Rachael Ray Tools 3-Piece Spoonula Set, Blue

• High heat silicone heads are heat safe to 500°F
• Durable, lightweight handles are heat safe to 350°F
• Dishwasher safe
• Caution: handles may melt if rested on the side of a hot pan

No kitchen should be without these handy tools. Built like a spatula with a shallow spoon shape on one side, it’s perfect for a variety of tasks from mixing and folding to serving and scraping.

Your Price: $11.96 –

Oneida Dover Steak Knife Set, Set of 4

• Set of 4 steak knife made of 18/10 stainless steel
• Coordinates with the Dover flatware and hostess sets
• Safe to use in the dishwasher
• Comes with lifetime warranty
• Dishwasher Safe

Oneida’s Dover is graceful, fresh and light. A traditional flatware shape with timeless appeal, Dover blends elegance and rhythmic form for a refined, romantic design. Raised flowers and scrolls outline the brightly finished handle, delivering “old world charm” to today’s tabletop.

Price: $ 29.99

Related Steak Knives Products

Custom Steak Knife Kit

• Stainless steel blade
• 9-3/4″ overall length
• Includes 4 blanks
• Comes Custom Steak with blades, 12 brass pins and instructions
• Scales Knife Kit (handles) and 30-minute epoxy sold separately

Each knife blank is constructed with a one-piece tang and measures 9-3/4″ overall with a 4-3/4″ half-serrated, Custom Steak polished stainless steel blade. Just add a bit of glue and the wooden scales of your choice and shape to your unique taste. Includes four blade blanks, 12 pins and instructions. Build your own custom set of knives in a few hours with unique four-piece kit.

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Price: $ 39.99

The unmatched function of AXIS combined with the simplicity of a molded handle design, the Griptilian- It`s a new species of knife. Safe. Reliable. Smooth. Affordable. Griptilian performance is keenly unleashed with a simple thumb rotation, either right or left handed, you choose. The hand settles naturally over the palm swelled shape and it`s textured skin. So don`t hold back, go wild and- GET A GRIP!FEATURES:

I don’t often get knife envy, because that’s a really scary kind of envy to admit you have, but if you don’t get knife envy looking at this incredible piece of hardware, there is something wrong with you. The Evercut knife is titanium carbide laser-bonded to steel, and they claim it’ll out-cut and outlast the best blades out there by a huge margin.

The ultra-hard edge material, they say, will last 300 times longer than steel and 5 times longer than ceramic. By their calculations, the average user will only have to sharpen it every 25 years.

I kind of rely on my knives being dull. I’m not the most precise chopper. And I’d probably flourish it when I used it, pretending I’m Ogami Itto. Dotanuki battle knife!

It’s an 8.7″ blade with a slightly shallow chef’s knife shape. At $225, it’s pretty expensive, but remember, this is the last knife you’ll ever have to buy. Unless they come out with a paring model.

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• Knife with drop point shape for law enforcement use, 15-degree blade
• Size of credit card; easily concealable
• Use as last ditch weapon when no other weapon is available
• Blade measures 1-5/8 inches; knife is 3-5/8 inches long
• This item is not for sale in some specific zip codes

Product DescriptionKabar Tactical Defense Institute Law Enforcement Knife w / Straight Edge and Sheath Md: 1478BP, demand TDI knife law was designed to be used as a last option knife. At the end of close encounters where a suspect is trying to have a firearms officer or agent can not access the handgun, the TDI knife is available. Designed as a “hand” knife that can draw like a pistol, the reversible sheath can be used both on the right or left side of th. . . More>>

KA-BAR TDI Law Enforcement Last Ditch Knife

OK, it’s not exactly fishing tackle, but like many people on here I appreciate a nice sharp knife blade: when you really need one there is no substitute!I KNOW there are people out there who bang on endlessly about how good they are with steels, and others who can shave with a blade they sharpened on a rock off the riverbed, but like most people on here, I’m human, and I just want something that goes the job well, easily and safely … and after looking, on and off, for years, I’ve actually found a gadget that ticks ALL the boxes.

