Rada Cutlery Cooks Knife, Made in USA, Aluminum Handle

Rada Cutlery Cooks Knife, Made in USA, Aluminum Handle Review

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I bought this after seeing how awesome my friend's Henckels (the gourmet line) perform. Well, it's pretty sharp, but the blade is thin, and the blade profile makes it not that great on harder root veggies (potatoes, carrots, esp. beets: beets are tough). It's for sure not going to cut like a Henckel, but has a pretty high cheap thrill factor, and great for chopping onions. It's very light and I rather like it a lot even though it doesn't cut through carrots like butter a la said Henckels. It's a good inexpensive knife to have around, pretty fun to use, apparently high carbon- so it should stay sharp pretty well.
Though- I think anyone looking at this should shell out a little more for one of those Forschners.

Rada Cutlery Cooks Knife, Made in USA, Aluminum Handle Feature

• Handcrafted in USA
• Extra sharp high carbon stainless steel blade
• Comfortable solid cast brushed aluminum handle
• Lifetime guarantee
• Affordable

Rada Cutlery Cooks Knife, Made in USA, Aluminum Handle Overview

The classic design of the Cook's Knife provides you with a sense of control and comfort. Slices and dices with ease - it truly is an effortless process! (Uses: minces and dices vegetables for soups, salads, casseroles and other recipes). Blade 6 1/4 inches, overall 10 1/2 inches. Rada cutlery is made of surgical quality, high carbon stainless steel. Hollow-ground blades ensure a precision concave surface for maximum edge retention and sharpness. The solid cast brushed aluminum handles create a 'feel good in your hand' balance for superior comfort. NOTE: Hand wash and dry immediately after use to prevent discoloration of the aluminum handle. Like all Rada Cutlery, this item carries a lifetime manufacturer guarantee against defects.

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*** Product Information and Prices Stored: Mar 15, 2010 23:42:37

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Ginsu 4 Piece Stainless Steak Knife Set

Ginsu 4 Piece Stainless Steak Knife Set Review

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After the knives I was using all broke, I needed new every day cooking/dining knives. The knives I was replacing had a micro serration design but not as aggressive as my good set that I will describe shortly. I wanted a low cost and durable knife that performed as good as the knives I was replacing. Let me describe my good set, the benchmark I use to compare knives.

The best thing I can compare with is a knife set is I've had for over ten years and still performs great, but I can't seem to find this type any more. This is the knife design I rate all knives I've used against and none have been better. This knife is called TechKnife Classic made by Mendix(have been bought I suspect). These knives have a one side micro serrated edge within macro serrations that appear to be computer optimized in some way because its a very complex multiplexed serration. These knives don't "chop" but rather "saw" food. I routinely and consistently slice onion slices 1-2mm thick and tomato slices 2-4mm thick without even thinking about it. This design will 'saw' through raw beef round roast like bread, but I notice fat will accumulate within the complex serration design and have to be pulled out occasionally. If some one knows where to obtain this design, please reply. But onto to my purchase experience.

First I bought a set of Oneida solid SS single sided serrated steak knives. I was impressed at first of how sharp they appeared to be, but once I used them I realized a single edge common serration design performed poorly to my other knives of past. Onion slices were ragged and the slicing was difficult to control. Tomatoes were much better, but again meat had a torn not sliced quality about it. I took those back.

Then I tried the Ginsu model above. Even though the knives performance was still slightly below the TechKnife design, they actually beat or meet the other micro serration knives I was replacing even thought the blade thickness is a little thinner than I like. Onions are good at 3mm, tomatoes the same. Meat cuts rather cleanly also. I attribute the performance to the fact that even though the serration is a unique take on a conventional serration, both sides of the knife are serrated allowing for very clean cuts. As the knives dull, I would imagine they would still cut rather good because of this also. I would say look no farther for low cost, high performance cutlery for everyday use.

Now I never used a supposedly really good non-serrated blade that can be re-sharpened (mainly because I can't see paying hundreds of dollars for strips of stainless steel), but anything that I had passed down to me of that type performed rather poorly. Granted they may have needed sharpening, but I really can't see investing in a whole knife laboratory to to keep sharp knifes when obviously a technology exists to make really, really good knives that perform quite well for ten years, before you throw them away. I don't believe my good knife set cost more than 0 at the time.

Ginsu 4 Piece Stainless Steak Knife Set Feature

• Easy to hold stainless steel handles are constructed for strength, balance and style.
• The high carbon, stain resistant, Japanese stainless steel blade keeps a longer lasting edge
• The innovative double edge blade is perfect for precision cutting.
• The blade never needs sharpening for durability

Ginsu 4 Piece Stainless Steak Knife Set Overview

Ginsu 4 Piece Stainless Steak Knife Set has easy to hold stainless steel handles constructed for strength, balance and style. The high carbon, stain resistant, Japanese stainless steel blade keeps a longer lasting edge and the innovative double edge blade is perfect for precision cutting. The blade never needs sharpening for durability. Limited Lifetime Warranty.

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*** Product Information and Prices Stored: Jan 17, 2010 16:54:10

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