Showing posts with label red kitchen knife set. Show all posts
Showing posts with label red kitchen knife set. Show all posts

Wusthof Hardwood Knife Blocks

Wusthof 35 Slot Storage Block, CherryJust bought this block from another source (Sorry Amazon). It appears to be quite well made but does have a small amount of chipping at 2 of the openings. I figure it will get a lot worse before I ever worry about it. Quite heavy, sits well on the Formica counter-top and doesn't leave marks if you drag it around. Since I have no experience with it, I'll confine these remarks to the slot sizes (which I sure wish the manufacturer would put in with the other data). There are 9 horizontal rows, and I'm calling the top row "1" and the lowest (vertical) row "9". All slots are slightly over 3/16" high (thick?) except as stated. All measurements are in inches so when I err it's understating the slot size. I suspect the damn thing has metric dimensions, which is an abomination of a different color. I'm knocking it down from 5 to 4 stars because of the kinda narrow slots on rows 2, 3, and 4. They could provide more variety here.

1. 9/16 square; 2 9/16; 2 9/16

2. 2 1/16; 2 1/16; 2 1/16

3. 2 1/16; 2 1/16; 2 1/16

4. 2 1/16; 2 1/16; 2 1/16

5. 1 1/2; 1 1/2; 1 1/2; 1 1/2

6. 3 9/16; 1 5/16 X 1/2

7. 1 5/16 X 3/8; 1; 1 1/2; 2 1/16

8. 1; 1; 1; 1 5/16; 1 7/16

9. All 8 slots are 1" high and on 27/32 centers.

That's the best that I can do with a cheap tape but it's still better than Wusthof did for ya, eh?

This is the biggest knife block I could find and I love it. It is very well made, stable, and well designed (knife positions). Many other large blocks have the cleaver slot at the very top, even thought most cleavers are only 6 inches long while chef's knives are up to 14 inches. This block also fits many knives into a relatively small space. I have had blocks that only hold 10 or so knives and this one is not that much bigger. The only competition for this block is the Henckel 22 slot-block (with the cleaver on top) and the chef knife slots are not wide enough to hold serious chef knives (read the reviews for yourself).

My only complaint for this block (so really a 4.5 rating) is that it has slots for 5 paring knives. Who needs 5 little knives? This is a serious block for serious cooks who generally use larger knives, so I feel that 3 little slots would be sufficient. After all, a little knife can fit in a large slot, but not the other way around. I have modified mine a bit to hold more large knives, but everyone likes different knives.

The only thing better than this block is finding the knives to fill it with.

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A remodel of my kitchen left me with no place for the magnetic knife holders that I have used for years. Not having used a knife block before, I wasn't sure I could find one large enough for my blade collection. I picked this one from a large selection on Amazon and I find it perfectly satisfactory.

The block is heavy because there is a lot of wood but it is no larger (and thus no heavier) than it needs to be. There are slots in multiple sizes and the depth of the top slots is adequate for my 12" knives. Only the cleaver slot is too short. Asian cleavers may fit within it; American cleavers will not.

Fit and finish are excellent. All the joints are tight and the wood is smoothly sanded and finished for water resistance.

I still long for my magnetic bars but this has proved to be a fine substitute. Those with lots of knives can order it with confidence.

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This is a solid well-made knife block which saved me a lot of precious drawer space. It's great not to have my sharp paring knives clattering around in the silverware drawer, damaging their edges or my fingertips while scrounging around. Plenty of room for spreaders and other utility utensils. The vertical spacing is a bit narrow. The handles of some of my larger knives (and cleaver) bump the adjacent row causing them to rest at a slight angle. Not a big deal unless you're a neat freak. I was annoyed that my block came coated with dense hidden sawdust on the inside of the slots. I had to remove and clean all my knives, then used compressed air to blast out the dust.

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I bought the 25-slot without the swivel.

This block is a great value and reasonably made. A little rough on the underside but who is going to see that. I also noticed the MADE IN CHINA sticker on it as reported by another reviewer but that does not detract from its functionality.

It was purchased to go along with a 14 piece Wusthof Gourmet set that I bought, along with 8 Wusthof Gourmet steak knives and some Wusthof scissors, sharpener, etc. All together I think I only had a few slots left. Unlike another review that must have had some wider handle steak knives, the 8 Wusthof steak knives fit perfectly.

