EdgeCraft "Chef's Choice" Trizor Prof. 10X kitchen cutlery?

S

Sid Post

Joined
Oct 14, 1998
Messages
4,675
Does anyone have experience with this line of kitchen knives?

The claims made sound good. The price seems about right for the claims made. When I asked about the steel type, I got some smoke and mirrors about a secret formula.... It seems like I have heard it is made with BG-42. This line looks like it holds promise for a high end production kitchen knife set.

I would be interested in user feedback if you own one or have used one in the past. Would you buy it again? Would you buy Henkels or Wustoff or a similar premium brand instead? Why?

Stay Sharp,
Sid
 
When I've called them, I got stuff about "proprietary steel," but the couple of bits of lore the guy gave me coincided with a BG42 steel chart.

I've inquired twice about carrying them on the Internet, and twice they never got back to me.


------------------
- JKM
www.chaicutlery.com
AKTI Member # SA00001
 
these knives are probebly the best kitchen knives i have worked with.
the keep an edge much longer than any of the german brands and they are so sharp it is scary.
james..try and contact mr.sam weiner at edgecraft. i think he can make it happen.
scorpio.
 
Sid - Spyderco both analyzed and edge tested "Chef's Choice". Kitchen knives. Analysis indicated that they were in fact a special steel with no known comparison. Edge retention also proved to be very good. Better than most kitchen knife steels tested. (in there with MBS-26 & VG-10). Though I don't care for their sharpeners, I do think they make a very nice kitchen knife. Hope that helps.

sal
 
Thanks everyone!

I guess it is worth the effort to continue the pursuit of this line. Like James, my success at the phone has been marginal so far. The fact that they can't be ordered through any major knife distributor only complicates things. If I manage to acquire one for evaluation and testing, I'll post a review once I have had a chance to "test drive" it a while.

Stay Sharp,
Sid
 
Thanks much, Sid. (Maybe there should be a new forum
smile.gif
for kitchen knives...)

Glen
 
Nice stuff! But "high-end" integral-bolstered construction. Typically, in my experience, this makes for more comfy handling but thicker, worse-performing edges. Wonder how they'll'll perform versus one of the comparable non-bolstered knives, like a spyderco.

Joe
 
the lack of bolsters is a plus in cutting[ala spyderco] and edge holding of the spyderco and the edgecraft is similar,however the spyderco is more suited for the kitchen at home,being light and a very comfortable handle however proffetional chefs do usualy prefer bolsters and some more weight on the blade and the grooves on the spyderco handle is a minus as far as sanitary comes to mind[build up of bacteria].in conclusion the spydies of for domestic use primeraly while the edgecraft is more suited for chefs.and cost about 3 times as much as the spyderco.
so if you gonna use it in your own kitchen the spyderco is best for you. if you are cooking for for the masses go for the edgecraft.
scorpio.
 
I had noticed that professional chefs almost always seem to pick integral-bolstered knives, figuring it was because if you cook and cook and cook, you want something with incredibly comfortable handles. Which led me to the conclusion that what professional chefs favor isn't necessarily what will work best for me. I only cook a meal at a time, so a non-bolstered knife doesn't get uncomfortable. But the extra performance from a non-bolstered knife, I definitely notice.

I'd never stated the above explicitly, but I've been hoping someone else would say the same thing. It looks like you agree, scorpio. Are you a professional chef, or have you just noticed the trend?

Joe
 
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