Well reviewed knife block set for a solid price at house.
Can claim Cashrewards aswell on purchase, and is eligible for free shipping.
Unsure on price history but think its a good price for a set of knives that should last a livetime
Sounds just like baccarat and many others. RRP always seems overinflated so shops can sell at amazing discounts.
rrp may as well be a gajillion dollars
frequently i.e nearly always $399
https://pricehipster.com/product/cJpl1x1m6CYD-UeMwjqwtQ~rJt-…
Their prices are always super inflated, I've never seen a set of Baccarat knives at "RRP", but they're not horrible quality. Still better off buying 2 or 3 better quality knives you'll actually use regularly though
Just 2 Global knives (Chefs / cooks knives) and top up with cheap Kiwi knives
Yep, seems to be a normal price then.
The House sale is never really a sale. Every time I walk past the store it has a permanent sale.
They are always clearing out or 'closing' down.
A bit like the Persian rug shops
They are normally $400 when on sale (most of the time) so $70 off is a good deal.
Think you got the RRP wrong OP, you need to remove the decimal
RRP is BS
Agreed…
1) RRP is a joke
2) Fake “Damascus pattern”
3) Untrustworthy store
the knives made of vanax to justify the pricetag?
Baccarat knives are a total scam.
Just looking at OPs post history… hopefully third time's a charm?
These are garbage, get yourself some Victorinox instead.
neh, asian knives or nothing. bare minimum, global knives.
Victorinox are very good at their price point.
Global are very soft for a Japanese knife.. (I own three Globals, I paid for one only).
I actually prefer my Victorinox chef knife over my Global G-2.
Cost 40% less at the time too.
I would also prefer Vics' over Globals. Vics' will hold an edge longer is my experience.
@[Deactivated]: all European knives hold their edge longer over asian knives. cos asian knives have a sharper edge.
all European knives hold their edge longer over asian knives. cos asian knives have a sharper edge.
Clearly you have a poor understanding of knives, Japanese v European steel and general maintenance of knives but no doubt you will learn over time.
Anyone else confused about buying decent knives. Japanese steel is generally harder than European steel.
Hard steel will hold a finer edge. Will hold the same edge as softer steel but for longer. Downside is more its more difficult (takes more time and effort) to sharpen and is prone to chipping if not looked after.
Soft steel is much easier to sharpen and less likely to chip (it will deform rather than chip). While it can be sharpened to a fine edge that's not recommended as the softer steel will roll (but can be straightened with honing). Softer steel requires more frequent honing/sharpening but because it's soft you can bring the edge back quickly.
If by 'Asian' you mean Japanese… sure. Very often above average knives BUT $$$, otherwise even those with little experience/understanding of knives knows that Chinese made knives are sh*t. Global knives… over-rated. Sharpen up well but don't hold an edge very long considering what you pay for them IMO. Most who have owned for 3-5 years will agree.
HOWEVER if you like them that's great!
For decent and not so high priced knives I agree with rudd'. Get Victorinox…
Otherwise, Zwilling, Wusthoff'… Ivo (Brazilian)… or even the top of the range Wiltshire or Scanpans'…. NEVER the cheap ones though as they are nearly worthless.
i have owned global knives for almost 10 years still going strong like the first day i got them with very heavy use. i have a "chefs choice" asian knife sharpener. i run my knives through the machine every week or so. u are supposed to sharpen asian knives more than European knives because the edge is sharper. its 15° over European 20°+. all the knife brands that u mentioned are European. just because u have to sharpen a knife more dose not make them sh#t. Japanese chefs have extremely expensive knives and sharpen them a few times a day.
u are supposed to sharpen asian knives more than European knives because the edge is sharper. its 15° over European 20°+. all the knife brands that u mentioned are European. just because u have to sharpen a knife more dose not make them sh#t. Japanese chefs have extremely expensive knives and sharpen them a few times a day.
Hard steel will hold a finer edge. Will hold the same edge as softer steel but for longer. Downside is more its more difficult to sharpen and prone to chipping.
Soft steel is much easier to sharpen and less likely to chip. It won't hold a fine edge (will roll) and requires more frequent honing/sharpening.
Sharpening removes metal. Honing realigns the edge.
By Asian knives I assume you're referring to Japanese? Chinese and Japanese knives are both Asian but generally use very different steel. On one hand you're saying they need to be sharpened more regularly and then go on to say Japanese chefs only sharpen them a few times a day. Your statement is confusing and misleading to people out there who confused looking for a decent knife.
A fine edge on a hard steel knife boning out red meat all day will end up trashed, likely chipped and take a long time to get a good edge back. Hitting it with a steel during the day will do very little. That same knife slicing boned out raw fish and soft veggies won't need much maintenance at all through the day.
Meat processors, butchers etc will use soft steeled knives for good reason. They may lose their edge faster but are constantly (and more importantly quickly) honed throughout the day to keep their edge.
Different knives and steels perform better in different situations.
Personally, I'd never buy a block set of knives again and there's no way I'd waste $320 on Baccarat knives.
@ego22: “Dose not make” what’s a dose? The edge isn’t “sharper” it’s thinner. A thinner blade offers less resistance, it’s not “sharper” and you don’t have to sharpen it more. The steel on Asian knives is harder, you are not “supposed to sharpen them more”. The harder steel combined with the thinner blade makes them more vulnerable. The blade is less flexible and will damage faster. A harder blade is more difficult to sharpen. The hard steel of an Asian kitchen knife cannot be honed with a honing steel. You can, however, use a ceramic sharpening steel. I’m not convinced you actually know what you’re talking about.
