Cutlery Reviews

I HAVE LOOKED LONG AND HARD TO FIND A QUALITY TOMATO KNIFE FOR A GOOD PRICE.THIS IS IT.

This is a great knife for the job (as well as a few others). It as a flat backside, a hollow ground front, and a semi-serrated edge. It is also sharp, and easy to sharpen. It will slice a tomato or a cuccumber into paper thin layers without tearing the skin. Since it is designed as a right handed implement (it's design requires one handednes), I have to adjust my normal habits to use it (I am left handed), but it is worth the effort. This China forging of German steel reeks of quality. It is beautifully made, and features a blade geometry that simply cannot be duplicated in a stamped steel blade. Balance and "feel" are equal to the mainstream German brands without the high cost. The Calphalon knife series is almost a secret, as it does not appear when you list "all brands" of cutlery on the Amazon site. Curious... In any event, the entire line looks excellent, and I hope they get more exposure. I just wish they would offer left handed versions of their one handed knives. Oh, one more thing. If you have a problem with a "made in China" label on your German steel knives, don't worry, as the country of origin label is just a sticker on the handle. It washes right off. On the other hand, premium products from China in the last few years stand up well next to those from anywhere else, and need no excuses.

This is a great knife and not just for tomatoes. I use it for everything and it cuts great. The handle is comfortable to hold and the knife is weighted well. When preparing dinner, this is the knife I take out first. Just don't put it in the dishwasher, it really will dull the blade. It's an all around great knife at a great price.

After using this knife daily for several weeks, I have nothing but good things to say about its performance. The handle is the most comfortable of any brand I've tried and it seems to hold an edge better than my 3.5" Wusthof parer. But, without a doubt, the best feature is the 4.5" blade. The extra inch seems to make a huge difference in versatility and feel, especially when cutting fruit such as grapefruit, trimming meats and county ham, or slicing and dicing garlic. The blade also slopes downward slightly which really increases its value when making delicate cuts. It truly is a pleasure to use and the one I reach for most often. Now the bad news...it's made in China and the lack of quality control sometimes shows in this line of knives (and others such as Farberware's ProForged). I had to return a boning knife because the blade was significantly bent and I've rejected several others in stores due to the same problem. You can check for this problem by holding it out at arm's length with the blade pointing away from you and sighting down top of the handle and blade. Needless to say, any serious attempt to straighten a high carbon blade will cause it to break, so just return it or reject it. All that being said, this truly is a great knife and one that I highly recommend.

If you have read any of my other reviews on Calphalon cutlery, you know that I have been impressed by the quality of the line. Until this order of knives arrived, all of my Calphalon knives have had the traditional 3 rivet handles. I bought the 10" chefs, and the 3" birds beak to fill out my collection, and decided to try the contemporary handle style.

Both of them are magnificent. No kidding. The fit and finish are at least as good as any of the German or French brands. The handle size and style is similar to the Henckles 5 star series, but look a little nicer than the Henckles, and the single forging of the blade and tang includes a thick and very stylish end cap that helps give the knife even better ballance than the 3 rivet classic style. Since the name of the knife is finely etched into the endcap, it makes selecting one of several similar looking knives from a block an easy task. The steel appears to be the same high quality formulation used throughout the line, which is to say that it holds a great edge, is easy to sharpen, and keeps it's good looks with little effort.

Although it is a huge knife, it is a pleasure to use. The shape and finenes of the blade, combined with the comfortable handle and near perfect ballance, make jobs like shredding a cabbage, or cutting up a pile of potatoes and carrots into the beginning of an appetizing dinner a real pleasure.

I think that for all but the most petite chefs, the combination of 8" and 10" chefs' knives form the backbone of an active kitchen. The 10" is big, but once you start using it, you quickly realize that even when cooking for one or two, there are many tasks that simply cannot be done as well with a smaller knife.

My only question with the contemporary style handles is will they hold up as well as the classic 3 rivet style. They are beautiful to look at as well as to use, and there is nothing about them to suggest that they will not last, but I have always been fond of the durability of three rivet handles. At this price, I'm happy to enjoy the great ballance and feel while time answers the longevity question.

Germany used to be the source for quality (at a price). Value used to mean junk. The people at Calphalon figured it out. Top quality for far less. That's value.

