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Thread: Which knife?

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    Which knife?

    Hi everyone ,

    I have decided to start cooking a few thai meals now I am over here and would appreciate any advice on which brand of knife to purchase .
    I have noticed 2 brands , KIWI and PENGUIN , for sale at the local market .
    Has anyone had any experience using either of these ?

    Thanks in advance .

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    I just bought some Walrus. Don't buy them, they haven't even lasted 2 months and the handles are falling off.

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    Cheers .

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    Days Work Done! Norton's Avatar
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    Quote Originally Posted by rawky
    Which knife ?
    Essential knives as a starter would be cleaver, chef's knife and paring knife. Also, mortar and pestle essential.

    Lots of brands of various price. Most of the local brands I've used are of low quality and don't last. If you're serious and want high quality best to buy imported knives from Europe or Japan. Pricey but will last a life time.
    Last edited by Norton; 16-09-2010 at 03:31 PM.
    Whenever you find yourself on the side of the majority, it is time to pause and reflect.

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    I have a semi big'n... Kiwi knife that is. It's fine, you might wanna get one of those nifty knife sharpeners though... having said that I was using it the other day and the blade jumped out of the handle and bounced off my neck, but it is over a year old.

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    I've had a couple of Kiwi knives for about 9 years and they're fine as long as you sharpen them regularly.

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    I always bought local knives in Thailand. The ones with the orange plastic handles. Stayed sharp (if you wash and dry right after use). Not the best, but no probs . Unless you are going to take special care of them, I wouldn't buy anything expensive. The orange handle folks also make good veg peelers.

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    Do you have a Thai girl?

    No knives son...!

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    ^^ The 'orange handle' folks do make a quality product. My 2 peelers are as sharp today as they were when bought 14 years ago. Purchase anywhere, mine from a local market cart. Penquin knives are OK too. Kiwi, I had bought thinking they were from Aussie land and so must be ok...Wrong! Buy German knives only if on sale as they cost a mint, and the edges need protection...not worth it really.
    My inner cynic is always on alert .

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    Have you got any cheese Thetyim's Avatar
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    Do you mean these ?

    Jaguar Brand. 333 baht the set

    Last edited by Thetyim; 16-09-2010 at 05:00 PM.

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    We use the wooden handled ones with carbon steel blade, last forever and easy to sharpen.

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    Quote Originally Posted by Chico the Fox
    Kiwi knife that is. It's fine,
    Quote Originally Posted by Chico the Fox
    the blade jumped out of the handle and bounced off my neck,
    Hows that fine?

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    These are only $150, you know Thai's will take care of em! Ceramic is "supposed" to be the best?


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    Days Work Done! Norton's Avatar
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    Quote Originally Posted by Airportwo
    you know Thai's will take care of em!
    Hey, great looking screw driver/hammer set.

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    Quote Originally Posted by Thetyim View Post
    Do you mean these ?

    Jaguar Brand. 333 baht the set

    That looks like 'em, Thety. I never bought a set so never got that fancy holder. Think I bought the first couple at a temple fair. Cheap and good, I remember wishing I'd brought them back to Canada. I've got a few Jpn blades that are great, but need sharpening often and rust if I forget them in the sink...Also have some German knives -- Henckel, German stainless steel (haha, fine print says made in China)

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    Bogon's Avatar
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    Just checked the drawer and can confirm we have Kiwis.
    Wooden handles, about a year old and they are still sharp enough to cut through Thai beef (that should be their slogan?).
    Still have a full set and my penis is still attached.

  17. #17
    Have you got any cheese Thetyim's Avatar
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    Just checked our kitchen
    We got a set of Henckles and a set of Wusthof
    Both are about 7 years old, take a good edge and work well

  18. #18
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    I love knives! Now don't get me wrong but I am talking about knives for the kitchen. Buying knives in Thailand can be fairly simple. Look at the handles. They should be wood with at least three attachments per handle.

    The best place to buy in BKK has to be Chinatown. Look around for a shop that sells kitchen ware. Their knives tend to hold a edge longer and are easier to sharpen.

    Actually, we have an old man that comes around once a month to sharpen our knives. I generally give him all we have and he sits out front, scoops out water from the concrete pond and slaves away. Costs me B100!

    The wife says I over pay by B20...

  19. #19
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    My favorite knife is the cleaver Thai style.

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    I used to have a nice set of Sabatier knives. Came home one day and the first missus had broken the tips off trying to unscrew something or prise a lid off of something.


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    Quote Originally Posted by benbaaa
    I used to have a nice set of Sabatier knives.
    Mr too. I left them in the UK with the ex-wife though. She uses them for cutting up food rather than trying to repair the scooter.

  22. #22
    Have you got any cheese Thetyim's Avatar
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    Sabatier make very good knives providing you get the genuine article.
    There are now 28 companies marketing knives under the Sabatier name

    A long time since I was involved in this but I think
    K Sabatier and L'unique Sabatier were the top ones
    Last edited by Thetyim; 16-09-2010 at 10:54 PM.

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    Quote Originally Posted by Norton View Post
    Quote Originally Posted by rawky
    Which knife ?
    Essential knives as a starter would be cleaver, chef's knife and paring knife. Also, mortar and pestle essential.

    Lots of brands of various price. Most of the local brands I've used are of low quality and don't last. If you're serious and want high quality best to buy imported knives from Europe or Japan. Pricey but will last a life time.
    Might even be a decent suggestion to browse those same quality brand selections online and order straight away, as high quality cutlery {European, American, Japanese} is hard to come by outside of BKK and CM. The old Asian clevers are quite available in every style and description, as they are the most universally used utility - a good cook/food preparer can almost do everything with one knife.

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    Quote Originally Posted by benbaaa View Post
    I used to have a nice set of Sabatier knives. Came home one day and the first missus had broken the tips off trying to unscrew something or prise a lid off of something.
    Oooh, kill.
    Quote Originally Posted by Rural Surin View Post
    a good cook/food preparer can almost do everything with one knife.
    We even differ in the food thread, SB. Totally disagree with ya here. Ever try peeling an apple or carrot with a butcher knife? Or cutting beef slices or pumpkin with a paring knife?

    I'm with Norts on the basics. But, if you're not a supremo chef and even if you are in Thailand, the orange-handle jobbies are just fine. As Hillbilly noted, those knife sharpening pros that come around are godsends. I rely on the Asian way everyday and sharpen my knives every use by scoring them several times on the unglazed rim of dish bottoms. Rinse and wipe off. If you do this every usage, they stay fairly sharp if you always rinse and wipe dry after use.

    My Jap knife has a wooden handle and is super sharp. Gift from a Jap sushi chef. It's so old I can hardly read the inscription on the blade. Something like Iron Man. The key thing with this knife, besides its sharp blade is its balance. Amazing.

  25. #25
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    Thanks to everyone for your advice , it has been very helpful .
    I actually own a Global chefs knife which I take everywhere with me but the first time I forgot to take it back inside my girlfriends house her father started to chop wood with it to start the bbq.
    After that it went back in the suitcase . I will give it to my daughter in England next Xmas .

    Regards to all

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