Chicago Cutlery 4-Piece Walnut Tradition Steak Knife Set

I saw these reviewed on America's Test Kitchen as rating right up there with the more expensive knives. Who needs the more expensive knives? Not only do these knives slice through meat like, well, butter, but they are comfortable in my hand AND they can be had on Amazon for roughly 1/2 of the list price. Yes, you will have to eventually have to maintain the edge and sharpen them at some point, but if you appreciate good knives that shouldn't be an issue. I am very happy with this purchase.

If you've been stuck with serrated steak knives, you will notice a HUGE difference in the ease of eating steaks. I bought these steak knives after being frustrated trying to slice a sirloin steak with a Kitchenaid steak knife; I'd seen them recommended by the folks at America's Test Kitchen (which is also the magazine Cook's Illustrated). WOW, what an improvement! These things go through tough meat like nobody's business. Serrated knives can rip and tear at the meat; these knives make smooth cuts with a much more pleasant look and mouthfeel.

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Pretty decent knives. I gave it 4 stars because the price was great. Walnut handles I find to work well for me as I don't like the synthetic feeling handles. Seem to hold up well. Blade can be straightened/sharpened. Well balanced but a little light feeling in the hand (prefer a bit heavier feel). Blades seem to resist stain pretty well (have a small spot on one probably due to gave up on hand washing only and have 'allowed' 2 of them to go into the dishwasher). Also use as utility knife and boning knife.

Would buy again if budget was the same.

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I've owned a few sets of these walnut-handle knives by Chicago Cutlery, going back to the late '80's in fact. I've always been pleased with them. They are great for the price and are good general purpose kitchen/eating knives, not just for "steak". They have a good feel to the handle. I've had them resharpened a few times and they keep a good edge, if you care for them properly. The walnut handles look great if you oil them periodically. I just rub them a few times with olive oil and let it soak in overnight, then buff them with a paper towel. They look great, especially if you're lucky to get ones with a nice grain pattern to the wood. Try not to put them through the dish washer too much as this will dry out the wood -but even so, as I have committed this error, I'll tell you that they still look great and you can "refurbish" the dried out wood if you re-oil them generously as described above.

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I have used the Chicago Cutlery Walnut Tradition line of knives for years. In my opinion they were some of the best inexpensive stamped knives around. I still have a set of them purchased twenty years ago.

Unfortunately, the entire Chicago Cutlery Walnut Tradition line is not what it used to be. Now they are just cheap knives. The walnut handles are about a full inch shorter these days. Only people with very small hands will feel comfortable with the new handles. I guess the price of walnut wood is going up. I recently purchased a couple of other Walnut Tradition knives and all of them had the new smaller handles. You could still do a lot worse for the price.

If you elect to purchase any of the knives in the Walnut Tradition line, I would strongly suggest you take the following steps.

1. Dip the handles in hot mineral oil once per year. This helps seal and protect the wood handles from water damage. It will make them more comfortable smoother surface.

2. When the blades appear to be dull realign the edge with a sharpening steel. You will find the proper technique and angle (20 degrees) on their web site. Never sharpen a stamped knife blade with a regular knife sharpener.

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