Chicago Cutlery Walnut Tradition 14-Piece Block Set

I am in the food industry and have some great "old" Chicago knives. Some of my knives are over 50 years old and still going strong. They have great blades that sharpen easily and wear well.

I bought a vacation home recently and one of the first thing I bought for the kitchen was this set of Chicago Cutlery. I was angry when I saw what Chicago Cutlery has done to the quality of their product. Poor grade thin steel blades that feel like toy knives with handles of cheap poor quality wood.

Stay away from these knives...do not reward them for destroying a great American Tradition.

They should be forced to give up the Name......

I got this set for my mom for Christmas. She is a "cook", no t a chef, so the knives are fine for her purposes. Better than what she had. The biggest disappointment was the wood handles, I don't know if they were not treated or what, but right out of the box they were dry and rough. They felt like they would give you splinters. My mom put some oil on them and it helped, but had I seen the handles as they were before purchase, I probably would not have purchased them. Or at least made the handles more presentable myself. But I paid $25 for them and can't really complain too much.

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This set was a gift, a nice gift and terrific starter set for beginners in the kitchen or for persons who do an ocassional prep. Easy to use, nice craftsmanship, and very reasonable price for a quality name. A bread knife would have been terrific addition to the block set but all in all, feel free to get this set for that young couple or child who is moving into their own place for the first time. I am happy with it, besides it was a gift.

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When I read reviews about being knives of low quality I was worried. However they seem to meet my expectations so far.

I'm not a cook, but for a regular kitchen this knife set are more than enough.

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Knives are easily steeled to bring edge back. The knives are very easily taken care of by washing off blade and drying. For those who think they must hve a different knife for every occasion then this will work fine. Having worked as a meat cutter since the 50's I can cut up any size beef with just the boning knife.( And a Hand Saw for the bones) It is nice to have a 12 inch blade for the Round Steaks, but can get by without.

If you get splinters from the handles, then it is obivious you are unaware how to take care of wood. I have knives from the 50's never one splinter ...of coure I have never washed a knife with a wooden handle in a dish washer either.

These can last a life time.

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