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[BEST LIVING] Kiwi 8” knive/cleaver $8.88

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  • Oct 21st, 2020 5:14 pm
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Aug 27, 2014
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Canuckland

[BEST LIVING] Kiwi 8” knive/cleaver $8.88

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Price:
8.88
Listed in amazon $15/$22 both 8” models available saw 10 of them left when I went yesterday

Great quality knife/cleaver at an affordable price, made in Thailand

https://www.amazon.ca/Kiwi-Ponit-21-Che ... 001FEJ0WO/

https://www.amazon.ca/Kiwi-Brand-Cook-K ... 00ARUFSM8/
25 replies
Sr. Member
Jun 10, 2011
654 posts
622 upvotes
amazing knife for the price, I have them for more than a year now and they are still very sharp.
I was able to shave my arm with it, best knife in that price range!
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Jan 19, 2006
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BC
KomKom is made by the same outfit as Kiwi, but to a slightly higher fit & finish.

Great knives!!!
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Jan 22, 2014
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sobig wrote: amazing knife for the price, I have them for more than a year now and they are still very sharp.
I was able to shave my arm with it, best knife in that price range!
Any knife will stay sharp for a year if you don't use it. Any knife will need sharpening after a number of uses, and the softer/cheaper the steel the lower that number is. If you use a knife regularly for a year and still think it's sharp, it's just that you've forgotten how sharp it used to be (or it never was properly sharp to begin with). As Scotty famously said: "Ye cannae change the laws of Physics, Jim!"
Deal Addict
Jun 14, 2008
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Montreal
OakAged wrote: Any knife will stay sharp for a year if you don't use it. Any knife will need sharpening after a number of uses, and the softer/cheaper the steel the lower that number is. If you use a knife regularly for a year and still think it's sharp, it's just that you've forgotten how sharp it used to be (or it never was properly sharp to begin with). As Scotty famously said: "Ye cannae change the laws of Physics, Jim!"
Do you have forum notification set up for anything with the word "knife" in it? Face With Tears Of Joy
Sr. Member
Jun 10, 2011
654 posts
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OakAged wrote: Any knife will stay sharp for a year if you don't use it. Any knife will need sharpening after a number of uses, and the softer/cheaper the steel the lower that number is. If you use a knife regularly for a year and still think it's sharp, it's just that you've forgotten how sharp it used to be (or it never was properly sharp to begin with). As Scotty famously said: "Ye cannae change the laws of Physics, Jim!"
You should get a another hobby, you seem to have too much free time on your hand to waste.
unless you have something constructive to tell me don't reply.
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Jun 14, 2008
3561 posts
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Montreal
sobig wrote: You should get a another hobby, you seem to have too much free time on your hand to waste.
unless you have something constructive to tell me don't reply.
He's got a point, even my ZDP189 chef's knife won't last a year under regular use.
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Oct 15, 2020
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Richmond HIll
OakAged wrote: Any knife will stay sharp for a year if you don't use it. Any knife will need sharpening after a number of uses, and the softer/cheaper the steel the lower that number is. If you use a knife regularly for a year and still think it's sharp, it's just that you've forgotten how sharp it used to be (or it never was properly sharp to begin with). As Scotty famously said: "Ye cannae change the laws of Physics, Jim!"
Bought a Twinfin II (HRC60) from KitchenStuffPlus about 18 months ago, and I've only had to sharpen it once. That being said, I generally hone my kitchen knives with a steel each time before I use them, which keeps them sharper for a much longer time. I can say the same thing for some of my parents' older, softer knives too. Frequent preventative maintenance extends the sharpness for a much longer time without sharpening, I think.
I'm sure we'll meet again, in some nostalgic place...

The Tale of Princess Kaguya
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Jan 22, 2014
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sobig wrote: You should get a another hobby, you seem to have too much free time on your hand to waste.
unless you have something constructive to tell me don't reply.
I think it's constructive to tell you to stop talking nonsense and misleading people. So, stop claiming it's possible to use a kitchen knife for a year without it needing sharpening. Using a dull knife is dangerous, unpleasant, and a waste of time. There's really no reason to do so. And if anyone believes you and buys a particular knife because you said it will go a year without sharpening it, they'll be disappointed when they find out it's not true. Time and money wasted. And what did you gain by misleading them?
Sr. Member
Jun 10, 2011
654 posts
622 upvotes
OakAged wrote: I think it's constructive to tell you to stop talking nonsense and misleading people. So, stop claiming it's possible to use a kitchen knife for a year without it needing sharpening. Using a dull knife is dangerous, unpleasant, and a waste of time. There's really no reason to do so. And if anyone believes you and buys a particular knife because you said it will go a year without sharpening it, they'll be disappointed when they find out it's not true. Time and money wasted. And what did you gain by misleading them?
FFS, I never said I didn't sharpened my knife... but some knife even sharpened never get as sharp as those kiwi knife.
You guys really need to find a better hobby than bullying people online.
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Jan 22, 2014
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blademagic wrote: Bought a Twinfin II (HRC60) from KitchenStuffPlus about 18 months ago, and I've only had to sharpen it once. That being said, I generally hone my kitchen knives with a steel each time before I use them, which keeps them sharper for a much longer time. I can say the same thing for some of my parents' older, softer knives too. Frequent preventative maintenance extends the sharpness for a much longer time without sharpening, I think.
Me too: I hone mine every time, unless I'm lazy and it's just a few quick light cuts. And I use a textured hone - the surface is sort of like a file - on my knives under HRC 60 and ceramic on 60+, which actually sharpen a bit as they hone. So in effect I sharpen almost every time I use them. And with that, I can go quite a while before I feel the need to sharpen them on the whet stone again. A smooth hone on <60 helps extend time between sharpenings to some extent too, but not as much.
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Jan 22, 2014
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sobig wrote: FFS, I never said I didn't sharpened my knife... but some knife even sharpened never get as sharp as those kiwi knife.
You guys really need to find a better hobby than bullying people online.
I reread your original comment and OK, I can see that you might not have meant what I thought you meant. So I apologize if I misunderstood. But I hope you can see that saying "I have them for more than a year now and they are still very sharp" does imply that you haven't sharpened them, because if you do sharpen them then saying "still sharp" doesn't make sense -- of course they're sharp after you sharpen them.

