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The steel in these is very soft and needs constant sharpening as the go dull very fast.
I won't waste my money on any more of these stupid colored knives
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| 10-01-2012, 10:27 AM | |
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To Summarize:
Yesterday's deal $19.99 PureKomachi 2 is shown on the blades in the picture Paring knife (lime green) Citrus knife (yellow) Sandwich knife (violet) Tomato knife (red) Today's deal $12.77 PureKomachi 2 also shown on the blades in the picture Paring knife (lime green) Citrus knife (yellow) Slicing knife (deep purple) Multi-utility (sky blue) Both deals still live as of 1:30pm CST |
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They're not bad for the price. You'd be much better off going after the Kai Wasabi line and grabbing a chef's knife, pairing, and bread knife (if you eat a lot of bread that is). For $60, you'd be set on knives for life. The komachi are impressive out of the box for anyone that doesn't already sharpen and maintain a decent set of knives. You'll definitely have to hone frequently to maintain the edge and sharpen when needed, but I have to do that with my Hattori HD's as well, no getting around it.
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By definition, using knives means you are applying wear on them over time. How fast that wear happens is dictated by how much they are used. You say you "use them all the time" and "never had to sharpen" - which contradicts knife physics. Unless you have some self sharpening, alien technology... |
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How do these compare to some of the ceramic knives out there? I bartender and just got a Yoshi brand ceramic knife for cutting fruit. Says it will never dull, but who knows. I had used to cut a few nights worth of fruit, then some meat and chicken, then used it to cut some bread and though it was serrated it cut the soft bread nicely. Just curious if anyone has thoughts about the ceramics or it is just a fad.
As for the knives going dull, dull knives cause accidents. I strongly recommend sharpening any metal knife that is used regularly. Sorry years in the food service industry coming out there. |
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