Cheap Insignia2 18-Piece Knife Block Set with In-Block Knife Sharpener, WORLD KITCHEN-ECKO 1068062 Description
Insignia2 18-Piece Knife Set — Chicago Cutlery Insignia2 18-Piece Block Set with In Block Sharpener includes 1-each 3-inch Parer, 3.5-inch Parer, 5-inch Boning, 5.5-inch Utility, Shears, 7-inch Serrated Bread, 7-inch Santoku, 8-inch Slicer, 8-inch Chef, 17-slot block with In-Block Sharpener

Most Helpful Reviews On Cheap Insignia2 18-Piece Knife Block Set with In-Block Knife Sharpener, WORLD KITCHEN-ECKO 1068062
Bought this as my first set of knives. Appreciated the price. A little surprised at the craftsmanship. The knife handles are not made to perfection and there are some rough edges where the handle meets the metal blade of the knife. This does not cause much of a problem other than appearance. The knife block is well made. The slots for the knives go completely through the knife block allowing for ventilation, should you want it.

+ Great starter knives

+ Convenient storage block

+ Poor visual craftsmanshipCheap Insignia2 18-Piece Knife Block Set with In-Block Knife Sharpener

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Tags: 1068062, Kitchen, Knife Block Sets, WORLD KITCHEN-ECKO, WORLD KITCHEN-ECKO 1068062

This entry was posted on Thursday, August 26th, 2010 at 12:18 am and is filed under Kitchen. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

Victorinox Fibrox 7-Inch Granton Edge Santoku Knife Description:

The R H Forschner by Victorinox Santoku Knife features high carbon, stainless steel blade, hand finished at Victorinox in Switzerland by skilled craftsmen. A special tempering process is used to produce an edge that can be resharpened over and over again, so the knife can keep its original sharpness throughout the entire life of the blade. Victorinox handles are ergonomically designed to minimize wrist tension. They provide a natural fit. A good heft and comfortable, positive grip are indications of a well-made knife. A sure-grip handle with a finger guard is valuable feature since the handle inevitably gets greasy, wet, or both. Although cutlery steel is naturally sanitary, materials and construction details of the handle minimize crevices what would offer hospitality to bacteria.

• Amazon Sales Rank: #549 in Kitchen & Housewares
• Brand: Victorinox
• Model: 47529
• Dimensions: 1.00″ h x 3.75″ w x 15.00″ l, .30 pounds

Features

• Combines cleaver features with a chef’s knife; Granton edge flutes make paper thin slices and prevent food from sticking to blade
• High-carbon stainless-steel blade provides maximum sharpness and edge retention; stamped from cold-rolled steel and ice tempered
• Blade conical ground for minimal resistance while cutting; laser tested to ensure optimum cutting power; bolsterless to allow use of entire blade
• Patented Fibrox handle is textured, slip resistant, and ergonomically designed for balance and comfort; NSF approved
• Hand washing recommended; lifetime warranty; expertly made in Switzerland

Customer Reviews:

Chef’s best friend
Forschner is by far the best knife for the money. They always arrive razor sharp, and have the ability to hold an edge far longer than much more expensive knives. I purchased one for all of my line cooks as they are very durable and can be used to perform almost any task in a professional kitchen.

The “sports mom” comment that it “felt cheap” was probably due to its light weight and composite plastic handle. To an untrained eye, it could be confused for a “cheap” knife, but after de-boning a chicken, slicing through a butternut squash, it still glides through tomatoes like butter and can perform the most surgical of cuts. The composite plastic handle has an amazing grip even when your hands are covered in duck fat, it won’t slip.

I own knives that can run up into the $1200 range, but still prefer this little powerhouse for everyday use. If you only own one sharp knife in your entire kitchen, this should be the one. I also have the 10 inch forschner chefs knife, but prefer the graton edge on this one, especially while slicing potatoes.

A must have
The Victorinox Fibrox line of knives are all composed of the same high grade metal and well built handles. Cooks Illustrated did indeed rate these knives. However, this santoku was not one of them I believe. The article I read was of the chef’s knife.

