Shun knives

Old-Ben_2

I worked as a chef for 20 odd years, when I first started out I could only afford the "basic" knives available at that time (remember we are pre Gary Rhodes, AWT et al here), nylon handles, lower grade steel etc, but guess what - they served me well. The most important thing to remember with any knife whether it cost £4 or £400 is....KEEP IT SHARP. Get a decent sharpening steel and learn how to use it properly. At the place I worked we managed to persuade our local butcher to grind them on a stone occasionally as they will inevitably "dull" after much use.

I was treated by a friend to a Shun knife about 5 years ago (from nisbets), it is without doubt the finest knife I have ever used, and I've used a few!!

Yes they are expensive, yes cheaper ones will do the job just as well.

BUT

Sometimes we all need to treat ourself to a little luxury.

HTH

Ben