What did pro & home chefs say about TheChefClub?
TheChefClub knives are LOVED by everyone who had a chance to try them. The longer they use the knives the more they are impressed by the outstanding sharpness, incredible durability, comfort and the simplicity of design.
All reviews below are independent.
“I would definitely recommend for all types of kitchen/home use. Usually I’ve to buy a very high-end & expensive Japanese knife to find this type of quality. I’ve been using the paring knife for over a month, and it is still incredibly sharp.
-Richie Lopez, Chief chef of YAPA, LA:
“It cuts very well, more than enough for most home chefs. It’s easy to clean, a great plus for home and restaurant. I also like the sleek shape, smart and cool. “ -Takagi Kazuo, Chef of Kyoto Cuisine Takagi, Two-starred since 2010
“TheChefClub knives are balanced in the hand and outstandingly sharp, allowing us to make the perfect cut, every time.” -Whitney Lofts, Head of the culinary studio, SideChef
“It is the best thing since sliced bread – and can it ever thinly slice bread, veggies (even onions without tears), soft fruits you name it. We have a huge collection of knives purchased at renowned shops around the world- this is the sharpest.” Margaret Swaine, writer & columnist
“I really like TheChefClub knives. Great quality, lightweight, modern look, great all-around product.” -Chef Lorious, Chef & TV host
“It’s a great knife, cuts very well. Love the thin blade and light weight.” -Gerhard Passrugger, Executive Chef, Grand Hyatt Hong Kong
“One of the best knives out there. Great balance and holds its edge too. Perfect gift for any chef!” -Chrissie Walker, Writer & editor, Mostly Food & Travel Journal
“It is the most stylish kitchen knife I have ever used! Light & extremely comfortable, it provides the type of smooth and incredible experience that will bring more often anyone to their kitchen and make you feel like a fabulous chef.” Dominique Simard, WeDesign
“Great edge, very sharp. I really like the shape, the look and how it feels in my hand. It has a great balance even noticeably lighter.” -Jamie Pea, Chief chef of Egg restaurant
“Absolutely sharp and really good edge keeping. It cuts very well and consistent.” -Josh Moroney, Chief chef, Botanik Concept Restaurant.
“This knife is so amazing to use. It feels comfortable to hold in my hand, and it is so incredibly sharp that it will glide through anything. Whether I cut onions, tomatoes, carrots or other vegetables, it slices them all easily. And it doesn’t seem to dull with use, like most knives do. It is really easy to clean as well, just rinse it off after each use and you’re done!” Michelle Westman, Westman Reviews
“I love the design (utility knife), very pretty, loving to use it for onions and mushrooms. “ -Natalya Drozhzhin, @Momsdish
“A comfortable knife with a sharp blade that’s very light. To me, it feels just right: easy to control and very nimble. It excels at tasks like slicing vegetables to cutting meats. It’s quite sharp and bites right through.” -Emillio Mesa, Chef, LA
“It looks really snazzy though and like something that will not only last and do a great job but impress house guests too” -Deni Kirkova, DailyMail Australia
“The knife is nice, well balanced and easy to clean. It’s very sharp and easy to maintain and hard enough to cut little bones and meat.” -Paco Becerro, Lazy Blog
TheChefClub chef knife is simply amazing comparing to my current best knife.” -Solange Berchemin, writer & blogger
“As a parent who needs to have efficiency in the kitchen, TheChefClub knives cut easily and is incredibly comfortable in your hand which makes meal prepping a breeze. I also love that the knives were thoughtfully designed as they add a nice element to the kitchen – the matte black is PERFECTION.” -Jessica Klein, interior designer & blogger
“TheChefClub kitchen knife combines design with high usability and a reasonable prize. We used it in cooking events and are highly convinced of this product.” -Christian Kolb, editor, Therapie, Germany
I LOVE the knife!! I have been using it for almost 2 months now and it is now my favorite knife that I use. -Zona Kayla, author of TheMerryVegan
“The knife is amazing, superrrr sharp and makes food prep much more enjoyable.” -Cherie Tu, author of thrivingonplants.com
“TheChefClub knife is magic” -Rose, author of Cheap Lazy Vegan
We are really impressed by TheChefClub. They have a sleek and seamless design, light, gets the job done, really fun to work with and cleaning is a breeze.Their knives are a must have tool for any home chef. -Ella, author of Homecookingadventure.com
We were more than impressed. They’re lightweight, comfortable, and durable without sacrificing a keen edge. We found theChefClub’s blades offer a solution to the great paradox we often face with high-quality knives: They’re sharp, but not so sharp they can’t hold up to regular use. Plus, they don’t require any special care—they’re dishwasher-safe and you can even sharpen them with a ceramic mug. -Myrecipes.com
All reviews are independent.
