The collections with stamped blades (Non-stick Edge, ColorCore, ColorPro, Advantage, and Graphix) won’t perform as well or last as long. They’re relatively easy to sharpen with a handheld or electric sharpener but using a whetstone can be challenging. Since most Cuisinart blades are thin and flexible, they can bend as you run them across the whetstone, resulting in an inconsistent angle. In terms of cutting ability, Cuisinart knives are sharp right out of the box (even with the larger, 44-degree edge angle).
The steak knives are a nice addition if you prepare steak or other tough cuts of meat often. We don’t have much need for steak knives, so it’s a bit of a waste of space for us. The sharpening steel guarantees the knives are always sharp and ready to use, too.
The storage block sports four built-in knife sharpening slots — three of which you must always store a knife in. Beyond the chef’s, santoku, and serrated knife, the paring knife might be the kitchen’s most used blade. The small size makes it handy for peeling, hulling, or cutting up small quantities of food for more precise cuts. We tested each paring knife by hulling strawberries, slicing cheese, peeling apples, and cubing potatoes.
Unfortunately, Marco did not perform well in this metric due to some manufacturing issues. Right out of the box, we noticed that more than one steak knife had a minute gap between the tang and the handle. A small defect like this made us suspect that the handles and blades may eventually separate and break.
The Chicago steak knives proved their worth as they sliced right through our rare steak. Henckels smoothly sliced through crusty gotham steel cookware sets bread without snagging or tearing the soft interior. We were also very pleased to find how razor-thin it sliced tomatoes.
With these in your kitchen, you can essentially forget about your knife woes for good — as so many people who have given them a test drive discovered right away. In the unlikely event that your item arrives damaged or faulty, please notify us as soon as possible for a replacement , store credit or a full refund. Please submit a return request to our Customer Service Team to assist you with best solutions.
After all our testing, we bring you the most comprehensive review to help you make a smart purchasing decision tailored to your unique needs and budget. All three brands make affordable knives in China, but they’re best known for other products. Cuisinart’s main product line is small kitchen appliances, while Farberware and Calphalon focus on cookware.
The relatively flat blade edge makes it perfect for quick chopping motions rather than rocking. We tested santoku knives on almost everything we tried our chef’s knives out on, except for cutting beef away from the bone. To find which ones made the cut, we turned to self-taught home chefs Elizabeth Paashaus and Carissa Stanz. cuisinart knife Together, they have well over 30 years of home cooking experience. Over the past 15 years, Elizabeth has reveled in the joy of researching and mastering new cooking and baking techniques and teaching others. When Carissa isn’t cooking at camp, you can find her testing new recipes and whipping up tasty bites in the kitchen.
From storage block to bevel, we closely examined each set, then tested them out on a variety of ingredients to see if they had the chops to withstand our testing kitchen. A serrated knife features a tooth-like blade that bites into thick-skinned produce and crusty bread. So it was only natural that we sliced artisanal sourdough bread and delicate, soft tomatoes to evaluate performance. The smaller 5-inch santoku in the Chicago Cutlery meant less precision and more effort when chopping large onions. On the other hand, the full-sized santoku proved to be a good tool for the job. Thanks to the sharp blade, it took little pressure to chop up onions and slice through tomatoes.