It was a good deal larger than expected. Also, the sizes are: 1/4 tsp, 1/2 tsp, 1tsp, and 1 tbsp.
Showing posts with label kitchen knife companies. Show all posts
Showing posts with label kitchen knife companies. Show all posts
GAMAGO Swiss Measuring Spoons
It was a good deal larger than expected. Also, the sizes are: 1/4 tsp, 1/2 tsp, 1tsp, and 1 tbsp.
Messermeister Pro-Touch Channel Knife
This channel knife makes it so easy to make nice super long twists of lemon or orange to make your cocktail look amazing! I am left handed, and this is very easy to use for me, doesn't seem to matter if you are lefty or righty, it slices through the peel very easily. Bartenders should all have a good channel knife, but often don't even know what one is. This channel knife is not just for the profession bartender, if you make a cocktail at home, you should be able to make it look and taste better than when you go out. Dazzle your friends with a super long lemon twist in that drink you make at home, they will be amazed at what a wonderful bartender you are!
There were a few to chose from and I decided on the Messermeister Pro-Touch and am thrilled with it. It works like a charm and I love the non-slip handle.
Buy Messermeister Pro-Touch Channel Knife Now
It is a good product for making lemon peel curlicues to garnish martini-type drinks.Read Best Reviews of Messermeister Pro-Touch Channel Knife Here
I have been searching for the knife that creates the long strips of lime/lemon that go in a martini. This is supposed to be that knife but I found it very difficult to use and would not recommend it. There were no directions. I purchased two knives one for a friend and had to alert her that I couldn't get the knife to work properly.
Farberware 19-Piece Cutlery Set with Carousel Storage Block
THIS ITEM WAS A GIFT CAN NOT RATE SORRY FOR THE PROBLEM THAT IS ALL I HAVE TO SAY ABOUT THIS
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BUILT Neoprene One Bottle Tote, Dot Pattern
I bought this product for a Secret Santa gift at work. I added a bottle of Merlot and it wound up being a great hit! I would recommend this to a (woman) friend...only because the print is slightly feminine.
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This is a colorful and fun way to transport a bottle of wine. Love it!Read Best Reviews of BUILT Neoprene One Bottle Tote, Dot Pattern Here
Great quality tote for carrying wine; keeps wine chilled and makes it easy to bring to a gathering.
Dexter-Russell S5198 Chinese Chef's Cleaver 8-in.
Chinese chef's cleavers are somewhat a mistranslation, as they are not true cleavers. It is actually used for as a slicer and chopper. Much like a French chef's knife or a Japanese Santoku bocho, a Chinese chef's cleaver is an all-purpose knife with a medium blade. It is known as "vegetable knife" to Chinese. This is not a thin blade slicer, nor a thick blade meat cleaver. Chinese chef's knife sits between the Chinese slicer and the Chinese cleaver. It is not designed for hacking through big bones, though thin chicken bones are acceptable.I bought this knife on March 2009. Dexter-Russell Chinese chef's knives are highly regarded among Chinese chefs in America. This particular model S5198 is the best selling of them. Its blade is 8 inch in length and 3.25 inch in width. It spine is 3/32 inch thick, which is 1/32 inch thicker than my previous Sekizo Chinese chef's cleaver. The thicker spine gives the knife a sturdier feel and a heavier chop. The 3-1/4 inch walnut wood handle is nice. A wood handle is warmer to hold and allows a non-slip grip compared to a steel or plastic handle. I oiled the handle with tung oil to prevent it from absorbing too much water. The tang extends 40% into the walnut wood handle and can stand up to 500 pounds of pull. According to customer service, this Dexter-Russell S5198 is constructed out of 420 stainless steel and harden to Rockwell 54-56 HRC. Because normal 420 cannot be harden much above 50 HRC, this knife must be made of 420HC and not the normal 420. 55 HRC is normal for kitchen knives, but soft comparing to hard steel Japanese knives, like Shun or Hattori cutlery. For a given steel, there is a trade-off between strength and toughness. A very hard knife is resistance to low level impact, but will chip/crack when the force is great. A softer and tougher knife tends to give and have its edge roll up easier, but has greater resistance against chipping and cracking. As Chad Ward pointed out, "The most extreme examples of both would be the extremely hard, yet shatter-prone ceramic knives from Kyocera compared to very tough, soft stainless Chinese cleavers". Chinese chef's cleavers often are made out of softer and tougher stainless steel due to their all-purpose function. This is a stamped knife with no bolster, finished with a saber grind profile. I ground mine with a 15o back bevel and a 20o on the edge face. Finally, this knife is made in USA by Dexter-Russell, the largest and oldest American cutlery manufacturer. I rate this Chinese chef's cleaver between a 4-star score and a 5-star score. I am quiet happy with this knife and it is certainly a fine cutlery for its $30-40 price, so it deserves at least a 4-star rating. I am just not sure if it is exceptionally great given its 420HC stainless steel grade is rather common.
I have now moved toward the Chan Chi Kee (CCK) thin blade chef's knife due to its thinness.
