Miracle Blade

T

tgw914

Joined
Aug 4, 2005
Messages
284
I'm sure you guys and gals have seen these Miracle Blade kitchen knives on TV with that Chef Tony guy. I whanted to ask if anyone ever had a set and if they are the piles of plastic and cheap steel I think they are.
 
Yea - they're cheap.
Yea- they perform just like they do on the TV.
They will eventally dull and you will throw them away.
 
They bear a resemblence to some fine German and Japanese-made products. They're actually made in China and made cheaply.

Despite the marketing, they get dull. Because of the sawing action that GarageBoy mentioned, you may find that they're still adequate for you when they're dull. Personally, I'd invest in some better knives and keep them sharp.

A good rule of thumb is to never buy anything you see on TV. Often a "new revolutionary product" is not new or revolutionary at all and / or solves a non-existent problem. The prices will be gouged as well - air time is not cheap.
 
Ryan8 said:
A good rule of thumb is to never buy anything you see on TV. Often a "new revolutionary product" is not new or revolutionary at all and / or solves a non-existent problem. The prices will be gouged as well - air time is not cheap.
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I would agree with you for the most part except on one product. That flashlight you shake. I bought the pair. (At a flea market not off tv) They work pretty good. They are not the all purpose flashlight. They are the flashlight you keep in the drawer in the kitchen for when you need to look under the couch for something. You need to run down to the basement when a circut breaker trips.
You shake for 15 to 30 seconds and you get about 3 minutes of good light.

On the other hand and to keep this on topic, Tv knives are crap. The average person is cooking less and less and microwaving frozen prepared food more and more. That is who these knive are targeted at. For that person these knives will stay sharp forever. These knives will be used to cut open the plastic microwaveable pouch the food is cooked in. After all, how much do you use a knife to prepare Kraft macaroni and cheese? Dinty moore Beef stew?
Totinos pizza rolls?
 
GarageBoy said:
They dont cut, they saw, a la Henckels Eversharp
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Several of the blades are actually plain edges, they don't use those ones in the hammer cutting however.

-Cliff
 
Ilovetoolsteel said:
I
You shake for 15 to 30 seconds and you get about 3 minutes of good light.
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Just enough time to locate my Surefire!
 
If you want cheap knives that are actually good, get Ontario's Old Hickory, which are made from 1095 carbon steel. I've got a set and they're easy to sharpen and IMO hold an edge better than cheap stainless.
 
It may be hard to believe but some of these infomercial knives are capable cutlery for the price. For the average person, they perform really well for a rather long time. The average Joe Schmoe doent need a Prestiedge set. If your posting on this site though, you can do better for not that much more dough.
 
tgw914 said:
I'm sure you guys and gals have seen these Miracle Blade kitchen knives on TV with that Chef Tony guy. I whanted to ask if anyone ever had a set and if they are the piles of plastic and cheap steel I think they are.
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If you ever doubted the efficiency of serrated edges your question was answered by Miracle Blade. The only reason it cuts is the serrations.

Other than that it is junk.

You can buy one of Martha Stewart's very sturdy and well made full tang chef knives at K-Mart for $5-10 that are 100 times better, IMHO.

If you can find Miracle blades for a buck then what the heck, get one and have fun.
 
My sister had one of the older Ginsu knives and she loved it. You could saw through a pack of frozen veggies, then saw up the turkey with adequate results. Because of the serrations, they were more useful than a plain decent knife that my sister never would have sharpened. I'm not saying to buy one, but I'd rather have one of those than a blunt regular kitchen knife that I'd have to resharpen (as opposed to just touching up) when I was trying to cook dinner. :o
 
my mother got them they are realy crap i dont like them at all my wife has 2 global knives that i sharpen for her on my tormek supergrind when they get dull had them for years and they are easy to sharpen on a ceramik stone dont like serations at all on a kitchen knife and thrust me they may be sheap and you get many knives .but get 1 good instead there are several guys here on the forum that can recomend good kitchen knives i realy like the global brand myself they are made in japan and are well priced for what you get i dont like kitchen knives with to hard steel because they can chip easy rather sharpen a bit more often there are some expensive kitchen knives that are realy crap to you want a knife that you can get a thin sharp edge on that wont chip because its to brittle or hard i bought a fallkniven kitchen knife a couple off years ago and that was the worst kitchen knife i have ever seen dont want to talk bad about fallkniven they make good knives just not the kitchen knife i bought
ps sorry for any bad spelling :)
 
MY wife uses a set of them and I haaaaaate them :mad: :mad: . Personally I use a set of Globals for years now with occasional sharpening they stay like new. So don't buy them there crap IMO.

Marcel
 
I admit it, I bought a set of Ginzu knives (same thing) and they were great for cutting sod. I even went so far as to send one back for replacement (no more teeth) and they replaced it without a word. These are great knives for gardening.
 
Cliff Stamp said:
In what ways?

-Cliff
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the one i bought was in vg 10 and after using it for a couple off days meat wegetables and ordinary stuff the edges got small long cracks in it must off been something wrong with the heattreatment or something i mean iff you hit a bone a couple off times and you will with a kitchen knife it should not crack in the blade (chip) dont know iff im using the corect words
thats why i prefer a bit softer steel instead that goues dull and you just sharpen it their are some good carbon steel kitchen knives but they do rust i
bought a a1 fallkniven konvex ground blade in vg 10 also(not a kitchen knife) good knife but very easy to chip the edges on that blade . i reground it to a flat grind and it held upp better after that. :) i know axes and some swords a knives have them but i dont like them on knives just a prefference i think
 
from sweden said:
the one i bought was in vg 10 and after using it for a couple off days meat wegetables and ordinary stuff the edges got small long cracks in it must off been something wrong with the heattreatment or something i mean iff you hit a bone a couple off times and you will with a kitchen knife it should not crack in the blade (chip)
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Yeah, there is a split among kitchen knife users in this regard, some like the blades really thin and hard edges and others like the edge to be a bit more durable so prefer softer steels and often slightly thicker edges.

i
bought a a1 fallkniven konvex ground blade in vg 10 also(not a kitchen knife) good knife but very easy to chip the edges on that blade .
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I have used an old style A1 with the flat grind, the new convex grinds are quite thin at the edge, they cut well but have limited scope of work. What did your see damage cutting?

-Cliff
 
Ryan8 said:
A good rule of thumb is to never buy anything you see on TV. Often a "new revolutionary product" is not new or revolutionary at all and / or solves a non-existent problem.
Click to expand...

What, you mean that spray on hair is not revolutionary? :grumpy: :mad:
 
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