Customer Reviews

Farberware Pro Stainless-Steel 8-Piece Fine-Edge Knife Block Set with Black Block

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

 

 

As a Professional Chef, I have owned and used many different brands of Knives. For years I was Partial to Forschner, but last Father's Day, I recieved this Farberware Pro set as a gift from my Employer. I have never held a knife that fit so comfortably in my hand. It feels as if it were a part of me. The weight and Balance is Top Notch. The fact that the blade and Handle are forged in one solid piece makes cleaning easier than with any Knife I have ever owned. The blade holds it's edge very well even when used by a novice. I use the entire set at work, so to me it is obvious that the person/persons that designed this set knew what they were doing, as well as what a Professional Chef needs. The only two things I don't like about the set is that it 1) doesn't come with a Knife Roll, and 2) all the other cooks on the line are constantly wanting to use the knives or the First Class Steel.

I am very disappointed with these knives, but, you get what you pay for. These are not worth buying. Save up a couple hundred more dollars and get knives that will actually cut and stay looking new. These knives are dull and have started to rust after only 1 year. Crappy, Crappy.
On a positive note I do like the idea of a blade that is continuous with the handle, they are easy to keep clean.

The "chef" in the first review either works for Farberware or Denny's. These are not forged out of one piece, they are a stamped blade and a hollow stamped handle that are welded together, and ground. the finish on the blade appears to have been cut with a flycutter and then the edge is ground, and not too well. They are dull right out of the box and I don't think the steel will be agressive enough to put an edge on them. I have been a metal fabricator for 30 years and know exactly what I am looking at when it comes to the manufacturing methods used in something of this nature. On the plus side, the handles will be very durable compared to other cheap knives and will not trap food particles anywhere. They will also be very slick with wet or greasy hands. The block is nice and they do look pretty good, but not as good as the pictures. Don't expect forged German quality out of a stamped Chinese knife and you won't be disappointed, but you don't get forged German knives for $40 a set either. The word "Professional" is a misnomer in the name, you get what you pay for.

I think these are probably the worst knives I have ever owned. As far as cutting they work ok, but they RUST very quickly.

this impulse purchase is my most pleasant surprise in a long time

stainless cooking accessories are most often described as 'Dishwasher-Safe' in the advertisement (but usually not the accompanying documentation), and hand washing is always strongly recommended. when washing such tools in a machine, you should remove and wipe dry immediately upon completion of the final rinse cycle or rust will appear. far from the sign of an inferior product, this fact is covered in manuals such as the one for my stand mixer - unless you consider a five hundred dollar stand mixer a piece of garbage as well

the 18/8 Stainless steel used in these knives is suitable for holding an edge and the seamless design of these knives makes it easy to clean them thoroughly. you might want to sharpen these blades before the first cleaning and use - i happily used mine without sharpening first, but 'results may vary' [ as an aside, 18/8 Stainless steel is approximately 18 percent chromium and 8 percent nickel. the term ''18/8'' is used interchangeably with other grades having similar compositions. corrosion resistance is consistent among these similar grades, but the slight differences mean that certain grades are more resistant than others. also, 18/8 is generally nonmagnetic, and can be hardened only by cold working. if you are interested in learning more about 18/8 Stainless steel, you can do so at your local library ]

i've already been down the ''save up a couple hundred dollars and ...'' route, and this product is simply better (IMHO, of course). after having personally wasted a healthy bit of change on knives which boasted space age-design, stainless or 440C steel, full tang - and a host of other features - i finally realized that as long as i could sharpen the cutting edge, the most important factor had to be comfort (which includes both grip and balance). anyone who thinks about it for a minute will realize that a professional cook (professional means ''paid in exchange for services'' - a fact lost on some reviewers) will be handling cooking tools all day long, and needs to be afforded a level of comfort from each tool to survive the day. obviously no grip will match the hand of every person, but this consideration is far more important than the facts that i need to keep it dry after hand washing in hot soapy water, and need to sharpen it from time to time (only my Gerber boot knife stayed sharp the entire time i served in the Infantry, opening cans right up to the end)

were i one to ignore documentation, i would probably be furious that every stainless tool in my kitchen had rusted within a year, as well as expressing frustration about having to learn to sharpen a cutting edge. is that tiny amount of care really too much to ask ? my suspicion is that in the not-too-distant future, when we have knives with carbon composite blades that fly themselves back to the block where they self-clean, there will still be people who find something to complain about