Basics – How to Choose a Chef’s Knife – And a Giveaway!

EDIT: Thank you everyone who left their comments about working with knives. Congratulations to Suzan Warnes in Queensland for her randomly-drawn winning comment. Thank you everyone.

If you are equipping your kitchen, you don’t need a lot of fancy gadgets, which is why you’ll never see me endorsing a hotdog maker or a fairy floss doo-dah. You do need to spend money on some quality items that will last for years but with an endless array of knives, utensils, saucepans and appliances to choose from it can get very confusing and very expensive – fast.

I have written about this before and come up with a couple of suggestions for basic equipment every kitchen needs and I suggest you make a shopping list if you are equipping your new home. But if you could only afford to buy one decent item at a time, where do you start? My number one suggestion would be a chef’s knife.

From pumpkin to parsley, there’s nothing a chef’s knife can’t cut through and you can with practise cut, dice and julienne food into the tiniest and most evenly sized pieces.

And yet, for what seems like obvious reasons, sensible people steer clear of them, thinking them dangerous objects. Timid cooks prefer small knives which are usually hopelessly unable to do the job required of them and it always ends in disaster. Now, I could regale you with that nastiest of clichés that a blunt knife will cause more damage than a sharp one – and it is not too far from gospel as it happens – but the fact is, ANY sharp knife will maim meaning that you, the user of this knife, will have to get to grips with it. All right, I’ll stop punning now.

First of all if you commit to buying a great knife, know that, with care and regular sharpening, your investment will last you a good twenty years or more. In most domestic kitchens, I would go so far to say that you don’t really need another straight-edged knife as I use mine to peel garlic, finely chop herbs and peel spuds or lemons. It will serve you brilliantly. So, once you make the decision to buy a good knife the question becomes which knife – and which sharpener?

  • Most knives come in different sizes and weights. Generally, they have a blade that is 20cm to 28cm in length. I have quite large hands but prefer a smaller knife. The one I’ve used for the last 18 years has a 20cm blade and except for the largest christmas ham, it slices through all sized foods easily.
  •  There are knives that manufacturers tell you will not need sharpening and if you look closely you will see that they have a very fine serrated edge to them. This means two things – they WILL slowly blunt over the years whatever the blurb says and they will also need specialised sharpening which will cost almost as much as the knife. A chef’s knife will give you better value and longer use.
  • Knives can be large and downright heavy in your hands and then become unwieldy. Find a knife that fits comfortably in your hand and feels as if it has some weight to it without being too cumbersome. You need to be aware of the knife as an extension of your hand but not so lightweight that you forget it’s there – that’s when accidents happen. As for the handle, it’s completely up to you about the material it’s made of – wood, steel, bone, it’s all good, but again, go for something that is relatively small and lightweight.
  • Once you have a knife you can reasonably use without dropping it or being too scared of it, then you have to figure out how to keep it in great shape. Traditionally sharpening steels have been used but the way you sharpen each knife will vary according to the way it has been cut or forged. Some experts will tell you to hold the knife blade at a 22° angle to the steel – others will advocate 16°. I don’t have a protractor in my kitchen drawer and my eyes glaze over at the thought of correct angles and a suitable grain on a sharpening steel.  To avoid embarrassing myself I go to my local butcher who is guaranteed to have the sharpest knives in town and who offers a sharpening service every Wednesday afternoon. Pay the money and get him to do it for you. If he doesn’t provide this service, politely suggest that he might want to add it to his weekly specials.
  • It was my son who introduced me to a whetstone, which is a piece of smooth stone that you wet down with water before rubbing the blade over it in the manner of a nail file. It’s very useful and I think gives a better result faster than a knife steel, but again it’s all in the action and can be confusing if you don’t know what you’re doing as my son found out when he made his knife more blunt and had to start again.
  • The ideal sharpener is the sort that combines the mechanism of a whetstone with the correct angle required to get the blade sharp. You simply slot the blade into an angled opening and guide the knife backwards and forwards over the whetstone. They are an awesome invention. My father used one for years and I coveted it but I had never seen them sold individually – until now.
  • It goes without saying that once you have a knife, it will help your safety if you actually hold it correctly. Grip the knife handle and allow your hand to fold over it so it sits comfortably into the palm of your hand, then fold your forefinger and middle finger over the handle to secure the grip.
  • Rather than lifting the knife up and back down in a chopping action, rock the knife backwards and forwards over the onion or herbs you are chopping as if you are rocking a cradle. Once you master this action it’s simply a matter of speeding things up a little until you have a smooth and rhythmic action
  • Don’t use your knife to saw across bread or any other food that requires a serrated knife to do the job.
  • Don’t put your knife in a dishwasher – Ever. Wash it by hand, dry it immediately, put it away immediately. End of story.
  • Don’t let a left-handed person use a knife normally used by a right-handed person and vice versa. If this means you have two knives in the kitchen, so be it. It dulls the blade faster than any other mis-use. (And I apologise to left-handed people everywhere, including my mother, sister and best friend. No offence intended.)
  • Store your knife in a knife block or on a magnetic wall strip but NOT in a drawer rattling around with other utensils. It damages the blade and it’s dangerous to you when you’re rooting around for something in a crowded space.
  • Use wooden or plastic chopping boards but avoid glass cutting surfaces and glass boards at all costs. They may be easier to clean but they damage the blade and blunt it very quickly. Use any glass boards as a heat protector or trivet instead.

