05 July 2010
I first bought an electric knife to facilitate cutting terrines - recommended by my French cooking magazine. The Kenwood is OK for this, but makes heavy weather of anything else. I have tried it on bread - it does not like crisp top crusts, won't grip, so I turn the loaf upside down, and needs pressure ( allegedly unnecessary) to get to the bottom of the loaf. I have tried it on meat and poultry - rather a ragged finish. I think the blades are too thick a structure, and on the short side to deal with a cottage loaf or a whole ham. A frozen food blade was mentioned in the brochure enclosed but not included. It is very noisy. No star really. This was not my first electric knife, that one was purchased for the terrines, and got blunt eventually, but it was very cheap and I hoped yours would be better. It is exactly the same.
A note from the team
I'm sorry to hear that you were so disappointed with the knife. We'll be in touch shortly to sort this out for you.