[smiley=undecided.gif]I have noticed what a great job a lot of you make of cutting up hard vegetables.  I once saw a knife kit which had been bought from overseas that would be ideal for camping.  I have forgotten the name but the owner said he had to get police ok to import it.  On our travels we have occasionally seen a sign "knives" up a rough road and never stopped.

Any hints on brands or where to get a couple of really good cooking knives?  I dont have much of a problem with a large knife and peel vegies etc with a large cheap one that gets blunt very quickly.

Granny Carolyn
I think one of the most important things in any kitchen or camp are good quality knives...sharp..believe it or not blunt knives are dangerous because they don't cut clean you add more pressure.
Buy the best quality you can afford they will last a lifetime in house hold use. Three of the knives in the photo are forty years old..and the butchers steel is fifty or more.
If you use a local butcher take your knives to him he will sharpen them for you if you can not do it yourself.
Muzz

---

spot on,
They don't have to be big names or flashy looks (a bit like CO's really) as long as they fit the purpose you intend to use them for & can hold a good edge,
the main knife I use at home came from Woolies & while I usually keep it sharp enough to shave the hairs off my arm (thats how I test it) it needs a quick touch up each week (that is if my wife doesn't use it to cut metal objects in the mean time)

I use 3 grades of stone, no steel, The first is rough as guts & only used for knocking the big shoulder off a new knife, the next is used the most for a general sharpen & the last is as smooth as paper & puts a great finish on the edge.
The trick is to spend alot of time getting a really fine edge on a knife (knock the shoulder off) when new & then give it a quick touch up regularily, if you let it go too long, it is a big job to get it back (a bit like a swimming pool)

I have an "old Timer" in my hunting kit which is a carbon steel blade, gets a bit discoloured because it is a ferrous metal but man can you put an edge on that fella & it will hold it too!

Since I came up here to Townsville, you could ride from here to china on the knives in my unit so I went to "King of Knives" & bought another carbon steel/stainless steel blended knife for $35 (Bruno brand I think, K of K's home brand) & a chefs style roll up pack for my knives,
I havn't had the chance to get it on the stone yet to see how easy it is to get it really sharp but will let you know when I get home.

Mick.

I have a Wiltshire Staysharp knife in my kit.  The same as at home.  Wash and slide it in and out of it's cover a few times and as bright as new.

Hi Carolyn,

Sharp, quality knives,very important I use a set of Global knives which are excellent. I also have a set of Victorinox which are brilliant (I see there is two in your kit Muzz) :) A good quality steel is part of the kit to keep your knives in razor condition. If my knives dull off a few quick swipes will have them shaving hair again in no time

As a keen hunter and always relying on a knife that keeps an edge I use Puma & Buck knives.

During my teens I worked in an abattoir and became very conscious of the need for good steel, that has stayed with me throughout my life. (I still have the Green River knives & F Dick Steel from back then)

I reckon a few good quality knives (while not cheap) are a far better purchase as they will never need replacement (unless you loose them or use them for a screwdriver) and you will pass them on as a family heirloom.

This is my opinion and I know we can't agree on everything. [smiley=batman.gif]

All the best
Skip [smiley=chris.gif]

Thanks all, I appreciate the input.  I have a couple of those Wiltshire ones but as they are similar size to some steak knives and they are not always put in their scabbard or easily findable.  The other ones I have are the right size but those serrated ones which are supposed to never dull but they do.  We have a King of Knives shop at Westfield Plaza I guess I should go look.  Sparky is more inclined to sharpen the knives in the winter when he makes his soup.

BBC got it right, carbon steel blades mightn't look real flash Carolyn but they certainly hold their edge. Knives are probably a blokey thing and like the others here I have several good old ones. I use a steel to sharpen them and a stone to take the shoulder off'em every so often. Reckon part of the fun of cooking is having good gear, knives, pots, trivets, port.....


pd

poddy dodger wrote on Jun 19^th, 2008 at 3:53pm:

BBC got it right, carbon steel blades mightn't look real flash Carolyn but they certainly hold their edge. Knives are probably a blokey thing and like the others here I have several good old ones. I use a steel to sharpen them and a stone to take the shoulder off'em every so often. Reckon part of the fun of cooking is having good gear, knives, pots, trivets, port..... pd

I am with you there PD.  I love a good port.    ;D ;D ;D ;D ;D ;D ;D

Ok the next question is how do you carry them? Do you take them all on a trip?  In a box or wrapped in a roll?

