a bit of ply)
Not many options for UK made knives at the lower end (if at all) unfortunately.
Mad considering the heritage. Are Richardson all even still Sheffield made?
I like my I.O.Shen knives
Our local cookshop had some in and after they went into administration, were selling them off at half price.
Still kicking myself for not getting some, but there was nothing we really needed!