Ebay kitchen knives usable?

shortyg83

shortyg83

Joined
Feb 24, 2014
Messages
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I am looking for a cheap knife set for cutting meats and and other foods.
I don't have a ton of money to spend and I am in no way a pro. I just want to use it to cut steak, pork, fish and veggies.
I want something with Damascus steel. I would like to spend 150 or less if I can. I saw some sets on ebay and I was curious if anyone has ever used them, or if they are complete junk.

http://www.ebay.com/itm/CUSTOM-DAMA...127?pt=Collectible_Knives&hash=item3374054b5f

http://www.ebay.com/itm/Custom-Hand...396?pt=Collectible_Knives&hash=item1c3d495cfc

http://www.ebay.com/itm/CUSTOM-DAMA...002?pt=Collectible_Knives&hash=item33753c211a

I am open to buying the knives separate as well.
 
I am sure that you will get a lot of advice about kitchen knives, but after many years I have settled on these.

8" Wusthof chef's knife and a 3" paring knife for 99% of kitchen use. A serrated bread knife could be useful.

I was given a fairly complete set if high end kitchen knives about 15 years ago. I rarely use any of them
except what I listed above.

If you shop around, you will find some high end knives for less than those you listed.

Besides that, those Pakistan knives are probably just pretty crap.
 
My guess, they will be mostly soft crap. "damascus" steel probably acid etched. your better bet is to find some knives from a quality manufacturer. or get a maker here to do up some customs. 150 will get you a useful victorinox set, or similar. you may have to settle for plastic handles over wood.
 
Look into the Esee/Ethan Becker colab. 4 knives for around $60.....they really can't be beat for that kind of money. Plus you get the Esee warranty.

I think I may have a new set or 2 still laying around...pm me if you are interested.
 
FYI, we aren't allowed to link to live eBay auctions - kinda gives the vibe you're trying to draw attention to certain auctions.
 
I went through that learning curve. Let me save you a lot of time.

1. If you know how to sharpen a knife (belt sander, buffer, sticks, steel, or stones), you are way up the curve of having a decent set of knives, no matter what the price. Most people don't have a clue as to how to sharpen a knife. Learn on youtube. Pick an approach. Learn it.

2. "Damascus" does not make a knife function better. It also does not make a knife cheaper.

3. Learn how to protect knives from nicks and damage - whether individual plastic containers or wood blocks or magnetic holder. Don't just throw them in a drawer unless you are willing to spend more time sharpening them.

4. "Name brand" means not much. I had the name brand knives and finally tossed them. I use cheap Walmart serrated steak knives every day when I am not trying to impress people at the dinner table. And, I sharpen them every month. Those, I just toss them in the drawer.

5. When I finally wanted the very good knives for boning chicken, carving roasts, and cutting bread (notice I am addressing applications), I chose the Victorinox brand. You can choose any brand you want. When you come to my house and ask to see them, they are protected in separate plastic holders.

6. Today, if you buy a "cheap" or "expensive" knife, axe, hatchet, garden tool or scissors, they are likely to come from the factory rather dull. Why? Because it takes time, labor and expertise to get a sharp blade. And, have you noticed that if you buy an individual knife, axe, hatchet or small gardening tool, it is likely to come without a sheath. Why? Because it costs money. Focus on what makes your cheap knife effective - a skill in sharpening and protection of the unit. By the way, I think that most people don't have an understanding that a shovel, an entrenching tool, a pick or a hoe can be sharpened. They can be.
 
There is a chef that makes knives to go, you will be amazed at the variety.
 
Actually certain name brands are very competent.

Wustof is cheap, but a good knife (hate how they make their heel, makes sharpening an annoyance).
 
Well I guess I am down to either that Esee set, The Boker block set.
Or just buying a single benchmade prestigedges chef knife.
 
Ooh I'd avoid block sets.

Get a chef knife, pairing, and a bread knife. No need to pay for knives you will almost never use.
 
I was inspired to try a couple Pakistani damascus blades after another member posted a thread on some folders he bought on ebay. They are actually pattern welded steel, not just etched to look that way (though there's no way to tell what kinds of steel were used). They are able to take an edge (haven't tested edge holding so far), and they certainly aren't dead soft, since they sharpen almost exactly like my Old Hickory knives. I think these kitchen knives you're looking at will probably be fairly comparable in performance to Old Hickory and other old school, softer (mid-50s HRC) carbon kitchen knives. Fit and finish will likely be okay but not spectacular. I can tell you for sure you'll want to dry them off asap after use and keep them well oiled with mineral oil, since they rust if you even look at 'em the wrong way (a bit of an exaggeration but not much). If your heart's set on damascus, these will work just fine for cutting food items. :thumbup:

edit: D'oh! I left the room to get a drink while posting, and I see you've changed your mind. Well, what I said still stands if you change your mind back. :D:thumbup:
 
Chech out Zhen kitchen knives on amazon, the have clad 420 clad Vg-10 and Damascus clad vg-10 I have one of their 4" parers and have been impressed for the price I paid.
 
G. Scott H. said:
I was inspired to try a couple Pakistani damascus blades after another member posted a thread on some folders he bought on ebay. They are actually pattern welded steel, not just etched to look that way (though there's no way to tell what kinds of steel were used). They are able to take an edge (haven't tested edge holding so far), and they certainly aren't dead soft, since they sharpen almost exactly like my Old Hickory knives. I think these kitchen knives you're looking at will probably be fairly comparable in performance to Old Hickory and other old school, softer (mid-50s HRC) carbon kitchen knives. Fit and finish will likely be okay but not spectacular. I can tell you for sure you'll want to dry them off asap after use and keep them well oiled with mineral oil, since they rust if you even look at 'em the wrong way (a bit of an exaggeration but not much). If your heart's set on damascus, these will work just fine for cutting food items. :thumbup:


edit: D'oh! I left the room to get a drink while posting, and I see you've changed your mind. Well, what I said still stands if you change your mind back. :D:thumbup:
Click to expand...


We'll I would still like something Damascus if I could find something descent that won't rust every time I touch it.
 
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