My GF wanted to cheer me up and treat me so...

These nine cutting implements are coming next week that I need like a hole in the head - but nevermind - bless the kind darling !
Just plastic fantastic cheapies but sod it I can use ANY sharpie and I have completely completely totally honestly run out out space - I have 3 vases full of knives on the kitchen windowsill ! I must stop my addiction to knives - I`m terrible !
At least they`ll go in the commercial dishwasher and knife steriliser at work.

So it`ll be 3 ten inch Chinese bread slicers - plain and serrated.
Erm a 6", 10" and 14" green plastic chef`s knife to go with my 8" green one - for a crazy set from Starrett on Amazon.
A cheapie 14" plastic cake knife, a Kiwi chopping knife and a cute 3 inch mini cleaver - that`s all - I might give `em all a dance on the diamonds to spruce `em up a bit - I`m not taking the Tormek downstairs !
The Thai Kiwi`s get amazing reviews and the full tang Kom Kom are brilliant for the money too.
Most commercial chefs and a lot I know just use colour coded plastic efforts like those above because they`re cheap and tough and can stand a boil-wash.
A lot use budget plastic Victorinox, DIcks and Mercers because they get the prep done.
I`ve not seen many guys using Wustofs, Shuns and Globals or fancy Japanese semi-stainless, PM`s or carbons.

My cheffie mates can take them off my hands later this Summer - no room at the inn !



I am consoled with the idea of two gorgeous three foot Japanese Samurai swords that I got the neighbour next door - I`ve not started collecting them - YET - all mine look like cheap ugly metal tools in comparison.


The 3 plastic fantastic Starrett commercial chef knives landed and they`re fine for me - bless my lovely lady !

I already had the 8" inch chefs so I just made a cheapie colourful set.
Comprising a 6", 8" , 10" and 14" and they arrived shaving sharp which was a nice surprise - no hassle with the diamonds !


Here`s Mummy bear, Daddy bear and Baby bear - cute.
These landed yesterday - I already had the father one - I used them a lot in China and sort of got a lot more Eastern because I preferred thin sharp rectangles.
I would say these are the best bang for the buck - being light, thin and incredibly durable with similar edge retention to most Victorinox`s, Mercers, Sabatier`s, Dick`s and Wusthof`s IMHO.
You can hone them on the bottom of a plate or mug in seconds or if you`re posh a triple-cut steel, ceramic or diamond rod.
I have used them all day cutting 100 lbs of produce with no touch-ups needed - if you`re a perfectionist a quick swipe after a cabbage or a couple of onions.
The slightly dearer Kom Kom Thai knives are a bit heavier with a full tang but still thin and millions of Western and Asian chefs use them day in - day out for decades.

 

Over here the white handled Dexter is the go to cheap commercial knife. Sani-safe handle. Can, maybe not should, but can run them through the dishwasher.

 

Dexter Russells are great - I used the vintage ones in Indy Wagner - workhorse knives.
IMHO they should be a similar price to the basic plastic Starrett one`s above though - not five or six times the price !
$60 - $70 for a p0lypropylene handled stamped 400 stainless bottom of the range knife is extortionate.

 

A big cake knife landed - My lady got me this; it`s called a Fat Daddios - Slice and Serve - that`s basically a budget steel 14 inch serrated Chinese bread knife; but I`m not bothered, I can use anything going.
It is probably about mid fifties 400 grade steel or something daft and it sure ain`t purdy but will be okay for baking at night and was a lovely gesture.
The functional 12" 1.5 lb Indian brass scissors I got her were really ugly - but work great haha !