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What was the one knife or knifes you regret buying?

For me it's not one knife it's a knife set I regret buying. I only use 2 out of the 17 knifes and to be true with you who needs 6 steak knifes when my regular cutlery cuts steaks just fine.
This is what i bought http://www.overstock.com/Home-Garden/...

Yes, I know its cheep and for the time served its purpose but I would a could a should a got my knifes one buy one to build up my set.

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  1. I like steak knives all right, but not the set I bought at Sur la Table on a clearance sale. They work well enough, but it was an impulse purchase. Now I have four steak knives I like batter and rarely use the first set.

    2 Replies
    1. re: GH1618

      Hey, you are from Oakland. I lived in Berkeley for many years.

      1. re: Chemicalkinetics

        I'm not "from" Oakland, but I live here.

    2. Like you, I bought a pretty bad set of Tools of Trade knives. I remember them being very cheap, but don't remember the exact price. They are made of poor steel. Of all the other knives, I have bought, I guess my meat cleaver. It is less than $20 and it is made of a good chuck of steel (on the right):

      http://www.chow.com/photos/690406

      However, I haven't actually had the need to use it.

      12 Replies
      1. re: Chemicalkinetics

        Come to think of it the cleaver i got 3 week s ago i have only used it once, but I only paid $17 for it.

        1. re: ukjason

          Oh yeah, I remember you cleaver. It actually looks better than mine, but mine are thicker than yours.

          1. re: Chemicalkinetics

            did not know this was a pissing contest LOL

            1. re: ukjason

              "did not know this was a pissing contest"

              It is. :P

              In all seriousness, what I really wanted to say (in my mind) is that I have less of a chance to use my meat cleaver than yours because mine is much thicker and therefore more specialized. So

              1. re: Chemicalkinetics

                In all seriousness too. I am planing to use my cleaver this christmas to break down some duck and lamb, because finally this year my family has agreed to my whining not to have turkey whoo hooo.

                1. re: ukjason

                  ukjason,

                  In that case, there is a lot of pressure for your cleaver to do a good job. :) If he (the knife is a "he") does not deliver, then your family will go back to turkey next year. :D

                  1. re: Chemicalkinetics

                    Hey chem is it you or petek that has the tojiro knives?

                    1. re: Dave5440

                      Dave,

                      I had two. One VG-10, one white steel (carbon steel). Now, I only have the Tojiro DP (VG-10). I don't know if Petek has one. I don't recall he said anything about it. Cowboyardee definitely has/had one.

                      Why? You want it? I can give it to you for free if you pay for the shipping :P

                      1. re: Chemicalkinetics

                        Why what's wrong with it, hahaha just had to throw that at you, no I ordered one (a 210 wa gyotu vg10) for my step son and I had the white2 in the cart for me then pulled it back(CKTG as always) it just seemed to be to good to be true 80$, but they have a great rep so I'll try his first.

                        1. re: Dave5440

                          :D Funny, I guess your remember all the conversation between Eiron and me.

                          Do you mean you only pull the white steel gyuto or both knives? I think the white one is only $54. Our scubadoo bought one. His experience is somewhat similar to my experience with the Tanaka. The initial edge is not very good, but once you sharpen it, it is very good. In term of pure sharpeness, my $40 Tanaka is my top two knives. For scubadoo, he actually said this Tojiro shirogami (white steel) gyuto is the sharpest knife he has right now, and he has a few Japanese knives.

                          http://chowhound.chow.com/topics/8202...

                          I don't have a Tojiro white gyuto, but I had a Tojiro usuba. They do a decent job. Obviously you cannot compare to some $300+ knives, but it can rival any ~$100 knives

                          1. re: Chemicalkinetics

                            That's good to hear I left the one for the boy so I should get it this week, I may or my not tune it up when I get it, he cut himself with mine today and mother freaked but no stiches so all good.

        2. I've had a Wusthof santoku for about ten years that I really hate. The top of the blade near the handle where my forefinger curls around is too angular and sharp and it digs uncomfortably into my flesh. And it holds an edge like crap. I have two other (much older) Wusthof chefs' knives that have neither of these issues. It feels like a junky ~$90 knife. I dunno. I guess I don't like the santoku blade as much as a French blade chef knife, either.

          8 Replies
          1. re: splatgirl

            "The top of the blade near the handle where my forefinger curls around is too angular and sharp and it digs uncomfortably into my flesh"

            You can grind it/smooth it a bit, but it sounds like there are other issues.

            1. re: Chemicalkinetics

              yes, thank you. I've considered this but can't get past how annoying the idea of it is. Having to alter something from a manufacturer that should know (and design) better=fail.
              OTOH, people seem to love that particular knife...

              1. re: splatgirl

                "I've considered this but can't get past how annoying the idea of it is. Having to alter something from a manufacturer that should know (and design) better=fail."