*Skip the bottom if you already know how to hold a Chinese cleaver.*
Some of you probably are Chinese cleaver veterans, but for those of you who are not, here are some suggestions for holding a Chinese chef's cleaver. It is a pinch grip just like a French chef's knife. Hold your knife with your dominant hand. Have your thumb and index finger hold on the spine (slightly passed the bolster section), while the other three fingers wrap around the handle. Alternatively, have the thumb, index and middle fingers on the spine, and hold the handle with ring and little fingers. Both grips are acceptable. Hold your foods with your other hand with your fingers tips curl inward, allowing your minor knuckles or your joints exposed. Lean the side of the cleaver blade against your knuckles or your joints and you are good to chop, cut and slice, but never lift the blade edge above the knuckles/joints. In other words, your knuckles/joints will guide your cutting motion and preventing you from cutting yourself. I have uploaded a photo of this in this review.
are usually thought of as heavy, axe-like blades
ground to a convex profile and used with a swinging
motion to break or separate bones. This knife, on
the other hand is intended for all the cutting
tasks that one does in a kitchen with other knives.
What makes this the almost perfect knife is the width
of the blade. At over three inches, it provides a lot of
control surface in relationship to its edge. So the
cook who has learned to chop by guiding the knife
with his or her knuckles is almost immune from accidents.
The wide blade also makes this great for whacking
a clove of garlic before mincing it and for scooping
up chopped food from the cutting board.
The edge is easy to maintain-not too hard or too soft.
I use a chef's choice sharpener and keep the knife
on a magnetic tool bar to avoid knicking the blade.
The only thing wrong with this knife is the handle,
which is in a barrel shape and uncomfortable and
insecure in the hand. I modified mine with a bit
of coarse sandpaper, making grooves where my fingers
wanted to land.
This is my most frequently-used tool and one that I
recommend to students and friends.
--Lynn Hoffman, author of THE NEW SHORT COURSE IN WINE and
the novel bang BANG. ISBN 9781601640005
Buy Dexter-Russell S5198 Chinese Chef's Cleaver 8-in. Now
I own a full set of J. A. Henckel Professional "S" series knives, and I love those... but it's this Dexter-Russell Chinese Vegetable Knife (the technical name) that I use for everything. It is easily the sharpest blade I have ever encountered, and easily the longest lasting edge I have ever encountered. When I first used my Henkels, I thought "Okay, this is what a great knife is..." and yes, that was great. Then, when I used this knife (after being inspired by the Chinese Made Easy show with Ching-He Huang), I realized that "THIS" is what a great knife is, and there is nothing like it. Just get it. You'll use it for everything. Careful thought, this thing will cut you up like crazy.Read Best Reviews of Dexter-Russell S5198 Chinese Chef's Cleaver 8-in. Here
Although it is billed as a cleaver, I would not use it that way.It is a beautifully weighted versatile knife with a comfortable handle.
This is a wonderful implement for rapidly chopping, pressing garlic quickly, etc.
It is very easy to care for. We keep the handle out of the water & wash it with warm, soapy water. It is then left either to air dry or wipe dry with a soft cloth.
We've used this knife for 28 years & it has held up well. The handle NEVER became loose. The original one was bought in Chinatown in NYC for about $5.00 (1981). I've seen this same knife in stores for $58, so this price here is quite good.
We thought we had left the knife somewhere, & decided to check with Amazon if they had it. Great news, it was there! After 28 years, we didn't expect it to be $5. Got it to Alaska for additional S&H-about $51 all together. Still less than the price in the store, no gas, no poking around looking for it.
Well, the original knife turned up after all, so now we have two & are happy for that-it is that good a knife! Actually-gave the new knife away as a present. It is a beloved, useful accompaniment-no, A NECESSITY in that household, too.
The knife was shipped all the way to Alaska in great condition. It was well packaged. NO problems.
You'll certainly be glad to own this knife. Yes, if you have access quickly to a Chinese grocery, you may find it. But absent that, this is a great alternative!
This is just simply a great versatile knife-good for bluntly chopping meats (thru bones, too), finely chopping herbs, etc.
NO complaints. Would buy again. (If the one from the 80's ever falls apart).
Want Dexter-Russell S5198 Chinese Chef's Cleaver 8-in. Discount?
This particular knife was a present for my cousin who is just starting to get interested in cooking. I have many knives in my kitchen, most of them presents, and most of them junk. I use only two knives: this one and a 4 1/2" Wusthoff paring knife. Aside from specialty knives like ones to cut bread or open oysters, those are the only two knives you will ever need.This knife looks like a meat cleaver. It is not, and never use it like one. It is a Chinese chef's knife and is a precision instrument. You do not wrap your hand around the handle your thumb and forefinger should extend beyond the handle and end up on either side of the blade to guide it through its stroke. Draw the knife gently through whatever you are cutting. You will find it wonderful for cutting vegetables for salads, and after you have sliced or chopped your onions or peppers, simply tilt the knife until it is nearly parallel to your chopping board and slide the chopped food onto the blade to transfer it to a bowl or pot.
Always rinse and dry your knife immediately after use and store it in the box in which it comes or in a proper knife block. This knife hold an edge better than any other knife in your kitchen. Eventually, however, you will need to dress the edge of the knife. When it refuses to cut a tomato as a razor would, use a good quality diamond-hone electric sharpener. You should need only the "hone" part of the device you don't need to take off any metal.
Never use the knife on anything other than a wooden or polyethylene chopping board never on a hard or brittle surface.
If you follow these directions, your knife will last almost forever and give you years of satisfying service. Mine is over 20 years old.
