including salary negotiations?

If anybody needs to find me a present:
http://www.kyocera.ch/index/products...p_-_serie.html

Me like...

Global for me - although mine need a bloody good sharpen. Any recommendation in Zurich centre - cheap but good??

The sushi knife is lovely to use - and the bread knife is great - and YES you do need a good sharp break knife otherwise you squash the loaf and get uneven slices.

Thanks guys.....good input!

Here's a question....what is the most money you ever paid for a knife? I saw a Japanese style breadknife (don't know what the style of metal is called....its the type that looked like it is watermarked?) in Berlin for 450 euros.

For a breadknife

For that price I'd want more than a tasty snack

Most of mine were in the CHF 70 -140 range (less for paring knives and such).

Tom

Life in the kitchen changed when my wife gave me a Ceramic knife as Xmas present last year.

Now I pretty much only use ceramic knifes, they are so much better than steel knifes, I'm not looking back.

Only drawback: they're a bit fragile, and veeeeeery expensive!

Brands: I have Victorinox, but I warmly suggest Kyocera, everyone says they're the best.

In what way are they better - just wondering?

They are very sharp and almost as hard as a diamond.
Thus, they don't get blunt (if treated carefully - never try to cut bones or use the granite kitchen-plate as chopping-block).

They are ideal for cutting "soft" stuff like fish or onions or meat without bones.
But you can't use it like a leverage as you could with a normal knife.
And if you cut yourself with one, it's a bloody mess. The knife will go through your skin like a hot knife through butter.

I've used a Kyocera ceramic knife and they are indeed awesome.

They look cool...

Nice article about knives from a professional chef

Interesting thread
My husband is a sharp knife lover and after a few brands trial (including Wusthof) he finally found a Japanese knife he loves and is really sharp, perfectly balanced too. The brand is Kai Shun and sharpen really well with a good wet stone.

He uses a 25cm for almost everything and I stick to mine 15cm one and don't need anything else really

I defenetly want to try a ceramic knife next.

Very interesting thread. The most expensive knife I have is a handmade Japanese santoku 6" for 140 CHF (bought in Geneva at Girard aux Grottes near Cornavin. My other knives are all Wusthof - the classic range.

I'm not a professional by any means but I do a bit of cooking. I've just had my block of Scanpan knives brought out from home - they're not Wusthofs or Globals or anything, but I've really missed them as they do the job and fit comfortably. I've never used my bread knife so much before and it's fantastic, and glad to have my 10" chef's knife back.

Bought it mostly because I have a cupboard full of Scanpan cookware, so figured would buy the knives as well, but I must admit that as I've got a little more serious in my cooking, I would go for something of a more professional quality next time.

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the-empress-exported.blogspot.com

I have Zwilling knives too, very good.. and I agree the bread knife is very important.

I have caught my husband once or twice leaving the knives in a sink full of water, not good as it affects the sharpness so I now try to clean them straight after use and store them away.

Same here
Actually, over the years I've bought knives at IKEA a couple of them are much better then the Global, and the price ....

Just buy Wüsthof classic. take care of it and it will last a lifetime

I have a Sabatier 7in cooks knife, a small Sabatier all purpose knife and a cheap "no-name" bought at Tesco 25 years ago which was my main (favourite) knife until I got a set of WMF knives. I also use a Japanese 3 ceramic water wheel sharpener for monthly sharpening and an old two slot WMF sharpener for keeping knives sharp after use.

I also have a cleaver and two inexpensive (but sharp) Chinese large blade knife

My daughter had to buy a full set of knives for school. Told her to try as many as you can, she ended up buying Henkels 4 star (which is what most of mine are).

Why, I asked? "I've been using them since I was a kid, so I'm used to them!"

Tom

An inexpensive Japanese knife will not offer you any comparison on what an expensive one will be like. There are different types of knives for different purposes, and of course there are general use knives.

There are subtle differences with Japanese knives, balance, handles etc. Japanese cut towards the body, westerners tend to cut away and some knives are designed for this. Also, be sure to know how to properly sharpen a knife, not on a normal steel, but rather on a whetstone.

FYI - I have Global knives, and have had them for 25 years now. They were professionally used for many years. I also love, and honestly prefer good old Victorinox knives :-)

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The needs of the many outweigh the needs of the few

Came across this article (in German):

https://www.spiegel.de/tests/kueche/...ttests-default

Inevitably mentions the Nesmuk Janus knive, but also compares it to a cheap no-name knife.

Additionally mentions the new-ish Horl knife-sharpener, which looks really interesting.