Calphalon Chef's Knife 8"  Product Reviews

"I work in a high-volume restaurant, and I purchased this knife for daily use at work. I own a Wusthof Classic 8" cook's knife for home use. I have found that in every way that counts this knife stands up every bit as well as the much pricier Wusthof knife. It is much heavier, but that actually is a benefit when using the knife to chop a large amount of vegetables all day. I highly recommend this knife as a great value and a quality replacement for all the major high quality knives I have used ie. Wusthof, Henckels, Sabatier."

"I purchased this item about a year ago, after reading several good reviews on Calphalon knives. I'm a vegetarian chef, so veg prep is a way of life and, as a result, this knife gets used quite a bit. Washing it by hand (as recommended with all knives, regardless of the maker) and honing it every once in a while, this knife is just as sharp as the day I got it. This is a tribute to a well made product that is meant to last for a lifetime. I'll probably have to have it professionally sharpened at some point to keep it razor sharp, but seeing as that won't be for another year or two. I have since buying this also purchased a spare chefs knife and a paring knife from the same product line and have had similar results. I would whole heartitly recommend this product to anyone who likes to cook."

"crafted(forged) in China using German steel(reputed to be furnished by F. Dick, a companycompeting with Henckels and Wusthoff, this knife is, as one reviewer noted very heavy, perhaps heavierthan it needs to be.Onereason may be the fact that the handle's top was left unshaped: quite square. this might repell cooks with tender hands - not a problem for me. the weight to me is an advantageand any professional chef or butcher will tell you that a heavy knife does more work than a light one will. so much forthat!the only flawI found is that it was not subjected to a final honing: it is sharp but not to high standards. Fortunately,I'm good at sharpening(have done it professionally - for pay.)AND thesteel is great- has notrequired sharpening in a year of use, just normal"steeling" after or before use.Onereviewer complained of tarnishing -might he have put it into the dishwasher?, I wonder.I wash mine with standard liquid detergent and rinse in very hot water, then let the water drip off. oftenI use a strong hard surface cleaner to restore immaculate appearance and No discoloration of anykind.(used and washed several times daily for a full year.)I bought it from Amazon for about half the current price( Calphalon cutlery was still unknown to most . . . .Even at today's price, this knife cost 40 to 50% less than thebetter known German knives by Henckels or Wusthof/ Trident. if weight and a squarish handle do not turn you off - you will notregret your purchase( ideally after a good sharpening by an expert) and it'll last a lifetime or two.Don'teven thinkofthecheaper Sabatier offerings( most are pure garbage.)Now, if money is ofno great consequence, look at Japanese knives(global is one brand orthe Australian Furi) orbetter yet Japanese laminated knives(at thetop are Damascus steel laminations but you may be looking at a 7 inch santoku (all purpose chef knife)costing over $1000 and a decentset inthe $5000 range(why isn't it your butler doingthe shopping?)"

"I have had this knife for 6 months and it is starting to oxidize(If this is made of German steel I wonder what grade of steel it is?). I wonder how long before it starts to rust? and another problems it is so poorly formed compared to knives by Henckels, Wusthof and other German makers of fine cutlery. It definitely pays to spend the money on much better cutlery by Henckels than this poorly made product."