Review on 🔪 Vremi 10 Piece Black Knife Set - Complete Kitchen Knives with Sheath Covers - Chef, Carving, Utility, and Paring Knives - Magnetic Set with Matching Black Case by Brenda Martinez

I love her sense of humor - I just laughed when I opened the box and saw her card which said something like 'For Questions'. with your knives, or for repairs, or just to have a good time - give us a call!" Yes, I didn't expect that at all! :0) Edit: The best use for these knives that I can think of , is for use in an RV where you don't need quality knives that will last decades, just something that gets the job done here and there.The coating on the knives protects most knives from rust and corrosion if stored without will use them for weeks or months and the sheaths protect the blades when traveling.I am a professional sharpener and only bought these knives to have inexpensive knives to practice the new sharpening system I recently bought.They were well packaged and all knives were Very sharp out of the box except for the serrated knife, as I am a professional sharpener I can say these are some of the sharpest knives you can get from the factory. However, I don't know anything about the quality of the metal to know if those edges will stay sharp for a long time. I also liked the sheath that the knives came with. They (so far) adhere well to the blades and protect the edges. Since a lot of bacteria can accumulate on wooden knife stands, we like to keep our knives in a drawer or on a magnetic strip and don't waste cooking space on the countertop with a wooden knife stand. Because of those plastic sheaths, I spent money on this set instead of a one-off $10 set, and I will transfer the plastic sheaths to my more expensive knives when they fall apart. That's why I rated this 2 stars versus 1 star. For the money, the sexy black finish, sheath and out-of-the-box sharpness are worth an extra star. The low rating is almost entirely due to a partial liner design. A full shaft knife consists of a single piece of metal from the knife tip to the end of the handle. This makes the knife more durable. In its current design, if you cut through a lot of hard objects, like raw potatoes, you're straining the handle more than it can handle, and the handle will fall apart, spinning this piece of sharp junk. If you view reviews with pictures, James added a photo dated April 16, 2019 showing a handle separated from a knife blade. It's a real shame because for pennies you could have kept the full shaft design and made the knife much stiffer. I didn't test the durability of the blade to get an idea of the blade hardness. Blade. One of the indicators of the quality of a knife, along with the metal mix, is the hardness of the blade, which is measured on the Rockwell hardness scale. Good quality German knives have RHC 56-58 and up, and very good Japanese professional knives have RHC 60-65, but they are much more expensive. These knives only state (according to the description) that they are "stainless steel," which simply means that the metal of the blades contains an unknown amount of chromium, making the metal more resistant to rust and corrosion. These knives are magnetic (I don't think I tested that) because they contain some form of iron or ferromagnetic material that makes them magnetic, which is the case with most metal knives. Bottom line, these knives are decent enough for the price, but if you want to cut tougher items that strain the handle (e.g. large raw potatoes), you'll have to forego the extra leverage by NOT putting any pressure on the middle of the knife and end of the handle but moving pressure on the handle adjacent to the black coated metal to prevent these handles from separating from the blade itself. Finally, don't be afraid to buy a quality knife "here and there” if money allows, and find a professional sharpener if you're not good at sharpening yourself and they will be with you for a lifetime keep. Kitchen knives are something you will keep for the rest of your life. If you buy a quality knife like JA Henckels (a German quality manufacturer) you will find that it has a fairly high Rockwell hardness, a metal that stays sharp for a long time. If you want to move on to harder metal, there are some Japanese blades that are harder and therefore more brittle. So don't try to cut bones with them, but they stay very sharp for a very long time if the edges are protected. and not abused. It should be noted that some Japanese blades are only sharpened on one side, while most Western and German blades are double-edged. Most kitchen knives are sharpened at an angle of 15 to 20 degrees, and for a Western and German knife, for example, since both sides are sharpened to 15 degrees, it means the total angle at the cutting edge is 30 degrees. That seems like a lot for a sharp knife, but a properly sharpened knife will cut through meat and most vegetables like a hot knife through warm butter. However, many high-end Japanese knives are flat on one side and sharpened at a 15-degree angle on the other, giving a total sharpening angle of 15 degrees, which is obviously a sharper knife. So don't try to cut hard objects like bones, otherwise you will roll or break the edge. Also, when using lower and higher quality knives, use a cutting board. When you're cutting a hard ceramic slab or countertop, the thin edge can fall to the side, and while you still have a sharp edge (just not pointing down like it should), the knife doesn't cut as well. how could. If you've ever seen professional chefs working their knives on a round shaft, they often just try to put the blade back where it's bent to the side and they don't remove the metal or sharpen the blade - they just sharpen -Align edge. Finally, if you're cutting on a cutting board and need to move the cut product to the side, don't scrape the edge along the board to move the product - this will dull the edge and flap it to the side. Instead, hold the knife as if you are holding it, but rotate the knife tip down and then use the tip to move the food towards the cutting board to avoid blunting the blade. Since you never changed the grip of the knife handle, you automatically return the knife to the correct cutting position before making the next cut. By following these tips, ANY knife will stay sharper longer, reducing the frequency with which you need to sharpen your knife and extending the life of the blade. cardboard and the like. The blade of a kitchen knife is sharpened thinner and profiled for slicing food. Cutting things like cardboard dulls a kitchen knife very quickly. Do you remember the usual 30 degree sharpening angle of a kitchen knife? Utility knives designed for these types of cuts are typically sharpened 25-30 degrees on each side or 50-60 degrees overall, making them better at handling this violence between sharpenings if you don't have a utility knife handy. Finally, if you buy a sharpener of any shape and don't have much experience, be careful how much metal you're removing or you'll create an edge that if you lay the knife flat on the edge, the edge will never cut , since the top of the knife doesn't touch the cutting board, which requires a lot more effort on your part to reshape the knife blade. I encourage people to learn how to sharpen properly, but that's just something to be aware of.