Understanding the Difference: Green Coated Knives vs. Other Catalog Options

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Discussion Overview

This thread explores the differences between green coated knives and other options available in the Pampered Chef catalog. Participants share their personal experiences and opinions regarding the functionality, quality, and appeal of these knives.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Debate/contested

Main Points Raised

  • One participant, identifying as a consultant, notes that the green knives are lighter and have a non-stick coating, making them handy for various tasks.
  • Another participant shares their experience that the forged cutlery knives are of higher quality, made from high-carbon German steel, and come with a lifetime guarantee, while the green knives are considered more of a novelty item.
  • Several users mention that the green knives fit better in smaller hands and are more comfortable to use compared to the forged cutlery.
  • One participant expresses a preference for the green santoku knife, stating it is sharp and frequently used, while also hoping for a forged cutlery version in that size.
  • Another participant mentions that they have sold many green knives, indicating a preference among customers in their area for the lighter options over the more expensive forged cutlery.
  • Some participants express concerns about the durability of the green coating, with one noting that it may wear off over time, while another claims their knife has shown no signs of wear after extensive use.
  • One participant recounts a personal experience of cutting themselves while using the green paring knife, highlighting the sharpness of the knives.
  • Several participants discuss the weight and size of the knives, with mixed opinions on whether the lighter green knives are preferable or if the heavier forged cutlery is more effective.

Areas of Agreement / Disagreement

Views differ regarding the preference for green knives versus forged cutlery, with some participants favoring the lighter, more colorful options while others prefer the sturdiness and quality of the forged knives. No clear consensus emerges on which is superior.

Contextual Notes

Participants share personal experiences and preferences based on their usage of the knives in various settings, including home kitchens and professional environments. The discussion reflects a range of opinions influenced by individual needs and cooking styles.

Who May Find This Useful

Consultants and potential buyers interested in understanding the differences between knife options in the Pampered Chef catalog may find this discussion informative.

J
jesusluvsu2005
Messages
386
What is the difference between these and the other knives in the catalog? I wasn't sure and wanted to know just in case I get asked. :)
God bless,
Amanda
 
the green knives are lighter than the forged cutlery. the color coating is supposed to provide non-stick capabilities.
i love the tomato knife - it's handy for so many things, like slicing bagels.
 
Oh, you will get asked! ;)The difference is the quality. The Forged Cutlery knives are "Top of the line" knives. They're made of a high-carbon German steel, much stronger than stainless steel. They have large handles (for men or women to use) and have a lifetime guarantee.The color coated knives are a "novelty" item, if you ask me. They are stainless knives coated with some type of coating (not sure what). They're smaller and tend to fit into small women's hands better than the Forged Cutlery (at least that's what they tell me) and they're much lighter. They also only have a 1-year guarantee.Then, we can't forget about the Stainless knives that come with the sharpening cases. They were our best knives until the Forged Cutlery came out, and I def. think they're a step above the color coated knives. Esp. since they still have a lifetime guarantee. So, when someone says they don't want to spend the money on the forged cutlery and are leaning towards the color-coated, I ask what they'll use them for. If it's for anything other than their camper, I recommend the stainless knives w/cases. HTH!
 
I've told folks that were concerned about spending a lot of money on the forged Santoku knife, to buy the green one to see how they like it. I love the tomato knife - I use it for a lot of things. Come to think of it, I'm not sure I've actually ever sliced a tomato with it.
 
The_Kitchen_Guy said:
I've told folks that were concerned about spending a lot of money on the forged Santoku knife, to buy the green one to see how they like it.

I love the tomato knife - I use it for a lot of things. Come to think of it, I'm not sure I've actually ever sliced a tomato with it.
Click to expand...

I keep hearing of other people slicing fingers instead... ;)
 
I love my green santuko knife! I really hope that we get a forged cutlery one that size. I use that one all the time and it is still very sharp.

The green stuff is silicone.
 
I love them! I use them way more than any other knife we sale and I think I have them all. I feel more comfortable with them than the forged ones. I sale a lot of them. I still sale the self sharpening ones a lot too. I rarely sell the forged although I show it and talk them up, but people in my area do not want to spend that much money on a knife.
 
pamperedlinda said:
I love my green santuko knife! I really hope that we get a forged cutlery one that size. I use that one all the time and it is still very sharp.

The green stuff is silicone.
Click to expand...
If they're coated in silicone, someone needs to sell a pair of them to Dolly Parton.

Oh, wait. It looks like someone already did.
 
There is a great doc behind CC showing the differences in our knives. It's probably in teh download center.
 
The green coating WILL wear off, just in case anybody is wondering. (No, I don't own any ... heard it from my AD when I observed her show!)
 
