Pass me the Chef’s Knife.....

Cellar Hound · Sep 20, 2020

Cool

6518John said:
My Henckles Mikado main knives and a Cutco. Cleaver is a gun-show find and a beast that will take a razor’s edge.

I am especially proud of the hand made steak knife set I picked up from a maker. The deer antlers were taken from his farm up in the mountains of Northern Arkansas.

All very nice cutlery but I must say I absolutely love the cleaver and the steak knives. Very cool...

Cellar Hound · Sep 20, 2020

Serious knife

Golphin said:
I have a nice Case but the one I use is a old butcher's knife with a great blade and a ugly handle. It is big and blade gets sharp and holds a great edge. It is great for cutting up a chicken or rack of ribs or pretty much anything I want to cut on. Never worry about causing it some kind of damage.

That Butcher’s Knife is all business.... I have a meat cleaver that looks similar to that. She ain’t pretty but she gets the job done in short order.... very nice!

Cellar Hound · Sep 20, 2020

More Knives

Here are a few more knives from the board...

I like the Wusthof’s for heavy work and the Shun Hiro for fine handling (it’s like a scalpel). I prefer the serrated edge on a Global. The Globals probably have the best balance of all of my knives. The one in the center is a Ken Onion knife, another workhorse fur a busy kitchen.

StrawHat · Sep 21, 2020

Cellar Hound said:
Although I have never used a Sabatier, I have had many hours working with Wusthof knives. I prefer the Classic with full tang. They are great knives with thick spines. Great for heavy work like fall squash, whole chickens, and any meat with bones.

Cellar Hound said:
Although I have never used a Sabatier, I have had many hours working with Wusthof knives. I prefer the Classic with full tang. They are great knives with thick spines.t Great for heavy work like fall squash, whole chickens, and any meat with bones.

The classic is a good heavy duty knife. The Icon is a bit lighter, not for heavy work like the fall squashes or bones. I have a cleaver for those. The Icon is thinner and without a bolster. It is also sharpened at a bit less angle. It is a good GP blade.

The Sabatier came to us damaged and the owner asked if it could be repaired. When we quoted him a price, he declined and said throw it out. There was about a 5/16” or a little less nick in the edge and a broken scale. I removed to nick by taking metal from the edge and the sides. From the sides, I increased the angle a bit to leave the spine full width. You can see the change in the photo. The handle got replaced with some buckeye.

Sabatier has an interesting history. Not one individual company but dozens working under the same name. Some high quality, some not so much. Most are French but other companies got involved and usually produce junk.

(edited to add. In the photo the Sabatier appears to have a swale in the edge by the bolster. I assure you it is merely an illusion!)

Kevin

LostintheOzone · Sep 21, 2020

Golphin said:
I have a nice Case but the one I use is a old butcher's knife with a great blade and a ugly handle. It is big and blade gets sharp and holds a great edge. It is great for cutting up a chicken or rack of ribs or pretty much anything I want to cut on. Never worry about causing it some kind of damage.

That looks like ONC "Old Hickory" brand. I have one also.

clang444 · Sep 21, 2020

I become a big fan of old Sabatier knives, both Carbon and Stainless steel - if you find the right ones:

You do have to be careful as there are plenty of mediocre ones out there too. Keep away from the stainless steel ones with aluminum bolsters.

Wustof and Messermeister make some great German knives too. I actually prefer the handles on them, but I've come to like the French style blade better.

Golddollar · Sep 21, 2020

LostintheOzone said:
That looks like ONC "Old Hickory" brand. I have one also.

I have a set of these I acquired over the years. They are great for cubing roasts at the chili cookoffs.

LCC · Sep 21, 2020

Henkel 6" and 9"do all the slicing, an old flea market US steel cleaver that sharpens to a razor does the serious work. Standing order in our kitchen, "honey, when the cleaver comes out, all conversations are on hold."

Cellar Hound · Sep 21, 2020

Nice!!

StrawHat said:
The classic is a good heavy duty knife. The Icon is a bit lighter, not for heavy work like the fall squashes or bones. I have a cleaver for those. The Icon is thinner and without a bolster. It is also sharpened at a bit less angle. It is a good GP blade.

The Sabatier came to us damaged and the owner asked if it could be repaired. When we quoted him a price, he declined and said throw it out. There was about a 5/16” or a little less nick in the edge and a broken scale. I removed to nick by taking metal from the edge and the sides. From the sides, I increased the angle a bit to leave the spine full width. You can see the change in the photo. The handle got replaced with some buckeye.

Sabatier has an interesting history. Not one individual company but dozens working under the same name. Some high quality, some not so much. Most are French but other companies got involved and usually produce junk.

(edited to add. In the photo the Sabatier appears to have a swale in the edge by the bolster. I assure you it is merely an illusion!)

Kevin

Both are great looking knives! Nice job with the Sabatier.... Looks like you gave it a whole new lease on life.....

Cellar Hound · Sep 21, 2020

clang444 said:
I become a big fan of old Sabatier knives, both Carbon and Stainless steel - if you find the right ones:

You do have to be careful as there are plenty of mediocre ones out there too. Keep away from the stainless steel ones with aluminum bolsters.

Wustof and Messermeister make some great German knives too. I actually prefer the handles on them, but I've come to like the French style blade better.

Love the carbon one on the right. I have some carbon steel knives as well. When the patina sets in, it makes me feel like I’m preparing food back in an old classic French kitchen.... which is kinda awesome!!

clang444 · Sep 22, 2020

Cellar Hound said:
Love the carbon one on the right. I have some carbon steel knives as well. When the patina sets in, it makes me feel like I’m preparing food back in an old classic French kitchen.... which is kinda awesome!!

Thanks, me too. I had to replace the handles on this one. Not knowing any better, I used hickory. A softer wood would have been more forgiving when fitting the scales.

OLDSTER · Sep 22, 2020

Chicago Cutlery has always been our favorite. I do a lot of cooking and have tried other "higher end" knives over the years, but I like the way CC takes an edge.

wood714 · Sep 22, 2020

Oracle said:
Several years ago I bought a Cutco set, I really liked them so I gave away my favored chef knife.

The Cutco set remains very nice but I regret giving away that chef knife. It was cheap and looked like a mud fence but it was a very good knife.

I have a Cutco chef's knife. No idea how I ended up with it, unless my ex bought it.

I call it my Halloween knife, because all the crazies use them in the slasher movies.

Pass me the Chef’s Knife.....

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