On the downside, I guess I was surprised at the mismatch between the size of the slots and the size of the knives I ended up with in my "set". Everything fit, but often in a slot that was 2X larger than needed.

I did notice that the 12" roast carver knife when installed in the longest slot (on top) was touching my granite counter top. So that knife had to go into a drawer. I suppose if I had bought the swivel version, that extra raised space would have helped. Still, the block is actually about 11-1/2" at its longest, and my 12" roast slicer blade is more like 12-1/2". So beware on your extra long blades if you don't have the swivel base.

For the Amazon low price, I can't complain.

Viking Professional Series Santoku Knife 7"

Viking Professional Series Santoku Knife 7'I had this knife for about 7 to 8 years. This is a workhorse. The steel is impeccable and its easy to sharpen if you use the sharpening stones; oil based or the DMT diamond based ones. It keeps its edge for about 3 weeks and then I just do some touching up with the stones and a honing steel or a ceramic honing bar. Viking products in general are built to last a lifetime and there is not another knife that I prefer. I have some very good global japanese knives but take some time to sharpen properly. I also have Tojiro japanese knives which I also love. But for longevity and the ability to have even a novice sharpen these, it can't be beat. If you need a santoku 7 inch knife get this. For the price you will not be disappointed.

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MIU France Stainless Steel Dough Scraper, 6-Inches

MIU France Stainless Steel Dough Scraper, 6-InchesHaving only purchased this dough scraper a few weeks ago, I have already fallen in love. Solidly built with a comfortable handle and inflexible blade, this cuts through frozen butter with ease and provides a great device for cleaning flour off working surfaces.

A must have item for any baker, professional or occasional hobbyist.

I couldn't make bread without it. Perfect! Washes up nicely in the dishwasher, makes cleaning the counter easy. I wish I had two or three, mine is always being used!

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I will be using this tool to scrape up chopped items into a pan, and it's perfect for that use. Of course, if I were a baker, I'd probably find that it's original purpose can also be served very well.

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I just got this in the mail today, and after reading the reviews to see if it was normal to have a rounded corner on this product, I realized that I just received somebody else's returned defected product. I sincerely believe I received the returned product from "Jemarie Moiselle's" march 13 review from amazon. Additionally, it was packaged insecurely, sliding around the box. I am deeply disappointed because of its defect. Still deciding if it's even worth it to return an item like this at a cheaply priced item. You think that amazon.com would get rid of the product or return it to the manufacturer because of the defect? NO, instead they throw it back into the pool of inventory to make sales...that's so ridiculous!

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Not a whole lot to say here as it's just a dough scraper. It is very solid, gets the job done, and shows no sign of stain. I have no negatives about it thus far and am pleased with MIU's products overall.

Kuhn Rikon Citrus Knife Colori

Kuhn Rikon Citrus Knife Colori, OrangeAfter having a few of my good paring knives ( kuhn rikon ) jacked after lending them out to bar backs and cocktailers for lemon & lime needs, I was happy to get this in, and let it circulate around the bars. Great little knife!

Arrived on time and it is an excellent product.it is great to pack when I travel as the blade is concealed for protection.i will buy another to give as gift.

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This knife cuts lemons like butter! We drink a lot of tea with lemon. this knife makes it a pleasure to cladd lemon! We are completely happy with it!

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Dexter-Russell (2333-8PCP) - 8" Fillet Knife - Dexter-Russell Series

Dexter-Russell - 8' Fillet Knife - Dexter-Russell SeriesI learned about Dexter-Russel knives a few years ago. Ones I've bought so far are sharp on arrival, hold an edge well, easy to resharpen and very cost-effective cutlery. I already have, and love, the white-plastic-handle version of this knife. This wooden-handle version looks like it will become a favorite at my fish cleaning station. Just wish I could have bought it with a sheath.

My picky husband's new favorite knife! Being a hunter and meat processor, he has many decent knives, but this one...he loves!! :)

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Zwilling J.A. Henckels Profection 9-Inch Steel

Zwilling J.A. Henckels Profection 9-Inch SteelWho would think a steel rod is worth this much? All it does is make our Henckels sharper than anything we have used before. I can't see how they could be sharper, so it is worth the price

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Masterchef 16-Piece Kitchen Knife Set

Masterchef 16-Piece Kitchen Knife SetI bought this as a Christmas gift for someone and I must say I'm not impressed but not disappointed either. There average knives the packaging they came in was poor and I had to return the first set because the cutting board was broken when I got it. The person I bought them for was happy with them so that's good enough for me.