As I mentioned earlier, my 18 year old knife is starting to show signs of permanent wear and Brad at Kitchenware Direct has helped out by generously giving me a new knife to play with and road test. And what a beauty it is.

The Global Cook’s Knife is from an award-winning knife manufacturer. It’s sleek, stylish and oh so sexy.  I often ignore the lovely looking knives preferring substance over style but this knife is glorious. It’s very lightweight for female hands but big enough that a man would not feel wimpy using it. It’s got a very well crafted handle and as a cut steel blade is the best of its type in the world. It’s adored by celebrity chefs and hard-working hospitality types everywhere. It has cut though everything I’ve attempted this week with alarming ease from pumpkin to onions (without the tears caused by a blunt knife) to pork belly to ice chips. Yes, it also chopped my finger nail away rather too easily, proving a salient lesson in practising what I preach and curling my fingers away from the blade as I hold the food in place.

Best of all it comes with a fantastic sharpening whetstone of the sort that lets you slot in your blade and run it across the sharpener without the drama of correct angles, ensuring perfect results every time. Too easy. It’s not only the best knife I’ve ever used, it’s likely to be the ONLY knife I ever use again and that’s all before you take into consideration the lifetime warranty and the 30 day guarantee if you’re not entirely happy. And that’s some love.

I love it so much I have a fantastic Global knife and whetstone set to give away to a lucky reader, valued at $199. To be in the running, simply add your comment below about your experience using kitchen knives – the good, the bad, the ugly.

So what are you waiting for? Enter our giveaway to be in the running for the best knife you’ll ever use. Guaranteed.

Global 20cm Cook’s Knife and Whetstone, rrp $199.00 is proudly sponsored by Kitchenware Direct.

Competition open to Australian Residents only. Winner will be selected by computer-generated random selector thingy.

You can comment as often as you like.

Entries close 7pm Sunday 17th June 2012

0 thoughts on “Basics – How to Choose a Chef’s Knife – And a Giveaway!”

  1. My scarry kitchen knife experiances was 5 yrs ago when i got a new knife set they where loverly n sharp and my then 13yr old decided she would use them yerp she cut herself n needed 3 stitches.

  2. My Dad and I have a relationship based on antagonism and political debates-but I know it absolutely thrilled him to bits when I asked him to teach me how to sharpen my cooks knife using a steel.

    1. Awwww, that made me smile. My dad taught me to carve a leg of lamb, then taught my son just a couple of years ago when it became clear that he would be a chef and Dad wouldn’t be around to see it. Great memories.