For big birds, rib roasts, etc., you need a long knife to get a clean even slice. This knife delivers. It has great lines, and a ballanced feel. The forged blade is thin and flexible, yet still drives from the handle. The blade follows your directions well, and doesn't wander during a cut. A real gem with top quality construction. I'm a big fan of three rivet durability, but these contemporary handles look and feel so good that I chose them for the last three knives I purchased. Blade for blade, these knives are the best around. At this price, you can build a lifetime set in months istead of years.

This is a fantasic set! Excellent weight, forged stainless steel. This is the perfect set for yourself, the experienced chef, or as a gift. The etched ends provide easy identification of tools in the knife block. It would have been great for Calphalon to provide the other 3 knives that would best complete fill the knife block as 3 slots are empty since the 6 bonus steak knives do not fit within. Perhaps they were giving the buyer an opportunity to select the completer knives. My suggestion: the tomato/bagel knife, the bird's beak, and a boning knife.

These knives live up to their description. They are first rate, high quality knives with a substantial casting and good sharpness out of box. I really like the contemporary handles with the knife description on the end of the handle. They are quite comfortable and have an excellent balance. They seem like they'll last a lifetime despite the lack of rivets on this style handle.
Only the steak knives are a bit of a disappointment- thus the four stars. Although they are also full tang construction they lack the bolster and just feel a bit lighter duty than the rest of the set. Nevertheless, even your toughest steaks will still cut like butter with these knives. I guess this is what really counts anyway.

I just bought my first set of Calphalon Contemporary cutlery and wow what a difference between this set and some other sets I've owned. The edges are incredibly sharp and the labeling concept is truly an ingenious idea. Not to mention the overall design of the product is fantastic. Design, balance, comfort, and a lifetime warranty for half the cost, how can you go wrong? I've owned lesser sets of cutlery before that have cost me far more money. I'm sold on Calphalon's latest line of cutlery and I know I'll never buy any other brand again.

I've had a lot of knifes and this is by far one of the BEST. I've been a full-time Mom for 19 years now and have four teenage sons. They also have friends who like to eat over. It's like feeding an army. I do almost all of the cooking, but love it. I don't have time for a dull, cheap, or no good knife. When I use this knife for cutting potatoes, carrots, celery, apples, or whatever, it's like cutting through butter! It makes my job soooo much easier. The handle is very good quality(not wimpy) and feels GREAT in your hand. I love it!

A high quality item at a GREAT price that will last for years.

...I've always liked knives but usually focused more on the hunting and pocket variety. I'm also old enough to remember when Chicago Cutlery made a good solid stamped blade (Unlike the ones they have now with the steel half as thick as the older ones). Prior to this knife I hadn't dealt with the likes of Wusthof or Schenkels. I am familiar, though, with Calphalon and some of the deeply discounted cookware Amazon handles. Based on that I decided to take a look at their knives.

Since an eight inch chef's knife is the workhorse of any kitchen I ordered one of these first. This thing made my old Chicago Cutlery feel like a toy knife made out of aluminum foil. I used it last night to cut up some chicken legs and the way it sliced through them was incredible. The contemporary handle styling felt great in my average sized man's hands but at the same time felt good to my signifigant other's size six fingers.

Fit and finish of this knife seems very good. The blade is flat, the bolster is evenly ground, the metal has a healthy ring to it when tapped and the edge right out of the box is good...

Is it as good as a Wusthof? I can't say but dollar for dollar I'd have to say five of these is a better deal than one Wusthof. That'd work out to three for gifts and two for me...

There will be a six inch Calphalon chef's knife on my next order. And maybe a paring knife or two....

This is a great knife for the price. It's weighted perfectly - it feels quite heavy in your hand and the grip is very nice. I don't know how they sell it so cheap! This is certainly not the finest knife around, but for not much better, you'ld be paying 7-8 times as much. I have this and a very fine knife, and the difference is honestly negligable.

Don't let the price steer you away from this knife - it's better than it's priced at!

I was expecting calphalon quality, but these knives just don't feel like they are quality knives.

