Cutlery Reviews

I couldn't tell any difference in the degree of sharpness on the knives before use and after use..

This is a great little sharpener for touching up the blades of your kitchen and pocket knives. Any major sharpening should probably be done on a stone but this little gizmo can keep your knives sharp so you won't have to do any major sharpening. I just run them through 3-4 times after each use. The mouse is also handy in that it will stick to your refrigerator and be there whenever you want it instead of having to seach through drawers, etc.

i don't understand why some reviewers say it doesn't sharpen. i got this littler sucker with my chicago cutlery insignia set and it sharpens great, just 3-5 strokes every few uses, just like one of the other positive reviewers said. afterwards, i can slice tomatos just millimeters thick with ease and virtually no pressure. it's not a professional-caliber sharpener and i don't know how well it works on non-chicago cutlery blades that might have a different pitch or angle, but for 8 bucks, it works great.

My brother made a salsa with this knife while I was visiting and I asked about the knife. He let me try it and I fell in love. Every member of my family now owns this knife and is it the favorite among all the henckels I own. The heft, balance, edge and handle are perfect. It moves like part of your hand. This knife is worth 120 dollars at least. Buy it and never look back.

Purchased Jan.'01
For those who understand fine equiptment this knife is a must!
Well balanced, fine edge ... just a quality product.
Very seldom do I have to use a steel.
Effortless performance.
Treat it well, it will reward you equally.

With over 26 years of practical experience in professional kitchens, as an Executive Chef, and Corporate Chef, I have used many knives. About four years ago I purchased this knife, and it instantly became my favorite. From its balance, to it's high quality edge holding Solingen German steel blade, I always find myself picking this little sweetie over my former favorite, Wusthof 8 inch Chef knife. Don't get me wrong I still love my Wusthof, but the santoku has become a part of my hand. If this knife lacks anything, it could be stamped from a thicker piece of steel, for more heft, but then it would no longer be a true Santoku. Two small calouses on my hand attest to how much I use this, my most valuable tool! Chef Eddie Ray Chapter

I have been using your knives for the past 30+ years and have been pleased. I had inadvertently thrown (not to my knowledge) my paring knife in the garbage. I did not have success here in the Metroplex replacing it; thus I reverted to the internet. Thanks to you I now have my favorite. I certainly do recommend your Chicago Cutlery knives.

Sis Brockles

The first thing I noticed was the weight (or lack thereof) in the Grand Prix II 7" Santuko blade, it feels noticably lighter than my 6" Grand Prix Chef's knife. After using this knife however, I am very impressed with it's performance and feel. The Grand Prix II has a slightly different handle shape than the original Grand Prix but that is barely noticable. I find that the Santuko blade is excellent for large quantity chopping jobs, I can speed through veggies and meats in no time at all. A great addition to my Wusthof set.

I am lucky enough to own three very beautiful blades: a Shun Santoku 7", the Wusthof Grand Prix II 7", and the Henckel 8". Of these three the Wusthof is my least favorite. The blade is somewhat thinner than the Shun, which may be a positive point for those who prefer lighter blades. The black plastic handle also contributes to a lighter weight. However, I personally prefer the heavier better quality steel of the Shun as well as the beautiful wooden handle. Makes for very satisfactory action on the cutting board--solid thunks. Of those three knives, the Henckel is by far my favorite. It is so incredibly versatile, nice quality materials, and the weight and length are perfect for very fast action using both hands. If you have a choice, I would definitely research Shun and Henckel. That said, the Wusthof is a wonderful knife and you should be very pleased with it. As I said, some of the things that I find less attractive about it may very well be a draw for others. It's a good quality blade and with proper care should last many years. If you've ever wondered what the fuss about knives was, then you really must borrow a nice knife for an evening of cooking. It makes all the difference.

When my Wusthof Grand Prix II 7" Hollow Ground Santoku knife arrived from Amazon as a mid-year birthday present to myself, I tore open the packaging and immediately bonded with the high carbon no-stain steel beauty inside. The knife *gleamed*, was obviously surgically sharp and, for an intermediate cook who had been using a 1980s-era Chicago Cutlery chef's knife all her life, it was a bit...intimidating.

After several days of regarding the knife (and it doubtless regarding me), of hefting it and testing its balance, I decided to put it to work on ingredients for guacamole, and within seconds had not only sliced an onion to delightfully transparent thinness (oh, to watch the sun set through a slice of Walla Walla Sweet) but also the top-most layer of my little finger. We were off to a good start.

I had researched and compared the Wusthof Grand Prix II to Wusthof's classic and the original Grand Prix, as well as to various Henkels knives. The Grand Prix II came out ahead for me, primarily because of Wusthof' quality and because I personally wanted to experience a change from the chef's blade and classic straight handle I'd been using for so many years, to a santoku blade and ergonomic handle.

I recommend this knife to anyone who has used vintage or department-store quality knives all their lives, who has envied the ease in which chefs on the Food Channel slice and dice (now you, too, can do it!), who wants to better enjoy food preparation, or who wants to work with the most modern and well-made knife the market offers. With little effort on your part, you can just sit back and watch it perform like a manual food processor, precisely cutting onions, bell peppers, etc., into cubes of perfect symmetry. Enjoy.

Well the pros of this knife are obvious.... great balance, extremely sharp out of the box and handle has a very nice and hefty feel to it. I maintain the sharpness with a honing steel so its great. However, when i took it out of the box, there was a nick on the side of the blade, so that against the light, the nick stood out against the smooth metallic sheen of the steel. Clearly this nick was made somewhere in the factory (at least i am told this a new knife..?). While it no way compromises the function of the knife and it is great to use, but for a knife I paid $90 for... The only other gripe I have about this knife is that spine of the knife is no designed to held onto. If you were to read any decent cookbook, they will say one of the best ways to hold a knife is not really at the handle, but at the bolster. Holding it like that, it invariably means that fore and middle finger will be in contact with the spine. Now the spine of this knife is really sharp even though the "edge" is at a 90 degrees angle. My roommate using the knife in this fashion cut his forefinger accidently ON THE SPINE. Personally I find that using my fingers against this spine produces fatigue over prolonged periods. My international classic knife that I had didnt have this problem as the spine wasnt that sharp. Still, overall, I am satisfied with the knife.

I was a professional chef for over 15 years and have owned this particular knife for 26 years. I still use it daily at home and for work. The weight and balance are just right. It is extremely versatile and can handle any job from fine chopping to thin slicing as well as preping fish and meats. I have only had to have it sharpened 6 times as I like to keep an extra fine edge or I had nicked it. Otherwise if you take proper care of this knife eg: never put it anywhere but on the cutting board or back in its sheath, you will only need to use the sharpening steel to keep a sharp edge.

We live on our boat and don't leave the Cuisinart on the galley counter. I found that there is little reason to break out the Cuisinart unless I have a large amount of food to process. The 8 inch Pro S has stayed sharp and in the year I have owned it have only used the honing steel to keep the knife in perfect condition. Use a plastic or wood cutting board and use the steel and enjoy this fine knife. I plan to buy the six inch model soon.
Al

THIS KNIFE IS GREAT, FINE BALANCE, HEAVEY ENOUGH THAT YOU DON'T HAVE TO FORCE IT, VERY SHARP SEAMS TO KEEP EDGE GOOD, HANDLE FITS HAND JUST GREAT. DON'T THINK YOU COULD BUY ANY BETTER OR COME CLOSE TO THE PRICE FOR THIS QUALITY KNIFE.