HOME > Chowhound > Cookware >
Jul 12, 2009 09:51 PM

How good is this set of knife ?


I just saw this set of knife at Linene Chest made by Scanpan


I bought it for 56$ (20% rebate included


How good are they (value/robustness/comfort/quality ) compared to other brand ?


  1. Click to Upload a photo (10 MB limit)
  1. The original comment has been removed
    1. Below is from the SCANPAN website. You can draw your own conclusions.

      SCANPAN Classic Cutlery is fully forged from one piece of hi-carbon, no-stain steel, using 1.4114 x 45 Cr Mo V15 German cutlery steel for best performance.
      Each knife is individually tested for the correct Rockwell hardness of 57.

      The 20° grinding angle maintains its shape over a long time and is easily re-sharpened with the SCANPAN Classic sharpening steel.

      The ergonomically designed tri-lobal handle provides a secure grip, even when wet.

      SCANPAN Classic Cutlery is designed in Denmark and manufactured to rigorous specification and under license and supervision in China. The hi-carbon no-stain steel is imported from Germany

      26 Replies
      1. re: bgazindad

        The specs are very similar to many other quality knives. I would suggest investing in sharpening stones or a sharpener in addtion to a steel, as a steel generally cannot be used to sharpen a knife, but is used to hone it. 57 is a medium hardness that will lose its edge faster than some of the top knives out there today, but the good news is that it can be sharpened to a razor edge if done properly.

        Do not put them in the dishwasher -- ever. They may rust, even though they are supposedly stainless.

        1. re: RGC1982

          Thanks for the infos.

          As for the hardness, better to get a harder one ? or too hard it iwll be hard to sharp it ?

          Thanks !

          1. re: waltereo

            You're exactly right, Waltereo, too hard and you can't sharpen it yourself at home. Absolutely no way. So either buy another set of knives with harder steel (but why? you already have a set ! ) and pay for a professional to sharpen them, once a year maybe, or better yet, just enjoy the softer steel knives you already have, sharpen them yourself a bit more often. Sounds like you've done very well for yourself. All the best.

            1. re: fatcat55jc

              Question about honing the knife, for that Scanpan 8' Chef knife, which honing steel should I take knowing that the hardness of the knife is 57 (thanks bgazindad post) to according to scanpan ??

              I just bought a steel from Faberware of 16$, is that a good one ??

              Any recommandation ?


              1. re: waltereo


                I won't say a HRC 57 is hard to sharpen. I can easily sharpen my Shun knife which is HRC 61. Think about it. Most Japanese chefs use knives which are hard (HRC >60). Unlike Western chefs, most Japanese chefs almost always sharpen their knives on their own and never send their knives out for sharpening.

                As for steel, I advise against using a grooved steel. A smooth steel or a ceramic steel is better.

                1. re: Chemicalkinetics

                  The HRC doesn't tell the full story on how it will sharpen. There are knife makers that use very tough tool steels for their knives. Tool steels are very hard and less brittle than other hard steels at the same HRC. As an example a Shun Chef knife might be VG-10 with a HRC of 60-61 and an Aritsugu Type A gyuto is made from D3 tool steel with a HRC of 60-61. There will be a big difference in how these two knives will sharpen. The D3 will require a lot more work and time than the VG-10 but the D3 will hold it's edge much longer and will be less brittle.

                  1. re: scubadoo97


                    Am I correct that sharpening has more to do with "wear resistance" then "hardness"? Hardness (steel strength) seems to be correlated to how the steel will response to an impact. Its ability to hold its sharp, which is why a hard knife will not roll as easily because it resists against deformation. However, that is not the same as holding its material together. I think that is wear resistance.

                      1. re: scubadoo97

                        I know. HRC determines when the steel starts to have permanent deformation, but that is not really the same characteristic as sharpening, which is about removal of materials. I think sharpening has a lot more to do with wear resistant than with steel strength or hardness.

                          1. re: scubadoo97


                            Which knife do you use the most, just curious? I don't mean the knife is most beautiful, but your "go-to" knife.

                            1. re: Chemicalkinetics

                              I don't own beautiful knives. Althgouh beauty is in the eye's of the beholder.

                              A Tojiro DP 240mm gyuto would have to be my go to knife. I'm also using a couple of inexpensive Ittosai carbon steel kiritsukes, 165mm and 210mm, that are not single beveled as a traditional kiritsuke would be. These are great general duty knives. These three and an old Henckle 4 star utility and paring get me through most of what I do. I would like to replace the Henckle untility with a Japanese petty. The Henckles just need more frequent touch ups to stay very sharp.

                              Then there are those for special work. A Tojiro 270mm sujihiki and honesuki. The sujihiki for slicing fish and meat and the honesuki for breaking down chickens and large cuts of meat. These are both very asymmetric ground. I have a Hiromoto HC 300mm gyuto that doesn't get a lot of use but is fun to use for larger items. It's a scary looking beast.