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Wusthof Classic 20-Piece Knife Set with Block
WUSTHOF TRIDENT. This German firm, headquartered in the knife capital of Europe, in Solingen, has been in business since the early 1800's. Over time, Wusthof ascended to the pinnacle of knife manufacturing by innovation, the use of the highest possible quality steel alloys, and impeccable craftsmanship. Attention to detail is almost obsessive. Wusthof knives are the benchmark, the reference, in professional culinary knives...the gold standard by which all other kitchen knives are measured.Wusthof knives are still forged in the traditional manner, gaining the respect of culinary professionals. Cheaper methods can be used, such as the sintered construction of Henckels or the stamping method of Victorinox/Forschner Fibrox. This is the CLASSIC design preferred by so many chefs.
Inroads by Japanese makers of Japanese blade styles are giving Wusthof some tough competition, so Wusthof has responded by making knife lines incorporating Japanese styling with German precision in manufacture...so you might want to shop the Wusthof Ikon line.
I can only review what I actually own and use, this Classic line, regardless of how many are in a set. These Wusthof Trident Classic knives have been in my possession, in a more complete set than that offered here, since 1991. These knives are my old friends, and I am on intimate terms with them. To proceed...
PROS:
*HOT DROP HAMMER FORGED. Stubbornly refusing to change to cheaper, lower-quality methods such as stamping, these knives are still hot drop hammer forged, fully forged blades. The metal used is a fine quality carbon stainless steel alloy common to most top tier German knives such a Henckels, Victorinox/Forschner, and F. Dick.
*FULL TANG, RIVETED HANDLE PREFERRED BY MOST CHEFS. The handle is of commercial quality and strength, full-tanged and securely triple riveted in the traditional style preferred by most chefs because of its strength and universally comfortable grip, with sanitary POM synthetic scales (what the handle itself is made of).
*HAND-FINISHED. Each blade and handle is hand-finished to a high standard, by HAND. New knives arrive razor sharp, so learn to keep them that way.
*HUGE RANGE OF KNIVES, I MEAN HUGE. No other knife manufacturer offers so many different shapes, sizes, lengths, widths, and styles...a mind boggling array of choices. See the online Wusthof catalog: Santokus, both flexible and stiff fillet and boning knives, hollow edged "Granton" or dimpled blades are available in many styles. Wusthof Trident offers various sizes of offset bread knives, salami knives, cleavers, and hard-to-find very long salmon and ham slicers. The selection of blade types is too extensive to list here...go to the Wusthof Trident website.
*NEW, 14 DEGREE ANGLE BLADES: A huge improvement over the old 20 degree angle blades of the past Classic series. More in line with 15 degree angle Japanese knives, the sharper angle slices much easier so instead of an "axe-like" wedge you get a thinner, much sharper, easier slicing blade...more ergonomic and less fatiguing. I am so glad to see this change...it is about time.
*AT HOME, EXPECT A LIFETIME OF USE. A chef goes through knives far faster than any home cook. For the rest of us, expect decades of use. It is a cheap investment, a pittance, spread over the years. Will the set to the kids.
CONS:
*COST IS HIGHER THAN AVERAGE, BUT THE QUALITY IS MUCH HIGHER THAN AVERAGE. These quality blades are actually lower in price than much of the Japanese competition. They are a joy to use, and make cooking preparation enjoyable. You look forward to facing the cutting board, at least I do.
*HARD TO DEMO IN STORES. Most people like to handle a knife, to try it on the store cutting board to test the comfort of the handle, the balance or heft, or the rocking action of a chef's knife. A few kitchenware stores like Williams-Sonoma or Sur La Table might let you try out knives on their cutting board. Whatever the case may be, make certain that the return policy allows returns if not happy. The comfort and performance of most knife shapes and sizes are important, but not extremely critical, though the chef's knife IS of critical importance. When you receive your knives test your chef's knife with various cuts, if not happy then return them. Or order the chef's knife first and test it. If you like it then order the other matching knives.
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WHAT KNIVES DO YOU REALLY NEED?
Speaking from experience, from someone that over-bought (I have the Wusthof MegaBlock filled with 17 knives (including a cleaver, steel, shears, and carving fork) plus 8 steak knives, I can recommend buying open stock so that you only buy what you REALLY need, and what you REALLY will use 99% of the time, what most chefs lug to work in their Knife Roll.
The large knife block shown above has too many open slots (and too many knives). This is offered to encourage you to fill them with knives you will rarely need, unless you just like collecting knives, or there is a blade or two you need for your personal preferences. This is why I prefer a large, long Magnetic Knife Bar to a Knife Block...more flexible and versatile. Buy open stock even though each blade will cost more, buying less knives is much cheaper in the end.
This cost-cutting set's knives are also, mostly, too short. The set could be markedly improved with a longer 9"-10" Chefs/Cook's, a longer 9"-10" Slicing Knife, and a longer 9"-10" Bread Knife, while the 5" Boning Knife could be swapped for a longer 6" Flexible Boning Knife (works for filleting too)...the 3.5" Paring Knife is just fine as it is, but you might also look at the new 3.5" Micro-Serrated Paring Knife (micro-serrations on the rear of the blade, non-serrated on the front 2/3rds, for tough-surfaced fruits and veggies...clever and very versatile indeed).