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Wusthof Classic 8-Piece Knife Set with Block

Wusthof Classic 8-Piece Knife Set with BlockI got this as a wedding gift, and I was amazed at how much of a difference it makes in the kitchen! Good knives make cooking such an enjoyable experience, and Wusthof is well-known to be one of the best out there. The 8-piece set is perfect for people who want to start with a good set and build up on it. Of course I use the chef's knife the most, but I also use the bread knife and paring knife a lot too. I think a santoku knife would be a nice addition to this set, and perhaps steak knives would be wonderful to fill in the 6 slots on the bottom of the block, but in terms of practicality, I never feel like I need more than what I already have (but this is coming from a person who is a beginner in the kitchen). I have been using my knives for about 1 1/2 years now, and the knives are still as sharp as they were when we first bought it. I'm sure we will have to sharpen them eventually, but with good care I expect these to last a very long time.

I'm no professional chef, but I've been doing a lot of cooking and learning about cooking the last few years. I started out with some Farberware knives. Those were just a waste of money. They inset the blade into the plastic handle and several times when I was cutting through vegetables the blade broke out of the handle and came flying up back at me. That's why you need a full tang, meaning the blade runs the entire length of the handle. The Farberware knives were not much more than sharpened sheet metal stuck in cheap plastic. I then moved up to a few Chicago Cutlery knives. They are no longer made in Chicago. And while they do cut good, they are still made out of a thick stamped out and sharpented sheet metal. Then I got a Caphalon set. That's when I finally got a good set. When you get a good balanced knife you'll know it. It feels like you could just chuck them across the room like a knife thrower. The Caphalon's have a great ergonomic handle are made of good steel and are well balanced. They are no sheet metal knife. I also like how they label the end of the knives so they are easy to find. The Caphalon's have the most ergonomic handle of any knife I've tried. They just conform to your hand. My complaint with them would be that I don't like the harsh cerrations on the steak knives. My drying towel catches up in them everytime I go to clean them. The Wusthof steak knives don't have the cerrations, making them easier to clean and making a nicer cut through the meat. I also think the Wusthof knives have two other advantages. The steel seems slightly better. And they are lighter. The blades are a little thinner than the Caphalon knives but that works to their advantage allowing for a lighter knife and for bending on the only the knives that need to bend a little. Wusthof just seems to put a little more thought into its design. I love the design of the kitchen shears. The are designed to easily come apart, making them much easier to clean. The Wusthof knives seem to be made better than the Henckel's, but both are good. And I like how the Wusthof design seems to be consistent. Henckel's has so many various designs of the same knife that I'd be scared if I went to buy a replacement knife if I lose a knife that I couldn't get that design any longer. I think with Wusthof, I could buy a knife 10 years later and it'd match perfectly with my Classic set.

My grades:

Farberware: F (don't waste your money)

Chicago Cutlery: C (good knives, but they are made out of a softer sheet metal type steel, they dull quickly)

Caphalon: B+ (great knives, if you want a great nice at a lower price these are great, I just hate the cerrations on the steak knives though)

Henckel's: A(not built quite as well as the Wusthof's and are not as ergonomic as Caphalon)

Wusthof: A (if the handle was a little more ergonomic I'd give it an A+)

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The knife block itself has room for many other knives, and 6 steak knives. The knives themselves are extremely well made. The black handles with metal rivets are definitely a classic/elegant look, and the knives are incredibly sharp. Heavy and sturdy, these knives also hold their edge very well. My favorite knife is the 6" utility knife, because it's not too big, it can be used by men and woman alike (the 8" chef's knife may be a bit big for smaller women), and it's thin enough to get into smaller areas. The smaller 2 knives are greater for vegetable prep.

Definitely don't put these in the dishwasher. And make sure if you buy steakknives, to put them in EDGE UP... as the edge will wear down if you keep sliding the edge along the wood by putting them in edge down.

I already threw all my other knives out. Very happy!

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Worth the price.... I use every knife in this set at least once a week. Just make sure not to clean your knives with the scrubby side of a sponge. I made that mistake and now have fine scratch lines on the blades.