Barb

I would take a few and store them in a knife roll. Common knives to use would be a heavy blade knife for chopping veggies & heavy work, A long thin knife for slicing meat and carving. A small paring knife for general peeling and light work. If your making bread ,a serrated blade bread knife. Don't forget your steel.

Those basic knives should cover most chores but I take heaps. :)


All the best
Skip [smiley=chris.gif]

A selection of my knives. A couple of S/S Victorinox, Green River & a big yellow handle Swibo that I used for filleting big Barra (hasn't been used since I left the Gulf). A few bone handle Sheffield knives from cutlery sets which are my favourites for light work & always use one at meal time, bugger the modern cutlery, they keep a good edge. The grind stone is a diamond impregnated ones, does a good job whether knocking off a shoulder or putting on a nice edge. Always put a packet of band aids in the knife draw after a sharpening session.

---

Can usually pick up the bone handle knives at second hand shops for a couple of dollars. Some shops are putting them into sets of six & chargeng $30.
LogFire

G'day Folks,
Yep, many words of wisdom & fine choices there, Granny C.

Green River knives have been a part of my family for at least three generations. I'm a bit of a traditionalist & like the timber handles (more character) as oppossed to the plastic one's that legislation now requires many proffesionals to use. They do have their advantages though, some being not as slippery (moulded handles made of varying compounds of plastic & rubber, texture etc) & perhaps a little more 'tolerant'!! .
It's a bit of a can of worms though & all the posts so far I think, have been quite good.
I agree, brand aside, buy the best you can afford & as Muzz has indicated they will last a lifetime when not used in a proffesional occupation. The better ones, you'll find, will hang onto that edge longer & are a pleasure to sharpen & work with.
I personally tend to lean towards  Solingen steel & have an old 'Tree Brand' Boker, three blade folder which is a bueatiful little knife.

When I was at Tech a 'mate' said "Can I have a quick loan of ya pocket knife?" Which I handed over. He promtly returned it with the tip snapped off after he tried to lever the badge off an engine we were working on :o :o :o
Christ, talk about cranky >:( >:( Needless ta say, lesson learnt at an early age  :-[

Speaking of Muzz earlier, after he posted that photo, I no longer have to wonder what become of me good 'skinner'. :o
At least it looks as though ya take'in good care of it Muzz ;D ;D

I have a Wusthof knife block in the kitchen, & they have been quite good - a Solingen product.
Skip mentioed that he is using some Global knives & I nearly bought a set of those, as I like the concept. The handles are quite slim though & they may not suit those with larger hands - not that I have large hands, I could use the Global products without issue.

Has anyone tried any of the ceramic products? I wouldn't expect ta see'em in this game, but being a bit of an 'edge enthusiest' I'd like ta give one a go!
If I were buying again, I think I'd lean towards a fully moulded handle as oppossed to a riveted one, because they seem a little more 'fuller' in the grip - that is, if I were buying another block.

You really need to go with what FEELS right for you.

Remember the golden rule though - no quality knives in the dishwasher. In particular, the high heat & caustic action of the washing agent eats the crap out of the rivets in the handles & attacks a good edge.

I have noticed that "Peters of Kensington' always seems to have very competitive prices & good products. They will also ship anywhere for only $6!, despite the size of the parcel. 'The Minister' bought a large (dare I say it) Scan Wear wok, & they shipped it up in the post - $6 to Singleton from Sydney.
Even though I've bought a bit of product from King of Knives, & I always visit their shops, I've found that they can be WAY overpriced with some of their stuff - just an observation, others may not agree.

I also think that there's merit in a knife roll- even though it may be a little bulky (pending what's in it), you've got all ya gear together in one convenient bundle.
Having said that, I don't personally have one.
The downside is though, it's a big loss if some 'low down' swipes it >:(
A lot of folks have knives in individual scabbards that they've more than likely made themselves. Having collected their knives gradually, over a period of time.