  3. I really love my ceramic knife and use it for most things. The only negative is that it needs to be professionally sharpened.

  4. I’ve so always wanted a Global knife but always shied away from them on price – they would have to be perfect for that sort of dosh but never wanted to spend the money in case they weren’t.
    I still have and use (sadly!) a wiltshire my Mum gave me a good 20 year ago – the blade is at least a third skinnier then it used to be.

    1. I really love that there’s a lifetime warranty with Global knives which is just about the best protection you can have for your investment. $200 spread over a lifetime of use? We can’t say that about toasters or coffee machines or TVs can we?

  5. As for other knife tales – the knives we currently have seem to have a knack of balancing on their spines (blade straight up) whenever I rest them on the cutting board. Really have to watch how I put them down.

  6. I also managed to knock one off the counter and had it land point down on the tiles. Luckily I jumped at light speed and got my toes out of the way but the blade broke into several pieces. (and yes I’m splitting up my comments in the hope the computer will pick me!! I really want one of those knives and sharpeners!!!)

  7. I’ve managed to cut through my fingernail several times. It’s doubly impressive when I have acrylic ones as you wouldn’t think anything would cut through those suckers!! Have to remember to curl my fingers like you’ve suggested. Thanks for the article too – was an interesting read.

      1. one of the not very nice things I’ve done to my poor knife is store it in my utensil drawer that is packed to the gills…. one day the knife got stuck on one edge and in wiggling it free the end snapped off 🙁

  8. We have a fabulous set of knives that we bought when we moved in together 13 years ago (back before we had kids and had money to spend on things like that!) Our fav knife from that set has seen too much use over that time so it’d be lovely to win this one to replace it.

  9. I recently cut a piece out of the top of my finger. An hour and a half it was still bleeding as much as it was when I first did it. It wasn’t a knife that did the damage it was a veggie peeler. I was peeling pumpkin. The peeler was one of those with a u shape and handle at the top of the u. I had a very grip on it and hence a lot of strength. Peeled the pumpkin and part of my finger. I am not peeling pumpkin now. One doesn’t expect something as safe as a peeler to cause this damage.

  10. I’ll probably chop my finger off!! Do you think that glass chopping boards blunt knives faster than wooden chopping boards? I have a glass one and my knives are always blunt.

    1. Excellent point! Glass boards are terrible for blunting knife blades faster than any other surface. Use plastic boards or wooden boards. I love wooden boards (and I don’t care what people say about so-called germs in wood, you can clean them you know) and have three – one for meat, one for veg, one for herbs. Much easier on the knives as well. Replace yours and relegate it for use as a hotplate on the table.

  11. Bizarrely, I grew up in a house with knives that weren’t sharp enough because ‘sharp knives are dangerous.’ I gave up trying to argue! Thankfully, now that I’m kitting out my own kitchen I can get some knives that actually cut things.

  12. My husband’s family taught me how to cut properly! Some of my favorite past times with them are of standing in the kitchen trying not to cut my finger off whilst chopping onion, then garlic.

  13. I remember way back in high school, home ec, I had to stop and pay attention to teacher but I wanted to finish chopping the vegies (or whatever I was chopping!!) so i kinda kept chopping whilst looking at the teacher and sort of sliced the side of my thumb and ended up with a big chunk just hanging there, I still have the scar to this day many, many years later!! I didn’t really let on to the teacher that I had cut myself so I sort of went off and found some band aids but it didn’t want to stop bleeding!!! So sharp knives are good cos you don’t really feel when you cut yourself, you only realise when you start bleeding 🙂

    1. Has anyone noticed those very large blue bandaids the MasterChef contestants all seem to need after a while? I would love a supply of those, they seem to survive sticking while in the kitchen.

      1. The reason for the blue is so that you can see them if they fall off in the food 🙂
        You can normally get them from commercial kitchen supply shops

  14. I’m hopeless at sharpening. I always wait until my brother visits and beg him to do it. Since he moved 3 states away my knives have become terribly blunt. I think my knives miss my brother too.