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Bought a set of these very knives 25 years ago and have never been disappointed. At that time, we had a problem with one knife, which was immediately replaced at no charge. Three years ago we bought a set of Chicago Cutlery knives as a gift for our daughter. It quickly became apparent that they were mediocre knives that quickly dulled and performed poorly. They were an embarrasment for us. We bought this set as a replacement. The contrast is remarkable. These are truly classic, top quality, high performing knives.

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Picnic Time Concerto 5-Piece Cheese Serving Set

Picnic Time Concerto 5-Piece Cheese Serving SetBesides being an attractive item the removable acrylic top helps keep the board clean, sanitary and good looking.

Just a neat item to have on the table.

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Victorinox Diamond Honing Steel Oval with Solid Core, Black Plastic Handle

Victorinox Diamond Honing Steel 12-Inch Oval with Solid Core, Black Plastic Handlecare about your knives? get this diamond steel...not coarse so it wont tear up your edge...great for harder steel knives like my Twin Cermax and my Kramer's and Miyabi's

Lost my last one but it should last you a lifetime!

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Oenophilia Coutale Sommeliers Corkscrew

Oenophilia Coutale Sommeliers CorkscrewThis is the best corkscrew of it's kind! I am a professional bartender and server and this is the only corkscrew I buy now for work and home. The design of the double-pump is much more ergonomic than your regular double-pump corkscrews and it makes much more sense. (It may take a minute to get the hang of it because it's the opposite lever direction than you're probably used to, but after a few times using it you'll love it.) It is also light-weight and durable, and the price is awesome!

Starting with:

The good, and in fact very good No question about it, the Coutale concept of a spring loaded smaller foot inserted within the main foot is brilliant, way better than just about anything (two part foot, broken, and of course single) to extricate a recalcitrant cork. The short but coated screw goes in nicely and manages dry corks pretty well. Grade: A.

However, moving on to:

The bad and rather obnoxious Once pulled out and used, the foot doesn't fit snugly back in the main body of the corkscrew and instead flops about like a broken wrist and gets in the way, making the task of threading, specially through tough corks, more irritating that it should be. B-/C.

But it goes from bad to:

Very, very ugly The foil cutting blade on the sommelier version is an absolute, total disaster, a pathetically dull blade with a ridiculously pointed end that is very successful at slicing careless fingers (nothing like a blood stained label as a selling ploy), and perhaps killing pigs, but is near useless at cutting through foil. Very disappointing and ubersucky: I've resorted to removing the foil completely, which rather spoils the presentation, or using a separate knife or foil cutter in all cases. If this was a play for the triumph of form over function (it looks good) then bravo, otherwise it gets an F.

The worst of it is that these problems are FIXABLE, if not by the buyer. I'm a professional in the wine trade who may open up to a dozen bottles on any day: I can't imagine how obnoxious these issues must be for a sommelier who pulls double that each day. I'd pay triple if these glitches were fixed. As such, the good parts are the only things that keep me from forgetting this corkscrew in a drawer.

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I liked the design, especially for fragile corks, but after 8 months of home use the screw fell out of the main body.

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I own two of these corkscrews and have been very impressed. As a professional bartender these corkscrews allow me to open a bottle of wine in moments and provide a sharp blade that I can multitask. My only complaint, as seems to be a common one, is that the arm of the corkscrew becomes loose very quickly and tends to "flop" around. Regardless, I would definitely purchase more of these in the future.

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I took a chance on this product due to the high reviews here on Amazon. I'm glad I did. I like everything about it! The weight is just right, the material provides a good grip and a nice aesthetic, and the action is very smooth. The knife works very well, the bottle opener can be used without moving anything, and all the parts came well lubricated. Highly recommended.

Edit: I guess I've had this for awhile now, but I'm upset to report that it recently broke. The plastic "head" piece that surrounds the blade-casing on top broke off like a clamshell. Perhaps I should have been more careful with it, but I wish that one piece had been constructed a bit more sturdily. I still recommend this, but don't think I'll be buying a second knowing my butter-fingers.

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Forschner / Victorinox Cimeter, 12 in Curved, Granton Edge, Rosewood Handle Model 40232

Forschner / Victorinox Cimeter, 12 in Curved, Granton Edge, Rosewood Handle Model 40232Thing is a beast, looks like it will stand the test of time. I like the edge, cuts meats very well. I'm a butcher so I bring this thing to work & make premium cuts all day long. Price might have been a LITTLE more merciful (not by much) but in the long run it's a great investment and those of you who aren't butcher can save a ton of money trimming up your own meats with this.