                I agree, & have felt this way my entire life - until recently. What changed for me? I started designing tools for people working on manufacturing floors. That's when the realization slowly started to sink in that you can't design something to fit everyone.

                Also, it takes a LOT of effort to get something past the 50%-acceptable mark for ergonomics. Most manufacturers simply aren't willing to put in the effort (read: expense) to make a product anything more than "usable."

                I took a Dremel to my $240 Kanetsune to round off the spine (it, too, dug into the side of my finger). I wasn't even all that careful about it. But yeah, it took a mind-set change for me to be able to do that.

                1. re: Eiron

                  I totally understand--I am a designer and obsessive observer of product and industrial design and can definitely attest to the fact that what one client loves, another hates. But in the case of Wusthof, they only make one product that does one thing, and it seems like such a basic, simple consideration--we are talking about their top tier line of knives here. The santoku is the most recent Wusthof product I've consumed, and it definitely does not uphold their reputation or make me want more of their stuff, ever.

                2. re: splatgirl

                  A sharp spine is a really common problem on sub $200 knives. Most decent makers sand it just a hair to take the bite out just a little bit, but quite a few don't even do that, and it's rare to find a fully rounded spine on a knife that costs less than $200. Strange, since it's such an easy job with any powered grinder (a slack belt sander works very well, and you don't have to worry much about the temper). You'd think that's exactly the kind of comfortable design feature that Western knives especially would be trumpeting.

              2. re: splatgirl

                A friend of mine's husband bought either a Wusthof or Henckels santoku, and my friend and I hate using it so much, I gave my friend a Victorinox 8" chef's knife for Christmas. It hurts me just the same way it hurts you, and yes, it feels totally junky.

                I have all Wusthof knives, and I don't regret buying any of them. Back in 1983, when I started buying knives, the only choice I thought I had was between Henckels and Wusthof, and most people I knew had Wusthof, so that's what I have. I bought them one by one as I needed them. I don't use the 10" chef's knife or the slicer much these days, but there was a time when I did need them.

                The (one) knife I had before those was a carbon steel from Sabatier, and sometimes I think I'd like another carbon steel knife. I like the lack of a full bolster (I think it's called) on Japanese knives, and I tell myself I'd like one of them. But I keep my current knives sharp, and they work well, so I can't justify spending money on any new ones. There are other things, non-cookware, that I need more.

                1. re: Jay F

                  If you are interested in a carbon steel knife but don't want to spend for it, it's worth keeping an eye out in thrift stores. Because they rust and blacken easily, many people don't realize that there is often a fantastic knife underneath its sorry-looking exterior.

                  I picked up a carbon steel boning knife at a thrift store when I was in college (many years ago!) for a few dollars ($4 or $5, I think) and, once cleaned up, it became one of my favorite knives. It requires a little more maintenance (water is not its friend) but it gets fantastically sharp.

                  1. re: originalfig

                    Thanks, Fig. I'll have to keep an eye out.

              3. I have a bunch of knives that i don't use anymore. I don't really regret buying them all that much since most of them weren't too pricey, and they were instructive in a way. I have an old Global that was a great knife, but I eventually just stopped using. Same thing with my old forschner. A set of Henckels knockoffs wasn't too great but served my needs at the time. I bought and eventually gave away a cheap ceramic paring knife, though that was mainly to see how I felt about ceramic knives. I had a Tosagatta 'paring' knife that I never got much use out of, I guess.

                More so than knives, I went through A LOT of different sharpening gadgets before I settled on using waterstones. Many of them were useless or nearly so. If I regret buying any knife stuff, it was probably some of these gadgets more so than the knives themselves.

                ETA: Oh, now that I think of it - I definitely regret buying a crappy Western made Santoku (along with a crappy set of Global knockoffs, to hedge my bets I guess) for my mother. It cost more than it should have, was a PITA to sharpen, nothing special in terms of edge retention, grind and feel were are all wrong for a santoku, too much curve, full length bolster. I was thinking it would be an improvement from what she had (and it was) but I wish now I had skipped the set and the Western frankentoku and just gotten her one or two nicer knives in the first place.

                1. A couple of years ago, my husband bought me a large set of either Wusthof or Henckels (I have blocked the memory) that came in a large, standing wooden block.

                  Within a month, the tip of the smaller chef knife broke off. Not much longer, chips started showing along the edge of the large one.

                  After years of frustration, I chucked the whole set and bought myself various Victorinox in the sizes I needed.

                  1 Reply
                  1. re: cleobeach

                    I'm guessing they were Henckels. I read on these knife threads somewhere where someone else experienced Henckels chipping. I have used Wustoff knives for quite a while, my mother even had a few, and have never experienced chipping. I did bend the tip of one once but that was because I dropped it on a tile floor and it landed on its tip. That's not the knife's fault.