One things a 'cert I reckon - a good bread knife should be part of every tucker box or kit. I went against my better judgement & boughta  cheap one the other day, just ta throw in the box & where I nearly ended up throw'in it was up a bloody gully >:(
It certainly looked the goods but alas - it was rubbish.

Anyway, that's enough yap from me, so it's-
Hooroo for now
TP [smiley=thumbsup.gif]

Mick,
Meant ta ask - what're ya do'in Townsville? Have ya moved North for the Winter or what?!!
TP

Two Bears wrote on Jun 19^th, 2008 at 5:14pm:

Ok the next question is how do you carry them? Do you take them all on a trip?  In a box or wrapped in a roll? Barb

This is the knife & roll I bought the other day.
Note the thick section of the blade near the handle where the sharp edge doesn't go all the way to the end....I'm gonna attack it with the bench grinder when I get home.

http://i229.photobucket.com/albums/ee104/billybushcook/IMG_1337.jpg

In the roll.

http://i229.photobucket.com/albums/ee104/billybushcook/IMG_1338.jpg

with a sheath

http://i229.photobucket.com/albums/ee104/billybushcook/IMG_1339.jpg

& rolled up

http://i229.photobucket.com/albums/ee104/billybushcook/IMG_1340.jpg

I've been wanting one of these for a while, I used to wrap my knives in a tea towel before, bit scary sticking your hand in the tucker box in bad light,
Skip,
I'm with you, Big chopping knife, boning/filleting knife, paring knife & a serrated bread knife is all I use, now have the roll to carry all together.

Pensioner,
Yeh mate migrated for a few weeks, Refer this thread
http://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl?num=1211429852

& proof a man can still cook himself a good feed 2000K's from home without his usual array of kitchen goodies

http://i229.photobucket.com/albums/ee104/billybushcook/IMG_1335.jpg

Mick.

Beauty Mick. Look's real good.

Regards Skip [smiley=chris.gif]

Nice looking knife, roll and tucker there Mick.

TP I enjoyed reading your post and ideas.

I loved seeing the collections of favourites.

Again thanks all for the great input.  Of course I do  have knives that are OK but have been watching some TV cooking and some demo's shipboard and am amazed at the fine cutting some do with cleaver type knives.  One of my favourite things I have from my MIL (deceased) is an old serrated knife which cuts bread well.  

Knife roll - a good idea, Mick.

Comment from Mr Bear:  The food pictures are certainly touched up with Paintshop!  They just look too good!

Thanks
Barb

G'day TP

I like you really like the natural feel of a traditional wooden handle and thought I would post a happy snap of my collection of Victorinox knives. Every last one will split a whisker and shave you clean.

http://i232.photobucket.com/albums/ee181/hughesmeister/IMG_1557.jpg

All the best
Skip [smiley=chris.gif]

G'day There Skip,
Mate, that  a FINE  collection. Ya just can't replicate that character with a plastic handle, can ya? It would be my opinion that Victorinox knives are up there at the top of the tree when it comes to timber handles. The Green River Knives are quality no doubt, & arguably as good - or better - steel. But I don't think they compare when it comes to the finish & quality of the handles - which is apparent in your collection. It is a credit to you that they're in such good order.

Looking at some of the knives that Muzz & Log Fire have shown us, wouldn't they tell a tale or two? They've seen just a wee bit of cutting action & are still very servicable, even at this point.

I have a couple of the old bone handled Shefield knives - one from Eagle & Globe, the other from the Broughton Cuttlery Company.
Ya just can't beat'em when it comes to dealing with spreads like butter, jams etc can ya?

I find knives & edge ware in general, a very interesting subject. Thanks to all for the photos submitted.

Does anyone have any Damascus knives? What about axes?!!
Tomohawks, Hatchets, Machettes, Trap Setters.......anyone?!!! ;D ;D

Hooroo for now,
TP [smiley=thumbsup.gif]

TP,

Although not really a collector I have a lot of other knives that are used in their own ways. If you are interested PM me and I will send you some snaps.

Skip [smiley=chris.gif]

Wow Skip. I am in total awe, that is some serious cutting equipment and obviously well looked after and loved.

pd

A superb collection, Skip!  Love those wooden handles.

A very interesting discussion.

