Wine.Woot : One Week, One Wine (SM)

And people complain when Wine Woot offers cheese.

I'm glad there's 3 offerings a week when Woot decides to post something this far off topic.

Edit: I guess I could use it to cut some cheese to go with my wine? Or I could just keep using the Wustof Classic knives I already have.

I am looking for some knives. Does anyone have these and can comment on the quality?

Is the block French or American oak?

jplamb wrote:And people complain when Wine Woot offers cheese.

I'm glad there's 3 offerings a week when Woot decides to post something this far off topic.

But then...how else would you cut the cheese?

OK...really sorry about that...but it had to be said...

jplamb wrote:And people complain when Wine Woot offers cheese.

I'm glad there's 3 offerings a week when Woot decides to post something this far off topic. I guess I could use it to cut some cheese to go with my wine? Or I could just keep using the Wustof Classic knives I already have.

Off topic? Zombie season is coming, are you prepared?

jaykid007 wrote:I am looking for some knives. Does anyone have these and can comment on the quality?

Looks like they might be a decent starter set, but with knives, you're usually better off investing the money in a higher quality set.

Unless you don't really care and don't mind having to sharpen them before every use...

I do not have these, but I am picky when it comes to my cutlery.

How do these compare to the Shun sets that Woot occasionally offers?

How's the comfort of these handles - specifically the large chef's knife?

cheron98 wrote:Looks like they might be a decent starter set, but with knives, you're usually better off investing the money in a higher quality set.

Unless you don't really care and don't mind having to sharpen them before every use...

I do not have these, but I am picky when it comes to my cutlery.

Thanks much! I'd be willing to rat them!! LOL

These are forged and have a full tang - that means that these are at least decent.

Considering the price they look like a great deal to me if you are looking for a decent set of knives.

Given proper care they should last for a long time and cut far better than a cheap stamped set from your favorite superstore.

Atleast they are not $700 Ken Onion Knives

quantamm wrote:How do these compare to the Shun sets that Woot occasionally offers?

Probably like McDonalds and Ruth's Chris although I've never held these knives. If you're serious about cutting things or cooking anything it's definitely worth investing in at least a couple high quality knives, you will notice the difference. The Shun knives are pretty nice.

Wow, hard to find these anywhere else on the intarwebs.

However, I did find 'em at Quick Click and Buy LLC (?!) on sale for $59.99...

awilder wrote:Wow, hard to find these anywhere else on the intarwebs.

However, I did find 'em at Quick Click and Buy LLC (?!) on sale for $59.99...

yeah, all I could find, too... not even anything for the "parent" company "Connoisseur"...? So who knows.

Spacemonkey6401 wrote:Off topic? Zombie season is coming, are you prepared?

Also good for carving pumpkins.

Is the cutlery dishwasher safe?

awilder wrote:Wow, hard to find these anywhere else on the intarwebs.

However, I did find 'em at Quick Click and Buy LLC (?!) on sale for $59.99...

Thanks! I was looking for something to compare them to. It looks like they are used as freebie gift for a lot of sites. I need a starter set and I think these would be ok.

Upon further research, I found a company "Dexter Russell" that makes a Connoisseur LINE of knives? could it be?

http://www.dexter1818.com/default.asp

no such thing as these Kunstler, though.

The whole Connoisseur line seems very inexpensive and largely unreviewed. This is likely a case of "you get what you pay for" and I would suggest that if you need knives for hacking pumpkins or zombies necks these might do the trick for one or two.

Who cares what the block is made of; it's a terrible way to store knives.

quantamm wrote:How do these compare to the Shun sets that Woot occasionally offers?

Full tang is good, stainless steel... not really, no. It's hard to sharpen and doesn't hold an edge well. If you like sharp knives, look for carbon steel.

On the other hand, if you like to throw your knives into the sink and leave them there, stainless steel is what you need.

Check with Alton Brown for details:

http://www.altonbrown.com/shun/shun_edge.html

I don't understand why people are questioning the build quality of these knives...

They're cheap, and disposable. You know. In case of Zombie Candy Corn Invasion!

awilder wrote:Wow, hard to find these anywhere else on the intarwebs.

However, I did find 'em at Quick Click and Buy LLC (?!) on sale for $59.99...

Good find. "Technical specs" from that site:

* Blades are constructed from 18/0 forged stainless steel
* Diamond finish butcher steel resists rust, stains and corrosion
* Knives feature full tang construction; the metal tang extends from the tip of the blade to the butt of the handle and is visible on all sides of the handle, ensuring that the blade will not separate from the handle
* Blades feature tapered edge for ease of sharpening and a fine edge
* Full rocking motion and comfortable, balanced feel
* Triple riveted handles are constructed from nearly indestructible hi-impact ABS

Anybody know if the steel used (see first two bullets) is any good?

I have to agree, that at first glance, these look like pretty decent knives for $25 shipped!

I'm in for one, don't really have any good knives and the price is cheap. Not that these are probably good per say I'm just saying I don't really have anything other then paring knives right now.

