Ontario Robeson Cutlery Set - Ontario 2514

The Robeson Cutlery set is Ontario Knife Company's new line of precision cutting instruments designed for all your kitchen and food preparation tasks. Robeson Cutlery is backed by an Ontario forever warranty and comes with free sharpening!

One Robeson Cutlery Set Includes the Following knives:

• 1 - 9.5" Chef Knife
• 1 - 7" Santoku Knife
• 1 - 10" Bread Knife
• 1 - 7.5" Utility Knife
• 1 - 5" Utility Knife
• 1 - 6.25" Boning Knife
• 1 - 3.5" Paring Knife
• 6 - 4.5" Steak Knives
• 1 Butcher Steel
• 1 Pair Kitchen Shears

Stainless Steel Blades:
Sandvik 14C28N is one of the most recent offerings from Sandvik steel, a premier manufacturer of high quality steels. All Sandvik steels exhibit a combination of excellent composition, a high degree of purity and a properly refined microstructure and 14C28N is the latest and the most advanced of the series.

Composition/Corrosion Resistance - This steel has the ideal proportion of carbon to chromium to maximize corrosion resistance and fine carbide formation. Too much carbon in a stainless steel will reduce the corrosion resistance by preferentially forming chromium carbides which deplete the chromium in the steel matrix thereby reducing the corrosion resistance of steel. The use of nitrogen as a "hardness driver" in this material rather than carbon also increases the corrosion resistance because it also does not reduce the available chromium in the steel matrix.

Purity of Material - Elimination or minimization of impurities and non metallic inclusions result in a stronger and more corrosion resistant material. Inclusions and impurities weaken the material and can be starting points for corrosion and/or cracking.

Refined Microstructure - Edge retention - 14C28N is a fine carbide steel which allows acute edge geometries without the danger of micro chipping which is the primary cause of edge failure in most stainless steels. The reduction of primary carbides and the refinement and even distribution of small secondary carbides produce a maximum carbide size of 2 microns with an average of 0.5 microns. These fine carbides allow much finer edge geometries due to their size and toughness than coarser carbide steels like 440A, 440C and D-2 and even the powder metal knife steels which have carbides and high hardness yields excellent edge performance.

Blade/Edge Geometry:
Blade geometry is the primary factor in knife performance when combined with the proper material and heat treatment will produce a knife which will cut very cleanly without crushing or tearing the food using minimum effort. These blades are thin, wide and flat ground to produce the optimal cutting geometry and the grind starts on the tang of the blade so that the geometry is consistent throughout the length of the blade. This refined and consistent blade geometry also allows a very refined and consistent edge geometry resulting in a very sharp edge which is easy to maintain.

Handles:
The handles are double injection molded directly onto the blade to provide a sanitary fit between the blade and the handle. The undermold of polypropylene forms the rigid bolster and buttcap and the overmold of the karton provides a softern, non-slip grip. The handles are lightweight to minimize fatigue while using and the profile and cross section are ergonomically designed to maximize control. The slightly tapered sides and flat bottom of the handle act as indicators to the hand for proper orientation of the blade and edge. By locking/wrapping the joints of the fingers along the bottom edge you can easily and accurately control the exact position and angle of the edge with relation to the cutting surface. While using the "blade pinch grip" on the knives the tips of the fingers rest comfortably on the flat bottom edge easily aligning or adjusting the blade/edge to be perfectly perpendicular to the cutting surface. Also while using the "blade pinch grip" the bottom curve of the handle also assists in minimizing the amount of shoulder lift while chopping which also reduces fatigue. The cross section of the back of the handle is curved to rest comfortably against the palm of the hand especially while using the "blade pinch grip" or the "reverse grip" when peeling. The flare of the bolster at the front of the handle is a safety feature preventing the hand from slipping forward onto the blade.

Block:
The block is designed and manufactured by J.K. Adams, a company that has been making gourmet housewares in Vermont for over 65 years. The blocks are made in the USA of native American hardwoods and the unique open design has a sculptural quality very different from the typical sold slotted knife blocks. The open design also allows air to circulate around the blades rather than trapping them in a confined slot which can be moist and collect and trap contaminants. The open and vertical suspension also prevents the blade edges from rubbing or resting against any surfaces which could cause either abrasive or corrosive damage to the edge.