Tupperware kitchen knives?

WadeF

WadeF

Joined
Apr 12, 2000
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When I got married my wife brought along all her stuff as she was living on her own. In her collection of kitchen items were a couple of Tupperware knives. A paring knife and a chefs knife. They have nice rubber handles and feel good in the hand. So I decided to sharpen them up tonight. I reprofiled the paring knife to some angle under 15 degrees per side and then put a 15 degree edge on it with the Sharpmaker and then stropped it. Then I was surprised that the chef knife already had an edge of less than 15 degrees per side. I'm trying to remember if I did this at some point or if it was always that way. So I just took it to the Sharpmaker's 30 degree setting (15 per side) and put a new edge on it. With both knives I finished with the ultra fine spyderco stones, then stropped with a leather paddle strop loaded with 0.5 micron compound. For fun I finished on another strop loaded with 0.25 micron diamond paste. :eek: It took a nice edge, not sure how long it will hold is as I have no clue what kind of steel it is. I think it says "Professional Stainless Steel" so it's probably 440A or something along those lines. The handles are blue and white if anyone knows anything about these knives.
 
They come with these really cool plastic sheaths that are waterproof and hermetically sealed. The trick is that you have to "burp" them when you put the knife in its sheath. (:D Sorry, I couldn't help myself).

Strangely I haven't run across these before. And I thought I'd seen just about everything. Do they have any markings on the blades to indicate if they were made in Japan? With the treatment that you gave them most knives would have gotten scary, if not hairy sharp. If they aren't spectacular I would guess something like 440A or 425M.
 
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