Cutlery Reviews

the steak knives are butter knives and the carving knife is as sharp as a brick: pure junk I have thrown it all in the trash!

I bought this Sabatier product because it had not been rated. After reviewing many of the other poor Sabatier product ratings that were also made in China, I gave this product the benefit of the doubt and just purchased it. The carving knife is absolutley dull. It has no sharpness. I ran it down my finger to assess its sharpness, but it did nothing. I highly doubt it would be able to cut your meat either. The steak knives on the other hand are a bit better. Although there are some ridges on these knives, they still don't seem sharp. They are rather rough than sharp. I actually haven't tried this set. This rating is based on what I can see and feel. I am going to return this product immediately. I do not plan on wasting my[money]. Have a good day!

I bought this set first because it was so cheap compared to what I saw at the store, and I just wanted a starter set for my new apartment. They are actually really cool looking...modern stainless still look going on. They are not high end fancy knives but for the money I really like mine. They look cool and expensive when I pull them out for dinner!

This is a poorly made product. After a few months of use, the blade broke off. The handle is hard, brittle plastic covered with soft plastic. The blade extends into the brittle plastic only a little bit. The results were inevitable. Pure junk.

This would be a fantastic knife if it had a better blade. Like all OXO Good Grips products, it is ergonomically designed and would be good for long use. Unfortunately, the blade is light and made of shoddy metal. It will not hold a good edge. Of course, I normally use good German knives, so I may have been spoiled.

I bought this along with the 8", the 6", the parer and the Santoku (what a dog!!!). I have previously reveiwed the 8" and the 6" and I can't add much more to this one other than it's 2 extra inches of "mess"...Pass on this over priced but beautiful piece of steel.
Some people love this knife...be objective when you consider it.

We love to look at but hate to use...a 2 mojo*z for this big ol' loud barker!!!

Honestly I don't like this knife and its almost entirely due to the handle. I found the handle uncomfortable and the balance to be off. The fact that this is a stamped blade, as opposed to forged, also didn't help matters any. At the price they are asking for this chef's knife I'd expect a forged blade at the very least. Honestly, I'd pass on this over priced and overly trendy knife for the Wusthof Grand Prix at the same price or a bargain chinese cleaver.

I really liked the look and feel of the Wusthof's Culinar line and had three pieces from it. I had only used them for a couple of weeks when they started to rust! The company leads you to believe that the Culinar knives are made from a single piece construction, but they are actually *two pieces* and there is a joint. Mine all rusted right at that joint, just from normal kitchen use. Needless to say I was very disappointed...I have switched to the Wusthof Classic line instead. I do not recommend buying the Culinar line knives.

There are really two main competitors in the high-end mainstream kitchen knife market: Henckels and Wusthof. Those who have used both usually have a preference. My preference (and therefore bias you should know about) is for the Wusthofs.

The Wusthof Culinar line is an all stainless steel look, rather than a black handle. Although the picture and some descriptions want you to think this is a single piece knife, be advised that the hand is a separate piece of stainless steel molded onto the tang. I personally prefer the handle of the Grand Prix and Classic, because the grip is surer for me, but this is, to some extent, a matter of personal preference. This series "looks" more professional to some (like a Viking stove).

This particular model is the 3 ½ inch paring knife. This knife falls into the category of overkill for me. Most cooks will get by just fine with the 4 ½ inch utility knife. There is really no notable difference in size for the vast majority of applications between the 3 ½ inch paring knife and the 4 ½ inch utility knife.

Don't get me wrong; this is a very good knife. However, for the mainstream chef, I think its usage will be minimal, and thus it is overkill. Look for the 4 ½ inch utility knife first. If you own that knife, and you need this size for a specific application, this knife is great.

I had been wanting a good santoku knife for a while when I ran across the Calphalon Contemporary 7 inch Santoku. I figured for 40.00 I should at least try this knife. So I did. I love the size, the weight, the grip and even how it cuts when it is sharp. I have to sharpen this darn knife WHILE I'm using it or it goes so dull it's about as effective as a butter knife. When I first got it, it was razor sharp. I used it twice. Twice meaning, I cut 2 limes up for drinking Corona's. On the third lime it was dull.

I purchaced this knife but it was not what I thought it would be. It says "serrated" but it is not exactly the same as a serrated knife. What this blade is is a "wwww" shaped blade on the bottom, it looks the same from both sides. It is designed for pushing vertically through veggies, creating the "wwww" edges, not for slicing. It is a quality knife, well made as are all the Heckles 4-star knives, but it is a specialty chopping tool rather than a slicing knife. I gave it the low rating simply because it was not what I thought it would be when I ordered it, but if you are looking for a garninshing knife and this is what you have in mind, then this fine tool.

I purchased these knives in early June and have used them every couple of days and in just over a month, two knives already have what appears to be rust spots on them. As far as their functionality is concerned, they're pretty sharp and have been able to perform any task I've put them to (however, I have never used them to cut any meat product so I don't know how they handle steaks). I gave them a lower rating due to the fact that they've rusted already.

Knives are beautiful and are elegant for display, but they quickly lose their sharp edge.

You get what you pay for....... I wouldn't have bought these if I could have put my hands on them. Actually the handles are OK, although maybe a little large for a woman's hands. The blades are way too thick for my liking. Typical Chinese quality.

Beautiful Junk...see my review of the 8 1/4 inch Fuso