  15. Annuity good knives and good partners are hard to come by….so when I found a good partner…I taught how to wash and cLean it…forgot to say don’t drop on concrete floor woops..still have the partner and a knife with out tip…..you learn to live with somethings…the knife sharp and straight would be great…

  16. Now I know the problem- I’m a lefty and hubby a righty!
    I love the wealth of good info you have shared on knives, it’s something I’ve never been brave enough to spend a lot of money on after my dear husband brutally damaged my wedding present chefs knife by deciding it was a perfect tool to use in the shed.
    We have a steel but have never mastered the art of knife-sharpening, however I look forward to my dear dad’s visits twice a year. As he starts to cut the roast I love to cook for his visits, he will state in disgust ‘you still haven’t learnt to sharpen your knife? ‘ it’s become something of a joke after many years! But we can never do it like he can.
    I LOVE your butcher’s Wednesday sharpening service, and will ask ours to consider this.
    And finally, want to add that even with a thermomix as my fave kitchen tool, nothing is as quick as a knife for onions, herbs etc. I’ve tried all the gadgets – Tupperware cutters, magic bullets – a knife and chopping board are irreplaceable.

  17. I dropped my very first chef’s knife on the first day that I used it. It landed point side down on the inside edge of my right toe. 4 stitches later after the anaesthetic wore off I found out that I’d severed one of the nerves in my toe and I’ve lost all the feeling in the tip!

  18. I work in a food shop and have experience working with the Global pictured above – it is wonderful and also with Wustoff chef’s knives and santoku. The Global is a prize and much lighter than the Wustoff (another great knife) You do have to be really careful sharpening the Global, the Japanese steel is much softer than the German one. I would love to have this knife for use at home. This is a wonderful giveaway, thank you.

  19. I was brought up in a household of blunt and old knives. My Mum still uses them to this day and I have no idea how they can be comfortable for her to use. When I lived at home, I used to always bring out the massive ‘Ham’ knife if I needed to chop anything, and it scared her half to death!

    I do love a good knife – it really makes food preparation fun and easy.

    I’ve learned quite a few things about knives that I didn’t know from your article! I didn’t know you shouldn’t put your knives in the dishwasher…Will have to remember this!

    Cheers!

  20. I would love a new knife. I’ve been making do with a relatively cheap knife. It does the job for now but I’d love something I could sharpen. Thanks for the great giveaway!

  21. Forgot to mention, my knife experience from childhood was my mother buying something that ‘came with a free set of steak knives’. I found out how sharp they were by cutting my finger that first night!

  22. Love cooking and have not had tne $$$$ to purchase a good sharp knife. Would have to learn how to sharpen it though. (Think I would be okay) Have just started teaching my son how to cook and to use a knife as well so this win would be a bonus too.

  23. Snap! my (free) knife courtesy of my mother in law’s xmas hamper finally snapped at the handle. I’d love a new one!

  24. Never try to use a recently sharpened good quality kitchen knife to open one of those hot- glue sealed jigsaws in a box, particularly after youve put kids to bed AND while husbandos is traveling overseas…..the one and only time I’ve needed stitches!!

  25. I got “Danos-directed” (ie/ but wait! If you buy in the next 5 mins, not only will you get this great knife but you’ll also get this paring knife and my firstborn child) in the supermarket one day for a set of ‘forever sharp knives’. $40 later I had 6 of the thinnest knives I’ve ever handled. Being a student I still use them, but it gives me a smile every time to think that I got sucked in by a guy wearing an apron behind a bench next to the Pumpkin display.

  26. I’ve only ever used my Victorinox steak knives in the kitchen – lasted 10 years so far and never need sharpening! A big fancy knife would be nice though…

  27. I would love to win this knife and sharpener! I recently went to work and my Father was babysitting for me, when I arrived home he asked if any of my knives were sharp – he had been through several trying to cut a pineapple up for the kids! So he promptly left with my knives and returned them all sharpened the next day! Luv ya Dad!!

