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.

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.

All the best
Skip

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

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