Then get a good stone and put the edge back on them.
The steel is only for quick hits during use....not meant to re-shape the edge.
Need a kitchen knife that works
- Thread starter CHASLX200
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Then get a good stone and put the edge back on them.
The steel is only for quick hits during use....not meant to re-shape the edge.
Wyatt Burp
Member
My son bought me a Global knife because it was an affordable knife recommended by Anthony Bourdain in one of his books that he said was a great deal. I use nothing else. It is fantastic.
tlay
US Veteran
I too like Henckels. But with any expensive or really nice kitchen knife you have to take care of it. Only sharpen it with a ceramic or steel not your motorized grinder type sharpener. Also never put them in a dishwasher, this could damage the fine edge, wash and immediately dry by hand.
duppie
Member
I use Global also but they are brittle so no dropping,cutting frozen foods or snapping bones....even chicken. Do not steel and remember the angle on that edge is a rather acute 10 to 15 degrees
CAJUNLAWYER
Member
Another vote for Dexter Russell
I bought a Mora Swedish military knive due to a forum discussion. It was about $15.00 on Amazon. I haven't tried it on anything else yet but it's carbon steel blade zips through a soft tomato like warm butta. Even came with a plastic scabbard.
shouldazagged
Absent Comrade
The Moras offer a lot of value for little money. Must be a reason the Swedes, who make some very fine military hardware, issue a Mora knife to the troops.
If I weren't well fixed for kitchen knives, I'd be looking at the Dexter Russell line, based on the recommendations on this thread.
If I weren't well fixed for kitchen knives, I'd be looking at the Dexter Russell line, based on the recommendations on this thread.
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Hows 'bout one of these?
Flint/Obsidian Knife Kit | | Crazy Crow Trading Post
Been considering getting one to see how well it works.
Flint/Obsidian Knife Kit | | Crazy Crow Trading Post
Been considering getting one to see how well it works.
SCWOODY
Member
shouldazagged
Absent Comrade
I'm not an old cop, just old, and living on Social Security. No high-end Japanese or German knives for me. But I learned about Old Hickory, Russell Green River, and the old Case carbon steel kitchen knives many years ago.
One of my favorite and most used small knives is an old Case carbon steel with a blade a little over four inches and a slight slicing sweep to the edge. Paid a dollar for it at Goodwill, and you couldn't buy it from me.
One of my favorite and most used small knives is an old Case carbon steel with a blade a little over four inches and a slight slicing sweep to the edge. Paid a dollar for it at Goodwill, and you couldn't buy it from me.
EllDee
Member
Have several Chicago Cutlery knives we've had for more than 20 years, including a set of steak knives. Only issue is the wood handles - after that many years, even the recommended oil doesn't keep the handles looking nice. No matter, they work well and are easy to sharpen and keep sharp. My dad was a butcher workman in a John Morrell plant for more than 40 years, I have a GOOD steel, several stones, and the hard earned knowledge on how to sharpen a knife.
We also have a good set of Wusthof knives that we use occasionally, but not as often as the old CC's.
The key is never in the dishwasher, as has been said. We never even let them sit in the sink for long when hand washing dishes. Usually wash them one at a time and dry immediately.
We also have a good set of Wusthof knives that we use occasionally, but not as often as the old CC's.
The key is never in the dishwasher, as has been said. We never even let them sit in the sink for long when hand washing dishes. Usually wash them one at a time and dry immediately.
mwtdvm
Member
Old Chicago Cutlery
Some of mine are over 30 years old and MADE IN THE USA!!
They sharpen well... The OP needs a new steel or a stone!!
The prices on E-bay are good-excellent. And some are essentially new!
But having said that these new Japanese pattern knives with the scallops are getting my attention! They are SHARP and for slicing are fantastic. Some are dirt cheap.
Some of mine are over 30 years old and MADE IN THE USA!!
They sharpen well... The OP needs a new steel or a stone!!
The prices on E-bay are good-excellent. And some are essentially new!
But having said that these new Japanese pattern knives with the scallops are getting my attention! They are SHARP and for slicing are fantastic. Some are dirt cheap.
We have a full set of Cutco kitchen knives. Wasn't cheap, but we love them.
Made in the Great State of New York!
Made in the Great State of New York!
mstuhr
Member
Two
Howdy,
I have two "Go to" kitchen knives. One is an Old Hickory cleaver. That is the one I could not live without. I touch it up on diamond stones from time to time.
The other is an 8" Rapala fillet knife. That was my favorite up until I found how useful the cleaver can be.
The cleaver can mash and mince garlic, cut up chickens and slice things like a chef knife. It has a lot more finesse than one would think.
I think a good cleaver and cutting board are a hard combo to beat.
Good luck
Mike
Howdy,
I have two "Go to" kitchen knives. One is an Old Hickory cleaver. That is the one I could not live without. I touch it up on diamond stones from time to time.
The other is an 8" Rapala fillet knife. That was my favorite up until I found how useful the cleaver can be.
The cleaver can mash and mince garlic, cut up chickens and slice things like a chef knife. It has a lot more finesse than one would think.
I think a good cleaver and cutting board are a hard combo to beat.
Good luck
Mike
photobiker
Member
I'm not going to get into brands because there are a lot of very good knives out there. Buy a good quality knife and a good sharpening system and you will be good to go. The best knife in the world isn't worth much if you can't keep it sharp.
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