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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.

                  2. Many years ago I won a set of Chicago Cutlery knives in a sales contest. They never held an edge, and I thought it was my inability to sharpen them.

                    Then I got a really sharp knife and threw the CCs away

                    1. My biggest regret was buying a Shun & Sanelli, (both on sale at 30% off at the time) instead of buying more Global to add to the one Global I used regularly. The Shun I dislike the handle, the Sanelli I dislike the thickness of the blade.

                      I don't think I'd ever buy a knife set though. It'd be like buying one of the much touted pot set we see advertised so often. You'd only use one or two pieces, maybe three or four max, & the rest would sit & gather dust.

                      1. A German paring knife I never use (I have large hands). Instead,
                        I use a partly serrated paring knife. Works great.

                        1. My biggest regret was a set of Cutco knives, bought because a neighbor's daughter was selling them. This was years ago and before I knew better. Junk, and that was the last time I ever bought a "set" of knives. When I remember what I paid for them I shudder.

                          3 Replies
                          1. re: breadchick

                            "a neighbor's daughter was selling them"

                            You are too nice

                            "When I remember what I paid for them I shudder"

                            Can you tell us how much you paid for and how long ago? Just curious how much you paid in today's money term.

                            It would have been much better if you just give half of that money directly to her....everyone would be happier....

                            1. re: breadchick

                              At least you recognize that they are a regretful tool. The delusion that because they cost a lot of money they're really good seems to be a feature of every Cutco owner I've ever met.

                              1. re: breadchick

                                I've sharpened a few for people and they take a good edge but are not worth stupid amounts of money. The handle is all wrong for my pinch grip.

                                Jim

                              2. This might sound crazy, but my Wusthof Classic 8" chef never gets used - I'm partial to the french blade now and have acquired a lot of carbon steel.

                                J

                                3 Replies
                                1. re: HalifaxJ

                                  Sell it cheap like $20-40. Really. You can get some money back, and you can benefit someone.

                                  1. re: Chemicalkinetics

                                    I use it to practice sharpening on my stones.

                                2. Wusthof bird beak paring knife. Thought it would ease the job. Haven't used it for decades.

                                  1 Reply
                                  1. re: INDIANRIVERFL

                                    My bird beak paring knife (I know it as a turning knife) just gets used to core tomatoes and poke holes in plastic wrap. I had to have one for school, but there's not much call for turned potatoes or mushrooms in my life any more.

                                  2. A Kyocera "kyotop" black ceramic santoku knife. Supposed to be super-strong, hold an edge forever, etc.

                                    Reality: fresh out of the box it wasn't all that sharp. So the first thing I did was invest in a diamond sharpening stone (regular stones won't cut the ceramic). Finally got it to reasonably sharp, but nowhere near the level of my steel blades. Plus it's way too lightweight for my taste and the blade is rather narrow, making it tough to hold properly while slicing without also slicing off a chunk of my finger.

                                    Anyway, I kept trying and used it occasionally just for the heck of it -- after all, I'd paid a few hundred dollars for the thing. And then someone came to my house, grabbed it out of the knife block and, not knowing how to properly use knives, cut something right on the granite counter top. Not great for a steel knife, sure, but disastrous for a ceramic knife. The edge wound up with numerous small chips that took me hours to grind out. (Yeah, I could have sent the knife to Japan for repair but... really?)

                                    More recently, for some reason I've started dropping the thing. I have NEVER dropped a knife before. But this thing has now slipped out of my hands and on to the tile floor four times. Two of the times, no damage done. One time, the tip popped off, and another time I wound up with a 1/16" chip right in the center of the blade. Cue many more hours of hand sharpening fun...

                                    I wish I'd never seen the thing.

                                    1 Reply
                                    1. re: davis_sq_pro

                                      Maybe you should get it bronzed and put it on a mantle as a conversation piece. :)

                                    2. Mine was a Wusthof Santuko. Just do not like it for anything over a chef knife.

                                      I say was because now my wife has taken a liking to using it. Keeps her away from my favorites.

                                      Jim

                                      1. I'm late to the party, but i've got 2 Furi coppertails a santoku and 8" chefs, I like the design but the steel is so soft they get dull before a small job is done, just junk

                                        1. I splurged on an 8" Global chef's knife that I came to regret. (I bought it after using a hand-me-down Henckel, which were designed for big German men's hands IMHO.) I really like the weight and balance of Global's knives but what I discovered was that the top of Global's chef's knife is not shaped ergonomically for my hand. It gave me an ugly callous that with heavy chopping gets worse and annoying--there's no way for me to hold the knife properly without exacerbating it.

                                          I put up it with it for years and then finally treated myself last year to a custom David Boye knife made from dentritic cobalt. It's a thing of rare beauty and a joy to use. Best of all - the callous is nearly gone!

                                          13 Replies
                                          1. re: originalfig

                                            There is a discussion above after Splatgirl's post about how the spine of many knives is too sharp or angular. This is the most common reason that knives cause callouses. The upside is that it's not too hard to file and/or sand the spine of the knife into a more rounded shape that's easier on your hand.

                                            1. re: cowboyardee

                                              And it got me to look at the rest of my knife collection and really figure out what the problem is with that santoku--I think it's the combination of the thinner blade, overt lack of attention to detail on the spine, and the fact that the lack of a bolster as a stop for a couple of my fingers to wrap behind seems to cause me to put more pressure at the top of the grip. Plus, that back edge of the blade where the bolster would normally be is sharp enough to remove skin--an even bigger fail than my initial complaint.

                                              1. re: splatgirl

                                                All that can be smoothed out by a competent knife sharpener. A belt sander makes quick work of those 90 degree edges that can peel vegetables.