I've been dying for a butcher quality knife for years. Its ideal for slicing streaks. It pays for itself in savings buying whole rib eyes. Definitely worth the money.

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Proteak Teak Cutting Board Rectangle 16-by-12-by-2-Inch with Juice Canal, End Grain

Proteak Teak Cutting Board Rectangle 16-by-12-by-2-Inch with Juice Canal, End GrainThis cutting board made of end grain is heavy and sturdy enough for most purpose.

The cutting board is reversible with one side with a juice canal.

The 16x12 surface is big enough for most of my cuttings and I do not not buying a bigger size.

On top of everything the look of this cutting board is really awesome.

I would have given it a 5 start if the glue line where not imperfect in some spot making me fear that the board will not last forever.

This is one solid cutting board much harder than oak! I believe I will have it for the rest of my life with proper care. I rubbed in edible mineral oil (get it at the pharmacy)after I first washed it in warm soapy water (air dry) and after three months it still doesn't need another treatment. The canal is deep enough for catching juices from a rib roast and for using when you cut up partially frozen chicken. It doesn't stain when you cut up red bell pepper. I use the canaled side for meat and the smooth side for vegetables. Yes, with the end grain board you can use it for everything with a proper washing in between of course AND it doesn't dull your knives.

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This is a very nice and beautiful cutting board. Very heavy. Not as portable as your typical 1/2" board. You won't be one-handing it sliding food into the stir fry wok, but very nice.

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I shopped for a couple of weeks before I selected this board. I looked at Michigan Maple Block, which I really wanted, but the rectangular size was too big for my cupboard. I really wanted a John Boos cherry block, but it was more than I wanted to spend. While I would have liked this a little thicker, it is sufficient for what I use it for and the dimensions are perfect for my cupboard. It is a beautiful board and I enjoy oiling it. It is perfect for the chopping I do and is better for my Shun knife than my other thin board. It is a great board for a great price. I would buy it, again.

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I just received my cutting board. It is quite a substantial piece. When I opened the box, the board looked rather dull and dry. I am using Boos Board Cream to cure the cutting board. The Proteak website said to put 4 to 5 coats on to properly cure the board. I could not believe the difference before and after. I should have taken a picture before I touched the board. This thing is gorgeous! The board cream brought out the deep, rich beauty of the wood. I think this will be a fixture on the counter top. It would be a shame to put something so beautiful inside a cabinet where it could not be seen. I have never had such a nice cutting board. I am glad I bought it and have no doubt it will last the rest of my life.. with care.

I am also very pleased with the Boos Board Cream I bought with the cutting board. I have a couple of very nice wooden bowls for fruit, etc. I cannot wait to see how they look after a treatment with the board cream.John Boos 5 Ounce Block Board Cream with Beeswax

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Chef's Choice Multi-Edge Diamond Hone Knife Sharpener

Chef's Choice Multi-Edge Diamond Hone Knife SharpenerBought one of these recently to replace an older model that had been well-used. (These do need replacing every once in a while, as the diamond grit wears down.) Thought I'd share some tips here.

First, let me point out that the turning wheels in the center are a guide to make you hold the knife upright. The wheels may not be turning throughout your "swipe" if you are using a thin-bladed knife.

Second, you should use a feather-light touch when "swiping." The cutting edge of the knife is very thin, and you do not want to push it down in the groove and damage it. Use a long, sweeping stroke, light and smooth.

Third, to get the best use of this sharpener, every so often you'll have to clean out the metal dust that collects in the grooves. If the bottom of the groove is silvery-shiny when you look down at it, take a small, stiff, clean brush and whisk the groove until the original gray appears again.

I believe that the two slots on this sharpener correspond to the last two (and most gentle) slots on the manufacturer's three slot electric sharpeners. Thus, the first slot sharpens and the second slot hones. The first slot won't be used as often as the second slot.

The edge you get with this gizmo probably won't be as nice as the edge you'd get from an expert hand on the whetstone, but it will keep the family kitchen knives cutting well for many years.