I have tried many different santoku knives but this one feels the most at home. For me the handle is a little small but it’s light. Deceptively light. You wouldn’t believe how easily it can go through anything you put it against.

The Granton edge does indeed help with food coming off of the knife. Unless you are chopping something that REALLY sticks to the knife, like I do many times.

Even though I prefer the chef’s knife version of this line, the santoku is probably the best one I’ve ever used. You won’t be sorry that you bought this blade. And if you are… it only cost you around $30. Sure, it’s no Ken Onion, but then again, it’s not over $180 either. For the price, you just can’t beat it.

Forschner 7 Inch Santoku Knife – Agile and Reliable
The R H. Forschner by Victorinox 7-Inch Granton Edge Santoku Knife gets almost as much use in my kitchen as the R.H. Forschner by Victorinox 8-Inch Chef’s Knife. They both have the black Fibrox handle, which is very comfortable in the hand. They also each have a nice balance to the blade for extended use. The Santoku knife is a little shorter, making it slightly more agile for deboning or butchering. But the slightly greater heft of the chef’s knife make it a tad better on larger jobs.

The ridges on the side of the Santoku knife relieve pressure when slicing and dicing. The edge seems to be less aggressive than the chef’s knife, but the difference is rather subtle. Both are excellent, but the chef’s knife just seems to holds its edge for a slightly longer time. Either of these could be your primary knife, and both are a worthy addition to your kitchen. These two particular models are my personal favorites and make up half of the four knives I use most when preparing meals.

Other than those two knives, I mainly only use a filet knife and a paring knife when cooking. The R H. Forschner by Victorinox 3-1/4-Inch Paring Knife is very highly rated, though I use a different older knife that I had before purchasing these other knives.

For those who prepare a smaller amount of fish than I do, the filet knife’s role can really be filled by the Santoku knife. When preparing certain fruits and vegetables, I know the Santoku knife needs sharpening when it does not effectively break the skin unless you start from the point. While I sometimes will use my smaller paring knife for prepping such items, this is a good way to know when it’s time to sharpen your knives.

The Forschner line-up of knives are impressive, and give you a lot of knife for a reasonable cost. I purchased too many budget knife sets that ended up collecting dust. I have come to rely on my four favorite knives and find that they do 99% of everything I need in the kitchen.

Definitely consider this knife in combination with others, instead of a knife and block set. A few carefully selected knives are better than a set of average knives any day. Though if I were to purchase a block set, you can get a decent compliment of Forschner knives in the R.H. Forschner by Victorinox 8-Piece Knife Block Set. I don’t own that set yet, but I’m just putting that info here for anybody determined to get a knife block set that plans on buying one or more Forschner knives anyway. Perhaps for those that don’t have a sharpening steel or chef’s knife, it may be worth the investment.

If I had to choose between the 8 inch chef’s knife or the 7 inch Santoku, I would take the chef’s knife. But for the person who likes to cook often, you will find that both of these knives get plenty of use in your kitchen.

For those that want to gain the 3 most commonly sought knifes, the R.H. Forschner by Victorinox 3-Piece Fibrox Chef’s Set is probably ideal for many. For me, I prefer the 8 inch chef’s knife to the 10 inch, and I like the Santoku knife over the more slender slicing knife. Either way you go, you really can’t go wrong with these.

