Quote:
Originally Posted by beepbeep
I have one of those Porsche 301:s. Design is cool but frankly, I find the knife to be rather average as a kitchen tool. It dulls quickly and isn't really able to attain "razor" sharpness. I've read some reviews since and it seems that steel used is grainy (= hard to get perfect edge).
After sharpening, the knife edge will be serrated (on micro-level) which will give (false) appearance of being sharp when slicing tomatoes and such. But as soon as serrations wear out it's just another dull knife with cool design.
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Agreed on the Porsche Design knives. I have several that I received as a gift but rarely use.
As noted they are mediocre at best in holding an edge. The more glaring problem is the lack of a grip. Instead there is just a small metal dowel with rounded tips that goes through the handle to serve as a resting point for your thumb.
As you hands are often wet or otherwise slippery when cooking, this does not inspire confidence.
Form over function. Lovely to look at, but they always make me think Butzi never actually used a knife in a kitchen.