@Fur Cue: wow. yes u do have to sharpen Japanese knives more, any basic simple google search will tell u that. also the edge IS sharper. its pretty common sense that 15° is thinner than 20° which refers to the actual sharpend tip. and NOT the entire thickness of the whole knife? finding that out also takes a 5 second google search.
"Edge: Japanese knife blades are thinner than their German counterparts, allowing for a sharper edge — typically in the range of 15–16 degrees, compared to 20 degrees in Western-style knives"
u SOUND like u know a bit. but you had the wrong info from the start. start with common sense THEN try to learn something.
Rockwell 53, oooph. Generic knives masquerading as flash Japanese knives. Not that Rockwell 53 is necessarily a bad thing, just don't expect them to perform like quality Japanese knives made with harder steel.
A very pertinent comment. I know what you mean about a 'softer' knife… at least they are easier for the average person to sharpen up.
To varying degrees, harder knives 'can' hold an edge longer (subject to use/abuse) BUT are typically many degrees harder to sharpen properly and often required 'real' skill.
I'm just not sure I'd want a skinny Japanese style blade made out of it. A thicker rugged German style is better suited. No idea how skinny these really are, they could be fatter than they seem, but if that is the case why not just go German style.
Love the German knives, certainly the medium/high quality ones. I find that Jap' knives are a bit of a minefield and sadly some aren't really even Japanese and as soft as butter!
These B'rat knives are more thinner than thicker. Not wider like a (common) Wusthoff Chefs' knife for example. I've heard from many that there are a lot of Global copies out there are copies! Personally I believe Globals are overrated, though there are some who very much like them, which is fine but I'm not one of them. They sharpen up like heck, but the edges don't seem to stay sharp for very long, but again there are some die hard Global fanboys out there with differing opinions. Seems to me when you pay so much that the edges should last a little longer assuming the user(s) have some idea of what it takes to make an edge last as long as possible. I think most people though have unreal expectations of longevity of sharpness. They do not become magical in some Excalibur kind of way if you spend more money. Yes, sharpness will usually last longer with more costly and well known knives, but were not talking by months that's for damn sure. I was talking to one poor soul who felt that a well used knife should stay sharp for TWO YEARS… OMXG! Even the OWNER of Global Knives (Mr Tsuchida/Japanese) proudly says 'my knives will stay sharp for as long as ONE MONTH'. At least he is realistic and not spewing BS the way some others do. Even great knives need to be sharpened MANY times a year.
Most people only need 3 knives and almost everyone doesn't need 9. You need a chef's knife (~16cm), a paring knife and a break knife. A small few may need one for filleting fish or cleaving meat but that is a select few.
i agree, but i would go one step further and say 96.99% of people also dont need that bread knife.
Lol, you're right. But they should have one because cutting your own bread is so much better than getting it pre-cut and it's easy to do.
A sharp chef's knife works great for bread.
I respectfully disagree. I believe bread knives are terribly underused and underrated for effective use in both domestic and commercial kitchens.
I would also add that both a light weight and a more heavy duty cleaver are great to have. Light weight for say splitting up a chicken and a heavy weight for crashing through bones.
I've thought a lot about the 3-4 knife theory and come to this conclusion…
A bit like an expert carpenter will use a wide spectrum of sanding paper for different woods and uses. He will use a coarse grade to deal with some/harder materials, medium for medium/another and lighter grade to finish more delicate work. Let's face it, sometimes it might be nice to use an axe to brake down pumpkins! A bread knife when cutting sourdough… magic!
Sushi? a super sharp and thin blade is the way to go.
Another example… those knives you may have seen that have very fine serrations, finer than bread knife serrations. These knives are EXCELLENT for certain food groups IMO.
Straight edge knives are great and so satisfying to use on many food types… but not all. To have only 2 or 3 straight edge knives in a collection is very limiting IMO.
imo:
1 chinese cleaver for everything…
bonus:
1 bread knife for - bread, cabbage, tomatos, pineapples and melons
1 small knife for - fruit salads, or when i'm too lazy to bring out the cleaver.
i do have > 10 knives, but they are mostly redundant.
because of this isolation thing, i cook almost daily now, i sometimes don't care what knife i use as sometimes the ones i wanted are in the dishwasher, i can cut bread with a flat edge knife if i needed to, no big deal.
what i noticed is i default back to what's more 'versatile', a bread knife is just a long serrated knife that is a bit blunt…. but it is very useful for those applications i noted above. but of course, it would be frowned upon if i do this in a commercial kitchen :P
96.99%…
Are you sure that’s the correct percent?
im 100% sure
@Fur Cue: going by your other comments. you arnt reasued by common knowledge and facts. i dont know if reassurance is what u really need right now.
@ego22: Really, you reply to this but not when I call you out for other comments you’ve made on posts. The metal is thinner not sharper. You comment to tell me to stay home when I’m buying office supplies to work from home but don’t reply when I ask you to explain what lockdown.
cant help but think these are actually chinese shit.
I have two Baccarat Damashiro knives from a closing down store for around $30 each.
However, I don't really recommend them. They look fancy. But the handle is on the skinny side, plus the edge retention is not very impressive, which means the knives can only stay razor-sharp for a short period of time depending on your usage.
Baccarat has another product line, iD3, offers much better value for money
They are also on sale (they are always on sale) but not in a set. I think it's OK to buy them individually and use your own rack.
I have this carving knife and I am very happy about it. Cutting fish and roasted beef is like cutting butter. $50 is a OK price. https://www.house.com.au/product/baccarat-id3-carving-knife-…
I also got this but I got it at $30 in-store (another closing down) https://www.house.com.au/product/baccarat-id3-13cm-chefs-kni…
For 320$ I'd rather buy one or a few of much better knives from https://japanesechefsknife.com instead.
RRP $1,399.99 - Really??? Doesn't seem right for a brand like Baccarat.