And I don't bully, and this has nothing to do with a hobby. I responded to what I perceived as misinformation, and then to a rude reply when I challenged that misinformation.

Thanks for sharing your experience with the Kiwi knife. There are indeed knives that don't take as good an edge when you sharpen them.
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Oct 15, 2020
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Richmond HIll
OakAged wrote: Me too: I hone mine every time, unless I'm lazy and it's just a few quick light cuts. And I use a textured hone - the surface is sort of like a file - on my knives under HRC 60 and ceramic on 60+, which actually sharpen a bit as they hone. So in effect I sharpen almost every time I use them. And with that, I can go quite a while before I feel the need to sharpen them on the whet stone again. A smooth hone on <60 helps extend time between sharpenings to some extent too, but not as much.
Are smooth hones made of ceramic? I also use a textured steel hone that I got off of Amazon a couple years back. Have had no problems keeping my knives sharp. I only have an ancient whet stone from who knows what generation though—not even sure what grit it is, but it has a coarse and fine side, so it's good enough for me.

I'm thinking about getting some water stones, but definitely far into the future. I don't have a knife collection worth buying ~$100 single grit stones yet as a broke college student.
I'm sure we'll meet again, in some nostalgic place...

The Tale of Princess Kaguya
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Jun 14, 2008
3561 posts
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Montreal
blademagic wrote: Are smooth hones made of ceramic? I also use a textured steel hone that I got off of Amazon a couple years back. Have had no problems keeping my knives sharp. I only have an ancient whet stone from who knows what generation though—not even sure what grit it is, but it has a coarse and fine side, so it's good enough for me.

I'm thinking about getting some water stones, but definitely far into the future. I don't have a knife collection worth buying ~$100 single grit stones yet as a broke college student.
Go with diamond stone, a lot less pain in the butt. I never bother with steel hone, if it's dull a few swipes on the diamond stone will make it sharp again.

I'm gravitating towards a more toothy finish for my kitchen knives, like 600~800 grit as finish. It goes through most food (especially meat) better than one that's finished with high grit and polishing compound strop.
Sr. Member
Oct 2, 2009
511 posts
317 upvotes
blademagic wrote: Are smooth hones made of ceramic? I also use a textured steel hone that I got off of Amazon a couple years back. Have had no problems keeping my knives sharp. I only have an ancient whet stone from who knows what generation though—not even sure what grit it is, but it has a coarse and fine side, so it's good enough for me.

I'm thinking about getting some water stones, but definitely far into the future. I don't have a knife collection worth buying ~$100 single grit stones yet as a broke college student.
Not all smooth hones are made of ceramic. Steel and glass were the OG materials i believe. I actually prefer smooth steel glass hones if only they dont cost a liver. Ceramic hones are smooth generally (I have seen textured ceramic hones. I think its the mac black one). Unlike smooth steel and glass hones ceramic will take a bit of material (sharpens ever so slightly).

A king 1000/6000 combo stone is around $50 on amazoink last i checked. It's more than plenty for home cooks....until you get serious.
Sr. Member
Oct 2, 2009
511 posts
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jzmtl wrote: Go with diamond stone, a lot less pain in the butt. I never bother with steel hone, if it's dull a few swipes on the diamond stone will make it sharp again.

I'm gravitating towards a more toothy finish for my kitchen knives, like 600~800 grit as finish. It goes through most food (especially meat) better than one that's finished with high grit and polishing compound strop.
Dang....600-800 is very....rough ;)
Sr. Member
Oct 2, 2009
511 posts
317 upvotes
sobig wrote: FFS, I never said I didn't sharpened my knife... but some knife even sharpened never get as sharp as those kiwi knife.
You guys really need to find a better hobby than bullying people online.
Uhhhh you might think the kiwi knife is "sharp" because its thin AF and doesnt wedge. Doesnt mean its actually sharp though
No way a kiwi knife can stay sharp or be sharper than...lets say a victorinox fibrox (Im aware of the price difference)

Kiwi knives are what I hear stories about a cook/chef having 10 of them in their locker and treat them as disposable or sos 911 knives when their main knife goes dull.

I personally got a kiwi and used it occasionally on weekends and it doesnt stay sharp long at all lol

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