Calphalon Reviews

This knife is very heavy, & is perfect for slicing & dicing. It is very sharp, & will cut through anything with ease. I plan to buy more of knives by this manufacturer. I have a full set of Calaphon cookware, & you can't go wrong with this brand. It has a full tang, & a lifetime guarantee.

I'm not a chef nor much of a cook so I want and need just one all-purpose knife in the kitchen for most jobs. This knife is perfect. I love the feel, heft, and size. It's also WONDERFUL to have a sharp knife in the house!! This purchase has taught me that knives are one of those things where you truly get what you pay for. WORTH EVERY PENNY.

I bought this knife as part of the 15 piece set. As with all the knives in the set (see review), it is a wonderful example of the knife makers art. Everything from design to execution is on par with any knife produced in Germany. They just feel right in your hand. The steel is a great compromise between stain resistance, and edge keeping ability. A simple rinse and wipe keeps it looking new, yet a few strokes on a whetstone bring it to a razors edge. These are knives that you will be proud to own.

Cuts bread from my machine very easily and doesn't make as much of a mess as other knives. Price is also very good for such a quality knife.

I've only used stamped serrated bread knives with tiny little teeth that create a mess and take some work.
I was amazed at the few crumbs this knife produced when cutting. With the weight of the knife it helps in making even slices very easy with minimum effort. Good value too.

I have used stamped, serrated knives for bread duty for some time. I really didn't think that anything else was needed. Most of my sandwich bread, as well as all of my ethnic bread is made here at home, so it pretty much gets sliced on the fly.

When I bought this knife, I was impressed by the way that the extra heft of the forged blade cut through crust without complaint. I also bought a plastic "bread keeper" (which works very well), and it included a plastic slicing guide. I noticed that the Calphalon bread knife was able to produce consistant, thin sandwich slices with less effort than the lighter stamped knives. The slices are also smooth and straight, and are made with less crumbs. You can live without this knife, but it does the job just a little bit better, and it looks and feels wonderful.

I'll start by admitting that I'm a Wusthof fan. As far as my knives go; even though I'll freely admit that the Calphalon Traditional series are an excellent value, my Wusthof Classic set is enough better to justify the price difference in my eyes. That loyalty stops fast when it comes to things like meat forks. Yes, the Wusthof is a little beefier, but the Calphalon is more than good enough for any conceivable home use at one-fifth the price. This fork is a pleasure to use for both carving and turning roasts and such. In fact, my only complaint is that at this time, they don't offer a curved fork as well (anyone listening out there?). If you are in the market for a fork like this, there is simply nothing else I've seen that even remotely approaches it for quality and value.

While manufactured in China, you'd never know it were it not forthe small "made in China sticker. forged from Solingen steel( rumors say it is provided by the High end A.B. Dick cutlers.)perfectly balanced andas as rigid as any carving fork sold by the German big names ( Wusthoff /Trident, Henckels, etc.)but at a fraction ofthe price. In appearance this fork will actually match the big names'top knives.My advise: grab one or two before Calphalon realizes that they can easily doublethe price andstill be competitive

Fully forged, with a full tang and bolster and finely finished this tool is akin to a 600 pound gorilla: Stronger than isreally needed, great looking, points as sharp as a samurai sword and the only missing element is the Calphalon name etched somewhere on it; otherwise, the Chinese maker hasn't missed a trick:it matches the Calphalon chef Knife to a "T", rightdown to the rather squarish handle which on the chef knives mayoffend some very tender palms but on thefork helps in preventing twisting. While I haven't lifted a 20 lbs turkey with it, Im quite certain that it would not succumb to even a 30 pounder if called to the task. At one third the price of a Henckels or Wusthoff, it is this decade's best bargain in cutlery ; grab one before Calphalon comes to itssenses and brings the price more in linewith the hallowed competition andwhile you're at it, look into the 6, 8 and 10 inch chef knives which, while not quiteas lofty as the bignames' ones,pollish wise, onlyneed a good sharpening to equal their performance: you just cannotmiss!I understand thatthe steel is provided by F Dick - aGerman maker in the Henckels/Wusthoff class.(theKnives are quite heavy, which helps when chopping, particularly when chopping through cooked poultry bones, whichI do routinely without problems or damage

This pan has been an excellent investment and a very nice substitute for the much more expensive All-Clad version. I am happy I tried this line and absolutely love the much lower cost without sacrificing quality. I suggest the Tri-Ply line as a cost cutting alternative to some All-Clad products.

The best feature of this pan is how uniformly it really does cook. There wasn't a single hot-spot, unlike many of the other different brands of stainless pans I have used.

Because I am interested in prolonging the lifespan of this pan, and since it is a large size to be squeezing into most dishwashers, I had already planned in advance to hand-wash, despite my aprehension about that being a difficult process. I now know that there was no reason to be aprehensive. This is a pan I frequently use and it cleans up easily whether it contained Spanish rice, eggs, or a cheese-topped casserole.

Also, unlike a similar pan I have from the hard-anodized line, the glass lid is quite handy for monitoring without letting out the steam. Plus, the lid seals extremely well. I had to alter the amount of water I used in a couple of my recipes because this kept the steam in so much more effectively than my old pan that I was left with extra water in this one!

