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Old 07-26-2011, 04:56 AM
 
2,186 posts, read 6,567,730 times

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Henkel knives

Rating: 5 out of 5
  • Currently 5.0/5.0

I have been using Henkel knives for many years and find that they are one of the best knives that I have ever used. Some of the Henkel knives that I have are at least 25 years old and still going strong. Over the years, I have added more Henkel knives to my collection as I always like to have good quality, sharp knives for cooking, preparing, and paring food.

Sometime during the past few years, I purchased the 2-pc Carving Set - the carving knife and the fork. Like all the other Henkel knives that I have, I love this set. Although they are regularly priced at greater than $250.00 for the set, you can find them on sale for much less in some locations.

The fork measures approximately 7 inches and is very strong, strong enough to hold even the largest of roasts. The knife measures approximately 8 inches and is a great size for carving very large roasts and poultry. It easily cuts through vegetables and fruit too.

These carving utensils are very strong and the knives are made so that they hold the sharpness for a longer period of time than many other types of knives, they are stain resistant and resistant to corrosion and pitting. They are not overly heavy so are easy on the hands while using. The handles are very comfortable and there is good balance to each one, they are non-breakable and easy to clean.

These knives are very easy to sharpen when they are in need, which is not too often even when they are many years old. We use the largest of our knife set the most. Even though it is a fairly large knife, it is great for using in just about any food situation.

We have recommended this type of knife to other people and do not know of anyone who has not become a fan; even people who have more expensive brands have been impressed and started their own collection.

I used to leave the carving to other people but with this carving set, it has quickly become my job, by choice.

Review by professional reviewer, Oct. 2, 2010
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