Customer Reviews

Chicago Cutlery Walnut Tradition 10-Piece Knife Set with Block

5 star:		(24)
4 star:		(4)
3 star:		(2)
2 star:		(1)
1 star:		(1)

 

 

I give these knives 5 stars not because they are the best knives on the market, but rather that they are probably the best knives in their price range. I have had my set for about 4 years and, while someday I will probably upgrade, they have never let me down. I use a steel every time and wash by hand. As the handles are wood, I oil them occasionally as well.

These knives are not the best that money can buy, if you are looking for that prestige, there are better choices. However, they are solid knives, even for someone like myself who uses them constantly, that will hold up and perform very well for a very reasonable price.

If you are purchasing these knives with this understanding, you will not be disappointed.

I've had Chicago Cutlery walnut tradition knives for 10 years. They are not what you would call "status knives"...but then, I am not out to impress anyone with my kitchen utensils. These are very functional, very sharp, and take an edge well. I use the steel frequently, and occasionally a sharpening stone, and this works very well for me. As a test, I usually go by Julia Child's advice that the weight of the knife itself (with no pressure) should cut through the skin of a tomato when drawn over it. These knives always pass the test (after using the steel, that is).

I have considered purchasing more expensive knives for comparison, or just for the heck of it, but I just can't bring myself to do it...these work so well. I cook a lot, and they have been used extensively. Yes, they have been put in the dishwasher (horrors!) but it hasn't killed them (just lightened the wood). I do oil the handles occasionally when I think about it, though.

All in all, a good value, a knife you can sharpen easily that works great...what more do you need?

J.P. Ess may have sold Chicago Cutlery but he does not know anything about good cutlery and its care. Knives are not put in a dish washer because they can hit against other utensils and this dulls the knife. If sterilization is required, only sterilize the blade. Chicago Cutlery does not make the best cutlery but their value for their quality can't be beat. You can verify this statement with Consumer Reports who has ratead knives during the past two months. I have had a 20 piece set of Chicago Cutlery knives for more than 20 years and they are very durable and hold a sharp edge better than knives costing much more. My knives never go close to the dish washer and are sharp enough to shave hair from your arm! ! ! ! !

These knives are made the way I wish all of my knives had always been made. They require the use of steel and occassional sharpening and oiling. Relatively speaking, they're high maintenance knives ... yet I have tried many knives that are far more expensive and haven't found one that matches the cutting ease nor good balance. The maintenance is the price you pay to have knives that are of such high quality, and I wouldn't take them any other way. While the blade will not hold an edge as long as some others, when well taken care of it will outlast the others and the edge will be sharper than all others out there, a result of their using high carbon non-stainless steel, a metal not used in virtually any other knives, and certainly none of this quality.

These knives keep their edge exceptionally well. Have used a set (I'm acutally on my second set) for over twenty years. Just use the steel periodically!

I've had my set for maybe 20 years or more. I have an electric knife sharpener and every few months I run them all thru it. I use the steel on them every two or three times I use them and they are always superbly sharp. Being a lazy bachelor I run them thru the diskwasher. I'm not going to baby them, would rather buy a new set every few years, but haven't had to. Wood is white with age and a few cracks here and there but still holding up just fine. People who complain about these knives aren't doing the bare minimum to keep them sharpened. This is superb steel.

I like these knives for two simple reasons; when properly sharpened, the blade will slice through steak so sweetly and cut an onion paper thin. I don't baby them either...I run them through the dishwasher, sharpen, and then oil them before I put them away. My wife recently bought a set of high dollar serrated knives with some kind of polycarbonate handle (neither one of us like each others knife choices). I think they're disgusting, if I wanted to `saw' through my food I would have purchased a hand saw for much less.

If you are buying knives, don't bother to look anywhere else. I have gone through 4 knife sets and all of them ended up in the trash. I was trying to be cheap about the whole thing, and you just can't. They rust or they are too dull. These knives are still cheap considering how wonderful they are. My husband cut himself on them 3 times because he wasn't used to such a sharp knife!! They look nice and are fantastic, no better buy than these. One tip on keeping knives sharp, don't put them in the dishwasher, especially such nice ones.

I purchased my set to replace a mixed mess of plastic handled serrated blades and some old Chicago's that I had mooched from my parents 20 years ago. Of the two types, I much prefer the straight blade, and to sharpen them myself. Despite what another review suggests, this is very easy to learn to do even for "people like us". My old Chicago's are still in good condition ever after repeated trips through the dishwasher (this set will stay out however), even the walnut is only slightly faded. Consider buying a sharpening stone which allows you to put a finer edge on them than the steel, and sharpen less often.

Almost 30 years ago my Consumer Reports magazine rated Chicago Cutlery wood-handle knives as the best they tested, and a "Best Buy". So I bought a set.
Boy were they right!! All I have left is a single steak knife; my ex-wives have the rest of them. So now I have to buy a new set. I'm buying the same thing that I had before. I wouldn't buy anything else.
The one knife I still have is as good as the day I bought it. It has an incredible edge; a couple of swipes with the steel and you can shave with it. It rarely has been in the dishwasher; I clean it with a sponge and a bit of diswashing liquid. The wood handle looks a bit "used", but is as tight as ever on the 3-rivet tang.
I expect my new set to outlive me (I'm not in the market for any more wives).
"Contrary to popular belief", a "sharpening" steel doesn't actually sharpen the blade, it simply straightens out the microscopic cutting edges. When the knife gets dull (mine never has!) have it professionally sharpened -- NEVER use any knife "sharpener" that you can buy in a store!! It will more likely than not ruin the blade.
By the way, I also have read in Consumer Reports that lab tests came to the remarkable conclusion that wood surfaces harbor almost NO bacteria. Thyey're not sure why; there must be something in wood itself that is hostile to bacteria. Plastic surfaces, such as cutting boards, get microscopic cuts in them that become germ heaven!