Very useful shape and size, I have two of these and also 8 and 10 inch Wusthof knives, and use these 6-inch knives more often than any other. Weight is good and the blade shape is perfect for mincing. But they rust - after just a few uses both started to get rust spots every time they're washed, unless they are dried immediately after washing. I've never had that problem with a Wusthof or Henckels knife. One also got a small chip in the blade for no apparent reason, that will probably come out with enough sharpening. Still a decent knife for about half the price of Wusthof or Henckels.

This is a great little chef knife. I got it as part of the 2 piece set with the bird's beak parer(also vary handy). I liked it so much I went ahead and bought the 15 piece set. I haven't had any problems with it yet. It sharpens well and maintains the edge. The overall form is slightly different than the 8" traditional chef. There is also room in the 15 piece block for this knife also.

I have used this set for seven summers of cooking at summer language villages, and have never been disappointed. These are good knives; the blade is of great quality and keeps its edge for longer than you might expect. I have seen these knives get a lot of hard wear from the workers in my kitchen, and have had to use them in the same manner myself. They hold up excellently and are dependable for big food prep needs. Now I just need to get a set for my home. As with anything, you need to know your tools and keep them in repair (with sharpening on regular basis, etc.)

I have had this knife for 6 months and it is starting to oxidize(If this is made of German steel I wonder what grade of steel it is?). I wonder how long before it starts to rust? and another problems it is so poorly formed compared to knives by Henckels, Wusthof and other German makers of fine cutlery. It definitely pays to spend the money on much better cutlery by Henckels than this poorly made product.

crafted(forged) in China using German steel(reputed to be furnished by F. Dick, a companycompeting with Henckels and Wusthoff, this knife is, as one reviewer noted very heavy, perhaps heavierthan it needs to be.Onereason may be the fact that the handle's top was left unshaped: quite square. this might repell cooks with tender hands - not a problem for me. the weight to me is an advantageand any professional chef or butcher will tell you that a heavy knife does more work than a light one will. so much forthat!

the only flawI found is that it was not subjected to a final honing: it is sharp but not to high standards. Fortunately,I'm good at sharpening(have done it professionally - for pay.)AND thesteel is great- has notrequired sharpening in a year of use, just normal"steeling" after or before use.Onereviewer complained of tarnishing -might he have put it into the dishwasher?, I wonder.I wash mine with standard liquid detergent and rinse in very hot water, then let the water drip off. oftenI use a strong hard surface cleaner to restore immaculate appearance and No discoloration of anykind.(used and washed several times daily for a full year.)I bought it from Amazon for about half the current price( Calphalon cutlery was still unknown to most . . . .Even at today's price, this knife cost 40 to 50% less than thebetter known German knives by Henckels or Wusthof/ Trident. if weight and a squarish handle do not turn you off - you will notregret your purchase( ideally after a good sharpening by an expert) and it'll last a lifetime or two.Don'teven thinkofthecheaper Sabatier offerings( most are pure garbage.)Now, if money is ofno great consequence, look at Japanese knives(global is one brand orthe Australian Furi) orbetter yet Japanese laminated knives(at thetop are Damascus steel laminations but you may be looking at a 7 inch santoku (all purpose chef knife)costing over $1000 and a decentset inthe $5000 range(why isn't it your butler doingthe shopping?)

When my estranged husband got custody of the Wusthof, I knew I had to find something to replace it. My budget dictated something less expensive than the typical eighty or so dollars I'd spend for one of the German knives I preferred. I bought this Calphalon. I decided to try it because of the known quality of the Calphalon cookware.

Wow.

The price/value is incredible. It was more solid and heavier than I expected with good heft and surprising balance. It doesn't "rock" as well as the Wusthof, but for the price, it's something I can live with! I prefer the "classic" look and was not disappointed in the quality of the handle.

I'm pretty sure that eventually, I will get an entire set of Wusthof or Henckels (sp?), as they are superior. In the meantime (like in months and months) I will continue to use the Calphalon(s)- yes, I will be buying more - because of the value and great quality for the price.

I bought this as a replacement for a damaged Wusthoff slicer. It was a total waste of money. Even slicing poultry, it simply will not stay sharp. Other knives get honed on a monthly basis, but this one needs to be honed three times in a single turkey slicing job! It is "outa here"!!

As with several other Calphalon knives that I have reviewed, I purchased this knife as part of the 15 piece set. It is a beautifully constructed kitchen tool with the heft that can only be provided by a steel forging. The edge is very fine, and can be easily honed to a true razors edge. Using this knife on a turkey is a revelation. Although the blade is thin, and can slice with very little effort, it has a contour and stiffness that simply cannot be matched by a stamped steel knife. When you plan a particular slice, that is what you get. No self steering, no endless sawing motion, just clean slices every time. This knife looks so good, and works so well, that I ordered the 10" model for slicing the really big birds. I have a few Henckles knives, and this is at least as good by any standard. When you realize that you can buy two of these for the price of one of theirs, you either feel like a thief, or start to wonder why some people throw their money away. If you must have a famous name knife, go for it. Better to spend far too much for a good knife than to buy TV junk. On the other hand, the big German brands have been etching their name on offshore stamped steel "affordable" knives lately. This is in an effort to capitalize on their name yet maintain profit in the face of quality value brands like Calphalon. Don't be fooled. Stamped knives are junk no matter how much they cost. Buy this knife and understand.

These are a well made pair of cooking shears, I particularly like the ease with which they can be taken apart for cleaning, the only problem is that they are very uncomfortable, if it hadn't come in the Calphalon 15-piece set I bought, I wouldn't use them.