Its marketed by a company called Ozitech, and called the ‘Furi Diamond Fingers’ … I got mine in the kitchen department of a local department store, for just over 20 … not exactly cheap, but it DOES sharpen blades, easily, quickly and safely!

In it’s ‘closed’ state it’s a black, semi-rigid plastic ‘clamshell’ pouch, held securely closed along two edges by two discrete clips, and hinged along a third edge. It’s about the size of a pack of cards, more rounded and weighs less, and will easily fit into any pocket, let alone a tackle bag.

Open the clips, pull apart the clam-shell (it opens through 270 degrees!), and you are left with an ‘L’ shape, facing left. At this stage, there are eight ‘diamond fingers’ interlaced, pointing upwards. (interlock the fingers on both hands, and you’ll get the idea!!)The ‘foot’ of the ‘L’ shape is held down onto a worktop etc, and the knife blade is simply drawn towards you through the fingers (which are spring-loaded), with slight downward pressure … and that’s all there is to using it, no further skill or special technique necessary!As a bonus, this can be used equally easily be both right handed people and cack-handed ones too … and in use, the clips that WERE holding the device clipped shut, act as a safety guard, protecting the fingers of the hand holding the sharpener.

I’ve used it on everything from a BIG cooks knife down to a two inch blade on a Swiss Army knife, and all sorts of blades from heavyweight through to fine filetting knives. It has EASILY put (and maintained) good, sharp edges on everything I’ve thrown at it, including when the starting point was a VERY blunt ex-butcher knife that I wanted as a bait knife.The beauty of this is simply that it works, easily and repeatedly, with very little effort, and the edges it produces appear to be as durable as any other I’ve used. It’s small enough to tuck in anywhere and take with you if necessary.

ONE drawback, however … it isn’t too hard to get an edge that is WAY sharper than you are used to … several of my knives now have their own safety guards fitted, as picking them up casually is no longer an option!

WEBSITE: https://ozitech.com/

Calphalon Contemporary 8-Inch Chef’s Knife Product Description

Whether you’re a beginner or a professional, the chef’s knife is the most used knife in any chef’s collection. From slicing potatoes to dicing onions to making julienne cut carrots, the chef’s knife is extremely versatile and can be adapted for virtually any use.The Calphalon Contemporary Chef’s Knife features a hand-forged blade made of high-carbon, no-stain German steel. The blade’s edge is fully tapered from tip to heel for greater cutting versatility. The shape of the blade is slightly curved, allowing you to easily rock the knife back and forth on your cutting board while you chop. The carbon steel blade will maintain its edge longer and is easier to sharpen than ordinary stainless, and it will resist rust, stains and discoloration.The Calphalon Contemorary Chef’s Knife features a bolster and full tang that provide balance and strength to the knife. Together with the full tang, an ergonomically contoured handle will provide comfort in your hand. The name of the knife is etched into the handle, so you don’t have to guess which knife you’re pulling from your block or other storage means. Calphalon Contemporary Cutlery is backed by Calphalon’s lifetime warranty.

Details

• High carbon, no-stain German steel from tip to tang. Sharpens more easily than ordinary stainless and maintains its edge longer. Resists rust, stains, discoloration.
• Full tang provides better balance and superior strength
• One piece forging of blade, bolster and tang for long-lasting durability. No parts to separate.
• Ergonomic grip handle uniquely contoured for one size fits all comfort.
• Lifetime Warranty

Finding The Right Knife Set For Your Home

We never know quite how it happens, but yet again, you’ve been roped into cooking for the entire family at yet another impromptu gathering.  And to top it all off, your knife set needs replacing.  Oh, what to do?  I find it’s extremely important to know not only what a specific kitchen knife is meant for, but also what materials it can be made from, and how to ensure it will live a healthy, long life in the comfort of your kitchen.

