Calphalon Knife Sets

Knives

Calphalon 4-pc. Contemporary Stainless Steak Knife Set Featuring a fully serrated edge for easy cutting of steaks, chops and more, Calphalon's high-carbon stainless steel steak knives have the simple, clean lines that complement virtually any flatware pattern. Substantial, satin-polished handles are shaped to accommodate the natural position of your fingers so they feel fabulous in the hand! The knives (in a set of four) are hand-ground for balance and feature full-tang, single forged blades paired with triple-riveted handles that are resin-reinforced. They are designed to resist rust, stains and discoloration.

Calphalon 4-pc. Contemporary Steak Knife Set This set of four contemporary steak knives reflects what Calphalon is famous for - fine craftsmanship, premium materials and a lifetime warranty. Beautifully balanced, the high-carbon stainless knives feature one-piece forging of blade, bolster and tang for durability. Contoured for comfort, the seamless handles will not absorb moisture, crack or chip and are rust-resistant. It's one set that's affordably priced and ready for giving.

Calphalon 4-pc. Traditional Steak Knife Set Featuring full-tang construction, these substantial well-balanced steak knives feel great in your hand and look beautiful on your table. The semi-serrated knife edge offers both precision cutting and smooth slicing action, for best-of-both-worlds performance. The slotted wood tray stores knives conveniently and safely between meals.

Calphalon 2-pc. Traditional Chef's Knife and Santoku Knife Set From Calphalon's Traditional line of cutlery, this indispensable set of two essential cook's knives – an 8-in. Chef’s Knife and a 5-in. Hollow-Edge Santoku Knife. Chef’s Knife: Ask any professional chef and you'll find out, the Chef's Knife is the most indispensable of all the knives in the kitchen. Perfectly diced onions and peppers, slender zucchini matchsticks, roll cut carrots and thinly shredded cabbages are just a few strokes away with this powerful, versatile tool. Notice how the blade edge of the Chef's Knife is gently curved, from tip to heel. That's to allow you to use a gentle, even rocking and gliding motion as you cut. The length and weight of the blade helps you work more efficiently. (The longer and heavier the blade, the less muscle you have to put behind it!) Use the whole blade to cut larger items like potatoes and Spanish onions into slices or strips. The bolster gives the knife weight at the heel so the back half of the blade can be used to make smaller cuts. The flat of the blade can be used to lightly "whack" the skins from garlic cloves, too. Santoku Knife: Combining features of a chef's knife and a cleaver, the Santoku is an all purpose Asian-style knife that's ideal for cutting meat, fish and vegetables. The word santoku means "three good things" - a reference to the three cutting tasks it performs so well: slicing, dicing and mincing. The Santoku is designed with kullens, or indentations along its edges, which reduce friction and prevent food from sticking to the blade. The knife also serves as a spatula as you cut, removing cut foods quickly and easily from the cutting surface. Both feature full tang construction for better balance and superior strength; one piece forging of blade, bolster and tang for long-lasting durability; triple-riveted, fiberglass-reinforced poly resin handles ensure the highest standards of quality and hygiene and will not absorb moisture, crack, split or chip; high carbon, no-stain German steel from tip to tang which resists rust, stains, discoloration; fully tapered from cutting edge to spine and from tip to heel for superior strength and greater cutting versatility and balanced for efficiency and comfort; hand-ground to a perfect, equal edge and fine satin finish; Lifetime warranty.

Calphalon 4-pc. Contemporary Stainless Steak Knife Set with Wood Tray Calphalon doesn't cut corners when it comes to high-performance cookware, and its cutlery is no different. This set of four steak knives not only looks graceful enough to serve with your fine stainless flatware, but it is highly functional and comfortable to use. Each knife is made of high-carbon stainless German steel, hand forged with a full tang so it's extremely durable. Resistant to rust and stains, it also looks great in a contemporary stainless kitchen.

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Different Knives   by David Stone When you are selecting a good kitchen knives there are a lot of things that you need to consider. There are a few different kinds of blades. The type of steel is also something to consider as well. Certain countries have developed their own blends of steel that have different qualities. Some different blades to consider are the conventional v-shaped blade that is sharpened from both angles, and the Japanese style blade that is only sharpened from one angle. The v-shaped blade is very sharp but does require more maintenance. It does not need to be sharpened more, but it the blade becomes off center and needs to be corrected by sliding it along a metal rod. V-shaped blades are more of a world standard because it was originally used in more countries and the realigning of the blade is an easier way to manage a constant sharpness. The Japanese style blade is very sharp as well and will stay sharp longer. This is ideal for cooks who do not want to regularly recenter the blade. This blade will need to be sharpened more to maintain ideal sharpness as a result. Conventional steel is used by knife manufacturers. Higher quality companies use more nickel to prevent rust. However, Spanish steel is stronger. This allows the blade to be sharpened to a much finer blade. This is less common due to its price and availability. Japanese steel is also very strong but it will have a Japanese style blade. Finally it is important to select a knife that has a full tang. This means that the steel of the blade runs all the way through the handle of the knife. A full tang ensures strength, weight and balance. Most knives that have a full tang make it visable by fastening the handle on either side of the steel, leaving the steel viasble on the top and bottom of the handle.