Ellis Wyatt
Gold Member
- Joined
- May 17, 2009
- Messages
- 3,676
I received my Sikayos earlier this week but have not really gotten a chance to use them yet. They had been sitting in my knife block all week waiting for a chance to get out and cut something.
Today I am finally cooking a larger meal and the blades came out. I started with some onions and red pepper. The 6.5" Sikayo was great for this. Incredibly sharp and surprisingly the blade cleaned itself of the vegetables pretty well. Not much stuck on the flat surfaces like I thought it would. The blade on the Sikayos is actually much thicker than most of my other kitchen knives, but the chisel grind did well on the onions and peppers.
Next up was the potatoes. This is the only area that I had some trouble with. The blade did not pass through the potatoes as well as my other knife. I think the chisel grind and thickness of the upper section of the blade was thicker than I normally use and it felt like I had to use more muscle to push the blade through. Don't get me wrong, it was not difficult, it was just tougher than my thinner knives. The Sikayo was much more comfortable than my Chicago Cutlery for all of this chopping. No fatigue at all.
Lastly was some steak I was chopping up for some salad toppings. Both models of the Sikayo came out for this task and both excelled. I would say these are the best meat cutting blades I have used in my kitchen. I used one of them earlier to trim some fat off these steaks before I cooked them and they sliced right through. Very sharp and easy to work with and maneuver.
Overall, these are the best kitchen knives I have ever used. They have pushed their equivalents out of the knife block and will be used for everything. I hope a smaller paring knife is made to complete the set. The handles are incredibly comfortable and well designed and the blades are exceptionally sharp. Incredible craftsmanship. As previously said, the only 'problem' was the thicker blade being slightly tougher to slide through the starchy potatoes.
For anyone who cooks on a regular basis these are some great knives.
Today I am finally cooking a larger meal and the blades came out. I started with some onions and red pepper. The 6.5" Sikayo was great for this. Incredibly sharp and surprisingly the blade cleaned itself of the vegetables pretty well. Not much stuck on the flat surfaces like I thought it would. The blade on the Sikayos is actually much thicker than most of my other kitchen knives, but the chisel grind did well on the onions and peppers.
Next up was the potatoes. This is the only area that I had some trouble with. The blade did not pass through the potatoes as well as my other knife. I think the chisel grind and thickness of the upper section of the blade was thicker than I normally use and it felt like I had to use more muscle to push the blade through. Don't get me wrong, it was not difficult, it was just tougher than my thinner knives. The Sikayo was much more comfortable than my Chicago Cutlery for all of this chopping. No fatigue at all.
Lastly was some steak I was chopping up for some salad toppings. Both models of the Sikayo came out for this task and both excelled. I would say these are the best meat cutting blades I have used in my kitchen. I used one of them earlier to trim some fat off these steaks before I cooked them and they sliced right through. Very sharp and easy to work with and maneuver.
Overall, these are the best kitchen knives I have ever used. They have pushed their equivalents out of the knife block and will be used for everything. I hope a smaller paring knife is made to complete the set. The handles are incredibly comfortable and well designed and the blades are exceptionally sharp. Incredible craftsmanship. As previously said, the only 'problem' was the thicker blade being slightly tougher to slide through the starchy potatoes.
For anyone who cooks on a regular basis these are some great knives.
have you had to sharpen them yet...