Reviews for Eden Classic Damast utility knife 13 cm

Wednesday, 19 April 2017

Saturday, 15 April 2017

Sunday, 9 April 2017

Thursday, 9 March 2017

Monday, 26 December 2016

Saturday, 10 December 2016

Great knife, well sharp and brilliant customer service and care.

Monday, 28 November 2016

A great addition to complete my set comprising chefs knife, parring knife and bread knife. Good every day utility knife. Sharp, hard, well balanced with a quality feel....and it looks good

Saturday, 19 November 2016

Wednesday, 16 November 2016

Sunday, 30 October 2016

Wednesday, 26 October 2016

This is a very pretty looking knife because it has the rippled Damast pattern on the blade and the handle also has a wood like pattern but is made of a combination of plastics and fabric. Don't think, as I did, that this is a very cheap Damast knife for the price. It is actually made to fit the price because has only 2 layers of steel rather than 67 which is used in a full Damast knife, but then the price will reflect the difference. This knife is really sharp, I mean, SHARP so be careful with it. This knife will suit female hands because the handle is so petite, I have real man's hands so it's not that comfy for me. I have no idea what knife makers and sellers are thinking, why aren't knives of a certain quality supplied with blade guards? This is a good quality, sharp knife and cheap enough to use as a general purpose knife. I have other 67 Damast knives which are very expensive and I love those. Do not ever put Damast knives in dishwashers, that's just downright lazy, wash by hand and dry thoroughly to keep nice and shiny. Get a blade guard or use a document slide binder and cut to size, you can slip the blade into these which will save your hands and the blade. Nice little knife but I wish that the handle was a little larger.

Monday, 19 September 2016

Great little knife for the money. It looks good and it works well. This is a great range to choose from if you do not want to spend a fortune.

Monday, 5 September 2016

Friday, 19 August 2016

Monday, 11 July 2016

Wednesday, 1 June 2016

Very pleased with this knife - ridiculously sharp, it's a dream to use.

Thursday, 19 May 2016

A very good knife, very well balanced and made, I'm very happy with it, amazing value for money. Buy one.

Friday, 13 May 2016

Tuesday, 10 May 2016

Wednesday, 30 March 2016

I am NOT a professional chef but love cooking and try to be the very best chef I can. I purchased the 20 CM version which is brilliant and then bought this smaller knife for the more fiddly work in the kitchen. The one overriding requirement is a sharp knife that will cut through hard vegetables without any effort as well as all the fancy stuff like Shushi slicing for fish.. These Eden knives have a centre core of VG10 (V-Gold 10)- stainless steel; VG10 is a stainless steel type with a - for stainless steel - high carbon percentage, i.e. 1%. This makes VG10 harder than most stainless steel types. The cutting characteristics are very good and VG10 is easy to sharpen razor sharp. The rust resistance is overall good, but VG10 steel is more sensitive to pit corrosion than steel types with lower carbon content. When a rust spot occurs it must be ground/polished off to prevent that the corrosion continues. Regular sharpening of the edge prevents corrosion that can lead to breakage of pieces. Never place knives in VG10 steel in the dishwasher and never leave them in the sink. Softer steel types are more forgiving. VG10 steel is almost always laminated between 2 layers of softer and more stainless steel. That increases rust resistance and makes the production process easier. Sometimes pure stainless steel layers are used which results in a 3 layered blade and sometimes 16 or 32 layered damask is used which results in a 33 or 65 layered blade. Another name for VG10 steel is 'V-Gold 10' The indication 'Cobalt steel' is sometimes used too, but that could of course also designate another steel type with Cobalt. Hitachi is the manufacturer of VG10 steel, but often the name of the Takefu factory is used, that markets the steel in laminated format. Sharpness try the paper test it will cut a sheet of A4 80 GMS without tearing. Keeping them sharp is no problem, don't bother with the pull through groove knife sharpeners but invest in a couple of wet stones 2000 and 5000 grit £20-30 and get onto YouTube.co.uk and see how to sharpen. Using these wet stones is almost spiritual listening to the sounds made by the blade as it sharpens to perfection. The centre core being so hard will allow a 16 degree angle to ensure absolute sharpness and the fine grit finish will ensure the blade edge has a polished finish allowing the blade to slide through. Process take about 5-10 minutes which will last all day so its not a continuous job as with the softer stainless knives. Chopping boards wood or plastic never ceramic, steel and tiles why damage a blade with a stupid choice in board? Handle fits into your hand beautifully and you have complete control over the blade so working close to fingers is never a danger. Value for money? Great you could spend 5 times the cost of a hand made knife of carbon steel and the difference would be marginal.