Coolina Knives?

B

Brettco124

Joined
Dec 11, 2019
Messages
4
Hi everyone,

I am completely new here, and new to knives. Thank you for having me. I’m sure I’m about to get eaten alive for this question, but here is goes:

I have been seeing advertisements for Coolina USA Knives on Facebook. I typically wouldn’t even bother with those ads, but there are a lot of good reviews left for them. I even reached out to several people who have posted about theirs and asked how they are liking them, and whether they feel it was worth it. They all said they love their knife.

The specific knife I am looking for is the Altomino handmade chef knife. My second choice is the altomino tungsten steel slicing knife. They would come to each about $75.

I do not need anything more than something I can use around the kitchen. I cook a lot. So something good for vegetables, meat, etc is all I need.

Do you see or read anything wrong with these knives? Or will they be OK for someone like me who, at the moment, can only really spare about $75-$100 on a knife. The company, and a few people I reached out to, assured me they were hand forged, but I have no idea how to be 100 percent certain.

Clearly the marketing got to me. I also really like the way look. A lot. So if they will likely do the trick for me, I wouldn’t need to look any further. But I know you all will know best.

Thanks everyone.
Brett
 
Brettco124 said:
Hi everyone,

I am completely new here, and new to knives. Thank you for having me. I’m sure I’m about to get eaten alive for this question, but here is goes:

I have been seeing advertisements for Coolina USA Knives on Facebook. I typically wouldn’t even bother with those ads, but there are a lot of good reviews left for them. I even reached out to several people who have posted about theirs and asked how they are liking them, and whether they feel it was worth it. They all said they love their knife.

The specific knife I am looking for is the Altomino handmade chef knife. My second choice is the altomino tungsten steel slicing knife. They would come to each about $75.

I do not need anything more than something I can use around the kitchen. I cook a lot. So something good for vegetables, meat, etc is all I need.

Do you see or read anything wrong with these knives? Or will they be OK for someone like me who, at the moment, can only really spare about $75-$100 on a knife. The company, and a few people I reached out to, assured me they were hand forged, but I have no idea how to be 100 percent certain.

Clearly the marketing got to me. I also really like the way look. A lot. So if they will likely do the trick for me, I wouldn’t need to look any further. But I know you all will know best.

Thanks everyone.
Brett
Click to expand...
I should also mention, $75 - $100 is all I can afford. Thanks!
 
Welcome Brett.

Reading the ad, it strikes me as a whole lot of Chinese hype.

This statement makes no sense: You might notice rust or black spots on the blade, but don't let that worry you; it is a natural thing when knives are handmade.

They don't rust because they are hand made they rust because they are inexpensive high carbon steel, and who knows of what quality...?

I also have no idea what "tungsten steel" means.

I too cook a lot and for me personally, there's nothing about that blade shape that is attractive to me. I'd go for a traditional Cai Dao long before one of those. Check out the Dexter Russell 7"x2" Chinese "Chef's" Knife, SKU: 08030. Sort of a clever/nakiri hybrid and a great knife. Their traditional clevers are nice as well and well under the prices of these you've shown. Hand forged and all that don't truly mean anything to performance when you're cutting. And while these aren't carbon steel, they sharpen up wonderfully.

The Wusthof Gourmet line of knives is also an outstanding value.

Just my thoughts.
 
Thanks so much everyone for your advice. So, would you consider these “junk”? Or are they just overly marketed but still decent knives?
 
Brettco124 said:
Thanks so much everyone for your advice. So, would you consider these “junk”? Or are they just overly marketed but still decent knives?
Click to expand...
That's kind of hard to say never having handled one, but usually marketing hype is compensating for something. And for just "high carbon" steel made in China, They are overpriced imo.
 
the Altomino handmade chef at 3 mm is very thick for that kind of knife to be practical in a kitchen if you want to use a cleaver type go thin and flexible and the tungsten one design is not so good, a Chef knife has a near flat edge from the bolster to almost two third of the blade an is almost triangular like in form, with a smooth belly slightly toward the tip. And have a FLAT grind. Like this. IMO the closest to perfect form factor for a chef knife. I use these and have much older ones and they are wonderful.

chef-s-knife-properties.jpg



The Altomino has a scandi grind and the blade is almost round from the bolster to the tip. Not really what I call a "slicing Knife". And with the last price drop they had, I would be worrying a bit on the quality of the materials.
 
I’m learning a ton from this. Thank you all very much. I’m looking at your suggestions and will likely go with one of them. Before I do, I was actually wondering if anyone on this forum makes knives and sells them. If so, I’d love to support this forum by buying from them. Although I don’t have a lot, maybe one can be found in my price range.
 
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