  28. When I moved out of home for the first time, I purchased nearly all required kitchenware from Ikea – selecting their cheapest possible options. Among these was my first knife block, complete with five knives – a steal (or so I thought!) for under $10. Unsurprisingly, after using the utensils only a handful of times, I decided to invest in something a little bit more….errr…substantial!

  29. My housemate has a set of knives whose block is in the shape of a man which means as you put one away its like stabbing him very gruseomly. Awful knives but very funny.

  30. I knew there was a good reason my husband and I are both left handed! I’ve got a knife that my mum picked up in the op shop about ten years ago, that she still regrets giving me it’s so good. Just a plain white handled knife. I’ve got a Tupperware whetstone which does the job for me, though I never thought of the left handedness before when sharpening, I guess if we’re both the same it should be ok?

    1. If you are both left or right handed it’s fine. The problem starts because one side of the knife blade dulls faster when extra pressure is applied from your dominant hand. All the time it’s only on ONE side of the blade it still has an edge, but if both sides get worn down, the problems double.

  31. A decent knife changed my life. Cooking suddenly changed from a time consuming, even painful (I remember what it was like to chop pumpkin with our cheap old cruddy knives) chore to a pleasurable activity. Ours sadly disappeared on a holiday, however. I can’t tell you how much I would love to win this!

  32. My old Whustofs are unfortunately breaking at the handles, so I need to either figure out how to return and take advantage of the warranty, or get a new set. I’ve never tried a Whetstone but I’ve been using a manual knife sharpener recently.

  33. I worked at a meatworks for years so I use my old victorinox slicing knives. They are pretty good quality and lasted well, plus I learned to keep them sharp for work. I hate using other inferior knives and really. really hate a blunt knife. They have done the job quite well. But they are getting old and thin, so a new, good quality knife is soon to be on the shopping list. I have never had a proper chef’s knife, but will be looking when the time comes to replace my current ones. Would be great to win this one as I probably wouldn’t be able to justify spending that much on myself.

  34. I stupidly broke the tip off my favourite knife, after watching Jamie Oliver stick his knife in a serving board I tried it a bit too hard and it snapped off, The tip is still in the board it can stay there

  35. A good knife might actually stop my housemate from worrying that I’m going to chop my finger off when I chop sweet potatoes!

  36. Oh my – a sharp knife – how awesome would that be – my mother in law has a great one that her mother in law bought from Japan way back in the day. It’s a bit old looking but still sharp as a … well, ok then – as a knife!!! But not one in my drawer!! Please pick me for a nice sharp one!!!

  37. Everyone has a favourite mug or cup to drink from. I have a favourite knife to chop, dice, and show off my skills with. The Global knives are one of the best for these things. and I need a FAVOURITE knife to add to my collection of favourites, pleeeeeeaaaazzzzzzeee!:)

  38. I am a blossoming foodie, just learning how to chop and use knives correctly. I would love a beautiful knife to set me on the straight and narrow.

  39. I remember when I was growing up my brother helping to do the dishes. He was drying the knife with the blade towards his hand – and yes he cut his hand. As we both knew he had done the wrong thing we tried to fix his hand up without our parents knowing! It wasn’t long before we were found out. No wonder Gran had always told us no one under 10 should use a sharp knife! At 94 she still says this. Thanks for the chance to win. It would be great and I promise I wont let my 7 year old use it.

  40. My mother in law gave us our set of knives, and she is the cheapest woman in the world! So of course, our knives are dead blunt, but I am too embarrassed to take them to have them sharpened (because of said cheapest). Of course, I am now on maternity leave from work and cannot afford to upgrade (or sharpen said el-cheapo knives even if I wasn’t too embarassed to take them in), so I now use our steak knives for any slicing and dicing I need to do! lol

  41. i bought a knife when i moved & it lasted less than 2 years. It was a small knife with the metal of the blade running up the middle of the handle, only it turned out not too. I put a little pressure on it to cut something, the handle broke clean off (just cheap plastic)& the blade cut my finger before flying in the air narrowly missing my face.

