Miracle blade

Asha'man

Asha'man

Joined
Jan 22, 2001
Messages
897
Has anyone had any experience with this? www.miracleblade.com My mom is watching infomercials this afternoon :D, and she's pretty curious about these knives. The guy sawed into his cutting board, into a piece of rock, cut filings from a sledgehammer head, and cut through a pop can. Those tests didn't look faked to me, but I'm just naturally leery of TV knives. :rolleyes: So, anyone know anything about these? My mother thanks you in advance ;),

Ash
 
Heh, I have seen "Chef Tony's" infomercial a time or 2 on late night tv. Who knows if they are really any good or not. Still, I enjoy watching the way some of those chefs do their thing. If I tried cutting up food as fast as he does and the way he does, my fingers would be part of the meal.

I suppose more important than the actual knives would be the skill of the person using it. Obviously he has had lotsa practice.
 
The first thing that made me suspicious was the one gal testimonial saying it cut her cooking time in half! I mean, do they think everyone is stupid, or what? Makes the fire hotter? Blade is atom splitter and cooks at the same time? I learned a long time to beleive one thing and live by it seriously-- If ANY part of a deal you don't like, stay away from the whole deal!
 
I have seen the infomercials too,a few times.

Sorry, I can't say one way or another whether these knives are good. However, the following is my opinion.

Most people buy sets of knives and use 3 knives at most. A large chef's blade, a paring knife, and something inbetween. The more specialized your cooking, the more specialized your cutlery is going to get. But people whoa ctually do need a variety of knives, like very talented professional chefs, woon't be using Chef Tony's blades.

If your mother really wants good kitchen cutlery, then I'd suggest getting pieces separately, and buying one good quality knife at a time. Check out www.knifecenter.com and click on their kitchen center button at the top to see the price ranges of their kitchen cutlery. You can get a Victorinox Chef's knife, a paring knife, and a steel probably for $60!

A few years ago (3 I think, maybe 4 actually) I bought my mother a 7" Cold Steel kitchen knife. That knife is a great kitchen knife and needs little maintenance. Twice a year she steels the backs of the serrations- that is it! Lansky makes a little ceramic stick designed for cold steel's serrations too.

I guess my recommendation is that you and your mother check out what you can get for the $$ you have, and not just be dazzled by the infomercial. Practically any knife will saw into a hammer and cut a tomato afterwards in a half hour period. You want to make sure that the knife will stay sharp for much longer, and that you'll still enjoy the knives after too.

Oh, and I want to emphasize a point I made earlier. It would be wise to first ask your mother which knives she uses most in the kitchen. Really, most people only need 3 knives, and can get by with 2. Heck, the Chinese just use a cleaver!

Happy kitchen knife shopping.
 
My brother bought these knives a while back and they still work. They're no Spyderco Military but in the kitchen, fine and dandy like cotton candy. I'm looking at the "All Purpose Slicer" and the serrations look a little weird. I think that's why it is able to hold an edge. Comparing the serrations to my Spyderco Delica: They are the exact opposite(meaning they are inverted). It's kind of hard to explain but I can tell you one thing, it doesn't look like you can't sharpen these serrations with a 204 Sharpmaker. Or any other kind of sharpener for that matter. One thing that concerns me is that the APS and maybe the rest of the knives are not full tang. You can see this in the infomercial where it's taken to a workshop. The man there cuts the handle of the APS, I think, in half to show how it fits the hand. I guess his blabber is to keep you from noticing that it's tang stops not even half way in the knife. This would be a problem wouldn't it? I personally wouldn't recommend these knives. I'd rather have one expensive good knife than 8 cheap ones, wouldn't you? Hope this helps a little.


-DC2
 
Ok maybe im a sucker but I bought a set of them. They work Pretty darn good for the kitchen. Wouldn't cut down any trees with them but they do a fine job of cutting tomatoes and bread. The rock and chop is my favorite. Lots of fun.
 
Hey Crayola,

Yeah, I bought both sizes of the Cold Steel kitchen knives for my mother years ago. Recently she was cleaning out the kitchen drawers and let me know that she had several knives that I might want. I went by to check and there was a Case utility kitchen knife in the bunch but not much else. I asked where those serrated knives were and she said that those knives and a big bread knife were all she needed so she was keeping them. I had actually taken both of the Cold Steel knives to her so that she could choose one but I never got either of them back.
 
I've never picked one up, and if these guys say they work, I won't call them liars.
After watching the infomercial I have to say that they use the same basic gimmick of the ginsu knives and lots of other stuff.
The serrations basically make it a super thin saw.The points on the serrations will break the skin of a tomato so that it doesn't smash when you toss it across. They also protect the inside of the serrations from getting dull when you do things like sawing hammers and sheet rock.
As for the hammer, hammer heads aren't hardened nearly as much as knives. In most cases only the face is really hardened for a heavy hammer like he had. The blade of the miracle knife is alot like a hacksaw, if it had a uniform edge like a knife, you wouldn't have got filings of steel off the hammer it would have just sliced a scratch in.
They probably do well for your average persons kitchen needs and will obviously outperform the dull plain edged kitchen knives most people have.
Personally, I'll stick with traditional knives made with good steel.
 
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