Lassar 4 Piece Box Set with Stand product reviews

I was luckily enough a year or so ago to win a set of these knifes in a KIWIreviews 12 days of Christmas competition. I have loved these knifes to pieces and they are still going strong, other than a break knife these are the only knifes I need these days to get all my kitchen chopping and slicing done. I can do everything with them from cutting meat, to peeling potatoes and slicing razor thin slices of tomato. Luckily for me I also won a ceramic knife sharpener with these so I have been able to keep them razor sharp too.

And razor sharp they are!! Looks can be deceiving with these because you look at them and think that doesn't look sharp at all my partner didn't believe how sharp they were when we got them so sliced through a bit of cardboard like it was rice paper. I can easily say he was a bit shocked!! We definitely have to keep them up high away from the kids because I myself have cut myself on one and they are fairly lethal knifes to cut your finger on.

I received a set of white knifes and I love them they are such a cool colour and design they are very much like a set of chef knifes with their modern design and styling. The white blade matches my kitchen and stands them out against normal metal blade knifes. And they are so easy to clean all you need to do is wipe the blades with a clean cloth and they are ready to put away. I love them because they are not serated nothing sticks to the blade so you have clean hygenic blades to use every time.

Before receiving these I had not heard much about ceramic knifes but I don't think I would want to go back to using metal blades again because these ceramic ones are so easy to use and so sharp they make my kitchen jobs so much easier. I would totally recommend trying ceramic knifes yourself and these lassar ones are very well constructed so well worth the money.

After reading the reviews of these knives on here, one of my mokopuna decided these would be the very thing to give her old Koro for Christmas. She knows how much trouble I have preparing food now days because of my arthritis, and trying to sharpen the old steel knives is too painful, so I end up trying to cut with blunt ones. So when I opened the box and saw these I was not at all sure what to make of them.

"Ahhh, thank you dear, but why would I need plastic knives?" I asked. She laughed and explained that they were not actually plastic, but some fancy ceramic that is apparently really brittle, but will hold an edge ten times longer than metal blades. I admit I am not all sciencey enough to understand what she was spouting on at me gleefully, but it sounded impressive enough I thought I should give them a go.

So it suddenly became my task to prepare lunch. Sandwiches with cheese, tomato and salami seemed to be a good combination to try the knives out with since they all require a good keen edge to do a proper job. I don't go for pre-sliced bread as I still prefer to bake my own. I found the biggest of these knives did a great job on the bread although I would have liked to see a serrated version.

The smallest knife was too small for the tomato, but the next size up was perfect and did a great job. It sliced through the tomato with ease and gave really thin, even slices. The same was true of the salami although the meat offered a bit more resistance. Much less than with my metal knives though. The cheese was going to be difficult no matter what, but the shape of the ceramic blade gave enough of an air gap that the cheese didn't stick. It wasn't any worse, but also wasn't much better.

I have since cut cold steak, roast chicken, cucumber, capsicum, raw kumara, raw potato and raw onions with these knives and have found nothing to complain about. In fact I have found them to be very impressive and have told many of my friends at the bridge club about them, even bringing them along to one evening to show them off. I think there will be some extra sales coming, because they were just so comfortable to hold and didn't slip around the way the regular knives did. The handles have a slightly rubber-like feel to them and good sized handles that make them a lot easier to hold if you have bad hands.

Because they are ceramic, and so easy to clean, I am glad my granddaughter went for the white blades. I see these can also come with black blades, but the white makes it a lot easier to see if there is any food on the blades and if you have cleaned it properly. They need some special care, and you can't use them for everything so they won't ever replace some metal knives like a cleaver or a fish filleting knife, but for kitchen use, long life and really really sharp edges these are pretty much the top of the food chain.

Though it is a little cheaper to buy these knives individually, this stand makes good sense to buy. For a start, it fits with the style of the knives, it's also adjustable so you can have all your knives in a straight line (but who would want to, really) or in a staggered fan, which just makes so much more sense aesthetically and ergonomically.

Going with the white blades was a style choice for me, but it was also a functional choice. White blades will show up even the smallest bit of residue on them, instantly telling you if the blades have been used or are clean for use right away. The only thing I used these blades on that left a stubborn mark was fresh carrots. They did leave an orange stain on the blades that didn't come off with a casual clean and wipe, but a few wipes with a damp microfibre cloth and viola, all pristine white again. So, if you chop a lot of carrots, you might want to go for the black blades for style, or stick with the white blades for immediately-obvious food safety compliance.

Now the thing to keep in mind with ceramic blades is that, unlike metal which is filled with micropores that can trap bacteria and small food particles, they are a very dense, non-porous surface. This makes them ideal for dealing with meats. Because bacteria can't hide away in notches and valleys in the blade, the cleaning is far simpler. Hot water and a paper towel are usually sufficient to keep the blades in immaculate condition. Sometimes a little more effort is required, but don't get lazy and toss them in the sink or dishwasher, as that will end in tears... and ceramic shards where the knife used to be. Just give them a good hand-wash and you'll be set!

Overall, I have found the smaller knives are great for doing detailed work such as peeling, coring and the like, while the larger ones are great for chopping onions, fruit and slicing larger chunks of boneless meats. I found them to be a great complement to my metal bladed knives. Easy to clean, smooth to use, and a sharpness unmatched by anything I have used before. Having them in this stand made accessing them easy and efficient, not to mention they look so stylish... probably the classiest thing in the kitchen at the moment!