                                                Jim

                                                1. re: knifesavers

                                                  It's not that it CAN be fixed--I get that and am equipped and handy enough with power tools to do so. It's that, IMO, a ~$90 knife shouldn't need such alteration in the first place.

                                                  1. re: splatgirl

                                                    I happen to agree with you but my 375$ Miyabi had sharp edges on the spine, While the 235$ wantonobe was perfect out of the box.

                                                    1. re: Dave5440

                                                      I think I needed to grind the knife heel of my Watanabe Nakiri. The heel area as in the vertical part where most bolsters would have been, not the cutting edge.

                                                      1. re: Chemicalkinetics

                                                        Ya that was almost as sharp as the edge on mine too, spine was perfect though.

                                              2. re: cowboyardee

                                                Thanks coyboyardee, I should have read through before I responded. At least it was a bit comforting to know that it appears to be a common problem, even with far pricier knives than my (all things considered) fairly crappy Global.

                                                I am not handy with power tools (although I wish I were) and own not a one. But I am going to keep my eyes open for an opportunity to sand down that spine somehow. (Although since getting my new knife the Global has been much neglected, I almost feel bad for dumping it so abruptly and thoroughly....)

                                                1. re: originalfig

                                                  Just buy a piece of 800-grit metal sandpaper at the hardware store, secure your knife to a table or bench (or have someone hold it for you if you don't have a way to secure it), put the paper over the spine of the knife holding one end of the paper in each hand, apply slight downward pressure, and go to town. Should take you about 10 minutes. I've done this with all of my knives and it definitely made a huge difference with regard to comfort.

                                                  1. re: davis_sq_pro

                                                    Oh! That sounds easy. Cool. I'm gonna try it out, thanks for the tip!

                                                    1. re: originalfig

                                                      You won't get a fully rounded spine that way, and it's easy to get frustrated and think you're not accomplishing anything. But just those ten minutes take the bite out of those sharp edges and can make a really big difference in how the knife feels while you use it.

                                                      1. re: cowboyardee

                                                        Exactly. My knives still have relatively square spines, but I've tamed the corners. Which was enough to mean the difference between a comfy session and a blister the next morning.

                                            2. A Farberware "never rust" set when I got my first apartment. OMG it was awful! rusted right after I washed it the very first time! Never again

                                              1. The knife I regret the most was the Kuhn Rikon colorware paring knife. I was drawn in by the cool colors, but it just never felt comfortable in my hand and within a year it broke in half.

                                                1 Reply
                                                1. re: bassaroo

                                                  ohh-- but at least it was cheap! I've found the ones with the solid color hard plastic handle are way too slippery to be safe. The other style with the white+color rubberized handle is much, much better. I have a handful of those and they're in constant use.

                                                2. A set of Henkels back at the start of cooking school. They were 'recommended' by the instructor, but I think that's just cause the school store carried them.

                                                  Very early in the term, my toolbox was stolen and my Nana very kindly gave me money to replace my stuff. And I replaced the set with the same set...stupid, I know, but wasn't yet handy enough with knives to know any better. I still use and like the paring knife (tip broke when it fell off the bench at work and Henkel replaced it) and the steel, but I'm not even sure if I still have the chef's knife or where it could be (hope no one stole it and used it in a murder to frame me :)).

                                                  4 Replies
                                                  1. re: Sooeygun

                                                    What is/was wrong with the knives? I have never attended cooking school, but I consider myself to be a decently accomplished home cook, and the core of my collection is a small set of Henckel "Professional S" knives that I was given when I graduated from college. (9" chef, santoku, bread knife, slicer/boner, and paring.) I now have a bunch of other knives, but I still use the Henckel stuff all the time -- I like the weight/heft/balance and feel, and they hold a pretty good edge. All in all, I'm quite happy with them. Would be interesting to hear an alternative point of view. Did you have the same ones I have?

                                                    1. re: davis_sq_pro

                                                      The Pro S line has the same downsides (and upsides) as other well-made German style chef knives. Personally I think Japanese knives are much better if you're willing to make a few concessions (no dishwashers, no hacking through bones and ice).

                                                      However, Henckels has dozens of lines which vary wildly in design and quality, so Sooeygun's criticisms may or may not apply to your knives at all.

                                                      1. re: cowboyardee

                                                        I have a couple of Shun knives and I enjoy using them as well -- especially the cleaver. None of my knives ever get anywhere near the dishwasher, and I generally don't hack a lot of bones, so no worries... I like all of the knives I have, with the exception of the ceramic one mentioned elsewhere in this thread.

                                                      2. re: davis_sq_pro

                                                        I believe they were 4 stars. They were selling a set that had a chef's knife that was far to long (10 inch) and heavy for most of us. Not the knife company's fault, but a lot of the students didn't know anything about knives and just took the instructor's recommendation. Then ended up with too much knife for hand size/strength and ability. I can picture one of my co-students who was barely 5 feet tall, with tiny hands in a crowded class on a fairly small cutting board, struggling to do a perfect carrot dice with that knife. Just a disaster waiting to happen.

                                                        And that knife has a very thick bolster (I think that's the word...back part of the blade before the handle) that became an issue after the knife had been sharpened several times and had to be ground down to match the blade.

                                                        I ended up later with an 8 inch, wooden handle knife from CCI which I still use today and fits my hand beautifully. When I was still working in a pro kitchen, it held up very well and wasn't so expensive that I had to worry about it going 'missing'.

                                                    2. I have a few Henkels that I bought or received as gifts during the 80's. I'd like to send them back there.

                                                      Japanese steel all the way!

                                                      1 Reply
                                                      1. re: fini

                                                        I use both - as long as they are CARBON steel. To me, that makes a much bigger difference rather than European vs. Japanese.