First and foremost, there are two ways in which kitchen knives are made.  The first being the forged knife made by pressing hot steel into a mold which is then either hammered into a specific shape or put through several or processed through several different machines.  Your second option being stamped knives which are made by stamping them from a single sheet of steel that is then sharpened and finished.  The finished products are in fact fairly different:  while forged knives are more expensive, they offer a much more well balanced blade whereas stamped knives are much thinner and typically prone to imbalance.

Your best option for peeling potatoes and cutting small vegetables is going to be the paring knife, which is no more than four inches long thus offering increased maneuverability on a small surface.  Utility knives generally offer a blade anywhere from four to seven inches in length which can also be serrated or smooth; these are mainly suited for fruits, vegetables, herbs and the like.  Now serrated knives in and of themselves usually have a five to ten inch blade and are best for cutting fresh bread however, I wouldn’t recommend them for much of anything else as they cannot be sharpened and need to be replaced regularly for that reason.  Boning knives are intended for pulling meat from the bone and for that reason, the blade is five to six inches in length and very thin in order to ensure that they are effective at their task.

Cleavers have up to a six-inch blade, which is also very wide, making it your best bet for cutting anything thick or crushing garlic cloves, for example.  Chef’s knives are available anywhere from six to 12 inches in length, but keep in mind, bigger isn’t necessarily better as you want it to balance in your hand.  Therefore, smaller hands are best when handling smaller blades, as these particular knives are best suited for ubiquitous tasks such as chopping, dicing, mincing, and slicing.  Carving knives are meant for slicing cooked meats, typically sold with a carving fork in order to hold down whatever it is you’re cutting.  Usually around eight inches in length they are available with either a pointed or rounded tip and both are equally effective.

There are also different types of materials used to create the handles for your kitchen knives; exotic woods, stainless steel, and porcelain, just to name a few.  They do however have their own pluses and minuses as well as care and keeping tips.  Wooden handled knives, for example cannot be immersed in water because that would cause the wood to swell, thus damaging them.  But it is also recommended that you rub mineral or lemon oils on the handles occasionally in order to maintain them.  Ceramic handled knives are best known for their durability, but my favorites are the stainless steel handled knives; these are the least likely of the bunch to gather rust.

In order to keep your kitchen knives like new, it’s best that they be stored in a wooden knife block.  This not only keeps them sharp, it also keeps your hands safe as keeping them loose in a drawer is more likely to result in cuts and scrapes.  It is also best that your knives only be used on surfaces such as wood and plastic, not metal because that will wear down the blade.  As always, keep your knives out of the dishwasher and hand wash them immediately after each use.  Now, you may think the goal here is to find the cheapest option available to you, when in fact you really do get what you pay for.  So, as with so many other decisions one has to make, it comes down to whether you want to make one larger purchase or several smaller ones as you find yourself in need of replacing them again and again.

Yancy is spot on. I have both, some I have had for over 20 years along with a nice set of Japanese blades that are over 10 years old. The japanese blades have a different edge on them (one sided) and are high carbon, low stainless, better edge, but you have to hone them more often.

One thing I strongly recommend is to get a diamond type “steel” that is what you hone the knife with (not sharpen) honing keeps a good edge on the blade and requires minimal sharpening on a stone, The standard “steels” are round and are no comparison to the diamond type.

If you decide to buy a stone, get one of adequate size, at least 8″ wide, preferably 12″ wide and the 3 sided models are the best. You can get a great one at a restaurant supply store for about $125.

What brand do you have now??? What type and size i.e.: 8″ chef’s knife. My go to knife is an 8″ chef’s knife, I have it in Henkels and Wustoff. I also am strting to like the Santuko shape blade, I have that in Henkels & Wustoff also.

One thing to remember is even Henkels makes various quality knifes, go for the best quality for each brand, no matter what brand you choose. One that I will recommend staying away from is Sabatier as most on the market are cheap knock offs or just lower quality, They also tend to be high carbon and require lots of maintenance.