Perhaps now you can see why buying open stock is so much better...YOU decide which blade is best, piece by piece, NOT the manufacturer. As you read the long review below, I hope to convince you to take the minimalist fork in the road, as would most professional Chefs. Many consumers, not knowing any better, not knowing how to select each blade, just buy all of them and be done with it, as I did when I was blade-ignorant years ago. Why waste money and counter space with a huge knife quiver? Save your money and apply that to some exquisite All-Clad cookware.
A MINIMALIST KNIFE SET is just three Essential Knives: When you are certain you have all the knives you want, then buy a knife block. Or, buy an even larger block then slowly fill it over time if you like collecting knives. Some folks like a magnetic knife bar mounted on the wall above the cutting board.
You might begin your knife assortment with just the three most essential blades: a Chef's/Cook's Knife, and a Paring Knife, and a Serrated Bread Knife. A more useful, realistic selection is about double that...consider going with following six blades. Anything more than the six knives listed below will seldom be used, unless you have some very specific needs If so, you can always buy that needed blade at the start, or at a later time as the need keeps arising, rather than buy a large quiver of knives, most of which just sit there year after year, seldom, if ever, being needed or used. Buying only the knives you need, is buying smarter It means you can afford the cost of a few high quality, durable, and super performing knives. Before going into more detail, let us start at the beginning...
THE THREE ESSENTIAL KNIVES
1) 10" CHEF'S KNIFE: An 8" Chef's Knife is a bit short for a pile of veggies; most chefs use a 9"-12" blade. Jacques Pepin urges a 10" blade for home use even if you are short in stature or have a small hand; you soon become accustomed to it...never go smaller than 9" if you only have one chef's knife, in my opinion. Do not buy a Granton blade model...the plain edge lasts longer.
2) 3.5" SPEAR POINT PARING KNIFE: for peeling, slicing, garnishing, eying, and stemming of veggies/fruits. After
your Chef's Knife, the Paring Knife is the next most useful knife in your knife quiver.
3) 5" SERRATED UTILITY KNIFE or 6" "SANDWICH KNIFE: serrated edge with a sheep's foot tip, or perhaps the somewhat specialized fork-tipped, serrated Tomato Knife. This smaller, precise serrated blade is superior to all others for fruit/citrus, tomatoes, sandwiches, rolls, and smaller, precise slicing jobs where a slippery, tough outer surface, or hard crust must be dealt with. Of course, it also cuts softer surfaces too, and can do anything a plain edged Utility Knife can do.
This knife is also popular with bartenders when making drinks needing citrus slices. The Scalloped Utility Knife is an always useful, often overlooked blade. Many chefs or home cooks might prefer a 5-6" "Large Utility" or "Sandwich Knife" instead of the serrated version, using the serrated Bread Knife instead, as clumsy as a long, thicker blade is for slicing small fruit and tomatoes where serration is called for.
THE NEXT THREE MOST IMPORTANT KNIVES
4) 6" FLEXIBLE BONING KNIFE: for separating the bone from the meat, AND for filleting fish; separate boning and fillet knives are then not needed. This model has a dual-purpose flex. If you do a great deal of meat/poultry boning, or filleting of fish, buy separate knives for each function, such as a 5"-6" Stiff Boning Knife, and a 7" Flexible Fillet Knife. Most people can get by with this single somewhat flexible blade unless you often fillet fish which requires a dedicated, very flexible Fillet Knife; or if you frequently bone meats which requires a stiffer, dedicated Boning Knife.
5) 10" ROUND TIP HOLLOW EDGE SLICING KNIFE Granton Edge: dimpled edge; a more stiff blade for slicing larger beef cuts and and hot meats. Some chefs also use it for poultry; to slice chicken or turkey breasts and de-boned thighs instead of using the more flexible Spear Point "Carving" Knife discussed below. The Round-Tip Hollow Edge Slicer is often used in delicatessens and sandwich shops to thinly slice large cuts of meat.
Some home cooks prefer an 8"-10" Spear Point "Carving" Slicing Knife, for versatility, instead of a 10" Round Tip Hollow Edge Slicer. Research this for yourself if you have not yet decided. Longer blades make thin-slicing easier, shorter ones cut more precisely to match small meats, poultry, or medium to large fruits and veggies. The Slicer can also be used for salmon, but salmon lovers will eventually buy a specialized, long and very flexible, much thinner bladed Granton Fillet/Salmon Slicer. Some chefs use this Round-Tip Hollow Edge Slicer lacking a true butcher's knife for fabrication (breaking down a side of beef or very large cut such as entire loin or a full rack of ribs).
6) 5" SERRATED UTILITY KNIFE (or "sausage knife"): serrated edge with a curved-down sheep's foot tip, or perhaps the somewhat serrated Tomato Knife with a forked tip for lifting the tomato slices. Some Chef's would not include this blade, but I do. This smaller, precise serrated blade is superior to all others for fruit/citrus, tomatoes, sandwiches, rolls, and smaller, precise slicing jobs where a slippery, tough outer surface, or hard crust must be dealt with. Of course, it also cuts softer surfaces too, and can do anything a plain edged 6" Utility Knife/Sandwich can do. This serrated knife is also popular with bartenders when making drinks needing citrus slices. The Scalloped Utility Knife is an always useful, often overlooked blade.
(7?) 7" GRANTON EDGE SANTOKU KNIFE: a possible 21ST Century candidate as a seventh essential knife (see below).