I'm hopeless at knife sharpening, so I was shopping for something idiot-proof. I decided to go with the model 460 because it can sharpen serrated knives. Although the logistics of this didn't make a lot of sense to me, I went with it on the general principle that more features must be better.

Now that I have it in hand, though, I'm fairly certain I will never use the serrated feature. So I'm left worrying--what's the difference with this model? If I'm only going to do straight blades, would I be better off with the 450? Does this model compromise in some way to accommodate both types of blades?

Even for straight blades, it's not as easy to use as I expected. I thought it would be a simple matter of drawing the blade smoothly through the slot a few times. In practice, though, the blade catches and doesn't pull smoothly at all (although it did get better after many passes--you should definitely practice with a cheap knife before working on the good stuff). It's also difficult to keep the blade in the proper position. Or, I THINK it's difficult--according to the instructions, when everything is working right the little wheels will turn as you pull the blade through. At best I get one to turn at once, and even then it's usually stop and start. The instructions are hazy on whether this is a problem.

Actually, the instructions (and the company website) are hazy on a lot of things that seem like pretty reasonable questions. For instance, it says stage 1 and stage 2 sharpen at different angles, but nothing tells you WHAT angle, or says anything substantive the "arch-shaped" edge it creates. I'm left wondering if that's something I really want--it just seems to create a "fat" rather than razor edge, sacrificing maximum sharpness for durability.

It says that very dull knives may take many strokes in stage 1, but doesn't tell you how to know when it's ready for stage 2, other than it will be "sharp enough to cut through the skin of a tomato." I should keep tomatoes on hand for this?

Finally, the curved tip of the blade is extremely difficult to sharpen. At that point the rollers are no longer useful as a guide. The instructions offer no hints on how to deal with this.

It's definitely not the easy solution I was hoping for, and I still have a lot of questions about it. But, if you're not going to put in the time and effort to learn to use a whetstone properly (and I already know how much damage I can do with one of those), I'd say it's the best option.

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I'm an avid semi-professional cook/chef and have an extensive collection of knives and sharpeners, including an electric Chef's Choice. I bought this sharpener as a gift and had to try it out first (against my wife's express order). I sharpened one serrated and one regular knife just to see if this would do a good job. Today, I'm ordering another one to send as a belated Christmas gift to my son since I kept the one I tried out. If you need a sharpener, buy this -you will not be disappointed. It's easy (fool-proof!) to use, doesn't take up space, and puts on a razor-like edge in seconds (OK, maybe a minute or two). If your knife has a decent edge already, it hones with just a few strokes. This is a winner.

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I bought one of these for my mother in law as a Christmas present. Her knives were so dull that you couldn't cut hot butter with them. After a few strokes, what a differece. Her knives sliced thru a ripe tomato with ease. She has trouble using the simplest of tools(she refuses to read or follow directions), but this was so easy, even she could sharpen her knives with ease. I was so impressed that I bought one for my self. I keep an edge on my good knives, but this helped with some of my old knives that were beyond using on a steel. I definitely recommend this product.

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Maybe this sharpener isn't as foolproof as I'd like it, and I admit readily to having two left hands, but my knives didn't come out razor-sharp, at all. They come out sharper, that's a fact, but I wanted more. Maybe my knives (a Japanese chef's knife, a Spyderco with half-serrated blade, a Herbertz with a 440 blade) were too dull to begin with.

The tool itself is nicely constructed. Even though it's made of really light plastic it's stable enough, and easy to work with.

But I wonder about the two rollers that supposedly guide your knife. After sharpening, it was pretty obvious that the blade was sharpened unevenly (certainly those of my pocketknives). The rollers, of course, are fixed, and thus don't allow for varying thicknesses. Perhaps I'm doing something wrong (although I'm following instructions to a T), and I'll keep trying, but so far I'm not wildly enthusiastic about this tool.

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Kuk Haven Butcher Block Cutting Board, Pig

Kuk Haven Butcher Block Cutting Board, PigThis is by far the best butcher block I have ever seen or used, Very solid stable surface make this a favorite in my kitchen. With a beautiful inlay and magnetic knife holder, I use this almost daily. Made me research the product more and find that this handmade butcher block was made by Kukhaven.com in South Haven Mi

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Messermeister Pro-Touch Vegetable Peeler

Messermeister Pro-Touch Vegetable PeelerThe handle is too big and it does a horrible job in peeling potatoes and other vegetables, when it does work it throws the peels all over the counter and it does not allow you control of where they go. Do not bother at any price, it will only take up valuable space in your kitchen.