Amazon.com Product Description
From the makers of the original Swiss Army Knife comes a line of fine cutlery designed for novice cooks and aspiring chefs alike. This 7-inch Granton Edge Santoku Knife by Victorinox combines the features of a cleaver with those of a chef’s knife. Its unusual shape lets it scoop up whatever has been chopped or be used as a spatula. The flutes of the Granton Edge help make paper-thin slices and prevent food from sticking to the blade. The blade is made from high-carbon stainless steel to provide maximum sharpness and edge retention. Because it is stamped rather than forged, the knife is light and narrow, making repetitive tasks easier to perform. Victorinox blades undergo a special tempering process so that their edges can be re-sharpened again and again. The result is a knife that can keep its original sharpness throughout the entire life of the blade. Each Victorinox blade is conical ground both lengthwise and crosswise for minimal resistance while cutting, and the blade angle itself is laser tested to ensure optimum cutting power and durability. Thanks to the blade’s bolsterless edge, its entire length can be put into service when cutting or sharpening. This Granton Edge Santoku is fitted with Victorinox’s textured, slip-resistant Fibrox handle which is ergonomically designed to minimize wrist tension. Because this patented Fibrox handle minimizes crevices that attract bacteria, the knife has been approved by the National Sanitary Foundation (NSF). For best care, hand washing is recommended. Victorinox knives are expertly crafted in Switzerland and carry a lifetime warranty against manufacturer defects.

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Farberware Pro Forged 5-Inch Chef’s Knife, black handle Review

Farber knife makes a great product, “Pro 6″ forged chef with a sturdy black handle, which is really easy to hold, you do not want to not accidentally left the knife slipped from yours. It feels just as well made by my friends and I feel that last product is almost always Farber knives.

I am thinking along the lines of Wusthof vs Forschner vs Henckels vs Anolon. Any particular product line you recommend (or not)? Talking about a block set rather than a single knife, I was surprised how few professional knife set reviews there were on the web. On the other hand, no one suggests a good way to keep your knives sharp and at hand without a block holder. Besides, we often cook as a family, so we certainly need more than a few knives. Forschner is recommended by Cook’s Illustrated, and I wish they had larger sets. Putting a set together from open stock looks like a more expensive option. Is it?..

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Course 102 (Forging and Completion of a Fukugozai Kitchen Knife), August 2010 Attendee: Dave Burnard Dave Burnard shares with us a little of his toolmaking history as well as his impressions after taking Murray Carter’s Bladesmithing Course 102, during which he made not only the standard Fukugozai kitchen knife for the course, but a traditional Kuro-uchi kitchen knife also — truly an experience he will never forget. You can learn about this and other courses at our website: cartercutlery.com While you’re there, don’t forget to sign up forsome of the best knife maintenance advice around — Carter Cutlery’s Knife Tips. If you have any questions or comments, email us at: We look forward to your visit! May God richly bless you, and remember… Stay sharp!

Tagged with: bladesmithing • Carter Cutlery • course • Cutlery • Fukugozai • hand-forged • how-to • kitchen • knife • knife-making • knives • kuro-uchi • skills • techniques

Filed under: Kitchen Knife Sets

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I am a collector of hobbies. A dabbler of the worst kind. One minute, I’m knee deep in a knitting project, the next minute I’m beading a shark tooth necklace for Jade. (Don’t ask.)

This makes me not great at any one thing. But it has taught me a very important lesson. Whether it’s cooking, painting or foraging for ants in the jungle, you are only as good as your tools.

I’ve also learned that the best tools aren’t always the most expensive but they’re almost NEVER the cheapest.

Today, I want to talk about knives. If you’ve never thought of yourself as a cook or ever uttered the words, “I can’t really cook” I want you to stop right now and go look in your utensil drawer. In that drawer, is there a quality blade of forged steel? Do you have at least one quality chef’s knife that you purchased for more than, let’s say $40-50?

If not, then I want you to refrain from disparaging your cooking or claiming you hate the task until you have attempted to cook with a good knife. Obviously, a good knife isn’t going to make your mashed potatoes creamier but the time and stress it alleviates in the kitchen will allow you focus on what you’re cooking, instead of spending an hour peeling potatoes. Also…it kinda makes you feel chef-y.

(Sidebar: if you get a good knife and a set of prep bowls, you can pretend you’re the host of a cooking show! Just don’t let your family catch you talking to yourself or you might end up committed.)

I only have three good knives in my kitchen and truth be told, I really only use one of them. So, I am not encouraging you to go out cash out your IRA to buy a set of fancy knives. I use my paring knife once in a great while to peel something. I use my utility knife when my chef’s knife is dirty.

