Quality Chef Knife Bargain

buzzard767

buzzard767

golfaknifeaholic
There's a new chef's knife on the market and from what I can see it's a great deal price wise. Although I realize that 90 bucks seems like a lot of money for a piece of kitchen cutlery I can tell you from much experience that this looks like a fantastic deal.

It's this one: http://www.chefknivestogo.com/riar24gy.html

I have a few knives made from this Swedish steel formula, AEB-L (Uddeholm) 13C26 (Sandvik) and it is the best, period. Stainless, reasonably hard edge, and easy to sharpen. For all around Chef use whether home or professional you will not find a better knife at any less than 2 1/2 times the price.
 
personally, I like it. I think to some the size may be a bit intimidating. But, being that most of the knives work is done in the mid-range, and heel, the blade works for me. Might get one, just to add to the roll.
 
UncleRalph said:
personally, I like it. I think to some the size may be a bit intimidating. But, being that most of the knives work is done in the mid-range, and heel, the blade works for me. Might get one, just to add to the roll.
Click to expand...

I agree that 240mm (9.4") is a tad more than most are used to because an 8" knife has become more or less standard. It also means that some might want to get larger cutting boards but I swear that after years of use with Chef's knives from 180 to 300mm the 240 is the best all around "average" size. I have a 300 for use with watermellons but for anything less the 240s do the job. For little stuff I use 150mm Petty (utility) knives.

It is prudent that the knife in question is sharpened at 15 degrees per side yet it leaves a little to be desired. The only knife sharpener preset close to 15 degrees is the Shun at 16. Most off the shelf knives come at 22-25 degrees (mainly because the steel is soft and they would otherwise quickly dull) but the beauty of AEB-L is that it can be hand sharpened to a sharper edge than a standard razor blade at 7 degrees. Unfortunately it takes specialized stones and this isn't the point of my post anyway. Even if a K-Mart pull through 22 degree sharpener is used, the AEB-L blade will cut at least as well and last longer than just about anything short of the custom knife market.
 
I saw that knife today and was going to ask about it. The steel looks good, and the price is not that bad. I'm in the market for a 240

On a personal note, I have made several purchases from CKTG, and have had nothing but service over and above.
 
thx, buzz. that's a great price. i own like 45 now. why not a few others, :encore:cannot own enough knives. i call them, 'my babies'. i need a stone for 'em.
 
It looks like an awesome knife for the money. I haven't tried one yet but I have owned and used the Addict and the new Ultimatum in M390 steel. The Ultimatum in particular is amazing!

BTW, full disclosure: I have in the past done finish sharpening for Mark of CKtG. But I'm not employed or otherwise affiliated with CKtG, just did a bit of "contract work" last year.
 
You must log in or register to reply here.
Top