Knives Out

[JohnDB]

Got a knife?

How about a good knife?

Many high carbon knives aren't expensive anymore.
But then we step into a new class of knife. The custom hand forged knife....a class all of its own.

1.7K views · 75 reactions | I'm calling this one done !! | Josh Brown

I'm calling this one done !!

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30 reactions · 7 comments | Well isn't that cute 😎 | Josh Brown

Well isn't that cute 😎

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[1srelluc]

LOL....I've been using Old Hickory kitchen/steak knives for everyday knives for decades.

They used to come as "starter sets". We got a set as a wedding gift and I've been using them ever since.

I did buy a set if the steak knives, a flat thin bladed slicing knife, and another paring knife the kid broke the tip off of.

Once they are seasoned they are super easy to maintain and keep sharp with just a stone.

I believe the super expensive kitchen knives are just an ego trip best reserved for restaurant prep.

 

[jacksonlamb]

Got a knife?

How about a good knife?

Many high carbon knives aren't expensive anymore.
But then we step into a new class of knife. The custom hand forged knife....a class all of its own.

1.7K views · 75 reactions | I'm calling this one done !! | Josh Brown

I'm calling this one done !!

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30 reactions · 7 comments | Well isn't that cute 😎 | Josh Brown

Well isn't that cute 😎

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I agree with you on this. A guy I worked with who lives in Colorado Springs makes those type of stickers and slicers. They are works of wonder.

 

[JohnDB]

LOL....I've been using Old Hickory kitchen/steak knives for everyday knives for decades.

They used to come as "starter sets". We got a set as a wedding gift and I've been using them ever since.

I did buy a set if the steak knives, a flat thin bladed slicing knife, and another paring knife the kid broke the tip off of.

Once they are seasoned they are super easy to maintain and keep sharp with just a stone.

I believe the super expensive kitchen knives are just an ego trip best reserved for restaurant prep.

Yes..

You are correct
Expensive kitchen knives are not going to be appreciated by anyone but a professional.

I've held my chefs knife for literally 8 hours a day, 6 days a week with huge amounts of vegetables and meats to process every day....very specific calouses grow from holding a knife every day....

I've had the history....so now that I'm retired....my wife got me a toy. I love it. But it's a lot more $$$ than a new one from Walmart. Steel quality? Roughly the same.

 

[OhPleaseJustQuit]

Got a knife?

How about a good knife?

Many high carbon knives aren't expensive anymore.
But then we step into a new class of knife. The custom hand forged knife....a class all of its own.

1.7K views · 75 reactions | I'm calling this one done !! | Josh Brown

I'm calling this one done !!

www.facebook.com

30 reactions · 7 comments | Well isn't that cute 😎 | Josh Brown

Well isn't that cute 😎

www.facebook.com

.

I've still got the Cutco cutlery that hubby bought about 20 years ago. I like it.

.

 

[1srelluc]

Yes..

You are correct
Expensive kitchen knives are not going to be appreciated by anyone but a professional.

I've held my chefs knife for literally 8 hours a day, 6 days a week with huge amounts of vegetables and meats to process every day....very specific calouses grow from holding a knife every day....

I've had the history....so now that I'm retired....my wife got me a toy. I love it. But it's a lot more $$$ than a new one from Walmart. Steel quality? Roughly the same.

Dexter/Russell knives were my former BIL's choice as a professional butcher. He had his own set and took them home with him every evening.

 

[JohnDB]

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I've still got the Cutco cutlery that hubby bought about 20 years ago. I like it.

.

My Chef knives 8" and 10" were bought back in the 80's, almost 90's. Been heavily used for decades.
Because I took care of them....they are still razor sharp....I WAS still using them on a daily basis. The professional series Hinkels has better steel than the four star Hinkels. So I use it more. Plus its the 10 inch....and bigger knives have more leverage.
Now....I've got new toys....looking like they came out of a CS Lewis movie.

 

[JohnDB]

Dexter/Russell knives were my former BIL's choice as a professional butcher. He had his own set and took them home with him every evening.

Yep....I've bought those for the crew to use. Good knives....very sturdy.

 

[OhPleaseJustQuit]

My Chef knives 8" and 10" were bought back in the 80's, almost 90's. Been heavily used for decades.
Because I took care of them....they are still razor sharp....I WAS still using them on a daily basis. The professional series Hinkels has better steel than the four star Hinkels. So I use it more. Plus its the 10 inch....and bigger knives have more leverage.
Now....I've got new toys....looking like they came out of a CS Lewis movie.

.

My late brother used to love his Hinkels.

.

 

[JohnDB]

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My late brother used to love his Hinkels.

