I’m always suspicious when they won’t tell you what steel it is, instead reassuring you that it’s “high quality”…sad that a company feels the need to convince you of this…like “THIS one’s high quality, unlike our other crappy ones”.
Anyway, I’d bet it’s a poor quality 420 steel (like most of their other junk knives), so make sure you have a good quality sharpener and know how to actually use it! Or just buy a couple of really good quality knives and use those.
I’ve noticed that the savagery on the posts has risen to a crescendo in recent weeks and I was just hoping with Christmas past can we all just get along now. I think we are falling right in their trap and we all know who their is? just my two cents
by the way that is way too much to pay for knives from tv sales you need 100 piece set for 85 bucks to make it a deal
Negativity abounds!
How are you possibly not going to get $10 of worth out of an entire knife set?
Worth it just for the price, even if they are disposable.
My Shun knives are so Sweet!!! these are probaby crap the block is pretty cool though! the block is probably worth the 15 bucks
yea then you have a block to put your knives in you can buy one or two at a time at this price
BUT THERES NO MEAT CLEAVER
signed FREDDY
BUT I COULD USE
in for 3
good little gift set for the poor young friends i have
[QUOTE=koneco, post:14, topic:207815]
I was using this Farberware paring knife up until a few days ago, when while I was cutting into a piece of cheese, the handle snapped. That’s what I got for buying a cheap knife … yet I have a feeling that shouldn’t be an issue with these knives. I DID buy the Shuns, and I have enjoyed them immensely so far, but the dude is right … they don’t make you a better chef. Cutting tomatoes, on the other hand, is practically effortless.
But remember, it isn’t only the knife, but also the cutting surface. A wooden or poly cutting board allows the knife’s edge to travel past the fruit or veggie, affording a cleaner cut no matter WHAT knife you use! BUT! For God’s sake, don’t use a serrated edge on a cutting board!
All that said, I cannot stand the fan shape of this block. -___-,
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These handles won’t snap though. That is one good thing about these knives, the full tang
[QUOTE=joedogjoe, post:30, topic:207815]
buyer be ware: http://209.85.173.132/search?q=cache:FXm5k4eBIg0J:www.ripoffreport.com/reports/0/353/RipOff0353372.htm+frost+cutlery&hl=en&client=firefox-a&gl=us&strip=1
[/quote]
What a horrible URL. Try this:
I’m not gonna assume you’re a sucker, but to reply to a couple of points:
Better knives can make you a better chef. They may not do that at all, and they may not do that immediately. I’ve found there’s actually a learning curve with the Shuns I bought here recently, as I lose old, bad habits and learn to use a good knife correctly. My old knives were reasonable, mind you, but high-quality knives have made me a better cook by giving me much better control over what I’m doing. Everything from paring, peeling, and coring to chopping and dicing is easier and better because my tools allow me that level of control. I’d always wondered why my knifework wasn’t as good as those TV chefs’ because my knives weren’t high-end but were certainly good. Well, they weren’t good enough, and I can tell the difference with every motion I make.
To sharpen a knife to a razor’s edge, you have to give it to a professional sharpener. The shapening tools on the market generally do a good job on most knives, it’s true, but mostly they’re just scraping steel off at a certain angle, regardless of what might actually need to be done. The “sharpening steel” that comes with most knife sets doesn’t sharpen; it hones, which temporarily takes away surface flaws but doesn’t actually restore the edge. (I have a feeling you know this, but most people, especially folks who’d buy this knife set, won’t.)
I use my Shuns daily. From paring and coring fruits for smoothies to chopping and mincing vegetables and aromatics and trimming extra fat off meats, I wish I’d had really good knives, instead of adequate ones, years ago.
I have the J.A. Henckels Twin Cuisine set (Germany) now. How will this set compare to my Henckels?
In for 1
Perfect for a college student
[QUOTE=bedroomiii, post:33, topic:207815]
I have the J.A. Henckels Twin Cuisine set (Germany) now. How will this set compare to my Henckels?
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they don’t compare at all. henckels, even the low end ones, will beat this by a mile.
How does this compare to that knife + cutting board set offered a couple wootoffs ago? The perfection set.
O.K. X-mas has come and gone…Where is my fucking red rider BB gun? Or at least a marshmallow gun.
SHUNSSSSS. COME BACKKKKKKKK. WE MISS YOUU. THESE SUB-PAR KNIFES SETS JUST DON’T CUT ITTT. …no pun intended…
What would I possibly need 6 different steak knives for?
[QUOTE=editorkid, post:32, topic:207815]
I’m not gonna assume you’re a sucker, but to reply to a couple of points:
Better knives can make you a better chef. They may not do that at all, and they may not do that immediately. I’ve found there’s actually a learning curve with the Shuns I bought here recently, as I lose old, bad habits and learn to use a good knife correctly. My old knives were reasonable, mind you, but high-quality knives have made me a better cook by giving me much better control over what I’m doing. Everything from paring, peeling, and coring to chopping and dicing is easier and better because my tools allow me that level of control. I’d always wondered why my knifework wasn’t as good as those TV chefs’ because my knives weren’t high-end but were certainly good. Well, they weren’t good enough, and I can tell the difference with every motion I make.
To sharpen a knife to a razor’s edge, you have to give it to a professional sharpener. The shapening tools on the market generally do a good job on most knives, it’s true, but mostly they’re just scraping steel off at a certain angle, regardless of what might actually need to be done. The “sharpening steel” that comes with most knife sets doesn’t sharpen; it hones, which temporarily takes away surface flaws but doesn’t actually restore the edge. (I have a feeling you know this, but most people, especially folks who’d buy this knife set, won’t.)
I use my Shuns daily. From paring and coring fruits for smoothies to chopping and mincing vegetables and aromatics and trimming extra fat off meats, I wish I’d had really good knives, instead of adequate ones, years ago.
[/quote]
Just to address the sharpening thing: Of course, sharpening steel doesn’t actually sharpen a knife! I didn’t specify HOW to sharpen a knife, if someone’s curious about that there’s plenty of info online. I personally feel like I will get my 10 bucks worth out of this set, since I do know how to sharpen steel myself. And as for knife habits, I feel that as long as you have a sharp knife you can learn plenty. shrug
Also to everyone talking about how professional knives make you a better chef: That’s silly. A SHARP knife will allow you better control over what you cook, and more control will make whatever you’r’e doing better. But you don’t need damascus steel to cut tomatoes, please don’t think that you do. And cheap steel can still be sharpened; it will just need more of your attention more often. As long as it doesn’t bend, I’m happy. Bending and balance are beyond user control, but I think these will be adequate.