Super Mustud Posted January 7, 2011 Author Posted January 7, 2011 Not my words but from a knife website. http://reviews.cookingcache.com/kitchen-knives-review.html Furi Knives: Furi offers several lines and the knife we tested was the Rachael Ray Knife with gusto grip model FUR827. This is an exceptionally mediocre knife. The orange handle is poorly fitted and uncomfortable to hold. The blade was dull out of the box and we found rusting issues on the blade. The overall quality of the steel used does not seem to be very good since the knives don't hold an edge very long even after we professionally re-sharpened the knives. A general rule of thumb is to avoid products that are marketed by a celebrity. In this case we think you would be well advised to heed this advice. Overall we give this knife a D. I had come across that page during my exploration of the subject. Always interesting to read comparisons.
xtrachewy Posted January 7, 2011 Posted January 7, 2011 (edited) Interesting b/c my experience is contrary with the Furi-Pro models of the large Cooks and Santoku knife (....the bread and paring knife are pathetic) - Furi haven't required any more sharpening than other knives (with the exception of Global GF) and feel comfortable for extended/extensive use (e.g. cook for ~200 people). I have great respect for Chong Liew as a chef .... and curious to know if he chose Furi personally or some endorsement deal. Furi copper tail is creating a solution to a problem that doesn't exist = marketing. Edited January 7, 2011 by xtrachewy
Poita Posted January 7, 2011 Posted January 7, 2011 Poita, don't buy a set. You pay for knives you rarely use. Take the money and buy 2-3 knives that you use most often. I won't be buying a set, just the few we use the most (about 3).
proftournesol Posted January 7, 2011 Posted January 7, 2011 A mate once remarked that of the knives he owned, he "liked Dick best because it felt good in the hand" - that unleashed fits of laughter at a dinner party b/c one look across the table to another triggered more giggling. good thing he never licked the knife then:)
Super Mustud Posted January 7, 2011 Author Posted January 7, 2011 Got an email back from the knife sharpener website I linked earlier. Postage is $28 to Aussie. Noticed that the prices from the U.K. distributer are significantly higher than from the U.S. distributers. I also checked the price direct from the manufacturer.
Super Mustud Posted January 15, 2011 Author Posted January 15, 2011 Good news, fellow SNAers. I can confirm that the Edge Pro is on its way to Chez Mustud. I can hardly wait. After some high quality sharpening I may even return to the Gerry Harvey thread....! (just kidding )
proftournesol Posted January 15, 2011 Posted January 15, 2011 Good news, fellow SNAers.I can confirm that the Edge Pro is on its way to Chez Mustud. I can hardly wait. After some high quality sharpening I may even return to the Gerry Harvey thread....! (just kidding ) return with a sharpened tongue perhaps?
Super Mustud Posted January 15, 2011 Author Posted January 15, 2011 return with a sharpened tongue perhaps? Pointed and forked like a [ATTACH=CONFIG]27981[/ATTACH]
Super Mustud Posted January 19, 2011 Author Posted January 19, 2011 The Edge Pro has arrived, and I had a play with it this evening, "sharpening" three virtually new and factory sharp Wusthofs. Used the 320 grade stone (in the Apex grading system), set at 18 degrees. Within a few minutes, all three knives were noticeably sharper. I did not bother with a finer stone as the result was already scary. The ceramic hone that comes with it is also very effective in the last few swipes. So far so good. When next down at Inverloch I will use it on an old Wusthof that needs a new bevel before redoing the cutting edge. Very easy to use, and no doubt will become even more so with a bit of practice.
Keith_W Posted January 19, 2011 Posted January 19, 2011 Mustud, my test of knife sharpness is to see if it can slash junk mail* in half. Does your Edge Pro get that sharp? (* actual junk mail, not that German dude on SNA)
Super Mustud Posted January 19, 2011 Author Posted January 19, 2011 Mustud, my test of knife sharpness is to see if it can slash junk mail* in half. Does your Edge Pro get that sharp? (* actual junk mail, not that German dude on SNA) Send me some info on DBTs and I will try it out.
comfortablynumb Posted January 23, 2011 Posted January 23, 2011 Well after reading this thread I got all inspired and checked out the knives in the kitchen. All in shocking condition, dull and the cutting edge covered in nicks. So I spent a couple of hours with the oilstone and the knives. Came up with a good result too.. Warned the rest of the family that the knives now resembled razors and to BE CAREFULL with them !!! So you know what happened don't you...... Yep....typing this with one hand !!!!
tangent23 Posted January 23, 2011 Posted January 23, 2011 (edited) i use furi-pro's at home and find they keep a good edge and they are comfortable to use. i'm still learning to use a stone so my sharpening skills aren't great, but i find them great knives to use. i look after them though, wash and dry pretty much straight after i use them generally. i mostly use the santoku and utility knife. the quote from the review earlier was for the mass market version, with the synthetic handle which would make a difference i think. having said that, my sister in law also has a set bought after mine and it feels a little lighter or something, maybe a change in manufacturing or materials? a question for the experts: how often do people use a steel versus stone? those japanese knives are beautiful.. Edited January 23, 2011 by tangent23 shorten and clarify question!
