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Reviews and articles about our products

Comprehensive 3 month review by: Blake Sutton-May 2017

WE DEEPLY APPRECIATE THE TIME AND EFFORT BY BLAKE TO GIVE US BOTH THE GOOD AND SOME ISSUES HE HAD THAT HELPS US IMPROVE OUR PRODUCT.  BLAKE GAVE US AN OPPORTUNITY TO USE OUR FILLET KNIFE IN A COMMERCIAL KITCHEN ENVIRONMENT AND THIS IS A NEW APPLICATION FOR OUR PRODUCTS THAT WE WERE REVIEWING.

GEORGE LAMBERT-KNIFEMAKER/OWNER

I recently received 2 knives, the 9 inch curved and 7 inch curved knives from Titan Knife Technolgies.  Being a chef and an avid fisherman I was thrilled to try the product.  Upon receiving the knives I noticed the knives were personalize (a great touch).  The overall construction of the knife was superb.  The blade was smooth, untarnished, feather light, and razor sharp.  The bolster was sealed with what appeared to be a polyurethane of some sorts, once again great touch.  The handle has lots of grit and is 99.9% non-slip.  The sheaths that came with the knives were made of thick canvas with plastic inserts that securely held the knives in place.   

After using the knives for nearly 3 months and putting them to the test, I can truly say these knives are top quality.  The edge and retention on these knives is amazing.  90 days, over 1000 pounds of fish (everything from snapper and tuna to sheepshead and lion fish), and only used the sharpening pad provided once!  The only reason it was used was solely just to say I used it.  I have let co-workers and other fishermen use these knives and the look on their faces coupled with the reluctancy to return them make it obvious how great these knives are. 
That being said….. there are a couple of issues.
-The blade
It’s made of titanium and extremely hard which is great for edge and retention, but it also makes it hard to sharpen as well as brittle.  There will be micro chips in the blade but will disappear over time with sharpening and regular use.
The biggest issue I had with the knives were the handles.  The handles seem to be meant for people with bigger hands.  They are a little meaty (personal opinion).  They also have a nonslip coating on them that is great, but the problem is I found (early on) some of the coating would flake off and end up on or in food.  The coating also causes the handle to be somewhat porous allowing stray pieces of fish to get caught in the handle with no real way to get it clean.
My suggestion would be to find a different material for the handle or use a textured rubber handle, something besides the coating currently on the knives.  (this would be a non issue used fishing).  You guys are on the right track, for sure, with the design of your kitchen line. 
I have enjoyed the knives thus far and believe i will continue to do so. 
Feel free to contact me if you’d like to further discuss my likes and dislikes. 
Blake Sutton
OUR RESPONSE TO BLAKES ISSUES;
THE BLADE- Our patented cutting edge is a differential hardness design one side to the other creating a differential rate of wear which is how the Beavers teeth work. The hardness referred to is the carbide side and is extremely hard with micro serrations. The other side is Titanium which is softer and the side that get sharpened when needed.
THE HANDLE- Our knives were developed for a filleting task which deals with a lot of handling of the fish and high chance of grip slippage. The larger handle was chosen to add leverage for blade control. The texture was chosen for maximum grip. After filleting the pieces are usually rinsed before preparation and cooking. In the environment that Blake tested which was kitchen, his comments were spot on correct. That environment would change the handle design requirements. The handle would be smaller and smoother and have no risk of particles flaking off or voids where food and bacteria could build up.
DEBRIS-. We recommend using any dish detergent or liquid soap and a stiff nylon brush while rinsing in water to clean debris left on handle.

 

 

BLADE MAGAZINE MARCH 2010