Di_Can_Cook said:
The green coating WILL wear off, just in case anybody is wondering. (No, I don't own any ... heard it from my AD when I observed her show!)
Click to expand...
I've had mine since they came out and use the santuko almost daily - hasn't worn off yet, doesn't even show signs of wear. And, it is still very sharp. Pretty good value for the price.
 
I love these knives. I took my forged knives to our restaurant for our Head Cook to use. She likes them, but says the handles are too big for her hand. I took the green knives and she loves them. She uses them for everything. she locks them in the safe so nobody else can use them and mess them up. The forged knives are out on a shelf in the office for the other cooks to use. they get used, washed immedietly and then put back in their case and on the shelf.

The green knives are sharp. I was using the new paring knife to hull a strawberry...couldn't find my core and more... and cut my thumb pretty bad. So, be careful with them.
 
pamperedlinda said:
I love my green santuko knife! I really hope that we get a forged cutlery one that size. I use that one all the time and it is still very sharp.

The green stuff is silicone.
Click to expand...

That has been on my wish list since the green one came out!

I have 3 of the green santuko knives. My Forged Cutlery pretty much stays in my kit for shows - but I have 2 of the green santukos for use in my own kitchen. I love them! It is the perfect size for almost everything I need to do - and it fits perfectly in my hand.

In my kitchen, I also use a 5" blade Chef's knife from Wusthof-Trident. It is comparable to our Forged Cutlery - but I LOVE:love: the size. The Forged Chef's & Santuko are just too big for me to use comfortably.
 
Well, I guess size really does matter. I love the cutlery chef's knife and santoku knives for their weight and size. The weight helps cut with less effort than it takes with the old stainless chef's knife.
 
this is all so good to know!
knives scare me. i just got the forged cutlery chef & santoku.
but i think with kit enhancement i might invest in the green santoku.
i already have the green paring knife and i love it.
if i were a guest, i would have boughten them just because i LOVE the color.
so its nice to know now when i do a show to tell them reasons why WOMEN love them.
 
thecougchef said:
this is all so good to know!
knives scare me. i just got the forged cutlery chef & santoku.
but i think with kit enhancement i might invest in the green santoku.
i already have the green paring knife and i love it.
if i were a guest, i would have boughten them just because i LOVE the color.
so its nice to know now when i do a show to tell them reasons why WOMEN love them.
Click to expand...
I am a klutz so the larger knives scare me. I love the green knives and use them alot in my kitchen. I usually only use the utility forged knife out of the forged ones.
 
The_Kitchen_Guy said:
Well, I guess size really does matter. I love the cutlery chef's knife and santoku knives for their weight and size. The weight helps cut with less effort than it takes with the old stainless chef's knife.
Click to expand...
I'm with KG. LOVE LOVE LOVE the Forged pieces, have very little use for the green ones. Way too light and flimsy for my tastes. The new green bread knife is horrible, IMHO.
 
Last edited:
DebbieJ said:
I'm with KG. LOVE LOVE LOVE the Forged pieces, have very little use for the green ones. Way too light and flimsy for my tastes. The new green bread knife is horrible, IMHO.
Click to expand...

I have to agree with this one - even though I love the other green knives.

The new green bread knife is flimsy and feels cheap - and it's over twice the price of the one it replaced. Now, the old bread knife - I loved that!
 
Is the old bread knife the one that was recently on the outlet in the kitchen essentials kit?
 
OHHHHH, I get it now.The green bread knife is green. I thought it was special knife for cutting green bread.
 

Frequently Asked Questions

What are green coated knives and how do they differ from traditional knives?

Green coated knives feature a non-stick, ceramic-based coating that helps prevent food from sticking to the blade, making them easier to clean and use. Traditional knives typically have stainless steel blades without any coating, which may require more effort to maintain and can result in food residue sticking to the blade.

Are green coated knives safe to use with acidic foods?

Yes, green coated knives are generally safe to use with acidic foods. The ceramic coating is designed to withstand acidity without degrading, unlike some other coatings that may react with acidic ingredients. However, it's always best to check the manufacturer's guidelines for specific usage recommendations.

How do green coated knives compare in terms of durability to other knife options?

Green coated knives are quite durable, but their longevity can depend on how they are cared for. While they resist rust and corrosion, the coating can wear off over time if not properly maintained. In contrast, high-quality stainless steel knives can last a lifetime if cared for correctly, but they may require more maintenance to keep them from dulling or staining.

Can I sharpen green coated knives like traditional knives?

Sharpening green coated knives requires special care. While you can use a honing rod or a ceramic sharpener, traditional metal sharpeners may damage the coating. It's recommended to follow the manufacturer's instructions for sharpening to ensure the longevity of the knife.

What are the benefits of using green coated knives in my kitchen?

Green coated knives offer several benefits, including a non-stick surface that makes slicing and chopping easier, reduced food waste, and easier cleanup. Additionally, their vibrant color can add a fun aesthetic to your kitchen tools, making cooking more enjoyable.

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