Sharpest knife ive ever encountered...buy one!

T

Titus Pullo

Joined
Aug 24, 2010
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48
Picked one of these up at Marshalls the other day on reccomendation of aChef. He told me it would run me $25. It cost me $10 at Marshalls.

This thing made my sharp as hell Mora knife look like it was dull as Tiger Woods.

Seriously check out one of these kitchen style knives if you are in need. Carbon steel blade and insanely sharp.

Kuhn Rikon

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Glancing quick through Amazon's reviews, all the reviews with a short time of ownership give it five stars for coming sharp, while the longer reviews give it three or four stars for coming sharp but dulling fast.

Remember, you can sharpen just about anything, but that doesn't mean just about anything makes a great knife.
 
kreole said:
Glancing quick through Amazon's reviews, all the reviews with a short time of ownership give it five stars for coming sharp, while the longer reviews give it three or four stars for coming sharp but dulling fast.

Remember, you can sharpen just about anything, but that doesn't mean just about anything makes a great knife.
Click to expand...

This. Comes sharp doesn't mean it will be a good knife. Many knives come sharp, and they're supposed to be sharp. Remember that :thumbup:

Now how good can any knife be? How good means how good is it for the job. If a very inexpensive knife does all the things you want to do, then either it's fitting for the person or the person has low standards.
 
xtestifyx said:
This. Comes sharp doesn't mean it will be a good knife. Many knives come sharp, and they're supposed to be sharp. Remember that :thumbup:

Now how good can any knife be? How good means how good is it for the job. If a very inexpensive knife does all the things you want to do, then either it's fitting for the person or the person has low standards.
Click to expand...

Agreed! :thumbup:
 
Agreed on the steel issue. Personally, I would never buy a kitchen knife with this blade geometry. I hate (large) heels on kitchen knives and I also hate short hollow grinds.

~Paul~
 
I really don't care much about out of box sharpness. I will almost always put a new mirror polished edge on a knife, so the knife coming in sharp isn't important to be. If nothing else I might even prefer an unsharpened blade to put my own edge on, though I would first need an XX Coarse DMT stone.
 
Kool, thanks for the heads up Titus. I gotta have a flat grind, but will keep an eye out for this budget brand. Always looking for a deal.

I like the little plastic sheath it comes with. That alone helps keep the knife sharp. No clue why anyone would belittle out of the box sharpness.
 
I've got two of those and couple of others from Kuhn that I picked up at TJ MAXX for around $7 each. I've had them for a couple of years now.

They come sharp and are very easy to touch up, which is good, because they don't really hold an edge at all. They are soft and the edge will ding and roll easily. I keep mine in a drawer with a child lock on it, since my wife does in-home daycare. I don't want them out where one of the kids can get to them accidentally. They definitely get bumped togther a bit as I can put them away sharp and next time I grab one, it won't be. I'd also got F. Dick, Sabatier USA, Frosts of Sweden,and Sheffield kitchen knives in the drawer and they are MUCH better edge holders.

I would imagine that it'd be easy to bring back the edge on a steel though, so they are probably popular with chefs. The non-stick coating on the blade is pretty durable and works well, I have to say.
 
I have a handful of these. The smaller paring knives are really nice inexpensive utility knives for the kitchen. They don't stay sharp long but so what, for $5 I can't complain. They make nice inexpensive gifts too.
 
Thanks for the heads up on a great value. Considering the price, I'd throw it away if it became to big of a deal to sharpen, without shedding a tear as to the tremendous loss to my wallet. If someone would rather criticize a $5 to $10 blade instead of giving it a try, I guess its their loss. Most people in our society today have just come to expect a top shelf or full custom quality product for a throw away product price.;)
 
"This thing made my sharp as hell Mora knife look like it was dull as Tiger Woods."

What is this supposed to mean?
 
In my experience, even great kitchen knives need frequent steeling or stropping so that comes with the territory IMHO. My kitchen knives cut substantially more on a daily basis than my high edge retention EDC's by default.


kreole said:
Glancing quick through Amazon's reviews, all the reviews with a short time of ownership give it five stars for coming sharp, while the longer reviews give it three or four stars for coming sharp but dulling fast.

Remember, you can sharpen just about anything, but that doesn't mean just about anything makes a great knife.
Click to expand...
 
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