IGOTITIGOTITIGOTIT!!!!
Written: Jul 04 '06
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Pros: Excellent quality at an affordable price.
Cons: Little bit light, wish there were a couple more styles.
The Bottom Line: The best quality for the price that I have found in 30 years. My first kitchen knives were Chicago Cutlery. I still have them.
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| hularider's Full Review: Chicago Cutlery Insignia Stainless Steel Block Set... |
OOOH! Ooooh! Ooooh! I finally got the set!
For some time I have been lusting for a set of Chicago Cutlery. Now that we are remodeling the kitchen (the whole house, actually), it is an ideal time.
I am a pretty fair hand in the kitchen, and can pull off a commendable meal making do with just about anything - except a bad knife. In my opinion, a great knife is critical to great cooking.
When I first moved out on my own, some thirty years ago, one of my first major purchases was a Chicago Cutlery chef's knife and a CC paring knife. A few years later I bought a Chinese cleaver from a little shop in Chinatown in Honolulu. I still have them, and they still form the core of my kitchen knife collection.
But. . . . new kitchen, new knives. When my husband and I married last August, our friends gave us a gift card for Macy's. The fancy-schmancy yuppy knives I looked at there just don't well, they just don't cut it.
I went to the local restaurant supply and checked out their highly desirable collection of cutlery and, well, I'll be spending the price of their knives on my new stove.
Yesterday, while in WalMart, of all places, there, for a mere $57, was a set of Chicago Cutlery. And matching steak knives at $20 for four. I got them.
I selected the steel-handled set, liking the look and enjoying the feel of the graceful handles. Besides, my husband's favorite color is chrome. Now that there are two of us in the kitchen, finding gear that appeals to both is important.
The block set comes with eight knives and a sharpening steel. Enumerated:
One steel - Man, I love these things. Ever since I was a little girl, nothing said, "CHEF!" to me like whipping out a steel and going "shuuuuuk, shuuuuuuk, shuuuuuk!" and then slicing into a glistening fish or browned roast.
One paring knife - Looks sort of like Wolverine's fingernails. The curve in it is great for . . . well. . . paring. Try it on citrus to make zests. And, with practice you can make twists and do some really nifty decorative cuts in melons and such.
One boning knife - Ok, that's what I was taught to call it. But I rarely use it to bone anything. It's just a handy-dandy size for all kinds of stuff.
One utility knife - a wee bit larger than I find comfortable for general purpose, but a nice knife to have around and generally useful. I expect it will default to my husband's larger hands.
One chef's knife - World's best knife for making long even cuts in watermelon. Also excellent on roasts and such. I don't use it as much as most American chefs, being more on an Asian-style cook and relying more heavily on my Chinese vegetable cleaver (designed for finely slicing veggies and delicate things, not hacking meat bones).
One slicing knife - The one knife I don't use much, though most cooks I know, including my grandmother, my mother, and my mother-in-law consider it a mainstay. I imagine if you cook a lot of large cuts of meat and need to make long even cuts, this would be a great knife.
One bread knife - The "teeth" on the serrated edge slice and tear, rather than crush breads. Invaluable if you like fresh-baked loaves.
Two serrated steak knives - Ok, I guess. I don't really like serrated steak knives.
Oh, yeah - the wooden block - I don't care for it. Stuff gets down in the slots. I much prefer a magnet strip on the wall. I find the blocks take up my precious counter space.
In addition, I picked up two sets of the matching non-serrated steak knives. I love the look and feel of them, their clean lines, and the smoothness in their handles.
If I designed the set, I would ditch the block and include a magnet strip. I'd also drop the serrated steak knives - offer them in sets of four like the non-serrated - and replace them with a heavy cleaver. A matching Chinese style vegetable cleaver, and a Chinese style boning knife would complete my dream set of cutlery.
I also would have a bit more heft to the handles. The balance is a little tip-heavy, in my opinion. I feel more secure with a bit more weight, and I don't have to push as hard to cut.
But, otherwise, I find Chicago Cutlery manufactures excellent knifes: Durable - my first ones have seen daily use for 30 years are are still going strong; beautiful; comfortable; and, most important of all for a knife, IMO - SHARP! CC knives take, and can keep, a serious edge for serious cooking.
Recommended:
Yes
Amount Paid (US$): 57.00
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Epinions.com ID:
hularider
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Member: Leilehua Yuen
Location: Hilo, Hawaii, USA
Reviews written: 70
Trusted by: 8 members
About Me:
HulaRider is an author, artist, and educator who specializes in Hawaiian culture and arts.
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