Barb

I know now what i am going to get for my birthday, some decent knives. >:( You guys are a wealth of knowledge, and the photo's are fantastic. :) Can anyone explain to me how i can get my pictures on here. :'( I am on Internet Explorer if that is any help.
Padraigin

Photo has to be smaller than 100 kb.

Click on browse that is just below where you are typing, select the photo you want to display and then Save.

I'm a bit late to this party, but I'll throw in my thoughts.

I was wandering through a restaurant supply store when I found these Blade Safes. They are great for keeping your blades sharp and your fingers safe when digging through your cooking utensils.

http://www.camp-cook.com/postings/blade_safe_1.jpg


http://www.camp-cook.com/postings/blade_safe_2.jpg

When it comes to knives, quality pays for itself! During my culinary classes I borrowed some Messermeister forged knives from a friend of mine and they were amazing! Just a joy to use. I own some stamped knives and forged knives from Henckels but they don't begin to compare with the Messermeisters. If I were to cook professionally I would invest in some good knives.

For a reasonabe price, the Forschner line of knives made by Victorinox would be my first choice. They are professional quality without having to pay for a fancy name.

Joanne

Thanks Joanne for the pictures and ideas. Haven't seen any of these in Brisbane but will keep my eyes open.

Just beginning on this camp oven journey - a great forum to learn heaps.

Barb

Joanne those Blade Safes are great, havent seen them here in Oz but then I havent been looking either.

No. 2 daughter won some tickets to a Food Fair last weekend and saw that Ramsey bloke.  She took a friend ;) and when she mentioned she was to look out for knives for her Mum he said he thought he could get a couple of Vitorinox ones that were being sold to butchers.  So hopefully I have a couple of really good knives on the way :).  I must remember not to put them in the dishwasher, or this that only for wooden handled ones?

Saw a couple of very nice chef's knives on American eBay t'other day so I rang Australian Customs to find out if it was legal to bring that sort of thing into Oz thru the post.
It is, they don't like spring loaded knives, daggers, flick blades or double edged blades, just thought you'd like to know.
I have a couple of Gustav Emil Ern chefs knives and a very old carbon steel knife I use, nice to have a really sharp blade when yer cookin'.


pd

Carolyn don't put anything in the dishwasher that you treasure. Your knives will only take seconds to run under the hot tap-if you get it hot enough it will dry by itself.

Take it from me Carolyn the two don't mix. Although wooden handles are the worst in there.
Look after 'em and they will be good to you forever. :)

All the best
Skip [smiley=chris.gif]

Try this site www.everten.com.au
They have a big range of top quality knives at very good prices
Muzz

PS: Its pink day for me.

Great site Muzz.  If we have a Christmas in July celebration - do we get presents??  Let's start a new Aussie tradition!

B

Hey Muzz thanks for the heads up on that site.I reckon they are pretty keen prices too.
Gotta be honest I have gone back a few times and had a look at the Green River range. The 'ol index finger is getting a bit itchy now [smiley=sweatdrop.gif]

All the best
Skip [smiley=chris.gif]

skiproosel wrote on Jun 25^th, 2008 at 7:39pm:

Hey Muzz thanks for the heads up on that site.I reckon they are pretty keen prices too.

Skip
I must say I have spent a bit of time on that site myself.
Muzz

Talking knives didja watch the half hour show on SBS channel 0 last night about the knife maker in Tassie ? He lives a pretty basic existence (feral) and prefers to barter rather than sell for cash  his totally hand made knives which were very impressive.
His most popular blade is a 300mm chefs knife, bewdiful, I want one.

pd

I watched that show PD and was very impressed, lovely bloke,  he worried me not wearing protective glasses some of the time - would have loved to get one of his sharp knives to his hair though LOL - I was impressed with the sensible and interested attitude of the two young apprentices as well.  

Actually I liked his castle too.....I can still remember my going back to grass roots dreams but I think I like some home comforts these cold days.  

If you contact him PD order me one as well, though he said he didnt deal in money mostly traded, maybe I could take up spining again and make him a hair beanie LOL

I knew I shouldnt but just went to that site for knives, I got all excited when I saw the knife rolls until I read that the knives didnt come with the roll.  Still like them though.....Barb Christmas in July presents sound like a good idea.