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

canonizer wrote:.

Thirdly, I'm not sure what these are doing on wine.woot and I'm disappointed by what I've seen (in the very limited time we've had the option) so far with the 'three deals per week'.

I posted this sentiment 3 minutes into the offering and the post was deleted.

I am a huge fan and big $$$ supporter of this site. I was excited at the fact we'd have 3 offers a week, but I don't want to see this become an extension of the mother-site with non-wine related offers.

Perhaps many will disagree, but still no reason to censor my post.

Well, INTLGerard, ya sold me! :o) I started looking at these at 12:15 last night, then again this morning, and just now on my lunch break. I probably wouldn't have bought them w/o testimony from an actual owner.

And I could care less about the tomatoes, they're nasty :-P

Thanks for the info!

bfalley wrote:How well do these clean up after use.
Do you think they would say.... retain trace amounts of DNA etc..... also would something like say .... bone dull these really quickly

The weak point of all knives (from a purely forensics standpoint) is the join between the tang and the handle material. If you can avoid getting blood, er, juices, down to the handle-end of the blade, I think there's a fighting chance that after washing the knife will pass "clean" through any inspection.

And yes, you'll need to do more regular sharpening sessions if you often cut through bone or other tough tissues.

grtgrfx wrote:Never understood why streaming jets of hot water would dull a steel knife. Maybe if you put them clumsily in the washer basket and they bumped against other metal for an hour, but otherwise, no way...

A sharp edge is very thin.
Dishwasher detergent is very caustic.
The edge is corroded off in a dishwasher. If the handle is wood, it should never see the inside of a dishwasher.

BlackbeardBen wrote:Wood blocks can harbor germs and trap moisture in them. If you make sure your knives are clean and dry when you store them in the block then you should be fine.

Some people use magnetic strips to store knives in order to avoid the sanitation issues.

Just don't ever leave your knives in the drawer with the rest of your utensils. That's a really good way to ruin the edges.

Regarding those horizontal magnetic wall strips that hold knives vertically, is there any truth to the fact that the magnetic storage somehow keeps the knives sharper by molecular rearrangement as opposed to simply keeping them from banging against other things that would dull them?

Mythbusters, are you there?

My father left me a lot of good quality knives. Anyone know where I could obtain some quality wood blocks at great prices to use for storage. I'd need about 25 slots total but could use multiple units.

Would any of these knives work for sabering champagne or sparkling wine?

For $25 shipped you can't go wrong

Granted they're not Shun/Wusthof/etc but for your average home cook you're not going to need a 600 dollar set of knives when cooking is not your source of income

If you're cooking at a 3 star Michelin restaurant, absolutely spring for the elite sets of knives out there but when I come home from work and want to chop up some veggies for dinner these will work just fine

infor1

mbarta3 wrote:Let's discuss galvanic couples! The chromium content in stainless steel allows it to develop a Cr2O3 film which acts as a corrosion resistant barrier between the environment and the steel. However, other elements (such as nickel or zinc) are usually added to act as an anode since the chromium acts as a cathode. This means that anything acting as the anode (negatively charged area) to the chromium cathode (positively charged area) will take on all of the corrosion, in this case, rust. So, the chromium will protect the knife, but if the coating gets scratched or broken in some way (which is easy to do), the steel will be the anode and rust since there is neither nickel nor zinc to sacrifice itself to the rust gods to save the soul of the steel.

Hope that helped

- Materials Engineer

Can these withstand being thrown a lot into doors and such, kind of like Robert Dinero did in "The Fan"???

Come to think of it, what do you think that character would say about them? He liked full tangs, as I recall.







Vladimir

Abstruse wrote:If it'd been a Shun for $20, it would've sold out in 15 seconds.

Amazing comment. Very useful and helpful. That was sarcasm, just so you know. Just in case you are unaware of such obviousness.

Thanks for the sarcasm - I like it, especially when done by amateurs. More please... : )

No, I'm serious. I understand there's a question of balance, but being full tang, I'd assume that they're strong enough.

Sooooooooooooo - if you're primarily buying these for home protection purposes, just how well will they standup to practice time?

By the way, I already bought three sets, but was curious nonetheless.

Thanks in advance. Please, more sarcasm by the self-important...







Vladimir

"I have become Carver, Destroyer of Gourds"

I see what you did there.

speedoo wrote:Why is that? And what are the best ways to store knives?

Wooden blocks that have perpendicular slots dull knives because the knife slides against the wood every time you put it in or pull it out of the block. The slots can also be bacteria factories.

Use a magnet strip (with care) or lay them carefully in a drawer.

edwinguz wrote:I find this offering surprising. I know on occasion this site offers more than wine. It's always been something like a fine cheese or a fine balsamic vinegar or something related to wine. If it's cutlery, it should be fine cutlery. It should be a good Henckels or Wusthof. I personally own Mundial. These would be fine sets of knives for cooking up a fine meal to go with a fine wine. This offering may be descent for the price, but it's certainly not fine.

Sooo... what about bonsai trees?

the house I live in has a roommate moving out and into her own house, and apparently the knife set in the kitchen is hers, so we will be loosing it with her.

The other roommates are getting married (no idea when actually) so they were looking for a nice cheap set to replace for the time being, and then put a better set on their registry.

I just may show this to them in the morning (hopefully I remember)

Love wine? I bet you'll like some crappy knives. Putting two dots above a vowel obviously certifies high quality cutlery.

adgal wrote:watching the films? This isn't WINE?!? It isn't even related to Wine.... Corkscrew or wineglasses I can understand, even maybe fancy vinegar... but knives? This belongs on regular WOOT or at Amazon.com.

