@frozenshades You can sweep your house with a robot and the touch of a button, turn off your lights and lower your blinds with your phone and then One day we’ll have knife block with a bluetooth knife sharpener built in where you can sharpen your knives with the touch of a button
I got the quikut last time and they aren’t even worth $10. Some of the blades were molded into the handles crooked, burrs, mold seams, just all around terrible.
Was going to be a last minute xmas gift (cause my mom has been useing the same 3 dull chipped knives for the past 20yrs) but I could give as a gift. Since she needed knives and could use a the block, I gave them unwrapped and said there are at leave a few serviceable ones that were sharper than what she had but they were garbage.
Might be good for your kid’s first college appartment though - if you hate them and want 'em cut their hands up trying to use these.
I got my mom the Kai set in the bright colors (purple for bagels, red for tomatoes) a few years ago because every knife in her house was serrated and 20+ years old. You couldn’t cut chicken. I use Japanese Global knives and take impeccable care of them - hand wash and immediately dry, sharpen regularly, hone, etc, so I know what a knife is supposed to do. Those Kai knives were DAMNED sharp for the price. She has been using them for five or so years now and they are still really sharp. I would recommend them for anyone looking for sharp inexpensive knives. I also own three of their scissors for fabric and they’re the best scissors I own. They rival Ginghers, and that’s saying something.
@Tygress I’ve heard good things about Kai but I will warn people here that the edge angle of Japanese style cutlery is steep. It produces a fine cutting edge but it dents and nicks easily when you hit bones, granite or other hard objects. For reckless abandon cutting people may be better served with something like a Wusthof ($$$) or Henkel ($$) that can stand up to a lot of abuse between sharpenings. I have owned too many cheap knives and I think they get dangerous when they lose their edge and require a lot of force to use.
I realize that what I’m about to say is really nit picky, but here it goes. One thing that drives me crazy about DH cooking is watching him struggle to cut everything with a paring knife. He gets frustrated and says the knife is crap, I say no, you just don’t bother to learn what knives work best for cutting which food. I did finally get him to start using the right knife for the tomatoes and for bread, but that’s all, he just keeps struggling away with the paring knife on everything else. So if you’re going to buy decent knives, invest a few hours in learning which one does what so your food prep experience can be less frustrating for you or anyone else who happens to be in your airspace.
I can’t match the Kai knives to the picture - which one is the square looking one? If there are two 6" utility knives, how come I don’t see two identical knives? I’m thinking there’s one utility, one paring, one citrus, one bread, one chef’s, and one sort of nakiri style knife (labeled “the big one” in a pic). Any help here?
I have good knives. I don’t need meh knives, but I like having TRASH knives. The quikut are decent trash. I lose knives at barbeques and picnics so the good knives stay in the house and the quikuts are basically disposable. This “deal” is lower priced than my dollar store (for comparable quality).
I might well buy the shitty $10 Ginsu Quikuts for the knife block and just throw out the six crappiest-looking knives to make room for the much better Kai Luna blades. Sounds like the wood block has the highest quality material and construction of all the stuff in the Quikut set anyway.
@zenwave “Full tang” is not an indication of quality. It’s a sales pitch from people selling full tang knives. You can buy really crappy full tang knives and very good knives that aren’t (Global and Shun, for example).
You can also buy knives that aren’t forged that are great (see again Global and Shun, which are cut from sheet steel).
I got the 10 dollar quickcut thing here before with plans of just using the knife block for my knives.
Didn’t work because these knives are pretty thin (both front to back and side to side), but they’ve been handy to have. They’re not great knives, but when you just want something to cut a single thing and don’t feel like dealing with steeling and cleaning the knife, you don’t have to worry about any of that. Just use and throw in the dishwasher- it’s not a nice knife, and knowing that is liberating.
I was thinking of getting the Ginsu Quikit 20 Piece Block Set for my Mom as she is in need of a Knife Block and for $10 for 20 piece set isn’t a bad deal but then again a 20 piece knife set for $10 makes me wonder why Is It $10? What’s wrong with them? Do they break easy? Are they duller then plastic cutlery?
So has anybody bought the Ginsu Quikit 20 Piece Block Set before? Would you recommend me getting them?
@AiraCobra They’re extremely flimsy, and much smaller than you’d think. But they’re spectacularly shitty, so throw em in your dishwasher. If you need to do something serious, like cut a squash, find a real knife; I worry about them just snapping and causing massive bloodshed under stress.
If Harbor Freight sold steak knife sets, this Ginsu set would feel right at place. Use them for one job for $10, great. Use them a second time for that deck party with bad guests, and they’re as good as free.
I almost pulled the trigger on the Kai set because $30 is cheap for even cheap cutlery. But I’d only use them as a gift as we have already invested in pretty high end cutlery and have an assortment of odd old high carbon stuff in a drawer.
Speaking of drawers, if you are planning on storing knives in a drawer, check this out:
If you don’t care to see his banter about all the knives he has just skip to 8:25. He’s really wordy.