SPECIALIZED or OPTIONAL KNIVES (Here is where you get into trouble...over-collecting, cool it)
* 2.75" BIRD'S BEAK PARING, PEELING, OR TOURNE KNIFE: for peeling rounded foods, "turning" or "shaping" veggies and small fruits, stemming or fluting mushrooms, scoring, and several other garnishing tasks. Always included in a culinary student's knife roll, but not often used in home cooking except, on occasion, by advanced home cooks.
* 8"-10" SPEAR POINT "CARVING" SLICING KNIFE: Granton Edge: spear point with dimpled edge; more flexible than the Round Tip Slicer. For deft carving, especially if you cut up poultry very often; for turkey, chicken, duck, large fruits and veggies, and for general slicing buy the 8" size. This Slicing Knife is the ideal poultry slicer, but it can slice beef or ham, but not as well as Round-Tip Hollow Edge Slicing Knife.
Some chefs use an 8" "Carving" Slicing Knife for small-to-medium boning and slicing, as a large Utility Knife/Carving Knife (most Utility/Sandwich Knives are 4"-6"). If you intend to buy no other slicing knives than this Spear Point Carving Knife, opting not to buy the 10"Slicer detailed above, consider buying a longer 10" Spear Point Carving Knife (longer blades make it easier to slice more thinly, but if buying both, buy the 8" Carving Knife and the 10" Round Tip "Beef" Slicer).
* 5"-6" STIFF BONING KNIFE: the stiff blade provides more control and safety when working around ribs and large bones, preventing slipping. The stout blade is also perfect for testing cooking meats. If you rarely fillet fish, then select this blade alone instead of the Flexible Boning Knife discussed above, or the Flexible Fillet Knife discussed below.
* 7" FLEXIBLE FILLET KNIFE: a very flexible blade, specialized for filleting fish, and for slicing poultry very thinly, such as carpaccio. If you very often prepare fish, it is best to buy a whole fish and fillet it yourself, because you can better determine freshness with a whole fish instead of a pre-packaged fillet. If you opt for this blade, then instead of the 6" Flexible Boning Knife listed above (used for both filleting AND boning), use this longer, specialized 7" Flexible Fillet Knife just for your filleting, then go with the more specialized 5"-6" Stiff Boning Knife just for the boning jobs.
* 7" SANTOKU KNIFE: hollow edge (Granton). This versatile blade often is selected in preference to a smaller 8" Chef's Knife. Use it for precision chopping and slicing; for the deft chopping of smaller amounts of veggies, and for exacting general slicing jobs. Perfect for mincing garlic and shallots as well.
* 6"-7" MEAT CLEAVER: this specialized design is needed if you often do small butchering, breaking down a large cut of meat(fabrication). It will chop through thick bone, gristle, and ribs that would chip and damage other knives.
ESSENTIAL KNIFE ACCESSORIES
1) 10" STEEL (honing steel): Absolutely required to keep your knife edge honed as sharp as possible. Always hone with your steel prior to cutting--get in the habit of doing so.
2) KNIFE SHARPENER: Buy the best you can afford. Arkansas stones are good...it pays to research the new sharpeners and knife sharpening websites. If you use hand held sharpeners it is critical that you ensure that the sharpener angle matches that of your knives or you will damage your blades.
3) CARVING FORK: Required to hold meat, poultry, or large fish securely while carving and slicing.
4) KITCHEN SHEARS: As you know, Kitchen Shears are endlessly useful for snipping string, opening packaging, and for cutting some foods. If you cut up whole poultry very often then Poultry Shears should also be bought to make cutting easier and faster than with a knife, in many cases.
The above review is copyrighted, without quotations or paraphrasing, and entirely written by the author, me. I hope this helps you in your knife shopping.
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PROSUMER products: Higher performance, higher durability products designed for professional, commercial, or industrial use, yet are available to the public. CONSUMER products: Lower performance, lower durability products designed for non-professional use, and are available in the public's specialty and mass markets. This blog focuses mainly upon books, culinary, wine, coffee, stereo audio, electronics, gardening, and DIY/home repair. All reviews are based on hands-on testing. Only the best of my Amazon five-star (some 4-star) Reviews are pasted there.
Basically, the knives are great, but the rest of the set leaves something to be desired.
Buy Wusthof Classic 20-Piece Knife Set with Block Now
These knives are well made and very sharp. The balance is noticeable versus my old set and worth the extra money spent. I went with quality with the mindset, these should last me a lifetime.Read Best Reviews of Wusthof Classic 20-Piece Knife Set with Block Here
Everything I expected highest quality knives you can get. Very happy with the set, though I still have a few knives to try! Highly recommended...you get what you pay for.Want Wusthof Classic 20-Piece Knife Set with Block Discount?
these arent department store knives. understand the quality of these knives. you get what you pay for. just be very careful with these things because they will take a finger off quickly. oh and dont put them in the dish washer... never.Save 46% Off
Vulkanus Professional Knife Sharpener
I have been using this knife sharpener for about six years now. I first came upon it while volunteering as a chef's assistant at local culinary school. It was the chef's favorite sharpener of all the ones he sold in his kitchen store. You'll see why once you try it you never have to guess if you have the angle just right, and by changing how you place your knife in the device, you can either sharpen or hone. I hone my knife before every use and sharpen after every 6 or so uses. It's amazing. I've given it as a gift to many family members and recommend it at every opportunity! You won't be disappointed and you will never have a dull knife again unless you don't use it! ;-)Save 5% Off
John Boos Square Maple Cutting Board with Grips
Needs initial oil, then wax. Like a fine car, it will serve you well for years if you take care of it. Can't let water linger on the surface of this item. Keep it dried off. You can hear the quality as you chop and cut on this block.
