@luvche21 - They weren’t very sharp, but maybe with the sharpener the deal is better. I was thinking the spaces would keep food from sticking to the blade, it sort of works that way, but not as well as I’d hoped. At only $14 it’s a decent deal.
That meh branded knife reminded me of something - remember when woot had those woot-branded cast iron pans? It would be so amazing if meh could make that deal with Lodge for some pans with the meh logo.
@djslack By default Amazon restricts displayed reviews to Verified Purchases. That can be turned off.
It worked in this case, but for many cheap Chinese products the questionable reviews are from people who got free items, and those show as verified purchases.
Amazon’s terms of service allow this as long as there’s a disclaimer. They should change that.
I don’t think all the free product reviewers are trying to intentionally mislead, but the fact that they didn’t pay skews how they see the product, and they probably feel good reviews will get them more free stuff.
@RedOak It’s also about balance. A chef’s knife should balance at around the bolster - but they tend to be blade heavy. Punching holes in a flat, stamped blade is one way to lighten it; the triple grind found on better blades is a more elegant approach
I bought these last time and the quality of them are meh… suggested hand wash they are not exaggerating, one pop on the wash and it starts rusting never mind they’re not really stainless steel, last time I checked stainless steel isn’t magnetic. If I had to give it 1-5 I’d give it a 2 cause they suck at cutting, was Stoked when I bought them thinking yah I’m getting some awesome knives…Nope. they don’t call it meh.com for nothing! and what do you expect with $14 knives?
@hmclynch87 If you want a good kitchen knife for <20 bucks go to marshals or home goods and get some calaphon lx. I’ve got an 8" chef’s knife, a paring knife, and a 5" nakiri so far. I love all of them. They aren’t stainless, but that’s a good thing.
Someone has to explain the whole knish knife sharpener to me. Is it specifically for sharpening knives used to cut knishes? Is it used to sharpen your knishses to a razor edge? Is it a knife sharpener shaped like a knish? Can I use it if I don’t own a kosher deli? Please elucidate!
@rpstrong oh I’m not knocking the product, but more knocking the company for not really emphasizing that fact. I use my Swedish Mora knives as filet knives in the kitchen. Super duper sharp. They will turn to solid rust in a few hours if you leave them wet after cleaning
Oh, I didn’t think you were especially knocking non-stainless - their propensity to rust is a valid criticism. And not just rust after washing - cutting up a large pile of acidic foods such as lemons or tomatoes will start tarnishing my blades even as I’m using them. I always have a folded towel next to my cutting board; giving the blade a frequent swipe keeps it happy.
Hey, a little about steel. I am a long time machinist and know a bit about that. 300 series ss is mostly non-magnetic as it is austenitic and 400 series ss are very magnetic as are some very good specialty ss like 17-4. They are martensitic or ferritic. Many versions of “carbon steel” also. Generally, carbon will hold a good edge and make a fine knife. One of my favorite knives is a hand made one from an old (I don’t know). I must rinse and dry it by hand after every use or it quickly oxidizes. There, my 2 cents worth.
Got these last time. After running them through my sharpener they were actually fairly sharp, not so much before that. Good call on including a sharpener with these this time around . . . I’m a little annoyed the last set I purchased didn’t have them. Meh . . .