Anyone Have Opinions on Food Network Knives?

M

me2

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Oct 11, 2003
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I got a small Deba style knife made for Food Network for Christmas. It appears to be some sort of damascus, and the package said something about 33 layers. It came shaving sharp out of the clam shell. The edge is very thin, between 0.01 and 0.005 behind the edge, with a full flat grind on ~ 1.75" wide blade. It cuts very well for soft food. I notices a couple of flat spots on the edge and resharpened it with 220 & 1000 grit waterstones, Spyderco Medium and Fine, then stropped on 0.3 micron lapping film. The edge is very sharp now. I just hope it holds it longer than my RADA Santoku.
 
Maybe you could post a picture, Im only familiar with Shuns using Damascus on production kitchen knives.
 
They make a really wide variety of knives, all branded after shows like Rachel Ray's 10-minute meals, Bobby Flay's whatever he does, and Alton Brown's Good Eats.

Alton Brown's knives are undoubtedly the best of the bunch--since they're Shun. I've had my eye on a Shun Santoku for a while now.

Anyway, there's a lot of knives marketed by Food Network, some of dubious quality, to some that look OK, to some that are really nice knives with a marketing contract. Which particular model do you have?
 
Its a small Deba knife (5" blade) with a soft handle and polished pommel. Its definately not a Shun. We go it on sale for $15; regular price was $28. I've been using it exclusively to see how it holds up. So far, after some apples and other such stuff on a polymer cutting board, it will still shave above my skin, barely. The spine is 1/16" or so. Its a very handy size, with a fairly sharp point, though its too wide for paring knife duty.
 
If it cuts well and keeps its edge for a while its a good knife. You got a deal.
 
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