Buy John Boos Square Maple Cutting Board with Grips Now
This product is quite expensive for its size. Yet, the quality just doesn't justify the price.I got this on Jan 3, 2013. It's a little heavier than I expected, but overall it felt solid, and I was happy with the purchase. I used it for only three weeks nothing heavy duty, and I applied the board moisturizer that came with it weekly. However, I noticed a crack yesterday (will upload picture later).
Initially I was upset, and submitted a request to return the board. But then I thought the better of it, since this already dealt with food, I might just keep it. But anybody who is considering getting an end grain chopping board, skip this one. It's not worth the money.
Read Best Reviews of John Boos Square Maple Cutting Board with Grips Here
I've owned this 18 inch Boos round maple chopping block for about two weeks and so far I'm very pleased. First off, it is beautiful to look at. You can tell by the weight of this item it is designed for real use. I've had several other wooden cutting boards. They have split early on in use. This board came oiled but I did purchase the board butter to keep it moisturized. If you are going to invest in this piece you need to keep it oiled. Its also important if you will be using it to chop or cut meat to seal the wood from bacteria. I love using this. Somehow the round shape, while large and spacious to use while chopping, seems less bulky than the square boards. Like another owner said, you can hear the quality of this board while you are chopping. I own mostly Wusthof knives and they work fabulously w new board. I have moisturized it 3 times but I do use it heavily. I do not feel I got ripped off at all. You get what you pay for. Do not hesitate to buy if you own nice knives you want to keep nice. Just a word of advice to new board owners, do read the care instructions. How you care for this item determines how it will wear.Want John Boos Square Maple Cutting Board with Grips Discount?
My wife gave me the John Boos 12x12x3 End Grain Maple Chopping Block for Christmas 2012. The block has a very nice size, heft, and stability. It is a delight to cut on. The recessed side grips are very convenient. I applied John Boos Board Cream to the block that evening. However, small gaps between the little blocks making up the whole chopping block began appearing almost the next day. I purchased a 5-oz tube of John Boos Board Cream with Beeswax and gave the chopping block several applications of it over the next few weeks. Unfortunately, the separations between the little blocks did not close up, and some new gaps opened up. I live in a very dry climate, and winter is the driest season. However, the chopping block should be better constructed so that the little blocks do not separate (especially after only a day).
Friedr. Dick Dickoron 12-Inch Anniversary Edition Saphire Cut Sharpening Steel with Bonus SaniGrip
I'm pleased but there is a very similar one that's almost $50.00 cheaper. I bought this one for the boning knife. I think if you're in the league of buying $100+ steels you're going to agree and find the boning knife rubbish & not worth it.Save 9% Off
Giftcraft Grape Cheese Pick
I ordered three of these two for gifts, and one for us. The gift shop I used to work in sold similar cheese picks, but nice ones are so hard to find. It's always made me a bit squirmy to watch people use their questionably clean fingers to hold the cheese when slicing/cutting it. This pick looks so nice, and keeps those fingers off my cheese!
J.A. Henckels International Forged Premio 3-Piece Prep Set
Very light weight. Not really as sharp as I would have thought either. These knives were a gift...I was disappointed.
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Got this set for travel. knives are always a trouble spot when traveling so we now have a set we pack and travel with. best idea yet!Read Best Reviews of J.A. Henckels International Forged Premio 3-Piece Prep Set Here
My youngest son likes to cook and wanted a professional knife set. I am sure that on Christmas he will be please but we shall see.Want J.A. Henckels International Forged Premio 3-Piece Prep Set Discount?
Birchware Compostable Wooden Knives (160mm) 24pcs.
I did a Counrty themed Party and these were great!!! Everyone was really impressed!!!! I would deffinately purchase these again!!!
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I saw these products (spoon, fork, knife) at a funeral reception, and loved them. I am preparing for an upcoming wedding, so ordered a bag of each.Read Best Reviews of Birchware Compostable Wooden Knives (160mm) 24pcs. Here
Fork tines too small too eat a regular meal but very well made.If they came larger I would use them.
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Just as advertised and a great deal. The knives are clearly made of wood (albeit compressed) which is just what I needed. Good quality.Save 21% Off
Shun Elite Ken Onion 8-Inch Chefs Knife
So, I should start out by saying that I am career cook and have used many brands of knives over the years, even thinking that I had found the perfect knife many times over, but alas, I was mistaken. I had not found the perfect knife until I purchased the Shun Elite Ken Onion 8" Chef's Knife.I can say without hesitation that it is a knife without peer in my humble opinion. The combination of its style, craftsmanship, endurance and simply fantastic ergonomics makes it my absolute go-to knife no matter if the knife was designed for the job or not (I find myself frustrated with having to use other knives!)