Welven wrote:Is the cutlery dishwasher safe?

oooffff. Don't put knives in the dishwasher if you can avoid it. You're basically just going to end up dulling them faster. The edge of the blade will be bounced against the dishwasher cage and that just isn't good.

Best Bet: Clean your knife after use with hot water and soap and allow to air dry before placing back in the wood block.

awilder wrote:Wow, hard to find these anywhere else on the intarwebs.

However, I did find 'em at Quick Click and Buy LLC (?!) on sale for $59.99...

With a list price of $80. That's not reassuring . . . the list price for many individual good knives can be $80 each. (Yes, I know that many people swear by the Victorinox at around $20, but even that has a list price of $40 for just one knife).

Also, I have to wonder about the measurements. An 8" paring knife? really? Your average chef's knife is 8" (with a 10" being a very long knife). And a 13 inch chef's knive? That doesn't seem right to me.

jaykid007 wrote:I am looking for some knives. Does anyone have these and can comment on the quality?

razor thin nose,
mineral to metallic upfront,
faint slice of blood orange on the mid-palate,
piercing finish with hard oak,
somewhat an acquired taste

Welven wrote:Is the cutlery dishwasher safe?

You should NEVER... i repeat... NEVER put your knives in the dishwasher. The dishwasher is death for any fine cutlery and any chef will tell you to hand wash all your fine knives.

speedoo wrote:Good find. "Technical specs" from that site:

* Blades are constructed from 18/0 forged stainless steel
* Diamond finish butcher steel resists rust, stains and corrosion
* Knives feature full tang construction; the metal tang extends from the tip of the blade to the butt of the handle and is visible on all sides of the handle, ensuring that the blade will not separate from the handle
* Blades feature tapered edge for ease of sharpening and a fine edge
* Full rocking motion and comfortable, balanced feel
* Triple riveted handles are constructed from nearly indestructible hi-impact ABS

Anybody know if the steel used (see first two bullets) is any good?

I have to agree, that at first glance, these look like pretty decent knives for $25 shipped!

I always heard 18/10 steel was the best. This means 18% chromium and 10% nickel... but not sure if 0% nickel is okay for knives?

quantamm wrote:How do these compare to the Shun sets that Woot occasionally offers?

The Shuns are about $600 better. Just to clarify, I'm not being sarcastic, I own a set of Shuns and they are the greatest blades this side of a disgraced samurai warrior's innards.

odysseus1001 wrote: Also, I have to wonder about the measurements. An 8" paring knife? really? Your average chef's knife is 8" (with a 10" being a very long knife). And a 13 inch chef's knive? That doesn't seem right to me.

How else will you fend off grotesque radioactive mutant apples? THIS HALLOWEEN, APPLES BOB... FOR US!

As per the knives. On one hand, I could really use a set of knives. On the other, I could really use a set of GOOD knives.

swiller wrote:razor thin nose,
mineral to metallic upfront,
faint slice of blood orange on the mid-palate,
piercing finish with hard oak,
somewhat an acquired taste

do you ever speak in normal sentences or is this how you go about your day, speaking in verse?

odysseus1001 wrote:With a list price of $80. That's not reassuring . . . the list price for many individual good knives can be $80 each. (Yes, I know that many people swear by the Victorinox at around $20, but even that has a list price of $40 for just one knife).

Also, I have to wonder about the measurements. An 8" paring knife? really? Your average chef's knife is 8" (with a 10" being a very long knife). And a 13 inch chef's knive? That doesn't seem right to me.

I'm pretty sure that those numbers are inflated by including the handle length as well. Normally knife sizes are measured by the length of the blade. Figure an average Chefs knife in a set like this is 8" and you can figure out that the handle is about 5" in length. Repeat for your other blades.

upon reading this, http://housewares.about.com/od/kitchenwareaccessories/f/ststeel_RO.htm it sounds like 18/0 will corrode and pit easily (as opposed to the 18/10 I was talking about earlier). That is, assuming flatware and knives are comparable.

jplamb wrote:And people complain when Wine Woot offers cheese.

I'm glad there's 3 offerings a week when Woot decides to post something this far off topic.

Edit: I guess I could use it to cut some cheese to go with my wine? Or I could just keep using the Wustof Classic knives I already have.

I would really welcome another Tulare Cannonball offering. And this time I promise to crack that sucker open sooner.

quantamm wrote:How do these compare to the Shun sets that Woot occasionally offers?

The grips look similar to my Chicago Cutlery knives, which are pretty comfortable. Of course it's hard to tell without actually using them.

cheron98 wrote:do you ever speak in normal sentences or is this how you go about your day, speaking in verse?

On review poems--
Why you gotta be like that?
It's all in good fun.

bigbadfisher wrote:oooffff. Don't put knives in the dishwasher if you can avoid it. You're basically just going to end up dulling them faster. The edge of the blade will be bounced against the dishwasher cage and that just isn't good.

Best Bet: Clean your knife after use with hot water and soap and allow to air dry before placing back in the wood block.

Air drying knives is not the best bet, especially for these since they are 18/0 stainless steel, so they will rust. Dry with a towel immediately after washing.