Cutlery Reviews

I Think Everyone Should Get The Swisschamp xlt. As Being To Big To Cary In The Pocket I Had No Problem carying A Swisschamp Xxlt.

Has all the tools you could possibly need, and then some.

I have owned a Swiss Army knife for as long as I can remember- from the Camping to the Swisschamp. The Swisschamp has been around the world with me over the past 10 years!

That said, this knife is the best that they offer. While larger than the Swisschamp, it provides every tool that you could need- and it was time for an upgrade...

I would, however, recommend a belt holder with this as it is too large for the pocket- but then this is not really a true "pocket knife"...more a "multi-tool"...!

I bought this knife at the last minute because my 8" Henckels chef's knife didn't meet the 10" requirement I needed for class. This knife is solidly constructed, well-weighted and very workable. Most of the students bought a knife kit the school had assembled from a local supplier and this knife has twice the heft of the full tang 10" chef's knives in the school kit. The contemporary handle looks more comfortable than the traditional style but I don't really use the handle to cut so I can't really speak to whether it's "better" or not. This knife has a respectable blade and it's heavy enough to power through all the classical cuts you'd ever need to do. It may not last to get passed along to the grandkids (as maybe the Henckels will) but at this price, I'd highly recommend this particular knife for your consideration. It will stand up to professional use and it will certainly perform in the home kitchen.

I bought a complete set of these knives almost a year ago--and the 10-inch chef's knife based on the previous reviewer's recommendation. I have to double that rec--it's everything he says and more. The extra length of the ten-inch blade is just enough for cutting through large pizzas, focaccia, frittatas, etc., plus slicing large meats. The knives have been durable and have a wonderful hand as well. Feels good to hold, great balance, great looks. And I run them through the dishwashwer too!

If you have read any of my other reviews on Calphalon cutlery, you know that I have been impressed by the quality of the line. Until this order of knives arrived, all of my Calphalon knives have had the traditional 3 rivet handles. I bought the 10" chefs, and the 3" birds beak to fill out my collection, and decided to try the contemporary handle style.

Both of them are magnificent. No kidding. The fit and finish are at least as good as any of the German or French brands. The handle size and style is similar to the Henckles 5 star series, but look a little nicer than the Henckles, and the single forging of the blade and tang includes a thick and very stylish end cap that helps give the knife even better ballance than the 3 rivet classic style. Since the name of the knife is finely etched into the endcap, it makes selecting one of several similar looking knives from a block an easy task. The steel appears to be the same high quality formulation used throughout the line, which is to say that it holds a great edge, is easy to sharpen, and keeps it's good looks with little effort.

Although it is a huge knife, it is a pleasure to use. The shape and finenes of the blade, combined with the comfortable handle and near perfect ballance, make jobs like shredding a cabbage, or cutting up a pile of potatoes and carrots into the beginning of an appetizing dinner a real pleasure.

I think that for all but the most petite chefs, the combination of 8" and 10" chefs' knives form the backbone of an active kitchen. The 10" is big, but once you start using it, you quickly realize that even when cooking for one or two, there are many tasks that simply cannot be done as well with a smaller knife.

My only question with the contemporary style handles is will they hold up as well as the classic 3 rivet style. They are beautiful to look at as well as to use, and there is nothing about them to suggest that they will not last, but I have always been fond of the durability of three rivet handles. At this price, I'm happy to enjoy the great ballance and feel while time answers the longevity question.

Germany used to be the source for quality (at a price). Value used to mean junk. The people at Calphalon figured it out. Top quality for far less. That's value.

I bought this for my husband (the chef in our home) last year and he still raves about it. We use a lot of fresh herbs in our cooking, and this tool has made it much easier to mince them *safely*. It cleans up easily and looks great too!

I saw this exact Mezzaluna chopper in an article about herbs in a recent issue of Cooking Light. It seemed to be the perfect alternative to chopping herbs on a flat surface. With the Mezzaluna you don't have to keep gathering the chopped herbs back to the center of the board, they fall back to the center naturally. Your fingers aren't in danger of being chopped off in the process either, because you don't have to hold the herbs while you chop. Just rock the *very sharp* curved blade over the herbs. Achieving "minced" has never been easier, or faster. This chopper is of *excellent* quality, and worth the price!

Bought this knife set 3 months ago. It was beautiful with unique patterns on the blade and very sharp. But within few days we noticed it rusts very quickly. We left a knife in the sink in the morning after breakfast, by the time we came home for dinner the knife had several rust spots. We had to use Barkeeper's friend to clean all the rust out. We've tried to clean and dry the knives immediatly after every use - real pain in the #*@ - but once in a while one will be forgotten for couple hours and then rust immediatly forms. Once, when someone else was helping clean up, one went into the dishwasher. It didn't only have rust all over but the blade edge rusted away! Now the knife has jagged edge!!! I guess if I grind down the knife about 1mm I'll have a full edge again but I didn't expect this from top-of-the-line knives. Will not buy this brand of knives anymore.

I found this knife set to contain the sharpest knives out of the box of any knives that I have ever bought. They hold an edge well and have a good balance. The integrated bolster adds to the controllability of the knives. The only problem with the set is the steel hone. I find it is too course to be used except on the dullest knife. That is the only detractor from the set.

I ordered this set for my wife. Her initial response was why did you spend so much money for a set of knives. They can't be any better than what I already have. Now that she has been using them for several weeks she is hooked. She says they are the sharpest and easiest knives she has ever used. I just hope she doesn't decide to use them on me. Excellent buy.

For those of us who want everything to look perfect on the serving platter, I recommend this slicer. It's hollow grind gives you total control over the width of the slice, and its wide blade makes it easy to transport the meat from the cutting board. Plus, the high carbon steel gives you an edge that could easily be mistaken for a laser - forgive the cliche, but it finds its way though any meat as though it were butter.

I even carve turkey with this.