I know the secret to its everlasting sharpness is in the alloy they use to make the knife but I am not a metallurgist, only a cook, yet I can only imagine it must be some alloy from outer space because this knife hasn't lost its killer factory edge since the day I bought it about a year ago. I hone it on a standard steel, about 4 to 5 swipes on each edge at 16 degrees about twice a week, and I use it daily for at least 3 to four hours of continuous use. Still sharp as ever.
Because it looks so gorgeous, owners may be tempted only to bring it out for special occasions, or to inspire a little knife-envy amongst their friends or fellow cooks, but I have to say this knife begs to be used., and you should use it every chance you get. Its look and style communicates a serious statement about the respect for your craft or hobby and the ergonomics of Mr. Onion's design induce no fatigue or burn-out in your wrist or forearm. My hands are of a normal average size for a man and the grip on this knife is stellar. I imagine it's the closest one could get to having a knife custom molded to your hand.
The blade slides effortlessly in a gentle, controlled rhythm whether you're a novice or an experienced cook. As I mentioned, it is seriously sharp, but the sheer design of the knife acts as its own safety feature by preventing any unnecessary force to be put against the blade and aligning the hand to properly secure the knife. The balance between the blade and the handle is superb and the curve of the blade edge makes it perfect for slicing and chopping.
Sure it's a chunk of change, but I would have to say that if you had to only have one knife (and believe me, when you purchase this knife, you'll only need one knife) this would be it. It'll last a lifetime or more with good care and the lifetime warranty and sharpening service offered by Shun.
Do yourself a favor and purchase this knife. You won't regret it one bit.
I purchased this knife because I wanted at least one knife with the SG2 or MC66 powdered steel blade. In case you are like me and don't know what 'powdered' steel is, has an article titled "Shun 101" that is a great basic steel and knife manufacture lesson. The part on powdered steel is near the end of the article. Having read other information about knife steel and hardness, I began looking for a powdered steel blade; it was rather difficult to find manufacturers of PSK(powdered steel knives) I found 2 that seemed best to me. The Shun Elite series with SG-2 PSteel and the Henckels Miyabi 7000MC with a core of MC66. I hate these differences because it makes me want one of both to compare them.
I chose the Ken Onion Elite 8"chef's knife with the SG-2 core between 2 layers of 410A stainless steel for corrosion resistance and protection. It costs about the same as the Miyabi 8" chef, but I liked the K O's looks and feel; I also tried handling one in a nearby cutlery store. Out of the box that knife is sharp! It costs a lot and seems sharper than a Henckels Twin Cuisine 8"chef. The Japanese knives are in general lighter and easier to handle for me than the European knives. The Shun blade angle is 16 degrees where the Miyabi's is 17 degrees. If you owned one of each of these, keeping the proper blade angle might be difficult with out one of the mechanical devices.
I'll report later to let you know what I think after I've used the Ken Onion Elite SG0418 for a while. But right now I'll agree with Mr. Harris that it's the one you want if you had to have only one knife.
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This is a perfect knife. It is elite in any category; beauty, balance, sharpness, hardness (how long the edge lasts). The bolster is contoured to more comfortably allow the pinch-grip, which is the correct way to hold a chef knife. That, along with the fact that it is ambidextrous, so impressed my left-handed chef father, that he immediately purchased himself the Ken Onion Elite (next model up, now discontinued). Only hone with a Shun steel, because its bolster has a built-in angle guide. Trying to eye-ball the proper angle without the guide is very difficult, so instead of honing your blade, you could be twisting it. However, this knife is forged from very hard steel, so if used on proper boards, and for the proper jobs, it should stay razor sharp for at least a year without honing, and then simply be sharpened (about $1 per inch at such stores as Sur La Table). That would save you the $40 on honing steel. Be aware that 8 inches is easier to handle than 10, but can be too short for breaking down large fruits/vegetables, cuts of meat. This is not the knife for all jobs, but it will be the workhorse of your kitchen.Read Best Reviews of Shun Elite Ken Onion 8-Inch Chefs Knife Here
The sharpest knife I ever had. I am not a professional chef, but I enjoy cocking. This knife blows the Global knife out of the way (the only other really good knife I ever had). I saw other remarks that the knife is tuff to work an 8-10 hour day with, but like I said I am not a professional so I can't judge that. Best knife.Want Shun Elite Ken Onion 8-Inch Chefs Knife Discount?
This is an excellent quality knife with great design. It's easy to use, the blade and angles of the handle make it comfortable for using the whole length of the blade and it cuts superbly. The 8inch length of knife is a particularly good size for smaller chef, the larger version would be been too heavy and hard to handle for me.
Zenport Z095 Tungsten Carbide Sharpener for Pruners and Knives
I thought this would be great for sharpening pruners, but all it is a piece of metal that you run along the blade. it does no better than a simple file, in fact it may not even do as well.
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Pink Plastic Cutlery Set Fork Spoon Knives - 48pc Set
This is what I needed. No one is gonna steal this in my office without me knowing! Quality is what I expected, and the price was great.
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We got these because my 2 year old daughter has to have pink everything....so I added some pink plastic cutlery to our pantry. I'd say they run on the flimsy side. They break fairly easily but some have made it through the wash for an extra use or 2. It is fine for little ones. I would prefer stronger material if if I were to buy it again. Served it's purpose, but I will not buy again.Read Best Reviews of Pink Plastic Cutlery Set Fork Spoon Knives - 48pc Set Here
Lock&Lock Cookplus Rainbow 5-Inch Utility Knife
I like this shape (= silhouette line).Size, design, weight balance, sharpness, feeling, good value as the price.