I read about this peeler in a cooking magazine. Finally found it at Amazon and it is all that they said it was and more. I can even get my husband to help with the peeling now as long as he gets this one or the other as I bought two different models.

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Peelers on the market today are of a poor quality so I was happy to see a more sturdy design. I was disappointed however. It bearly peeled carrots and I tried different angles to be sure.

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This peeler is awkward for me because I can only use it with a downward motion. It takes off too much flesh when peeling potatoes and carrots. Poor design. This one is destined for the trash bin.

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John Boos Cutting Board Mystery Oil

John Boos Cutting Board Mystery OilFirst let me say that this product arrived to my home faster then I expected, especially since it was right before Christmas. The product itself is great. I had just purchased a new, very expensive wooden cutting board and I wanted to be sure to protect it. Someone at the store where I bought the board suggested that I get a "food grade mineral oil". I really had no idea about this type of product but once I started searching the web for info, I found that it is the best thing to use to keep your wooden boards like new for years. I was unable to locate any of this oil at the stores that I go to normally so I turned to my tried and true friend, Amazon.com Sure enough, they had this product. Once I began using it, I could tell right away what a difference it made in how my new cutting board looked. I typically use my board every day and have been using the oil once a week. The board has stayed "fresh" looking with no lasting cut marks and no water damage after wash ups.

Boos Mystery Oil is not just typical food safe mineral oil. I have butcher block counter tops and the Mystery Oil helps keep them from drying and cracking and over time gives a warm shine to the butcher block. I purchased the recommended treatment for my counter tops and it was a mess, the Mystery Oil is far better. The best accidental discovery that I found is that Mystery Oil makes my stainless steel appliances look like factory new. I discovered this my first time out when I spilled some on my stainless steel cook top and went to wipe it up. The streaks from the cleaner and all finger prints just disappeared and the stove took on a deep rich shine. All you have to do is put a few drops on a paper towel and start polishing. Don't get it too thick or you just wind up wiping up way more oil than is necessary. Experiment with this a little. I use it on my fridge, dishwasher, ovens, everything to polish stainless. You do need to clean your stainless with Windex or other cleaner first to get any soiling off, then follow up with a light polish of mystery oil. You will be amazed at how beautiful your stainless will be. One word of warning however, it does cause a little dust to cling to flat surfaces, so you may have to give it one more wipe down the next day to clean any excess.

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The only things really wrong with this are the suggestion that wood oils are a mystery and the price of this item. The oil is certainly fine stuff if you don't mind the price. Both Joyce Chen Bamboo Wood Oil, 8 Ounces and Snow River Wood Oil are a lower priced when you consider that they are available with free super saver shipping. Wood and bamboo oils are simply food grade mineral oils. You should use a wood oil in your kitchen instead of vegetable oil because mineral oil does not break down or become rancid. Wood oil gives sheen and water and stain resistance to wood items such as butcher block, cutting boards, pizza peels and wooden salad bowls. You can use wood oil to darken and restore the appearance of faded wooden knife handles or dried out wood cutting boards. Wood oil is a must have for any kitchen with wood items.

I actually use mineral oil laxative on my wood kitchen items ($2 for 16 oz. at many drug stores) which is the same thing. Clearly the laxative bottle is less than aesthetically pleasing and is embarassing to leave around the kitchen. My wife keeps hiding the bottle in fact. But No it won't have a laxative effect if you use it on your cutting boards or knife handles.

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The John Boos website says Mystery Oil is formulated from "...a mixture Of mineral oil, linseed oil & orange oil." I have no reason to doubt the statement. I can say it certainly isn't just food-grade mineral oil; I've used mineral oil alone on chopping blocks for 40 years. Mystery Oil is thinner, penetrates better, is less messy to apply and cleanup, leaves minimal oily residue, and looks great, with less yellowing than I'm used to seeing with mineral oil alone. I wish I'd discovered it decades ago. Like everyone else, I wish it was less expensive. I'm not sure I'd bother using it on a $20 cutting board made in China or Indonesia. Which leads me to observe that John Boos is an American company, in business in the same town in Illinois for 120 years. Explore their website. It's clear they're proud of what they make, and put quality and long-term value ahead of price. Frankly, I'm happy to they're still here to remind me that price isn't everything.

