Reviews for Eden Classic Damast chef's knife 20 cm

Thursday, 19 May 2016

Wednesday, 11 May 2016

Wednesday, 11 May 2016

Being a proffetional was impressed with the price and quality and would buy again.

Tuesday, 10 May 2016

Wednesday, 20 April 2016

Monday, 18 April 2016

Saturday, 16 April 2016

Friday, 8 April 2016

Friday, 25 March 2016

I am not a professional chef but consider myself an accomplished cook with above average skills in the kitchen. I wanted a good very sharp knife for all around use, vegetables, meat, poultry slicing and preparing fish which is a lot to ask from 1 knife. I have several stainless steel knife that never get really sharp or hold the blade edge for much time also have some older carbon steel knives but again don't come near the specification of the Eden. The secret of the Eden knife is its construction, carbon steel layers of springy steel bonded each side of a very hard carbon steel cutting edge (Dasmascan steel) The Japanese swordsmiths use this construction for the Samurai swords along with many knives and have perfected the technique. The Eden is made in a slightly more industrial process which keeps the cost right down. Is your knife sharp? Paper test hold a 80GMS A4 sheet of paper by the corner and slide the blade across it and you will get a sharp fine cut and split the page in half, a stainless steel knife probably wont and a blunt knife can't. Mind your fingers! Sharpening; I use water stones not the pull trough groove type as the hard steel can be ground to a very fine edge to get the blade really sharp. Slide the blade over the stone at 16 degrees, Hold flat on stone and lift about 1/3 of your thumb pad and ensure the angle is identical on each slide. 5 times turn over repeat then when it is sharp go down to the very fine grit and finish it off. After use I clean it by hand give it a run over the fine grit stone and its ready for the next time. Handle is very comfortable I have a medium sized hand and my wife has small hands we both find it very comfortable and easy to control the blade. Basic rules to follow; ALWAYS use a plastic hygienic chopping board for meat, wood for vegetables NEVER a steel, glass or ceramic keep the blade off hard chopping surfaces. Chop using a slicing action which cuts better than pushing down and you control the blade well so fingers are safe. Plenty of info on YouTube.co.uk. how to use knives. Never in the dishwasher this knife deserves the respect it's due and so give it a little TLC washing by hand. I love this knife so much I treated myself to its baby brother EQ2030-113 Eden Quality Classic Damast Utility knife 13 cm (4.75") ideal for filleting Maceral and pheasants etc. Make sure its really sharp and I prepare my own Tuna Shushi and purchase real Wasabi from a UK company I hate the died green horseradish that is passed off as Wasabi. These two knives are the best I have purchased for chef use and considering the price value for money is incredible I will add to my collection from the range. Thanks Eden a brilliant product.

Tuesday, 15 March 2016

Friday, 4 March 2016

Tuesday, 1 March 2016

Thursday, 25 February 2016

Tuesday, 23 February 2016

Good quality steel holds the edge, first sharpen using set up machine to maintain angle works well. On the down side thought it was a bit heavy and blade could be thinner. Overall good value for money. I also bought the 6" bladed knife which i think is a better buy. Hope this helps

Friday, 19 February 2016

Thursday, 21 January 2016

Thursday, 21 January 2016

Sunday, 17 January 2016

Tuesday, 12 January 2016

Wednesday, 6 January 2016