Most helpful positive review
16 of 16 people found the following review helpful
Made in USA and great for the price
on January 3, 2012
I'm a knife enthusiast. I read bladeforums and collect knives. I bought this Rada Cutlery Cooks Knife to try it out because it's cheap and made in the USA. I purchased the aluminum handle version.
Construction: This knife has a very thin blade profile and it's very light. I like the blade shape and the length is fine. The blade came highly polished and the handle was smooth all the way around with no rough spots anywhere. It's very easy to grip. The blade is not full tang, but that isn't important for a cooking knife. A full tang adds unnecessary weight and strength for the types of tasks you'll be using the knife for. If you want an outdoors/bushcraft/survival knife then get one with a full tang. Kitchen knives are meant for slicing, dicing, chopping veggies and cutting meat, not batoning wood or building shelter. Overall the construction is very nice.
Sharpness: Out of the box it was ok. It was not sharp by my standards, so I touched it up on my Spyderco Sharpmaker. It sharpened very easily and has held its edge well. I'm not sure what the steel is but it takes a good edge and holds it well. This is a very thin blade so it's not going to hold its sharpness as long as a thicker blade with a more obtuse bevel. Thin blades slice better than thick blades so it's a tradeoff. The blade looks to be hollow ground, which is a nice grind for slicing. The blade maintains the same thickness from the spine until the grind begins. The actual grind begins about 3/5'' from the edge. If you don't know how to sharpen your own knives get a Spyderco Sharpmaker. I put a razor sharp edge on this knife in about 2 minutes and I only touch it up for about 2 minutes every few weeks. For a <$10 knife this one performs great.
Other thoughts: The package says Hand Wash. Knives should always be washed by hand, dried, and put away immediately after use. Dishwashers ruin knives because detergent basically sand blasts the blade, ruining the edge. Always wash knives by hand.
I don't notice any rust or patina forming, but I wash and dry my knives immediately after use. A lot of reviewers on Amazon think that if a knife rusts the steel is bad, which is entirely untrue. A knife will rust or form a patina if there isn't much free chromium in the steel. I own quite a few carbon steel knives (non-stainless) that take on a patina if I cut meat or acidic fruits. Carbon steel rusts fairly easily but it takes and holds an edge really well. Cheap stainless steels usually don't take on a very good edge or hold it well, with the tradeoff being the blade resists rust. Stainless or non-stainless, if your blade is rusting you're not taking care of it. Thankfully this Rada knife doesn't require much maintenance and it performs well due to its very thin edge.
Overall I'm surprised at the quality of the knife because it's under $10 and Made in the US. If you don't mind a thin blade and don't abuse your knives then give this one a try. Thin knives slice well even when they're dull, so if you don't want to sharpen your knife very often try a thin blade.