  42. A few months ago I bought a new set of knives on special from a large retailer. The first time I used one to chop some carrots it snapped clean in half!

  43. I love sharp knives! I have used blunt knives, and I find them so much more dangerous for me to use because I have to use so much more force to cut through anything.
    I currently have a Maxwell Williams set of knives which I love, but I would love to have a really good quality knife!

  44. I have one of these knives at home and I must say, they are FANTASTIC! I haven’t used the sharpener yet but I’m positive it would be just as good. Great post again Sandra 🙂

  45. Oh forgot my experience well the other day my husband commented that our sister in laws knives were to sharp ( they can’t be too sharp can they???)So obviously our knives are not so sharp…

  46. I finally managed to afford to buy myself a set of Furi knives a number of years back (still waiting to be rich enough for a set of global!) Only a few weeks after getting them I managed to take the top off my left thumb while “chef chopping” some spring onions…

    Still ascribe to the dull knives are dangerous rule tho!

  47. The Good – I have had, like you, a trusty knife that has seen me chop,dice and julienne my way through a myriad of recipes to feed my growing family of 7 over the past many years! Whilst the blade has held up well over the last 30yrs (My Mother gave it to us as a wedding gift) its the handle – wooden – that is now showing signs of wear and tear. The Bad – After one to many Christmas Eve cocktails the above said knife, very cleanly, sliced its way through my thumb all the way to the joint! The surgeon said it was almost like a scalpel cut – must be a great knife! The Ugly – the said wooden handle on above knife! Although very popular in the 70’s it has, I am sad to say, out lived its usefulness by virtue of its ugliness,lol!

  48. Welcome back Sandra 🙂 I stabbed myself through the palm with a steak knife at Christmas. What a fun way to spend boxing day, in emergency…

  49. I have been wondering for years….where has my beloved Wusthoff Trident knife gone? One day it just disappeared. Of course no one knows.

    We are left and right handers here and the situation is far from ideal. My son is training as a chef. He loves his Global knives. Each one has his name engraved on it. Otherwise he knows his expensive knives may well disappear.

  50. I would love nothing more than this quality knife and sharpener. I have never been able to aford a good quality knife and would feel very blessed if I happened to win this,

  51. I love cooking and love reading your blog Sandra…you’ve really been inspirational. My cousin has a Global knife and let me use it once. Oh heaven!!! I have sworn that one day I will own one. That and a Kitchen Aid. Kitchen dreams!!

    1. Ahhh yes, the KitchenAid. So i shouldn’t tell you that Kitchenware Direct has a 24 hour sale on today and tomorrow on KitchenAid mixers, should I. No, I shouldn’t…

  52. Global make lovely knives indeed.

    Ah my knife story… I was housesitting in December, just before Christmas.
    I was heading out somewhere Christmas eve, and I can’t even recall what it was I was trying to open now. But I was unfamiliar with the kitchen, and the knives therein, this being only my first day in the house. I was remembering a friend’s accident in repairing a bike puncture – ‘remember, always cut away from yourself, not towards’ – and made sure to do exactly that. It would have helped if I’d clued in to the fact that away from me was my other hand, and when the (blunt) knife slipped, it buried itself nicely in the ball of my thumb. Me, alone in a house I didn’t know where things were yet, trying to find a bandaid….
    Shock kicked in as I headed to the couch to sit down and apply pressure and I ended up dizzy and nauseous on the floor. While I was there I looked at my hand and tried, vainly to figure out, why I’d been cutting with my non dominant hand to begin with, given the thumb with the wide, deep gash in it, was on my dominant hand.
    Do I win a prize for stupid and not doing things by halves? 🙂
    Not one of my finer moments.

  53. My husband and I have an ongoing argument relating to knives. He has one of those Victorinox knives (retail $12) that he swears by. I have inherited HIS Wusthof chef’s knife and love it – but am held back from expanding our collection owing to his aforementioned love of the Victorinox. Perhaps a fortuitous prize might change things…

    I look forward to your recipes reappearing in the future. I was horrified to read about the negative ‘trolling’ your site received. People are so cowardly and awful. Recipe blogs strike me as marvelously generous projects. Many thanks for all of your foodie gifts!