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Hinkels is like the lowest end of high end mass produced knives for serious cooks and pros..
Most of my classmates and peers were all about Wüstoff. (Insert rolling eyes).
I didn't see the fascination....but there us a difference between the two brands even if it's not significant. The steel was identical between the Four star series and the Wüstoff. So my pro series was actually better steel.

 

[Muhammed]

I found these uded steak knives at a garage sale about 20 years ago. They are micro-serrated and they never need sharpening. They've had daily use and still cut like a dream.

They're called J.A. Henkels International Eversharp Pro.

I don't think they make them anymore. They are not the Henkels website or Amazon. They have Eversharp and Eversharp Pro 2, but not Eversharp Pro. Both are inferior.

It's practically illegal to make stuff that lasts these days. It's against shareholder interests.

 

[JohnDB]

I found these uded steak knives at a garage sale about 20 years ago. They are micro-serrated and they never need sharpening. They've had daily use and still cut like a dream.

They're called J.A. Henkels International Eversharp Pro.

I don't think they make them anymore. They are not the Henkels website or Amazon. They have Eversharp and Eversharp Pro 2, but not Eversharp Pro. Both are inferior.

It's practically illegal to make stuff that lasts these days. It's against shareholder interests.

The rebranding is why you don't see them. The international series is a series for home use....and as steak knives they are perfect.

 

[Dekster]

Somehow a cheap Milwaukee insulation knife ended up in the knife drawer in our kitchen and that knife is like the best thing ever for slicing vegetables. I have no idea where it came from TBH, but I am loving it more than any of the higher dollar knives we have amassed over the years.

​

 

[JohnDB]

Somehow a cheap Milwaukee insulation knife ended up in the knife drawer in our kitchen and that knife is like the best thing ever for slicing vegetables. I have no idea where it came from TBH, but I am loving it more than any of the higher dollar knives we have amassed over the years.

​

So long as it isn't full of fiberglass or rock wool.....should be fine.

 

[Dekster]

So long as it isn't full of fiberglass or rock wool.....should be fine.

I assumed one of the kids picked it up from somewhere because I know I never bought the thing. Insulation is one of those things I will gladly pay someone else to do though. I despise that rolled fiberglass stuff and the blown insulation is something I just never bought the gear to deal with.

 

[Dekster]

Someone gave me a matsato japanese knife for christmas but I haven't used it but once. I was not that impressed with it. It did fine. Just seemed like a run of the mill knife.

 

[Concerned American]

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I've still got the Cutco cutlery that hubby bought about 20 years ago. I like it.

.

My wife still has her Ginzu from the late 70's--I don't think the serrations will cut through a soda can anymore though, LOL.

 

[JohnDB]

Someone gave me a matsato japanese knife for christmas but I haven't used it but once. I was not that impressed with it. It did fine. Just seemed like a run of the mill knife.

This is the knife you are talking about...
That hook at the back of the cutting edge near the handle is typical Japanese steel knife design.

The hole is wired.
The cost is low....but a lot of the high carbon steel knives are no longer expensive. They advertise being "ice hardened". To this day I still don't know what that's about in truth. Everyone has watched Forged in Fire....so I don't get it. Now cryogenic treatments (dripping liquid nitrogen onto steel for a period of hours)
Can restructure/tighten the steel crystals and make the steel much stronger and harder.

I'd be wondering about the balance....
And the control....

 

[Dekster]

View attachment 1252470


This is the knife you are talking about...
That hook at the back of the cutting edge near the handle is typical Japanese steel knife design.

The hole is wired.
The cost is low....but a lot of the high carbon steel knives are no longer expensive. They advertise being "ice hardened". To this day I still don't know what that's about in truth. Everyone has watched Forged in Fire....so I don't get it. Now cryogenic treatments (dripping liquid nitrogen onto steel for a period of hours)
Can restructure/tighten the steel crystals and make the steel much stronger and harder.

I'd be wondering about the balance....
And the control....

That be it other than mine did not come with the purty stand. I found myself more doing everything with the tip because the curve of the blade made it a bit odd to slice with where one side would be cut all the way through and the other end would not be.....so I whipped out my handy dandy Milwaukee insulation knife pretty quick. I had also be warned that it was super sharp but to me it really wasn't particularly so. Just average

 

[JohnDB]

That be it other than mine did not come with the purty stand. I found myself more doing everything with the tip because the curve of the blade made it a bit odd to slice with where one side would be cut all the way through and the other end would not be.....so I whipped out my handy dandy Milwaukee insulation knife pretty quick. I had also be warned that it was super sharp but to me it really wasn't particularly so. Just average

By hand,
A good knife edge that will hold for years takes hours to complete. There's a whole edge geometry science to get involved with. It requires jewlers loupes and a steady hand....knowing your bevel angle that will work.
Then there's the monotony of grinding and especially polishing that edge (which takes a LONG time of most of a day.