Customer Reviews

Calphalon Traditional 8-Inch Chef's Knife

5 star:		(5)
4 star:		(1)
3 star:		(0)
2 star:		(0)
1 star:		(1)

 

 

I reviewed this knife as the eight inch collectors edition knife earlier. They appear to be the same knives, and at the time, I didn't realize that they were marketed with different packages. I have some collectors editions of other knife styles, and they are of the same quality as the other Calphalon knives, which is to say that you simply cannot get a better knife. I bought mine as part of the 15 peice set (which I also reviewed), and I reccomend the entire line to anyone who is looking for the best tool, and not just a name. I like to cook, I like to have the best tools in my kitchen, and the enthusiasm of my earlier Calphalon knife reviews is the real thing.

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?)

I work in a high-volume restaurant, and I purchased this knife for daily use at work. I own a Wusthof Classic 8" cook's knife for home use. I have found that in every way that counts this knife stands up every bit as well as the much pricier Wusthof knife. It is much heavier, but that actually is a benefit when using the knife to chop a large amount of vegetables all day. I highly recommend this knife as a great value and a quality replacement for all the major high quality knives I have used ie. Wusthof, Henckels, Sabatier.

The first thing you will notice about this knife is how heavy it is. You can feel how sturdy this knife is, it is forged out of one solid piece of high quality stainless and is resistant to rust. This knife can handle almost anything you can imagine: chopping, cutting, slicing. I haven't had this knife for very long but so far it looks feels and performs like a top quality professional grade chef knife. One of the best things about it is that you can sharpen the blade. If you treat this knife well it can easily last you for decades.

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 purchased this item about a year ago, after reading several good reviews on Calphalon knives. I'm a vegetarian chef, so veg prep is a way of life and, as a result, this knife gets used quite a bit. Washing it by hand (as recommended with all knives, regardless of the maker) and honing it every once in a while, this knife is just as sharp as the day I got it. This is a tribute to a well made product that is meant to last for a lifetime. I'll probably have to have it professionally sharpened at some point to keep it razor sharp, but seeing as that won't be for another year or two. I have since buying this also purchased a spare chefs knife and a paring knife from the same product line and have had similar results. I would whole heartitly recommend this product to anyone who likes to cook.

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.