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Amusingly silly typical Cooks Illustrated Knife Review
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  1. #1
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    Amusingly silly typical Cooks Illustrated Knife Review

    So the current issue has a review of carbon knives and while they rate the Zwilling Kramer as superb, they also say that the Victorinox is essentially as good as it and also better than quite a few other carbon steel knives. (In some case their main complaint seems to be about OOB sharpness, don't these guys own a set of stones??)

    Anyway, it is worth a read and then a chuckle. (And mind you I do think the Victorinox is a truly fine value for the money but almost as good as the Zwilling Kramer, sheesh...)

  2. #2
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    Knives are a lot like many other esoteric things, reaching the point of diminishing returns rather quickly. For instance, racing bicycles: a $1000 bike is easily twice as good as a $500 one, and a $2000 one is likely quite a bit better than the $1000 model. But is an $8000 dream machine really that much better than a $4000 beauty? How much better is it than a good $1000 bike?

    Knives cut, some better than others. Some of the better cutters don't happen to be too expensive at all. Is the Zwilling Kramer really better than the Forschner by a factor equal to its price multiple?
    Francesco
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  3. #3
    Other notable comments include rating the Togiharu as second best behind the Kramer because it had a large handle.

    Their testing methodology seemed to strongly value edge retention while cutting on glass. Science always produces the best results.

    These are the same people that suggest a chef's choice electro-sharpener because stones are too hard to learn.
    Happiness is a sharp knife.

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    Pseudo science almost at its finest

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    Senior Member chefcomesback's Avatar
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    I saw this "review" earlier , didn't know what to say first or where to start , comparing Zwilling kramer 52100r to forschner rather than sg2 version , or cutting on glass cutting board test ? should I mention how much I cringed when I saw the experts cutting techniques ? The reason lot of knife nuts like us prefer carbon over stainless because of sharpening characteristics , how about them saying it is too difficult to learn .
    Lot of people are getting interested in finer knives , handmade carbon knives are becoming trendy things to have and the amount of makers are rapidly increasing .
    But if you were to look at the numbers of the finer knives in the whole cutlery market to mass produced knives it will not make even 1% Believe it or not when buying knives these are the main purchasing criterias of the 99 %. If the knives we like and mention were made for mainstream we would have 20-30k members and maybe 5times more than that lurkers. But again maybe %1 of them would understand how to use and maintain them. Can you imagine how many chipped knives shun is getting shipped to fix a year ? Yet not many members here would try to dismantle a whole chicken with their thin gyuto at 60-61 hrc hardness? But for you average user that is what chef knife designed for .
    It just doesn't apply to home users either, despite having worked in some high end kitchens 14 years I have only met 3 knife nuts and maybe hundreds who will expect a chefs knife to do everything
    We can also question the credentials of the reviewers and the chefs they used as sample . Remember a well respected knife maker made kitchen knives with hideous handles because of chefs preferences ? They are chefs and they would know their tools right, I can vent more about how often people are wiling to throw word "chef" to someone just with a coat , that's a different topic for later on
    I respect the Mainstream makers decision to stick what they do and do what they do best rather then messing up the integrity of their product . It's a heavy chefs knife mostly with a bolster with a soft steel, it is what it is but not reactive and though , so it pleases mostly everybody but us.
    Again guys, we are minority , I am happy that people are getting interested in fine knives, even this one is exposure with wrong info itis better than none . I won't be heartbroken if things stays the way it is rather then vendors and craftsman getting complaints or products sent back because the knife chipped after you decided to smash a lobster with it and now rusty because you left in sink overnight and put it into dishwasher to eff the custom handle on it


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    Quote Originally Posted by chefcomesback View Post
    I saw this "review" earlier , didn't know what to say first or where to start , comparing Zwilling kramer 52100r to forschner rather than sg2 version , or cutting on glass cutting board test ? should I mention how much I cringed when I saw the experts cutting techniques ? The reason lot of knife nuts like us prefer carbon over stainless because of sharpening characteristics , how about them saying it is too difficult to learn .
    Lot of people are getting interested in finer knives , handmade carbon knives are becoming trendy things to have and the amount of makers are rapidly increasing .
    But if you were to look ..................
    Well said that chap.

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    Quote Originally Posted by chefcomesback View Post
    They are chefs and they would know their tools right, I can vent more about how often people are wiling to throw word "chef" to someone just with a coat...
    Don't get me started on this....
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

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    Senior Member chefcomesback's Avatar
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    Quote Originally Posted by ecchef View Post
    Don't get me started on this....
    And I added that's for a later on


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    I am not sure how one rates that,but I agree that for many people, the Zwilling isn't worth about 10x the cost of the Victorinox/Forschner.

    In fact, I don't think that the Victorinox/Forschner is really any better than a Tramontina Pro which cost 1/4 of the Victorinox/Forschner.

    Also, if you are going to use an chef's choice electric sharpener to sharpen your knives, I think the zwilling is clearly much the worse choice and lets face it, for the average amateur cook, a high end chefs choice electric sharpener really isn't a bad choice for their sharpening needs and if you use that kind of machine, a victorinox/forschner or tramontina is just fine...

  10. #10
    much more awesomer
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    Yep.
    Francesco
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