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Knives & Tools online based in Holland. Bought a set of Wusthof knives & block saved over £100 on UK prices.

i found filleting fish (in a keen trout fisherman) a real chore until i bought my sweedish filleting knife from global it dose require a few strokes with the steel each time but it is so light and glides through fish a treat!

On the Furi's they are not really that good. They are made here in Brisbane by a company called Furi Technics. If you are using them every day then I recommened the Wustoff Trident. They will keep an edge longer, and will require less time on the stone. But you should run it over a steel before use, and after cutting through larger cutd of meat. The globals are ok for weight but unless you purchase the forged ones which is marked as say GF-6 the others will have had a bad rep with breaking. Here in Oz we have kitchen specialty store's or a place called King of Knives. Just look for places that sell direct to the resteraunts or chef's.

Would like to see 1 of the chefs show us on TV how to correctly sharpen knives, its 1 of the things I keep getting incorrect and as you know sharp knives are a must.

Hi all! I'm living in Cork, Ireland, and I want to know does anyone know where I can get good knives on this side of the water??

Are there any particular stores or websites that you'd recommend having a look round when purchasing knives?

well larderboy sums it up. My boss told me when I started working at the Paris Restaurant, the make you use depends completely on what you feel comfortable with. Hold it feels in your hand and how easy and comfortable you feel using it. It's nothing to do with expense or big brand names.

hi guys
its steve walpole from westminster college here

with knives its not always the make its how comfortable you feel with that knife. sabats can be heavy and hard to work with where as global are the opposite they are very light. there are a new varity out which are australian called furi they have special fitted handels which suite all users but they are expensive and simular to globals. unfortunatly no knives stay sharp without help. mama chef has the right idea a diamond steel is the best way to keep knives sharp but only if they still have an edge after that they need to go to a sharpener like a shoe repairs. they usually do knives a £1 a time but they are good. there are also gadgets out there that sharpen at the right angle to get a good edge so look out for them. other than that if your near the college then pop in and i will give you your own little master class on knives if you like. hope this helps
regards
steve

I do hope so.....

I'm with you all the way MammaChef. I find the best diamond steels are the ones with a flatish oval cross section. There's a lot of satisfaction to be had from looking after a set of good knives.
The trick I learned is to begin by laying the blade flat on the steel, then raising it to 45 degrees, then halving that angle before drawing the blade down the steel. This gives you roughly the 22 degree angle that is the best compromise between sharpness and edge durability. It literally only needs a couple of strokes per side each time you use them to keep them in tip-top condition.

You could always get a diamond sharpening steel. It only takes a couple of strokes to acheive the same results as dozens of strokes of an ordinary steel. I used to hate sharpening knives before my diamond steel, now I enjoy it, like Martino says, its part of the joy of cooking.

Why are you upset with sharpening them Mushy? It is a part of the joy of cooking. Mind you, they need sharpening daily and the steel should e replaced quite often. If you dont like sharpening knives then might I suggest you use a wizzer instead? These are wonderful little gadgets and will save you the time of sharpening.