Global UKON 6-Piece Professional Kitchen Knife Set, CROMOVA 18 Stainless Steel – Contains 5 Kitchen Knives & 1 Knife Block

Product Information

Cleaning Global knives is straightforward and easy - simply wash immediately after use in warm water with a mild detergent. Dry with a soft cloth.

Hollow handles filled with sand provide excellent balance to these Global knives and their smooth contours and seamless construction eliminate food or dirt traps, offering the ultimate in safety and hygiene. The best practice is to wash knives in hot, soapy water and then dry them with a tea towel, rather than leaving them to air. We do always test dishwasher-safe claims, regardless. Honing steel is often mistaken as sharpening steel, but it's actually designed to help maintain the edge of an already sharp knife, so don't confuse it with a knife sharpener. These knives look similar to a paring knife but they have a serrated edge. They’re great for cutting tomatoes and citrus fruits. It's fairly priced for the performance, and we'd absolutely recommend it for a starter Japanese knife set. Advanced cooks and chefs might look for a higher-end option, but for most home cooks, this is a serviceable and smart buy.

Hand-washing your knife is always preferable to dishwashing, even if the brand says your blade is “dishwasher safe”. And if you have a high-quality Japanese steel or German steel knife, you should never subject it to the likes of a dishwasher. The hot water and salt of the dishwasher will do your blade no favours, so as soon as you finish using it give it a wash and dry thoroughly to avoid corrosion. There’s no such thing as an ideal weight of knife; it comes down to personal preference. Most experts would agree that a chef’s knife, for example, should have some weight behind it, but you don’t want a knife that’s so heavy it strains your wrists. We didn't love the plastic handles, and no bread knife is included in the set (only a small serrated knife). Resulting from a partnership between Michelin-starred chef Thomas Keller and cutlery maker Cangshan, this 7-piece set is ideal for seasoned cooks ready to take their home chef game to the next level. This dream set of knives is easy to use, has a great blade-to-handle ratio, and the overall size and feel are unmatched among the sets we've tried. The Santoku knife originated in Japan and is a general purpose knife. It has a thinner blade than a chef’s knife and is most effective when dicing, chopping and mincing.

In the lab, our experts put the main knives in each set to work on an array of ingredients, using a variety of chopping skills. To test chef’s knives, they diced onions, sliced cabbages and cut steaks, while they used utility knives to chop mushrooms, shred lettuce and julienne peppers. GLOBAL GS-38 9cm PARING KNIFE - useful for a variety of kitchen tasks, this nifty little knife is perfect for intricate cutting, peeling, mincing and dicing.We then used the chef's knife to slice a ripe tomato and dice an onion. Next, we used the serrated knife to slice two equal pieces off a loaf of crusty bread, such as sourdough. Finally, we used the paring knife to hull three large strawberries. We assessed the knife's performance with each test, noting traits like comfortability, balance, design, and size. We asked ourselves if the knives felt particularly heavy or light, if the edge and face of the knife had any impact on functionality, and if the handles aided in the knives' performance. To sharpen knives with whetstones, you need to soak the stones first and keep them wet as you sharpen. All the sets on our list contain at least five knives, which should be ample for most home cooks. Consider the dishes you tend to cook and look for a selection of knives that will prove the most helpful. Vegetarians, for example, are unlikely to need a carving knife. However, for roast devotees, it will be essential. Like the manual sharpener, it has V-shaped circular steels of varying coarsenesses. But instead of pulling against the steels, the electric sharpener will buff the blade with the rotating steels as you lightly drag the knife through the Vs. It sounds like hyperbole, but trust us — the first time you find yourself blitzing through ingredients with lightsaber-like ease, you’ll wonder how you survived for so many years without a proper chef’s knife. Not only that, but razor-sharp knives are much, much safer than their dull counterparts, as you won't find yourself having to push as hard, reducing dangerous blade slips. Gordon Ramsey would be furious if he caught you with a blunt knife, so do the right thing.

From carving up a Sunday roast to finely chopping an onion, we all know how much of a struggle cooking can be when kitchen knives are blunt, or simply not up to scratch. But with our best kitchen knives, you can enjoy easy chopping, slicing and dicing for years to come. Finally, any serrated knives were used to slice beef tomatoes, cube aubergines and cut lemons into wedges.

A sharp knife is a safe knife. Those that are blunt or unsharpened require more force to cut, which increases the likelihood of slipping and causing injury. Carbon steel: The traditional material used for making knives, carbon steel stays sharp for a long time. However, it's prone to rust (seasoning it with mineral oil will help prevent this) and requires more care and maintenance than its stainless steel counterpart. But if you're serious about cooking and not working within a budget, carbon steel is the way to go. Full tang: The blade is one solid piece of metal that runs down the full length of the handle. On some knives, the tang is visible and fastened by rivets. A full tang knife is always the best choice, as it usually has better balance and a more robust design. It also means there's no danger of the handle coming loose from the knife blade.