Boo, hiss! We want WINE, not cutlery!

you need a knife to cut the cheese

grtgrfx wrote:Never understood why streaming jets of hot water would dull a steel knife. Maybe if you put them clumsily in the washer basket and they bumped against other metal for an hour, but otherwise, no way...

When the water hits the knives, and other things in the basket, it jostles everything around and the edges get damaged from it.
Also, while the handles are made to go into the dishwasher, they last a lot longer if you hand wash them.

smartheart wrote:Regarding those horizontal magnetic wall strips that hold knives vertically, is there any truth to the fact that the magnetic storage somehow keeps the knives sharper by molecular rearrangement as opposed to simply keeping them from banging against other things that would dull them?

Mythbusters, are you there?

That is what the steel actually does. you're supposed to pass the knife over the steel a couple of times. The steel is slightly magnetic, and realigns the microscopic edge of the knife

I've changed my mind. I'm in for 2 again.

You are much better off buying one acceptable chef's knife, like a Forschner, for $10 more, unless you are more interested in appearance than function (which many people are).

High quality Japanese knives like Shun, MAC, and Global have blown the lid off the whole "forged, full tang" superiority myth. You can forge knives out of steel that won't hold an edge, and you can cut them out of sheets of great steel.

smartheart wrote:Regarding those horizontal magnetic wall strips that hold knives vertically, is there any truth to the fact that the magnetic storage somehow keeps the knives sharper by molecular rearrangement as opposed to simply keeping them from banging against other things that would dull them?

Mythbusters, are you there?

No truth. What straightens the edge of a knife is rubbing it against a steel or ceramic hone. A sharp knife is very thin at the edge, and and it can get bent over along the edge. Honing bends the edge back into a straight line.

What keeps and edge sharp and straight is using a wood or plastic cutting board and keeping your knives away from the dishwasher.

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

Oh geez Woot. This was joke. I can't believe you "quality post"ed it.

I have no problem with winewoot selling non-wine offerings when they are at least related to the wine experience. However, this is ridiculous and should be on woot.com, not winewoot. Maybe these are needed to cut the foil from around a cork?(Sarcasm)

WD, if you can't come up with enough good offerings, then why did you add a third woot to the week?

If this site was a democracy(which it is not), I would vote to go back to two quality offerings a week. Thanks for lending me your ear:-)

grate88 wrote:I posted this sentiment 3 minutes into the offering and the post was deleted.

I am a huge fan and big $$$ supporter of this site. I was excited at the fact we'd have 3 offers a week, but I don't want to see this become an extension of the mother-site with non-wine related offers.

Perhaps many will disagree, but still no reason to censor my post.

I've been on this site over a year now. This is the biggest joke of an offering that they have had to date. The worst part is that they just went to three woots a week. Why not keep it at 2 quality woots, instead of 2 winewoots and a crapwoot.com?

mbarta3 wrote:Let's discuss galvanic couples! The chromium content in stainless steel allows it to develop a Cr2O3 film which acts as a corrosion resistant barrier between the environment and the steel. However, other elements (such as nickel or zinc) are usually added to act as an anode since the chromium acts as a cathode. This means that anything acting as the anode (negatively charged area) to the chromium cathode (positively charged area) will take on all of the corrosion, in this case, rust. So, the chromium will protect the knife, but if the coating gets scratched or broken in some way (which is easy to do), the steel will be the anode and rust since there is neither nickel nor zinc to sacrifice itself to the rust gods to save the soul of the steel.

Hope that helped

- Materials Engineer

HOWEVER, any breach in the chromium oxide coating will reveal unoxidized chromium which will react with atmospheric oxygen and reoxidize to reform the compact protective chromium oxide layer, thereby reprotecting the blade. This is the reason that aluminum, titanium, and all the rest of the valve metals are kinetically inert, even if they're not thermodynamically stable. Stainless steel behaves in a similar fashion.

Put less nerdy, its the reason the Picasso sculpture in Chicago has not turned into a pile of ferric oxide.

Electrochemist

greenmonkey125 wrote:yeah, all I could find, too... not even anything for the "parent" company "Connoisseur"...? So who knows.

If you look at the Wolfgang Puck set of knifes they are the same.

WOOT98052 wrote:If you look at the Wolfgang Puck set of knifes they are the same.

They sure look the same.

Full tang, forged, stainless, every spec seems good. But the measurements are impossible!
This would be a set of machetes if they were really so long. Such knives are identified according to their *BLADE* length. A paring knife with an 8 inch blade? MY Wusthof bread knife has an 8 inch blade! And 13 inch chef knives? Clearing a path in the jungle?

Anybody know how well these work on intruders? I don't have much faith in my current set...

thomasr wrote:Full tang, forged, stainless, every spec seems good. But the measurements are impossible!
This would be a set of machetes if they were really so long. Such knives are identified according to their *BLADE* length. A paring knife with an 8 inch blade? MY Wusthof bread knife has an 8 inch blade! And 13 inch chef knives? Clearing a path in the jungle?

As previously noted in this thread, the length listed includes the blade and handle.

There is only one name in quality knives, and that name is Hattori Hanzō.

hookajoe wrote:Is the block French or American oak?

this made me tear a little. thanks for making me smile =)

3jmtech wrote:There is only one name in quality knives, and that name is Hattori Hanzō.

We are not worthy of Hattori Hanzō blades here...

What is the original price?

Good to see gimmick Vampire wine followed up with something equally uninteresting.

gcdyersb wrote:Good to see gimmick Vampire wine followed up with something equally uninteresting.

Whoo! gcdyersb sounds grumpy.

And it sounds like we may have some CF coming our way?

hookajoe wrote:Is the block French or American oak?

hey you're my brother!