Is this knife good for regular cooking such as Steak, onions, carrots etc...
1509383
I use it as my regular, everyday knife. Cheese, hard vegetables, soft vegetables, meat, it doesn't care; cuts right through them.
1509384
I had tried this knife on steaks, onions, fish , baggles etc. it works wll with all of them.
1509385
This knife is very sharp, only the first 3 inches from the tip. The middle section and the back is not really sharp. If you cut steak, onion or carrot, I think it's good enough as long as you using the tip. This is a really big/long knife.
1509386
It would definitely do well with those things, but it's like killing a Cardinal with a shotgun... You don't need something this sharp to do those tasks. Also, you risk dulling the knife cutting carrots with it. If you use it for sushi, you want it to stay sharp.
1509387
I bought this knife for every day cooking, it works very well for that purpose. I have had it for several months now and use it quite often, it is still very sharp. I have not even needed to sharpen it yet.
1509388
I would imagine...it's pretty sharp. I only use it for my sushi but I'm sure you can use it for other things.
943304
Yes. This is a blade for regular use when a larger instrument would not be practical. I have used similar blades during long treks and it functions well. It would not serve for building shelter, or defense. Not a general purpose knife, though. Too small.
234235
I use it with my Global knife and it works great for honing every other time I use the knife... and I am chopping or prepping with the knives almost every day. my 2 cents...
792775
yes. I would suggest, however, spending more money on a better set of knives. knives will be with you for the rest of your life if you take care of them. Ginsu knives as advertised on Amazon are a low quality knifes. so don't make my mistake!!!
2172127
No, I don't. It's a gorgeous, very elegant steak knife for dinners, but too light and delicate to be a satisfactory EDC knife (I carry mostly a Great Eastern 4 blade stockman with punch, or a Case Camp knife, or a Leatherman Wave + a Bark River City Knife).
741833
We have used it for steaks they were pretty good. Have not used it for thicker cuts of meat.
1731559
Yes. You can do onions, carrots and other veggies just fine. Done it many times with no isssues.
100369
Yes, they are the "classic". Although they are not of the quality of the other knives in the set. But then again that's probably to be expected. Still good quality for a steak knife.
331691
Yes, but the slices are too large ... I prefer smaller, so I went back to a chef knife.
88338
I got this knife, primarily because Cooks Illustrated recommended it. And, to be honest, i haven't used it very much. This is not a fault with the knife, just haven't done that much with meat over the past few months. The knife seems comfortable to handle and sturdy. My opinion, based solely on instinct, is that i would prefer this straight bladed knife for boning. But then again, maybe i just need to be schooled in the appropriate technique for using a curved blade. Sorry i couldn't be more definitive.
1486529
The knives I find to be decent for cutting. They are serrated on one side and flat on the other so it's not like you'll be cutting through food like a stake knife but they are very comparable with my other "el-cheapo" knives I normally use (this set is too fancy for me to use daily)
69664
This knife is used for vegetables, I use it exclusively for veggies. You could use it for meats, why would you want to?
1058426
It is good for the "regular" cake but if you have a cake with fondant (the hard covering that encases a design) then no it is not sharp enough to cut an entire cake. I used it for the initial cut but for the entire cake we used the knife provided by the catering hall
323850
Nope, this pottery is amazing! Use it everyday and have it in two houses! Haven't tried it with steak knives though.
705887
I use the knife almost daily, and probably sharpen it monthly or bi-monthly. It is the best knife that I have found for prepping veggies.
496601
No it's isn't. I actually don't even recommend it. It's nice but I prefer a chef's knife with more versatility. It's nice from an aesthetic perspective and cutting tomatoes. I hope this helps.
2259519
I tend to pick up my steel everytime I pick up a knife, but my father was a butcher and that's what he taught me. This knife is razor thin, you can't get it near a bone, or even one of the polymer cutting boards (use hardwood cutting board). So far I haven't had to hone it on anything but a steel. For the price, I'm quite happy with this knife but it must be used for slicing only, it would nick in a heartbeat.