New Kitchen Set...CS?

H

heelflip_kid

Joined
Jun 1, 2006
Messages
93
I am an avid cook, and want to upgrade my kitchen knives. I am looking at the Cold Steel Kitchen Set. Anyone know how they are?
I have read many, many things on this forum about CS, but opinions and grudges aside - how are they? Does anyone have a review? By the way, I also toyed with the idea of the "Miracle Blade," kitchen set, but I don't know much about the blades. As you know...you get what you pay for.
 
DO NOT GET THE MIRACLE BLADE SET! I have one and they are fine for a somewhat cheap set of knives. They were a compromis with my wife, one I wish I hadn't of made. For a bit more money I could have had the Cold Steel set and wish I had of. A friend of mine, who has no clue how to sharpen knives at all, has a set of the Cold Steel kitchen knives and they have done wonderfully for him. They are shaving sharp out of the box and the kraton handles feel great. This will be my next set of kitchen knives when the miracle blades wear out.

Charles
 
When I wanted a modestly priced kitchen set I went with Spyderco. I have been very pleased with the performance of the Spyderco kitchen knives.

Do the Cold Steel kitchen knives have those cheesy serrations?
 
The knives in the kitchen set that have serrations are:
-Steak Knife
-Utility Knife
-Bread Knife

The serrations on those knives are similar to the ones on other CS knives. Why do you ask about the serrations? Is there something about them I should know?
 
My only complaint with the CS serrations (and I do like them on certain kitchen knives such as the bread knife) is that they are very hard to resharpen. Good thing is that I've never had to since they hold their edge for a really long time, even with use.

Haven't seen the spydercos but I bet their kitchen knives are nice.

Thanks,

Charles
 
CShepherd said:
My only complaint with the CS serrations (and I do like them on certain kitchen knives such as the bread knife) is that they are very hard to resharpen.
Click to expand...

Cold Steels serrations are considerably different than other companies, they are very hard to resharpen.
 
You are right...it IS a shame that serrations aren't easier to sharpen...especially CS ones. Although the Shun Elite Chef knife looked nice, I will most likely get the CS Kitchen set. I get more for less - and that's always good. Thanks for all your help guys.
 
You are better off buying a Shun (or other high quality) chef's and paring kinfe than buying a full set of low quality knives. A chef and paring knife will handle 95% of kitchen chores well and with the Shun's, they will last almost forever... they have a lifetime warranty. And they hold a mean edge.

As for Shun Elite vs. Shun Classic... if cash is a constraint, go with the Classic. I own both and though I love my Elite's, the Elite is not worth twice as much as the Classic. They are both fine knives, hold an edge well, and are easy to resharpen. You will be able to do things with these knives that you can't do with others, like slicing paper-thin lengthwise pieces of garlic.
 
I think you can do way better than CS for kitchen knives. The Kershaw Shun collection are nice for the money. I went with Tojiro Pro and have not looked back. Got rid of all my European kives like Henckle's and American mades like Case. The Tojiro's just out-perform the other stuff. I imagine the Shun series will do the same. I highly recommend Japanese kitchen knives as I believe the Japanese have an excellent grasp of what makes an outstanding kitchen knife and they manufacture them accordingly.

Also, I agree with the post just above mine. The majority of people only use a few knives out of the average set and the rest usually sit and gather dust.
 
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