SUPERIOR EDGE DESIGN:
The unique convex serration design and thin blades make the most efficient slicers I have ever encountered. The thin blade reduces drag, and I don't find the associated flexion to be problematic. The narrow edge angle greatly increases cutting efficiency, making a 'scary sharp' blade.
The key feature is the unique convex serrations which further increase the mechanical advantage and cutting power. During slicing, the serrations contact the material at an angle, increasing mechanical advantage and cutting power. This is enhanced by the overall curve of the blade. Typical concave serrations have similar advantages, but protrude and produce excessive drag. Moreover their relatively close proximity often fails to allow them to sink deeply into the material. Miracle blades' broadly-spaced serrations sharped on both sides avoid both disadvantages, slicing deeply and gliding through even tough materials. Watch you fingers!
I've found the slicing efficiency to be far superior to several other serrated and plain-edged blades. After cutting plenty of food items, I moved to woodcarving. I was astonished to find that each slice with miracle blade removed more than twice as much wood as most other knives, with less effort and more control! As a knife aficionado, I've never seen its like.
One additional design note- I imagine the sensationalist chef has already thoroughly discussed the advantages of the rocking, curved blade and the ergonomic, upraised and angled handles. I agree.
REASONABLE WEAR:
This set had used and abused for over 8 years and dulled to near uselessness before I restored a razor edge to each knife with a Spyderco Sharpmaker (using a 9 - 12.5 degree angle each side). A near-perfect regrind of the serrations was possible with a file. Others may settle with a normal, flat, stone grind, losing a little convexity, but retaining much of the convexity. Quality sharpening steels or ceramics rods would work reasonably well, especially on a reasonably regular quick-hone basis. Dulling occurs by many mechanisms, but in kitchen use the chief culprit is typically deformation and edge rolling cause by chopping on hard (non-wooden) surfaces. The convex serrations are more vulnerable to dulling than a plain edge, but acceptable. Except for the rock and chop, THESE ARE SLICERS, and if used appropriately can retain their edge for years!
There are many grades of stainless steel with a trade-off between edge retention and corrosion resistance. By way of over-simplification, the higher the carbon content, the more the blade can be hardened to resist wear and edge rolling, the lower the chromium content, and the more tendency to rust. So it is possible that cutting lemons and hot dishwashers could produce some rust or darkening, but this set showed none after years in the dishwasher. I'd estimate the hardness at 57-59 Hrc, sufficient to maintain the narrow edge angle without excessive wear. Could the 'Japanese steel' be AUS 8A stainless, a decent steel?
OVERALL:
In my opinion, a product that outperforms all competition with one function (slicing), does well in other categories (pricing $20 for 11 piece set, wear, rock and chop, ergonomics, corrosion resistance, appearance), and is acceptable one category (resharpenability) deserves five stars.
I would be interested in commentary about convex serrations and other favorite kitchen cutlery.
The unique convex serration design and thin blades make the most efficient slicers I have ever encountered. The thin blade reduces drag, and I don't find the associated flexion to be problematic. The narrow edge angle greatly increases cutting efficiency, making a 'scary sharp' blade.
The key feature is the unique convex serrations which further increase the mechanical advantage and cutting power. During slicing, the serrations contact the material at an angle, increasing mechanical advantage and cutting power. This is enhanced by the overall curve of the blade. Typical concave serrations have similar advantages, but protrude and produce excessive drag. Moreover their relatively close proximity often fails to allow them to sink deeply into the material. Miracle blades' broadly-spaced serrations sharped on both sides avoid both disadvantages, slicing deeply and gliding through even tough materials. Watch you fingers!
I've found the slicing efficiency to be far superior to several other serrated and plain-edged blades. After cutting plenty of food items, I moved to woodcarving. I was astonished to find that each slice with miracle blade removed more than twice as much wood as most other knives, with less effort and more control! As a knife aficionado, I've never seen its like.
One additional design note- I imagine the sensationalist chef has already thoroughly discussed the advantages of the rocking, curved blade and the ergonomic, upraised and angled handles. I agree.
REASONABLE WEAR:
This set had used and abused for over 8 years and dulled to near uselessness before I restored a razor edge to each knife with a Spyderco Sharpmaker (using a 9 - 12.5 degree angle each side). A near-perfect regrind of the serrations was possible with a file. Others may settle with a normal, flat, stone grind, losing a little convexity, but retaining much of the convexity. Quality sharpening steels or ceramics rods would work reasonably well, especially on a reasonably regular quick-hone basis. Dulling occurs by many mechanisms, but in kitchen use the chief culprit is typically deformation and edge rolling cause by chopping on hard (non-wooden) surfaces. The convex serrations are more vulnerable to dulling than a plain edge, but acceptable. Except for the rock and chop, THESE ARE SLICERS, and if used appropriately can retain their edge for years!
There are many grades of stainless steel with a trade-off between edge retention and corrosion resistance. By way of over-simplification, the higher the carbon content, the more the blade can be hardened to resist wear and edge rolling, the lower the chromium content, and the more tendency to rust. So it is possible that cutting lemons and hot dishwashers could produce some rust or darkening, but this set showed none after years in the dishwasher. I'd estimate the hardness at 57-59 Hrc, sufficient to maintain the narrow edge angle without excessive wear. Could the 'Japanese steel' be AUS 8A stainless, a decent steel?
OVERALL:
In my opinion, a product that outperforms all competition with one function (slicing), does well in other categories (pricing $20 for 11 piece set, wear, rock and chop, ergonomics, corrosion resistance, appearance), and is acceptable one category (resharpenability) deserves five stars.
I would be interested in commentary about convex serrations and other favorite kitchen cutlery.
