Chef Knives Reviews

There are 3 main reasons people cut themselves with knives: 1) bad technique, 2) bad knife handle, 3) dull knife blade (you have to struggle to cut and then you slip). This knife solve the knife handle problem wonderfully. It also should give you no problem with sharpness if you have a knife sharpener. This is not one of the great chef's blades that can have a lot of use before requiring resharpening.

If you have a good French Chef knife and have no problem with the handle (some are just so big and hard to grip!), do not bother with this knife. If you need a decent Chef knife and are willing to sharpen it occasionally, this is a good buy. (You have to sharpen ANY knife eventually.)

I am a quadriplegic/tetraplegic (C5-6 if you care) and I love this knife. Not for its mediocre blade, but for its handle. I have 1/3 use of my hands and 1/2 use of my arms, but I have no problem using the grippy handle on this knife. I own an expensive French Chef knife with a BETTER BLADE, but I use this one far more often because of the BETTER HANDLE.

My Mom has mild arthritis and she loves this knife, too.

This is absolutely my favorite knife. (including a few by Wustoff Trident) I'm not much of a cook, but WHEN I cook, I want it to be painless and hassel free. I picked up one of these at TJ Maxx here in the Chicago area about 2 years ago for $10.00, and now I wouldn't be without it. It replaced a much more expensive chef's knife by Chicago Cutlery that I found to be a useless piece of junk (gave it to my brother - now the thing is his problem!). This one has a much nicer balance to it, sharpens beautifully, and as with all the Good Grips products, love that no-slip handle! I'm not a gourmet or a professionally trained chef, but for the average household kitchen, I think this knife would be a great addition. Great for kids in the kitchen learning to cook too. Smaller hands seem to find this knife much easier to use than most.

PS - my other two top Oxo picks: the red spoon shaped spatula, and the red regular spatula. Spend $30.00 for the 3 and make your life a whole lot easier!

THis is a great knife that arrives quite dull. After correct sharpening, however, it became one of my favorites. It is easy to hold and the balance is good... a great buy overall, but it does dull easily. If you hate the rusting and/or discoloration of expensive high carbon steel knives, this is the knife for you. I find myself using it even when I could use a smaller knife. Use a stone to keep the edge on it after every use.

For the most part, I've enjoyed my Good Grips utensils. The mini chef knife was easy to handle and very sharp at first. However the blade became dull after a short period of very light use. Now it's even showing rust spots! I can only think OXO used poor quality steel in this knife for it to have deteriorated so quickly.

This two piece knife set is one of the first knive sets I ever purchased. At first I thought the mini chef was great and the parer so so. In time, the handles came off both and I tossed them because the handles kepts slipping off and that's not safe.

Now, I love knives and have the finest forged German and French knives. I've come to appreciate knive quality and this is not it. These knives do not have a full tang or a bolster. They are pressed junk in an ergonomic rubber grib. It's like they stuck a cheap knife in a kitchen utensil handle.

Instead of this junk, look at a low end set of Farberware knives. Be sure and get the "FORGED" set. Most Farberware is not forged but the forged stuff seems to always win best buy in Consumer Reports. If you don't want to spend the 50-70 bucks for the Farberware Forged line go for some low end Sabatier pressed or drop forged knives (all made in China not France at this price range)or Henkels Eversharp (pressed but dishwasher safe) for probaby fifty to under twenty monetary units.

I have used the mini-chef for cutting garlic and spices and mincing small quantities of tomatoes and onions. The shape is excellent. It handles like a parer, but allows me to pick up the minced veggies with the side of the blade, something one just can't do with a parer. I can't speak to the quality of the steel (yet), but I had to sharpen the knives before use, which says something about the workmanship--not up to Oxo standards.

I bought this knife about a year ago, and I loved it. It's very sharp and it has a good grip. While I was cutting some cooked pork with it last week and thinking how good this knife was, the blade broke out from the handle and tipped over to my hand (luckily it was the dull side!). I still think that the blade is very good, but I just don't understand why can't they make the construction better. There's a good review on the OXO MV-55 Pro 3-1/2-Inch Paring Knife that talks about the poor construction of the OXO knives. It is not a very expensive knife, so I guess you get what you pay for.

I had the same problem with my original 8" OXO Pro chef's knife. However you can contact OXO directly if you have a broken knife and they are aware of the early problems and will replace your knife free of charge. I called and told them I had recieved my block set as a gift and that I did not have any reciepts, and I described to them where the knife broke. The gal was very nice, she took down my name, address, and the knife model/size (8" chef MV-55 Pro) and I had a new knife in the male within 2 weeks. They said there had been a problem with the first knives and that has since been fixed. I have not had any problems with the replacement knife.

Other than that these are great knives for the money and very comfortable to use.