There’s a tradeoff between how easy it is to sharpen and how long it holds an edge. The Cuisinart Cleaver is just the tool for chopping up big joints of meat and poultry efficiently and quickly. The solid, full-tang blade, is made of high quality ice hardened German stainless steel for maximum durability.
The Chicago steak knives proved their worth as they sliced right through our rare steak. Henckels smoothly sliced through crusty bread without snagging or tearing the soft interior. We were also very pleased to find how razor-thin it sliced tomatoes.
After all our testing, we bring you the most comprehensive review to help you make a smart purchasing decision tailored to your unique needs and budget. All three brands make affordable knives in China, but they’re best known for other products. Cuisinart’s main product line is small kitchen appliances, while Farberware and Calphalon focus on cookware.
Aesthetics also set these knife collections apart, with the Cuisinart set feeling more contemporary and the Chicago Cutlery set feeling more traditional. Both are made from high-carbon stainless steel, but the Chicago Cutlery knives have black poly handles compared to Cuisinart’s brushed stainless steel handles. Which set you choose comes down to budget, preference, and which blades you have the greatest need for.
Still, exceptional performance and an attractive price earned the Henckels bragging rights as our favorite set and one we highly recommend to any home chef. Quality and durability are the next factors you’ll want to consider. A well-crafted knife built with quality materials is more likely to last. The longer your kitchen knife set lasts, the more your dollar will stretch.
The collections with stamped blades (Non-stick Edge, ColorCore, ColorPro, Advantage, and Graphix) won’t perform as well or last as long. They’re relatively easy to sharpen with a handheld or electric sharpener but using a whetstone can be challenging. Since gotham steel cookware sets most Cuisinart blades are thin and flexible, they can bend as you run them across the whetstone, resulting in an inconsistent angle. In terms of cutting ability, Cuisinart knives are sharp right out of the box (even with the larger, 44-degree edge angle).
Yes, there’s a lot of detail that doesn’t cover, but r/sharpening covers it in their wiki! The problem you’re having is that all knives dull with use. It doesn’t matter what the brand is, or even what it’s made of, it will eventually get dull. But it just sounds like you’re not sharpening your wustoff very well.