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Schmidt Brothers 14-piece Jet Black Knife Block Set - Costco Online - $79.97 + free shipping
$79.97
$20 lower than previous clearance price.
Features:
German Stainless Steel Construction
Matte Black Finish
Rust & Stain Resistant
Hand Wash Only
Patented Schmidt Brothers Curve®: Provides Ideal Hand Position and Leverage to guide the knife with ease
https://www.costco.com/schmidt-br...89635.html
Features:
German Stainless Steel Construction
Matte Black Finish
Rust & Stain Resistant
Hand Wash Only
Patented Schmidt Brothers Curve®: Provides Ideal Hand Position and Leverage to guide the knife with ease
https://www.costco.com/schmidt-br...89635.html
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22 Comments
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Let me know how that goes. I purchased when it was at 99.99.
KitchenIQ 50009 Edge Grip 2-Stage Knife Sharpener, Black https://www.amazon.com/dp/B001CQT...UTF8&
Cuisinart C55-12PCKSAM 12 Piece Color Knife Set with Blade Guards (6 knives and 6 knife covers), Jewel - Amazon Exclusive https://www.amazon.com/dp/B016OD7...0QQP5
Yes, the black paint will probably come off after time though.
In response to the sharpener, yes and no. Just because a set comes with a sharpener, doesn't mean the quality is not there, most manufacturers are just trying to increase sale price by including things that most people think they need.
In the end the best way to sharpen a knife is always a sharpening stone.
It's Costco, I'd say give it a chance, and if you're disappointed, return them.
i recall there was a shun on sale posted here not long ago, for around $70, which was a great buy
german steel is pretty hard and stays sharp longer
japanese steel is even sharper but will need more care to hone it and keep it sharp
to be honest, there are 4 knives a chef really needs
1. chef's knife (7~9 inches is ideal, need to have good balance and ergonomics and not some hard to grip handle that is slippery by shape)
2. paring knife
3. filet knife for fish and boning (stamped is good for this)
4. bread knife (serrated and 10"+, stamped is okay for this, Victorinox is good enough)
i recall there was a shun on sale posted here not long ago, for around $70, which was a great buy
german steel is pretty hard and stays sharp longer
japanese steel is even sharper but will need more care to hone it and keep it sharp
to be honest, there are 4 knives a chef really needs
1. chef's knife (7~9 inches is ideal, need to have good balance and ergonomics and not some hard to grip handle that is slippery by shape)
2. paring knife
3. filet knife for fish and boning (stamped is good for this)
4. bread knife (serrated and 10"+, stamped is okay for this, Victorinox is good enough)
Chef's knife vs santouku is a personal preference, I actually have both depending the types of food im cutting, chopping, slicing.
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