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I bought a Boos block about four years ago and didn't have the chance to buy the oil at the time. To save money I used some cheap food safe mineral oil. I noticed my board was drying out and I had tossed the mineral oil. After going on line and looking at all sorts of food safe block oils, I decided to go with one provided by the manufacturer of the board. They know what they are doing and they created an oil that will make their boards last longer and look more beautiful. It absorbs quickly, has no unpleasant odor, and makes my board look great. I check it every week now to see if it needs oiling. Highly recommendfor your board's sake.

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Apple Fruit Easy Peeler Slicer Cutter Corer Brand New

Apple Fruit Easy Peeler Slicer Cutter Corer Brand NewWe're happy with this product but wish it was sturdier as it bends quite a bit when pushing down on it. Sure makes sectioning an apple go a lot faster.

Long Sashimi Rib Sushi Knife

Long Sashimi Rib Sushi Knifethe knife is great for the price, i do not like the raw wood handle but maybe thats just how these knives are? i cover mine in foil since while working with rice and raw fish my hands are wet. the knife needed a quick sharpening once it arrived. i will also be ordering a hone stone set to keep this knife sharp. it cuts threw fish VERY well. it cuts threw my sushi rolls nicely too. its not that great for cutting cucumber but, maybe thats just how sashimi knifes are. i will use this only for fish and cutting sushi rolls. it was a Christmas present and i love it.

So you basically get what you pay for. If you're looking to buy a memorable sashimi knife I encourage that you spend over $200.00. If you're a novice and you're just starting sushi, this knife is decent.

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This knife is OFF THE CHAIN and Sharp Mon!!

This thing Can CUT SOME FISH GOOD. Im able to slice the skin off my salmon with little to no effort.

Only down side is only one side actually looks like a knife. flip this sucker over and you have this flat peanut butter looking knife. And Im sure you can make some good peanut butter sandwhiches with it. But dont waste the use of this knife. The only reason why I dont give it 5 stars is because its like a one sided knife. But I love it, my wife loves it, and my Fish loves it --Well not really but you get my point.

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Model 1720 CUTCO Paring Knives with 2.9" Straight Edge blades and 4.9" Classic Dark Brown 'Diamond'

Model 1720 CUTCO Paring Knives with 2.9' Straight Edge blades and 4.9' Classic Dark Brown 'Diamond' handles.I own the 2-3/4" knife and it's easy to use and very sharp. It does get dull over time and it's not a must have knife. It's very useful though to cut the skin of the fruit and that's what I mainly use it for. I'm not trying to get all fancy and carve roses out of veggies or anything unless a special occasion.

One thing is that since it's a straight blade, it's easy to resharpen and I just use the accusharp sharpener (just for your info) and use no pressure to resharpen and good as new.

I have another knife and even when it's resharpened, this knife still cuts better and the blade is a better quality made than others. This isn't the only sharpest knife as I'm sure there are others and maybe cheaper. I'm not worried as I resharpen it when I notice it starts to get dull. Simple as that and a lifetime guarantee (or forever guarantee) is good to know that if I accidently break this, I could get another for free (except the shipping cost).

I invested in a set of Cutco knives when I was 22 yrs. old before ever getting married. I received a complete set of china along with it. Over the years I noticed that my paring knife dissappeared. I found it six years later at my father's house. He liked to peel his apples before eating them with a good sharp knife. He was a good judge of knives and I guess he liked mine. Somehow it dissappeared again, but this time I was not going to wait to find it. Good knives have a habit of growing legs and walking off, so I replaced it. Be careful these knives are sharp.

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Cutco knives are exceptionally dull from the factory. One of the selling points they talk about is free sharpening for life but that is comical given the quality of the service. They often look they have been sharpened on a block of concrete. Sharpening them with grits as coarse as 80 on a belt sander yields a significantly finer finish. Despite the poor factory sharpening, they do hold a decent edge once sharpened by anyone that cares slightly about the outcome. This is true on all but the cheapest chinese knives though. Given that, I'd suggest you either spend less for a better knife like a Global which will come wicked sharp from the factory and remain so if taken care of, or buy a modestly priced knife and have it professionally sharpened.

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My knife was duller after paring about 75 tomatoes. The only thing hard about that steal is paying for it.

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