Boker & Fallkniven kitchen knives

muzzleup

muzzleup

Joined
Jul 2, 2000
Messages
1,667
Has anyone used the Boker titanium kitchen knives or the Fallkniven White Whale kitchen knife?(Santoku).
I have been wanting to give them a try so would like the benifit of some experienced useres out there.
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I ment titanium instead of ceramic

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Ron,
Bremerton, Washington
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[This message has been edited by muzzleup (edited 06-04-2001).]
 
I have only briefly used a Boker ceramic blade, but that´s what other experienced users I know said:
The Boker ceramic knives are very sharp and hard, this means brittle. They are easily chipped on cutting harder materials such as a bone in a piece of meat, or carelessly dropping the knife into a kitchen sink etc. Eventually, most people will chip them during daily use. And once they are chipped, they are a pain in the *** to resharpen, meaning diamond hones and lotsa elbow grease.

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"Peace is not without conflict; it is the ability to cope with conflict" - Leo Giron

[This message has been edited by judge (edited 06-04-2001).]
 
I made a big error when I asked my question. I asked about Boker Ceramic when what I am looking for is information on the Boker titanium kitchen knives instead of the ceramic.
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Ron,
Bremerton, Washington
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I suggest you do a search on the "Blue Whale" here. There are a couple of reviews on that knife. The white whale has a straighter section and would be more suitable for vegtable chopping and slicing very easy to cut materials.

I don't know much about the Boker Ti knives. My Beta Ti Mission MPK holds up to kitchen cutting better than the steel knives I have tried (MD, MPK-A2, Blue Whale, and Grohman). It maintains a usuable edge longer but the initial razor sharp edge is lost quickly, in fact much faster than the steel knives.

Will
 
>It maintains a usuable edge longer but the
>initial razor sharp edge is lost quickly,
>in fact much faster than the steel knives.

well, I have the same experience. Another thing that I've noticed is that food seems to stick less to the blade then to a steel one. And when you get it wet, the color changes to gray, it's kinda cool.

nick___
 
I've been using the two Fallkniven kitchen knives daily for about six months now, and I've done nothing but run them over a steel regularly. They are still very sharp and exhibit no wear of any kind on the blade, the black blade coating, or the handles. I use the White Whale knife more often than the other one, but I love them both.
 
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