Cutlery Reviews

It's the best kitchen knife I have ever used as a chef.

First I was very surprised, when I first time have seen the steak knives in a three star michelin restaurant in Alsace in France. They have no serration. They were extremely sharp. So I asked the chef, Mr. Westermann, why they are like this. And he explainded. They have no serration, so you can easy resharpen them by yourself. This way you always have the sharpest steak knife. If you resharpen them ;-)
I do it very easy frequently with a stone.
Everybody loves my new staek knives!

I found this knife phenomenal for working with raw meat-- its extremely thin blade allows it to get into all sorts of areas and its relatively small size makes it ideal for attempting to get evenly sliced pieces of meat (something I am stunningly bad at). It works well at trimming fat and separating meat from the bone, no doubt due to its flexibility allowing it to really dig close to the bone. I've used it more often in that regard on cooked meats.

I've tried the knife on cuts of pork, beef, chicken, and a couple varieties of fish, its worked universally well on all of them.

I don't consider this a good all-purpose knife, however. I've found that it is far too flexible to work with vegetables-- after trimming a bunch of chicken, I decided to try it out on an onion since I was going to throw them all in the same pan and didn't feel like washing two knives. It was a lot of work and I immediately reached for my santoku knife.

Still, if you trim a lot of meats, its a good knife and well worth having.

This is the knife that most cutlery sets leave out (oh, and the Santoku as well), and I highly recommend getting one. It really makes deboning so much easier- especially on chickens and turkeys. I deboned a turkey in no time, especially appreciating the extreme sharpness and flexibility of the blade.

I have a mix of Wusthof Classic and Grand Prix knives, but settled on this to 'match' my Classics. There's no difference between the Pro S and Wusthof Classic in terms of performance, but I preferred the lower price tag and shorter length to its Wusthof analogue.

This knife is greate for deboning chicken, but its also perfect for cutting up hot dogs, chicken nuggets and other small items. I like the blade, the way it is cut and it is light weight and easy to use. Extremely sharp! Probably one of my favorite kitchen items.

Full elastomeric coverage on the underside makes for an extremely stable platform for chef-style acrobatic slicing or just safe, no-slip cutting. Well designed and made. Unfortunately the porosity of the elastomer also makes for a mildew-friendly environment. After 3 years (hand washing only), it simply got too gross and we had to chuck ours out even though the board exhibited minimal any wear and tear.

I love these boards. I purchased these after seeing an episode with Rachel Ray on the Oprah show. I always just had a wooden board and used it for everything. Little that I knew it's not safe for cutting meat on a wooden board. This board was recomended on the show. I love the grips on the bottom it holds to the counter perfectly, and they also have a wood edition with grips. The orange color also goes with the Gusto Grip Furi Knives, which I also own. The perfect add-on for household purchases.