                              But in reality I don't really have a "go-to" knife as I find I use several duing a single meals preperation. I may use a paring knife to prep a clove of garlic for dicing then follow with a gyuto or kiritsuki for the actual dicing but for most board work the gyuto is a very useful knife. I currently don't have really high end knives but the ones I have are as sharp as I can get them and I keep them that way.

                              1. re: scubadoo97

                                Tojiro DP knives are very good knives. Sharp and easy to maintain, or so I read. Sounds like you have good knives and mostly on the Japanese side. Thank

                                1. re: Chemicalkinetics

                                  Thanks for those information.

                                  So my question about a good honing steel, which brand and model should I buy to hone my knife ??

                                  Poster "Chemicalkinetics " said to go with a smooth steel or a ceramic one.
                                  Should the steel of the honing steel should be smoother that the knife ??
                                  Isn't ceramic harder that knife steel, therefore wear the knife faster ??


                                  1. re: waltereo


                                    I am poster Chemicalkinetics. :) The reason against a grooved steel is that it can damage your knife edge. As we know, Pressure = Force / Area, so the small grooved surface can induce unnecessary pressure on the knife edge and this pressure is inconsistent, so it is difficult to master. A smooth steel will take longer to hone because it is less aggressive but it is very consistent. As for ceramic steel, it is not a honing steel at all, it is a sharpening steel because ceramic is harder than knife steel (as you pointed out). If you are to go for a ceramic steel, then you will not only make a few passes on it. A very fine ceramic steel will only take very small amount of steel off your knife, so you will probably not notice the wearing. Again, only a few passes are needed on a ceramic steel.

                                    I don't know if I mentioned this, personally I use a leather belt to strop my knives. You can use any leather belt as long as the surface is fairly smooth, then you can strop your knives on it. I attached a youtube video:



                                    1. re: Chemicalkinetics

                                      Sorry, ... too focus on the post and not on the author !

                                      So you recommand a honing steel and then use a leather belt.

                                      I looked at diffrent store, and they all have only the steel with groove. None of them have smooth steel.

                                      I looked for "F-Dick Dickoron Steel" but they are damn expensive , 90$ at least !!

                                      Do you have another model/brand smooth steel that is cheaper ??


                                      1. re: waltereo


                                        You can use grooved steel, but you need to be very careful. Here are some inexpensive smooth steels, assuming you want a smooth steel.

                                        (1) Victorinox



                                        (2) Dexter-Russell



                                        (Katom is very cheap but very slow in shipping)


                                        That being said, many knife experts prefer a ceramic rod. Cowboyardee, RGC1982, paulsfinest ... have good things to say about ceramic rods. Here is an old post. If you have time, you can read the first few responses to get the idea:


                                        I think you need to purchase either a ceramic rod or a smooth steel, but not necessary both.

                                        I personally do not use neither. I just use a leather belt. It seems to work for me, but I don't know about knives as much as the others, so

                                        1. re: Chemicalkinetics

                                          Thanks I'll take a look at those links !

                                          Just a leather belt !?
                                          Is that enough to straightened the edge ? I s there a particular leather belt you use ?

                                          1. re: waltereo

                                            When stropping on leather you need to be careful not to roll the edge. To find the angle, lay the knife on it's side and raise the spine slowly while moving it forward until it bites. Now hold that angle and do a very light edge trailing move, stop and lift the knife off the leather and repeat. Do this on both sides. Don't do it like you see the barber stripping his straight razors.

                                            1. re: scubadoo97


                                              Would you say a smooth steel or a ceramic sharpening rod is better and simpler for maintaining a knife edge? Thanks.

                                              1. re: Chemicalkinetics

                                                A smooth steel will not change anything except realighn the edge. A ceramic will create a microbevel. Not a bad thing but depends on what you want.

                                                1. re: scubadoo97


                                                  Yeah, but if a person is to get one, which one is better? I think a lot of people suggest ceramic rod is the way to go. What do you think is better for Waltereo?

                                                  1. re: Chemicalkinetics

                                                    For the type of knives Waltereo is looking at the ceramic will do a good job of keeping those knives sharp. Just use lightly and it will touch up and resharpen those edges like a light touch up on a 1200 grit stone. It is a better alternative for someone who is looking for an easy way to stay sharp

                                            2. re: waltereo


                                              See Scubadoo's suggestion. He knows a lot about knives. Since many people prefer ceramic rod, maybe it is a easier choice. I would definitely say a ceramic rod is better for hard steel knives like Shun and Global because those knives do not easily roll on their edges, so a smooth steel is not as useful. For softer steel knives, you have more options.

                                              To answer your question, I just use an old leather belt. As long as the surface is smooth, you can use it for stropping. You can try it at home. Strap the belt on the oven handle. Pull the belt straight with your passive hand and strop your knife with your dominant hand. See how the knife cut paper before and after. I usually notice a difference.

                                              1. re: Chemicalkinetics

                                                Thanks a lot for those deep information !!

                                                Let's shop now !

                  2. re: waltereo

                    $16 dollars = not good enough. For knives harder than Rc 56 it is best to aim for ceramic or diamond steels. Careful if you go for diamond, they can do more damage than they are worth if you don't know what you are doing.

          2. The original comment has been removed