*I ordered this from Tokyo.
Mundial 5100 Series 6-Inch Light Cleaver, Black
Cleaver is good, sharp, balanced and blade handle is going all the way towards the end so i am not afraid of breaking it later on.Here is my issue: the cleaver i recieved does not have a hole at the top, so i cannot hang it. The picture shows a hole. If the hole is important to you(as it is important to me), i recomend that you double check prior to ordering this.
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Mundial 5100 series is the best set on the market for home use, Great wedding gift. Very high quality. Any type or style you need is available in sets or individually. Priced right!Read Best Reviews of Mundial 5100 Series 6-Inch Light Cleaver, Black Here
Quality is outstanding, lifetime warranty, and the reduced price on Amazon makes it a steal.Want Mundial 5100 Series 6-Inch Light Cleaver, Black Discount?
Glitter Galore Wedding Cake Knife and Server Set
I. Had ordered this for my wedding and then got a call from the company not even two weeks before that sorry they were out and needed to order something else and boy was I mad. So u ask why give five stars.... The owner had called and told me I can either pick something new or she will call me back within two days if she found it elsewhere and would ship it overnight. That day she called and bought me the same one elsewhere shipped it immediately for no charge, I could not of asked for better more pleasant customer service. I will always remember that and highly recommend this company to everyone. Also this set was so beautiful
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Great product!!! I must admit, I was a little concern the Cake Server Set and the Champagne flutes were going to look cheap, BUT they DON'T! They look beautiful in person. Heavy duty. I am happy I bought it. I cant wait to use them. HIGHLY RECOMMEND. They are perfect, beautiful, elegant, and stunning for a Wedding or Anniversary!! I LOVE them.Read Best Reviews of Glitter Galore Wedding Cake Knife and Server Set Here
The "glitter" on the handles was even more beautiful than i was expecting. It doesn't look cheap and adds just enough touch of elegance and bling to our wedding decor.Want Glitter Galore Wedding Cake Knife and Server Set Discount?
This set was great, I thought that it would look cheap because of the price but I was wrong. It was very elegant and was delivered in a nice gray box.Save 66% Off
Zwilling J.A. Henckels Twin Signature 5-Inch Serrated Utility Knife
I own two of these for making school lunches (sandwiches, usually), they're the perfect do-everything knife. The textured edge cuts tomatoes; the blunted end gets the mayo out of the jar; they cut through the finished product without pushing all the filling off the bread.
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I registered for thes knives for our wedding so we would have a durable high quality set to last us for 30 years or so. They have so far exceeded my expectations. They are build very well and are extremely sharp. Although it says they are dishwasher safe I do not trust our dishwasher since we live in an apartment. These knives are well worth the money since they are quite pricey at least by my standard.Read Best Reviews of Zwilling J.A. Henckels Twin Signature 5-Inch Serrated Utility Knife Here
This is the 2nd one I purchased because the first one got rusty. The knife itself works well but let's wait and see if it rusts again.It is obviously not the best quality Henckels but I did not want to spend $50 on a utility knife. Cuts through hard fruit and veggies very well.
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Not Zwilling J.A. Henckels top of the line, but a great quality knife. For the money you can't go wrong with this selection and the Twin Signature line of knives. It will last and can be sharpened. It may cost more than other knives but think of how often you're in the kitchen using a knife. Dull knives are not safe. You get what you pay for and you won't regret buying quality knives. Getting the right knife for the right task is really important.Save 6% Off
Dexter-Russell (2333-9PCP) - 9" Fillet Knife - Dexter-Russell Series
Buy a Dexter Russell if you want a good dependable fillet knife. I bought a much more expensive Wustoff fillet knife prior to this. I should have saved my money, as this knife worked out better for me. I too was a commercial fisherman for over 20 years. That means you know how to catch fish, not necessarily process them, as most of the fish I sold were only gutted or sold whole. However, because I sold my fish I got to look inside the commercial processing plants of the larger fish buyers. The people that work there know more about filleting than anyone. Believe meit is harder to fillet commercially than what the average person can produce. They leave a good looking fillet and with less fine bonesand they do it at high speed. You will always find Dexter Russell's at the top of the list of knives used. Now I have a selection of lengths and widths of Dexter Russell's (this is the longest) for different species of fish for my personal use. Just learn how to properly maintain it's edge (watch some YouTube videos if you don't know how) and you will be more than satisfied.
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After six months of use this knife is still sharp. We have cleaned 100's of fish with this knife this year and I have not had to sharpened it yet. The 9" blade makes filleting larger Catfish a lot easier. My fishing buddies all love this knife and the only complaint was that it was too sharp.Read Best Reviews of Dexter-Russell (2333-9PCP) - 9" Fillet Knife - Dexter-Russell Series Here
It is very easy to sharpen, Holds edge much better than stainless steel type of blade.. Have used several times now and works better than electric filet knifeWant Dexter-Russell (2333-9PCP) - 9" Fillet Knife - Dexter-Russell Series Discount?
American made quality by a company who understands the specific requirements of a filet knife.The knife arrived very sharp and with the fine tip and flexability of a well designed filet knife.
Easy to use and maintain the exact cutting depth to maximize the yield from each filet.