Picked up this set for $79 at Amazon and did not expect too much. However this is not a cheap set of knifes. They are real sharp, solidly build and slice with professional authority. I had never known that a Chef's knife could slice vegetables so fast! If you do not want to spend $$$ on German steel (China made anyway, just like this set) and do not want a cheap knife set that is a waste of money after all, then consider this set. I think you will not be disappointed. For more extensive reviews please also check epinions.com.

These feel very good in the hand. The set has the perfect number of items to have on the counter top for almost all my usual, and some extraordinary, food preparation needs.

First, I will admit to being a Calphalon snob - I have over 20 pieces of their cookware, both from Toledo (Go Mudhens!)and from China, and am aware of their value and quality.
So, with that knowledge, I must write my first dissapointing review for a Calphalon item.
These knives are not worth carrying the Calphalon name, or are worth the high price charged. They are poorly balanced, the balance point is approx 1" behind thew bolster, making the knife "handle heavy", so you must keep a good grip on the knife to keep it in your hand. The blade, though forged, will be impossible to sharpen, as the tip is serrated, and is hollow ground on only one side, producing a "chisel" sharpened blade = great for scraping a surface, as with a chisel, but not the best cutting edge - and nearly impossible to sharpen. The knife holder, though nicely machined, is made out of soft pine, rather than a hard wood that will stand up to normal wear and tear - and it has a decidedly sour, sappy smell which permiates the knives, making you wash them before each use. The best feature, in my estmation, is the handle, which is comforable in larger hands vs the skinny handles on many steak knives.
At approx fifty dollars for a set of four knives, I cannot recommend this set - it is worth about half that more suitable for sale at a discount or closeout.

Unlike all the other Chinese produced Calphalon products which carry very attractive prices, this is not the case with these knives, and do not compare favorably to Calpholon's other knives. Though forged, the knife blanks are considerably thinner in thickness, producing a very flexable blade more akin to a fillet knife than a meat cutter / slicer and are hollow ground on only one side of the cutting surface due to a serrated tip, making the blade impossible to sharpen. The balance point for the knives is approx an inch behind the bolster, making the knife a bit handle heavy, rather than balanced. The wood knife tray, though nicely machined, is made out of soft pine or aspen with no finish - it has a distinct pitch odor and is already serverely dinged and gouged from having to remove four rather large pieces of tape which afixed the plastic cover to the tray. Not very attractive - I suspect a short life for the tray. Had it not been for the fact that these knives were purchased as a package with a bunch more Calphalon, and received a fifty dollar off a future purchase certificate, thereby, in effect rendering these knives as "free", I would return these sub par Calpalon offerings. The form of the knives is good in concept, but the function / execution of the form leaves alot to be desired. If I had seen these during a late nite infomercial, I would understand, but these are supposed to be top shelf items. My first dissapointment from Calphalon.

I like my Calphalon pans, I needed a knife in this class, and it showed up in my Gold Box, so gave this Calphalon knife a try. It is a great disappointment. I should have realized that skill in making aluminum pots that conduct heat would not translate into making steel knives that stay sharp.

I am always reaching for my 6" Sanelli (Italy) or my 8" Dexter-Russell (USA), or my vegetable cleaver (Japan), even when they are overkill for the job, because I know they are sharp.

I keep all my knives extremely sharp; the sharpest (made by Buck, not used in the kitchen) can slice an 11" sheet of paper in two as it falls through the air (no joke). When I touch a vegetable with a knife, the knife is supposed to win. But the Calphalon knife has been bullied by so many vegetables I feel sorry for it.

I like to be able to sharpen all my knives on the stone at one time, then touch them up with the steel as necessary. The problem with the Calphalon knife is, despite seeing the least use, it is always the first to dull. After preparing one meal it is already dull enough that the edge is white to the eye (it should be invisible). At this point it's dull enough to slip, which makes it a kitchen hazard. It dulls so fast I don't even feel comfortable giving it away: it would just be a hazard in someone else's kitchen.

In short, when buying Calphalon, stick to the cookware. Get your knives from a manufacturer whose reputation has been built on cutlery.

While I got this knife as a gif and I don't know if it was bought at Amazon, nonetheless, I thought that a review would be helpful to potential buyers. The knife is well made and well balanced, holds its edge well, and does not stain easily. I recommend it for smaller cooking jobs where a chef's 6 or 8 inch knife would be an overkill. I also own other Calphalon's knives such as 8 inch cooking knife and like them a lot.