When it comes to selecting a chef’s knife, you have two main options: the Japanese or Santuko and the traditional French/German. Every chef says different things about what sets these two styles apart. What it really comes down to is comfort. I personally prefer a Japanese or Santuko cut to a knife. I think the shape and balance of this knife is somehow more suited to my smaller hands.  This is a really personally thing, though, so use whatever style of knife works best for you.

If you’re willing to drop $100-$300 on a knife, then I highly recommend checking out Shun or Wusthof. If you want to stay in the $50-$100 range, get thee to a Pampered Chef consultant. I used to be one, so I’m biased but I really don’t think you’ll get this kind of quality forged steel for this price anywhere else. Do be careful, because PC has a line of stamped knives, too. I know people who swear by them, but for the price I really think it’s worth splurging for a forged piece.

If you can’t bring yourself to pay even $50, I found a few websites that really recommend this brand of stamped steel. And remember, you don’t need to spend a lot on ALL your knives. I still use my less expensive knives for bread knives and other odds and ends and it works just fine.

Once you have a knife you love, treat it like royalty. Get a case for it or a knife block so it doesn’t scrape against all the other knives in your drawer. Always hand wash your knives immediately after each use. Never put them in a dishwasher and always dry them before putting them away.

Keeping them sharp is a snap, too! Wusthof makes an easy knife sharpener for around $20. Please don’t use it to sharpen a serrated knife. Which means you should never buy a chef’s knife that’s serrated (yes, I’ve seen them). Those have to be professionally sharpened.

When it comes to properly using a knife, well I’m no expert here. All I can say is: YOU TUBE! Alton Brown’s episode on knife skills is really good. Just watch and practice. Yes, you’ll be eating a lot of salads for awhile, but in the end it’ll speed up your prep time. And I really do find it relaxing.

One more tip: I strongly caution you against buying a knife that you’ve never tried. Ask your friends what kind of knives they use. Ask chefs at local restaurants or caterers. Once you have an idea of what you want, find someone–anyone–who’ll let you test it out.

Of all the tools you use and need in your life, can you really think of a more useful one than a good knife?

One of the things I knew I must buy myself in Japan was a Japanese Chef’s Knife. In preparation for my travels I watched Anthony Bourdain’s “No Reservations” Japan which inspired the hunt for a great knife! But which one would I pick? How would I know which knife would be the right one? Knowing I’d have to live with my choice, the idea of picking a knife quickly became reminiscent of choosing a new lover.
While strolling through the Nishiki Market I came across Aritsugu, the most popular knife shop in Kyoto. As soon as I walked in it felt like the knife Mecca! All the beautiful gleaming knives showcased on the walls made me feel like they were flirting with their sharp smiles. It was like being fresh meat walking into a bar!
Like my grandfather was, I want to be a master in the kitchen. Nothing excites me more than the idea of not only loving food, but being able to prepare it for others with creativity and grace. I know that part of that would entail mastering my knife skills. I wanted to find a knife that was approachable, and felt like an extension of who I am. This is probably part of me finding my own identity in the kitchen. From tools to ingredients, I know that I want to be one with all the elements. I wanted the perfect companion.

My experience of picking a knife was very much like speed dating. I picked out a bunch from the showcase and then spent some time with each of them. “This one has a good handle…this one’s is too intimidating…this one is too high maintenance” I thought as I made my way through all of them. And then there it was sitting there, the perfect knife! My new Japanese lover! It was the perfect size, it was durable, classic and inspiring! And I could engrave my name on it as well! SOLD!They engraved my name, and wrapped up my new companion which even came with instructions on how to care for it. Ahh…If only dating were that easy. Wouldn’t it be amazing!? And the staff at Aritsugu were so patient, accommodating and helpful with me making my choice. I was so excited!
My new knife is waiting for me at home until I’m done touring. In the meantime I fantasize about the day I get to unwrap it and master my skills with my new relationship.