Thoughts on Calphalon Knives

[jetsrb32]

Hi everyone,

What is your opinion on Calphalon Knife Sets? I am looking at this set specifically: Calphalon Simply Cutlery 18-pc. Knife Block Set

Are they junk or a good value? This would be for your average household kitchen.

I am also looking at the Victorinox/Forschner Fibrox handled stamped blades.

Lets throw the Chicago Cutlery Insignia2 into the mix as well
http://www.amazon.com/Chicago-Cutler.../dp/B000H6VH1S

Which do you think is a better knife set / better value?

Thanks

[Benuser]

A set of 18 pieces? You will use three, but pay for all of them. I would suggest a really good chef knife, and a simpler parer and bread knife. Victorinox is good value, as is Fujiwara FKM.

[Bernoulli]

I have Calphalon pots and I really like them. I'd probably skip their knives. Victorinox is a cutler. Calphalon is a pot maker. My prejudice comes from working with other kitchen ware company's knives that have their knives made by an outside source. The old Chicago Cutlery knives were made in the U.S. and were good value. I'm told the new ones are made in China and aren't as good.

VIctorinox is on everyone's list as the best value available. That said, I wouldn't buy a set unless uniformity is of major importance. I'd buy only the knives that I'd use a lot.

[bluntcut]

...What is your opinion on Calphalon, Victorinox/Forschner, Chicago Cutlery set? ...

Shoot from the hip - Calphy junk softy, Ditto Chicago. Victorinox ain't bad if it's under $100 but at 400+ bucks - you can do better. Get 2 good knives which you happy using them as well and cool to show off. Get a Miyabi 7000MC starter set for $200 at Cutleryandmore. They are san mai blade with zdp-189 core. Or start with a Zakuri at JKI or get an Richmond Addict 2 at ChefknivesToGo.

You don't really need more than a chef + paring + cheap steak-set. If you are more into vegies, get a Gesshin Uraku.

Be mindful that sharpening skills is more important than what/which knives you buy. Dull knife = car with flat tires, so don't let a pinto zoom past your new lamborg

[FortyTwoBlades]

Calphalon knives are doughy. Almost "sticky"-soft in that they cling to a butcher's steel. They are frustrating knives to say the least. An ex of mine's folks had a set and they absolutely refused to stay sharp. Touching them up was always a headache because the second you looked at them wrong the edge was rolled or just plain completely dull. And the geometries were thick.

[kalaeb]

Shoot from the hip - Calphy junk softy, Ditto Chicago. Victorinox ain't bad if it's under $100 but at 400+ bucks - you can do better. Get 2 good knives which you happy using them as well and cool to show off. Get a Miyabi 7000MC starter set for $200 at Cutleryandmore. They are san mai blade with zdp-189 core. Or start with a Zakuri at JKI or get an Richmond Addict 2 at ChefknivesToGo.

You don't really need more than a chef + paring + cheap steak-set. If you are more into vegies, get a Gesshin Uraku.

Be mindful that sharpening skills is more important than what/which knives you buy. Dull knife = car with flat tires, so don't let a pinto zoom past your new lamborg

+1, well said

[looker]

Calphalon knives are doughy. Almost "sticky"-soft in that they cling to a butcher's steel. They are frustrating knives to say the least. An ex of mine's folks had a set and they absolutely refused to stay sharp. Touching them up was always a headache because the second you looked at them wrong the edge was rolled or just plain completely dull. And the geometries were thick.

+1. I couldn't cut get it sharp enough to cut my way out of a paper bag.