Titanium Knives???

Discussion in 'Cooking Knife Reviews' started by shawtycat, Feb 14, 2002.

  1. shawtycat

    shawtycat

    Messages:
    1,006
    Likes Received:
    10
    Exp:
    5
    Saw em on an infomercial. Are they good?
     
  2. marmalady

    marmalady

    Messages:
    1,046
    Likes Received:
    11
    Exp:
    Professional Caterer
    General rule - don't buy anything on infomercials - remember the Ginsu!!!!!
     
  3. daveb

    daveb

    Messages:
    127
    Likes Received:
    10
    A good titanium knife can be great, if you need the specific qualities of titanium (corrosion resistance, light weight).

    I have a folding dive knife with a titanium blade and a molded plastic handle that is really wonderful. It's very light, extremely sharp and needs only a quick fresh water rinse after a dive.

    It also cost $75.00 for a 4½" blade.
     
  4. shawtycat

    shawtycat

    Messages:
    1,006
    Likes Received:
    10
    Exp:
    5
    Oh don't let me get started on the Ginsu. My mom actually bought one of those things. I just wanted to know if titanium affects food adversley. I never buy anything off of infomercials. Not after the "chopper" that doesn't chop a thing.
     
  5. chefboy2160

    chefboy2160

    Messages:
    818
    Likes Received:
    16
    Exp:
    Retired Chef
    People are always looking for that perfect knife . The reason I see the most is that a whole bunch of cooks do not know how to sharpen knives . I have a wide assortment of brands of knives ,
    all sharp and user friendly , learn to sharpen and care for your knives and your job becomes much easier and safer , dull knives hurt people . Of course thats just my opinion .............:bounce:
     
  6. mudbug

    mudbug

    Messages:
    2,068
    Likes Received:
    12
    Exp:
    Culinary Instructor
  7. chiffonade

    chiffonade

    Messages:
    846
    Likes Received:
    10
    Exp:
    Professional Chef
    When I saw the title of this thread, I said out loud, "What the **** next??" Then I saw it was you!! Hope you are well.

    Never seen a titanium knife. I'd have to handle one before buying. Also would have to know how well they sharpen at home and how long they hold an edge. I assume being titanium they are more durable than ceramic!
     
  8. chiffonade

    chiffonade

    Messages:
    846
    Likes Received:
    10
    Exp:
    Professional Chef
    Go to http://www.fantes.com. DH goggled and wound up on that site. They have lots of info on titanium knives.
     
  9. bob13bob

    bob13bob

    Messages:
    13
    Likes Received:
    10
    Exp:
    Other
  10. phaedrus

    phaedrus

    Messages:
    1,567
    Likes Received:
    140
    Exp:
    Professional Chef
    Do you mean "titanium coated" blades? Titanium isn't well suited to blade making and won't really take or hold a decent edge. I know of a couple companies that coat their blades with the stuff but none that make kitchen knives from it.
     
  11. boar_d_laze

    boar_d_laze

    Messages:
    8,550
    Likes Received:
    202
    Exp:
    Cook At Home
    True dat.

    Yes, a lot of corrosion resistance and a certain amount of unnecessary non-stick.

    There were a few, but it was an idea that went faster than it came.

    More to the point, though... You are aware the OP probably solved his quandry in one way or another since starting this thread SIX years ago, aren't you?

    BDL
     
  12. bob13bob

    bob13bob

    Messages:
    13
    Likes Received:
    10
    Exp:
    Other
    topic still relevant, this is hte first one that popped up in google.
     
  13. phatch

    phatch Moderator Staff Member

    Messages:
    8,596
    Likes Received:
    537
    Exp:
    I Just Like Food
    Titanium knives were developed for diving and grinding applications. Good for diving since it doesn't rust. Good for commercial grinding because it won't spark. But titanium itself doesn't hold an edge. Rather the edges are made from carbide as I recall.

    Beyond those uses, titanium knives appeal to mall ninjas since they're non-magnetic and won't set off magnetic based metal detectors.

    The titanium knives marketed to kitchen use are selling off the techno appeal of titanium and not the quality or life of the cutting edge.

    If you really want this sort of knife, a non-magnetic non sparking knife, look into stellite or talonite blades. They cost a ton but are reputedly quite nice. These materials developed from the non-sparking high RC needs of commercial food grinding.
     
  14. just jim

    just jim

    Messages:
    1,317
    Likes Received:
    57
    Exp:
    Professional Chef
    Maybe when looking for an answer, not so much when providing one.