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Knives on Amazon.... is this a good deal?

  • m

Are these knives any good?

Quite a markdown!

Mr. Taster

Link: http://www.amazon.com/exec/obidos/tg/...

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  1. For a block full of middle-grade knives, that's a hell of a good price. I don't like stainless much, and I really don't like steel handles - they get slippery and slidey all too easily, and if you're a klutz like me you'll hurt yourself, and that unyielding surface can also both tire and hurt your hand. So I guess it depends on how much and/or how intensely you tend to cook...and if you've been at it for ten or twenty years, and all you have is a serrated bread knife and a paring knife that came in a blister pack, neither particularly sharp, then this may be just the thing.

    1. M.T., Go to www.bladegallery.com. Click on "Knives for Chefs". From personal experience, owning just one of the Japanese chef's knives offered here is the best thing you can do for your food preparation. They are a joy to use and leagues different than the stamped out stuff. You will never regret the decision.

      1. It may be a good discount, but not sure if it's a good value (remember the Panasonic ice cream maker?). I admit that I've never seen or used this particular knife set, but Farberware is not known for great quality, the steel handles look uncomfortable and slippery, the one glowing review from a chef seems suspect to me (maybe CH has made me paranoid about shills), AND buying a knife block set is analogous to buying a cookware set (convenient but not as useful as customizing your own).

        I do have one Farberware santoku (sp?) knife that I got for like $10 at BB&B, and it's fine for chopping veggies when my beloved Wusthof knife is not clean/within reach, but the blade is very thin and cheap and the quality and craftsmanship difference is very, very apparent.

        For something like knives (even for this Farberware set), you should first go to a store so you can "test drive" for comfort, weight, balance, etc. for your own hand; you can always buy elsewhere. It's like trying on a pair of shoes to make sure they fit. I have small hands so prefer an 8" chef's knife, but people w/ larger hands and professional chefs tend to go for 10". Invest in one great chef's knife instead of a so-so set. Paring knife is also useful, but not as essential.

        2 Replies
        1. re: Carb Lover

          Oh man, that's a low blow, digging out my panasonic skeleton! However your advice is noted and very much appreciated

          Mr. Taster

          1. re: Mr. Taster

            Sorry for bringing up your ex-Panasonic, Mr. T, which is literally now a skeleton in your closet. ;-) Thought it would be the most direct, visceral way to communicate my point. I'm the first to jump on a deal, but everyday knives should not be compromised...

        2. There was a Farberware outlet store not far from where I live. I bought several of their products and ended up breaking them because the were poor quality and that was in the day I didn't cook as much as I do now.

          1. I did a long post after much research several years ago. Almost all of the "bargain knives" are Chinese mfr, and it depends largely on the specs of the OEM dealer. I like Sabatier, and bought a bargain set, made in China. Fair quality, but not up to the French. I think most of the big boys (Wusthof, Henkles, etc) contract bargain knives to China, and quality varies. Farberware, at its best, is usually crap. Why not check out good cutlery and get a lifetime tool. I promise, it will be worth it. You might be well served to get a Global chef's knife, and go from there. If you really want some beautiful cutlery, check out the Japan Woodworker in Alameda, CA. They have a web page.