cold steel kitchen knives

C

chado skins

Joined
Jun 25, 2014
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33
anyone else own? i bought a chefs, boning and serrated because of the price point and reviews. i'm pretty unimpressed. the serrated and boning knives feel light and cheap in the hand. the chefs and boning didn't hold their factory edge for more than ten minutes of kitchen use. they came sharp, but didn't stay that way! i plan to do a regrind on them in the near future, hopefully the blade will last longer this time.
 
I got my mother the kitchen classic block set and they have preformed very well, hold their edge decently and are easy to sharpen.
 
I've used the paring knives but that's about it. After reprofiling the factory edge, I have been happy with them.
 
yea i plan to do a regrind on the factory edge today or tomorrow. hopefully the edge lasts longer this time!
 
I've got the Kitchen Classic Set

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I wouldn't call them high end or anything, but still quite nice, more than serviceable and cool to have them handy in same holder rather than scattered in a drawer.

I agree the non-serrated ones aren't on the far time span of holding an edge but a few strokes with Sharpmaker at 30° snaps them back fine.

I love the grips -- read some reviews where some said they sort of disintegrated after some time, but seems to be only those who threw them in dishwasher repeatedly, so I do take the time to hand wash them and dry them off, been fine for about a year so far. The directions with the knives states to do this btw.

I do keep a couple of cheapo big ass serrated knives for more brute work like sawing through raw rib sections, smacking them on top of blade and whatnot, though.

- OS
 
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I put a 15 degree bevel on them with a grinder (work sharp), i can get the chefs knife respectably sharp, and they hold an edge OK, like you said. takes a little work to keep them sharp for commercial use, but for the price i can't really complain!
 
I bought the steak knives and I think they're great. Cut like a chainsaw and comfortable to use.
 
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