  54. Sadly my kitchen lacks a good knife, every time my husband cooks and has to cut up something, he has the big whinge to me “when are you going to buy a decent knife?” then we all hear continuous complaining about the knife won’t cut, then he tries various other knives, but still no good. Ah one day!!!!.

  55. I think my most memorable knife moment was gently educating my parents on the difference a sharp knife made just by chopping ingredients for them in their kitchen while still living at home. When I moved out they finally bought a decent knife 😉

  56. We have two chefs knives in our house, one is absolutely terrible and the end snapped off it when I ill-advisedly used it to pry apart semi-frozen burgers. The other is okay, it’s a Wiltshire one so nothing fancy but it does the job and stays fairly sharp. We have a few other paring knives, but we mostly got those for free in supermarket demonstrations!

  57. We have two chefs knives in our house, one is absolutely terrible and the end snapped off it when I ill-advisedly used it to pry apart semi-frozen burgers. The other is okay, it’s a Wiltshire one so nothing fancy but it does the job and stays fairly sharp. We have a few other paring knives, but we mostly got those for free in supermarket demonstrations!

  58. I’ve come ‘late’ to this post, but it’s funny how timely things can be. Local abc radio had a professional knife maker on yesterday – from a local forge – and he made much the same points as you, Sandra! I don’t have a knife story, but I could relate to one of the points he made. He said a lot of people are scared to use a sharp knife for fear of injury, but if you injure yourself with a sharp knife it will be a clean cut that heals quickly. A blunt knife will tear the skin. I know when I have sliced fingertips, a sharp cut does heal faster!

  59. I must say that I am definitely knife challenged, I have the scars to prove it! I’d love the chance to win such a fantastic new knife, then maybe I won’t manage to cut myself again!

  60. I’d love to own one. It’d be nice to have one knife for all my cooking. instead of using my small sharp knife for most things then having to change to a bigger but never quite sharpened right knife for pumkin and watermelon and such.

  61. My dad always taught me that a sharp knife is much safer than a blunt one. He’s always had good, solid knives in his kitchen, and then when I got married, we got given a cheapo set… which we still use. So I would LOVE a brand new good quality knife like this one to replace the one I use now!

  62. I have my now Ex’s knives. I hate looking at them. They are cheap and nasty as he was and they treat me the same. I am turning over a new leaf one item at a time and would love a new knife set. So I would be happy to do that 1 knife at a time 🙂

  63. I have always been told by my dad that a sharp knife is less dangerous than a blunt knife. Sadly most of our knives at home are very blunt, a little broken or just completely useless. There are many times when I have tried opening a coconut, cutting a pumpkin or just cutting through some meat and wished I had a knife that was remotely sharp. Many times the knife has slipped and my poor fingers have suffered from horrible cuts, but worst of all, I have struggled to cut whatever food I have been wanting to cook.

  64. I remember this one time I cut my hand really bad when using a serrated knife. After that I really wished we had good knives at home.

  65. I’d love to win this knife.
    I’m 16 right now and started cooking.
    I just don’t have a good knife so i hope this could improve my knife skills =D

  66. I have been looking for new knives but i dont want to waste money on a set i wont be happy with. Thank you for your information it will help me get some decent knives!

  67. I need some new knives… hubby thinks i need Kevlar gloves when using sharp knives so only his good Fish knives are always sharp…. 🙁 think this would solve a few of my problems. Ill just have to hide them from him.

  68. My luckiest (?) experience with my knives was when I caught the handle of one of my brand new super sharp set of knives in their knife block in my top when I was reaching into the cupboard above them, and the whole lot came raining down around my bare feet. I escaped with one little cut on my shin. Dinted my brand new knife block and damaged the edge on the carving knife, but I could have ended up with quite a few stitches out of that little mishap.

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