xtrachewy Posted January 23, 2011 Posted January 23, 2011 (edited) I've owned and regularly used many brands of knives and have never felt the Furi-Pro to be inferior w.r.t cutting performance. All my knives do different things well - the Furi is a delight to use for extended periods like when preparing food for ~100 guests at my local dive (Scuba Doctor) shop's Christmas party.... It's noticeably more tiring using Wustoff-Trident b/c the Eastern thin-blade inspired Furi makes lighter work of hard pumpkin (for example). It is indeed a softer steel so easier to sharpen, hold an edge (note different sharpening angle), but requires more honing than Global (a brand notable for very hard steel) - horses for courses as there's compromise required from both soft and hard steel and the perfect compromise may depend on what food you are preparing. Not an expert but I use the stone approx 2-3 times a year depending if I feel the knife needs work, and the (diamond) steel before most uses (i.e. ~every 2nd or 3rd use, or major job) -honing for me is typical ~3 strokes on each side. Edited January 23, 2011 by xtrachewy
tangent23 Posted January 23, 2011 Posted January 23, 2011 in some ways i think it's a pity furi went with the celebrity endorsement for the US, although totally understandable being such a huge market.. it garners them a kinda 'low brow' reputation which i don't think is deserved for their pro range.. although of course i'm just a home cook who was glad he found a locally designed product that has turned out to be much better than just adequate and reasonably priced in comparison to some of the imports..
xtrachewy Posted January 23, 2011 Posted January 23, 2011 in some ways i think it's a pity furi went with the celebrity endorsement for the US, although totally understandable being such a huge market..it garners them a kinda 'low brow' reputation which i don't think is deserved for their pro range.. although of course i'm just a home cook who was glad he found a locally designed product that has turned out to be much better than just adequate and reasonably priced in comparison to some of the imports.. FWIW - I feel Furi-Pro was better quality before it entered the US market (i.e. when no logo branded on knife blade) - it was more engineering-led earlier in the brand's inception and less gimicky.
tangent23 Posted January 23, 2011 Posted January 23, 2011 yes, i think that's true, mine have the logo on the hilt only and have more seeming 'weight' in comparison to the same knife of the later version.. maybe i should actually weigh them
markeroonie Posted January 23, 2011 Posted January 23, 2011 only just read this so am a bit late to the party... a friend has one of the sharpeners that Mustud just got, and he too swears by them, along with a bunch of his farming/hunting mates - they bought a job lot of em i currently use this http://www.anolon.com/cs/Satellite/mArticle/1177513656321/anolon/1177513657047/Page/ShapeName/Sharpeners/en_US/FullPage.htm it did pretty well in a choice test of non electric sharpeners, and so far i am pretty happy with it.
Super Mustud Posted January 24, 2011 Author Posted January 24, 2011 Well after reading this thread I got all inspired and checked out the knives in the kitchen. All in shocking condition, dull and the cutting edge covered in nicks. So I spent a couple of hours with the oilstone and the knives. Came up with a good result too..Warned the rest of the family that the knives now resembled razors and to BE CAREFULL with them !!! So you know what happened don't you...... Yep....typing this with one hand !!!! CN, I'm pretty sure that SNA's flood insurance policy covers slashed fingers. Get your claim in quick, and pm Keith to see if it can be expedited.
Super Mustud Posted January 24, 2011 Author Posted January 24, 2011 only just read this so am a bit late to the party...a friend has one of the sharpeners that Mustud just got, and he too swears by them, along with a bunch of his farming/hunting mates - they bought a job lot of em i currently use this http://www.anolon.com/cs/Satellite/mArticle/1177513656321/anolon/1177513657047/Page/ShapeName/Sharpeners/en_US/FullPage.htm it did pretty well in a choice test of non electric sharpeners, and so far i am pretty happy with it. Hi Markie, I have the Wusthoff version of that (actually I have two, one I bought and one that came with a couple of knives I got from the U.S.). It works pretty well in getting a sharpish edge, however I'm not sure I like the little bits of steel shaved off on the coarse slot, and the fine slot just doesn't have the right feel after using an Edge Pro. However I know several happy owners who have found them quite adequate over several years of use.
markeroonie Posted January 30, 2011 Posted January 30, 2011 Hi Markie,I have the Wusthoff version of that (actually I have two, one I bought and one that came with a couple of knives I got from the U.S.). It works pretty well in getting a sharpish edge, however I'm not sure I like the little bits of steel shaved off on the coarse slot, and the fine slot just doesn't have the right feel after using an Edge Pro. However I know several happy owners who have found them quite adequate over several years of use. as i said, i am happy with it so far, but agree that it is a compromise. the one mustard has got does do a wicked sharp edge, but the anolon is easy for occasional use.
proftournesol Posted February 6, 2011 Posted February 6, 2011 mustud, any further experience with your sharpener that you can share with us?
Super Mustud Posted February 6, 2011 Author Posted February 6, 2011 mustud, any further experience with your sharpener that you can share with us? Yep. I am the marvel of my family. I can establish a keen edge where no keen edge has existed for many a moon. I am adored. Women swoon. Men faint. I am a legend. It is all because of the Edge Pro. My harem has expanded exponentially. I am exhausted. If you wish to slake your lust with women, get the Edge Pro.
Voltaire Posted February 6, 2011 Posted February 6, 2011 I Bought one of the KE-3000 sharpeners a couple of years ago and it is brilliant Mustud! Here is a link......................... http://totalknifecare.com.au/Nirey-Sharpener-Products.html V
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