Eden Kitchen Knives

VG10 is hard and therefore a little more brittle but that'll only be the core/edge and you ain't going to be using it to decapitate anybody. A sharpening steel does no such thing really, it reforms the edge badly and that's why you have to use it constantly.

Ok that's good to know, what type of stone should I be looking for and what kind of prices are they? From reading it appears honing should be done every few uses, but actual sharpening once or twice a year?

No rust spots.

I have a couple of Spyderco knives with VG10 blades, they get used harder than the kitchen knives and are fine.

That's good to know Chris!
 
Depends on your usage but once every 2-4 weeks should be fine, as for a whetstone a 1k stone is usually ample or you could get a combo 1k/3 or 4k to be able to really polish that edge which can be had for less then £30.
 
I have a fairly good selection of knives and hones, What I would say to you is the Kiwi or Victorinox knives and a Lansky turn box(4 stick) will do all you need in the kitchen. I love looking at some of the more exotic knives out there, but at the end of the day to a home cook they're just an indulgence, a bit like razors, whoops, ok talking shit again:rolleyes::p
 
I have a fairly good selection of knives and hones, What I would say to you is the Kiwi or Victorinox knives and a Lansky turn box(4 stick) will do all you need in the kitchen. I love looking at some of the more exotic knives out there, but at the end of the day to a home cook they're just an indulgence, a bit like razors, whoops, ok talking shit again:rolleyes::p

I have loads of kitchen knives but I tend to only use 2, a chefs knife and a small peeler. I keep looking at expensive knives, but as my £40 knife block set has lasted 20 years, still looks like new and are sharp I'll not bother getting good ones. Won't stop me looking though.
 
In my knife block I have a chefs knife of unknown origin, small parer of unknown origin, and two Mora knives. I binned the bread knife and carving knife. Job jobbed.
 
This thread is a blast from the past...been using an Eden Kanso high carbon santoku for the last two or three years and it's my go to. Dead hard, thin and razor sharp, love it. Also have the Eden damast pairing and prep knives, damaskas steel for kitchen knives is just a gimick really but these were on offer, not had to sharpen them yet so we'll see. K&T are a good firm to deal with, fixed my Santoku after I stupidly used it on bone in the first week!! Doh.
 
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