^ Could be they were cutting acidic foods and didn't wash it soon after, or washed it great but then skipped drying it right away. I've never had any stainless knife readily rust if it was promptly cleaned and dried.
My point is you have to consider the price point. If an $11 set were just as good as a $100, let alone $300 set then nobody would pay more.
They rated these as "Commercial Quality" as it made from commercial quality stainless steel known for sharpness and strength. Just these 2 lines from bullet outline alone, already making it worth more than $11 forget about the wooden block....Wow amazing CHEAP!!!. Selling out!!!!...hurry. :lol:
Cheap kitchen knives that don't rust have steel so soft that you have to sharpen, not just hone, almost every time you use them. Honing can even be detrimental as they cut best with a course ground edge, or serrated as these are. Okay for slicing but chopping not so much.
Overwhelmingly bad reviews of this item in addition to a few stellar ones. I'm not buying. I bought cheap knives before and whatever savings there might be are not worth the hassle. $11 for a single utility knife is rock bottom which still kinds of works, but not $11 for a whole set. Wise up.
If you consider these as you would disposable razors, then "Commercial Quality" starts to make some sense. Better to toss them monthly than have better knives go missing.
I bought a 11 piece set of similar serrated model made by Ginsu 5 years agoI like them a lot they are still really sharp. I have victorinox, ceramic knives and a couple of shun classic knives, of all I like Ginsu the best for every day use. I have never left them in the sink over night though, I rinse them pretty much immediately.
I bought a 11 piece set of similar serrated model made by Ginsu 5 years agoI like them a lot they are still really sharp. I have victorinox, ceramic knives and a couple of shun classic knives, of all I like Ginsu the best for every day use. I have never left them in the sink over night though, I rinse them pretty much immediately.
Really? I'm not a big fan of Shun knives, think they are overrated, but I think I'd go for my Victorinox Fibrox chef's knife over the Ginsu for everyday use. My 40 year old original Ginsu finally gave out last year(the bolster fell off), and when I say original I mean very first ever Ginsu release. I've had a few and checked out a few of the newer Ginsus over the years and none were as good as my ole' Ginnie...lol. It was never a great knife, but it was a workhorse and survived the abuse of many a camping trip and careless unskilled housemates. Nowadays, I stick to Victorinox if I buy new or whatever good steel appears at local thrift shops that I can restore with some careful reprofiling and sharpening.
I forgot to add that my newly discovered favorite camping/bushcraft/fishing knives are made by Morakniv. Just like Victorinox, not fancy, but perfect examples of form following function. If you have never owned a Mora, spend the 10--12 bucks and try one out. I suggest carbon steel(put a forced patina on it), but they come in Sandvik stainless too. Best knife purchase I've made in many years.
Comments & Reviews (10)
My point is you have to consider the price point. If an $11 set were just as good as a $100, let alone $300 set then nobody would pay more.
Really? I'm not a big fan of Shun knives, think they are overrated, but I think I'd go for my Victorinox Fibrox chef's knife over the Ginsu for everyday use. My 40 year old original Ginsu finally gave out last year(the bolster fell off), and when I say original I mean very first ever Ginsu release. I've had a few and checked out a few of the newer Ginsus over the years and none were as good as my ole' Ginnie...lol. It was never a great knife, but it was a workhorse and survived the abuse of many a camping trip and careless unskilled housemates. Nowadays, I stick to Victorinox if I buy new or whatever good steel appears at local thrift shops that I can restore with some careful reprofiling and sharpening.
Thank you!