Last updated: November 27, 2019 17:00
What is powder steel?
Powder steel (Powder metallurgy) is a type of steel made with an atomization process by using rapid solidification to eliminate segregation and ultimately create steel with fine carbide distributions for better toughness and to allow steels that would not be possible with conventional processing.
Powder steels are usually used in industrial applications requiring outstanding hardness and strength such as windmill and high-end knives.
Normally powder steels are made into a steel plate first and then made into knives. A chef knife made of SG2 powder steel usually cost more than $300.
Here is a great article about powder steel and powder steel knives. https://knifesteelnerds.com/2018/08/20/what-is-powder-metallurgy/
Last updated: November 29, 2019 03:11
What’s the difference between high-carbon steel and powder steel?
High-carbon steel can achieve outstanding hardness, which comes with the sacrifice of its metal strength & corrosion resistance, which attributes to the high cost of production and easy rusting.
Last updated: November 29, 2019 03:11
How can TheChefClub knives be more affordable than most high-end knives?
It is both a decision and a result of innovative engineering.
We aimed to make great knives that are affordable and easy to maintain to assist and inspire everyday cooking.
We perfected the design, material, engineering, and production with that goal. Our design reduces both unnecessary details and costs, streamlines the production process.
Matrix powder steel and our tailored engineering process, make high-yield industrial production possible, which is key to reduce the cost.
Last updated: November 29, 2019 03:11
How can TheChefClub knife be so sharp and durable?
TheChefClub’s pro-grade performance is due to both the superior material and engineering. The hardness of the steel determines the blade’s wear resistance as well as its engineering limits.
With HRC62 hardness, Matrix powder steel can be engineered to be an ultra-thin blade with an ultra-small edge angle. The thinner the edge, the sharper the knife. The hard the steel, the longer it retains the sharp edge.
If the steel is not hard and strong enough, it can’t be engineered to a very thin and ultra-small edge angle. Its edge will fold over and get dull quickly if the steel is not hard enough. If it’s hard but not strong enough, the blade will break in production or used improperly.
Last updated: November 29, 2019 03:11
Is it true that a cheap knife can be razor-sharp if properly sharpened?
The sharpness of a knife is determined by the thickness and edge angle of the blade, which are determined by the hardness and strength of the steel, and craftsmanship. However, steel is the limiting factor even for the knife masters. If the steel is not hard enough, they can’t keep a thin blade either the small edge angle, or they can only stay that sharp for a very short time before the edge is worn off or bend over.
Last updated: November 29, 2019 03:11
Is a sharp knife unsafe?
A dull knife requires more force to cut and is more likely to slip rather than cut when cutting something with a hard surface. You also tend to have less control when you apply too much force and accidents happen. A sharp knife requires much less pressure to cut into an item so there is a lesser chance of slippery and you are more in control.
It doesn’t matter a knife is sharp or dull, you should always operate with caution: keep the cutting area stable, dry and clean, focus and take your time to cut, and practice the right technique. When combines with a reduced tendency to slip, this gives a cook greater control over the blade. So the answer is No. Sharp knives are safer because it requires lesser force and it cuts in food easier.
Last updated: November 29, 2019 03:11
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