Miracle Blade 3

FrankieCrabs

FrankieCrabs

Joined
Nov 28, 2000
Messages
524
Hello, all.

You've probably seen the ads for these knives on television; you can view the knives here: Miracle Blade 3

Has anyone here ever bought or used them? I tried out one of the slicers from an older version of the set, well used and not well cared for, and it did seem to cut very smoothly, with little pressure needed to draw the blade through the food [some onions, peppers, etc.]. Mind you, I didn't cut with a back and forth motion, only pull cuts. The onion sliced with less effort than if I used one of my "real" knives, such as my Busse Basic 9, or SRKW Camp Tramp, or large Sebenza, which are three of the knives I generally use for food prep.

Of course, I don't beleive they'd really survive the abuse they put them through on the commercials, but it worked much better than I might have thought.

Does anyone have any opinions on them, or experience with them?

Thanks for your help,
Frank
 
Though I haven't used them, just one look at their web page tells me all I need to know. You asked for an opinion, so here goes...

What a load of B.S.

"Since I've had these knives, my cooking time is cut in half."
"I've never had a knife that cut this beautiful!"
Unsubstantiated testimonials are truly the mark of a quality product.

"A $230 Value for Only $39.99!! plus shipping"
Not one, but TWO exclamation marks!! Very convincing.

And let's not forget the "FREE GIFT", some plastic thing called a "Perfect Juicer".

You get 11 knives with this set. And they're made from the "finest Japanese steel", no less. Must be pretty high quality if they're less than four dollars per knife.

No doubt these will outperform a Busse, Swamp Rat or Sebenza on food, but those knives are not designed with chopping carrots as the primary design objective.

Sorry to sound so negative, but I really get annoyed at this type of marketing. On the bright side, at least they aren't charging ridiculous prices like Cutco, whose low-quality knives are ten times more expensive.


Here is my general opinion on kitchen knives. Don't buy a big set of crappy stamped ones. You only need about 3 of them, the rest have such limited application that you are far better with a small number of high quality knives for the kitchen than a bunch of junk ones.

Get a few decent forged knives and you'll be much happier and reduce the amount of clutter on your counter.
 
Originally posted by MikeGram

Sorry to sound so negative...
Click to expand...

Hey, no apologies necessary. I certainly don't believe any of their hype in the least, I just wanted to get some real world [not "infomercial"] opinions. And, true, my knives are not primarily designed for kitchen chores, but for my needs, that's about the hardest use they'll see. Poor babies...:rolleyes:

Frank
 
A decent length Chef's and a general use utility will suffice.
Wustof, Fallikniven and Hattoris are my favorites
 
I have a $6 Old Hickory in the kitchen. Couldn't be happier.

Nice P&L combo Esav.
I've been using my Swedish Army Knife in the kitchen too.\ Scandi grinds and sausage were made for each other :)
 
Well, if you like cutting your food with a hack saw blade, go for it. Basically they are glorified saw blades. They are usually heavily serrated, saw like teeth, so that's why they can cut through a can, and then your food. I could hacksaw through a pipe and then hacksaw through an onion! :) Does that mean everyone should go out and buy hacksaw blades and stick a handle on them? :)
 
I saw 'em on tv...

I don't know how they'll perform but they just look too goofy for me to use 'em seriously in the kitchen...

I still like my Henckels....
 
Hey I have the set and the rockinchop is great use it all the time. Never cut anything but food but im happy with them. Yes I have real knives also " Busse, Livesay, Tops, Chris Reeves, Benchmade,etc etc " for the price I think they are great.
 
These are obviously excellent cutting tools. Few on these forums will be honest enough to admit a .50 cent knife made in China will outcut any expensive european cutlery - but they will. That's just a fact. And yes, they do perform exactly as demonstrated in the commercials.
Most chef's use plain edge knives for everything except cutting bread. Many of us on the forums prefer the qualities of a fine knife. But I wont for a second play a fool or be percieved as ignorant by suggesting these knives don't cut because obviously they do and few here haven't experienced this for themselves at some time in the past.
 
I have a set of them and they are okay, not great but not suck worthy either. All of the blades except the one puny knife that the name escapes me at the moment are serrated as stated above and damn sharp. However don't let that "Japanese steel" ad fool you, these puppies are made in China, and the blade material is probably worse than any 420 something.

Companies like this make their money by making outlandish claims of how the knife will never get dull, is unbreakable, and if they ever do send it in and you will get a new one. Obviously any knife will dull and can break as these will also, where they get you is that these knives are so dirt cheap they could send you hundreds for free after you buy the set and they still turn a profit from you. The company knows that way less than 10% of anyone who ever owns their knives will ever collect on their lifetime warranty so it does not matter to them.

I personally prefer working with plain edged knives in the kitchen but these are okay if you don't want to spend for a good set.
 
A buddy of mine gave me a set back when it didn't come with a juicer but was buy on get one free.

Its nothing but another version of the Ginsu knives. Cheap stamped steel with a so called titanium coating.

Yes they are saw teeth. No the serations are not like that of a spydie. Like WadeF said, it is like a hack saw. Cut a loaf of bread and you will have a plate full of crumbs.




sunnee
 
Why are saw teeth bad? Did you ever saw through a piece of wood and not creat saw dust???? Think sawing through an onion, tomatoe, celery, lettuce, carrots, etc is going to result in cleanly chopped, and minced veggies?
 
The edges on these knives are so thin, the difference between a plain edge and these is negligible.
No, you wont have a plate full of tomato or onion crumbs and they slice through bread quite nicely.
 
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