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2618 posts · Joined 2008. #7 · Jul 18, 2008. The Forschner Fibrox line is reasonably good and reasonably priced. They sell a set with a 10 inch chefs, bread knife, boning knife, and a small utility knife for around $150 or less. CutleryAndMore.com: Wusthof Knives, All Clad Cookware, Henckels Cutlery, Calphalon, Le Creuset, John Boos & More ...
139 posts · Joined 2009. #8 ·Dec 22, 2009 (Edited) I have some Chicago Cutlery, Made in USA, and they were actually, fairly decent. The current production is Made in China. I advise that you avoid them. World Kitchen acquired General Housewares. EKCO has also gone the way of Chicago Cutlery.
hi mad baker woman, I have used CC (Chicago cutlery) since I was at home, I am now 61. these knives are carbon steel if they are rusting. go to harbor freight buy a $4.00 ceramic sharpener, so every time you are done using the knife; wash the blade with warm soapy water, dry well, run knife through sharpener four or five times. lightly wipe the knife with Mineral Oil then put the knife away ...
Most Chicago Cutlery steel is very soft and tough. That means that even one of the coarser Naniwa SS won't have an easy time, and the going will be still worse for a 1K. JWK's Edge Pro has some pretty aggressive, tough grit sharpeners and the angle holding is very consistent. Because the knife is old, it probably needs complete re-profiling anyway.
foody518. To restore these knives I'd probably prioritize an x-coarse stone more than a finisher. I use the Gesshin 220 ($45) to work on chipped knives that have been heavily used then messed up by an electric machine or belt sander. Though completely fixing a recurved belly would take a good deal of time.
I have several Chicago Cutlery knives at home (gift) but no 8" or 10" chef knife so I end up buying these inexpensive ones at the market but want something of a higher quality. Of course Chicago Cutlery is pretty expensive too. I also want to buy a Santoku knife. Any recommendations on knives, good sharpness and durability etc.
Indeed. While I only cook in my own kitchen for myself and a few guests, it has turned out that I use different brands of knives for different purposes - an old Chicago Cutlery for a paring knife, Wustoff for a couple of the larger knives, some unknown brand for carving and for bread, and a very, very old Feton with a bone handle, made in England about a gazillion years ago, also for bread ...
All of my main knives are currently Sabatier carbons from assorted Sabatier manufacturers -- K-Sab, TI, "Nogent," "Canadian," etc. -- and of various vintages -- ranging from about WWI to a couple that are only 10 years old. I also have a few Forschner paring knives, and an old Chicago Cutlery carbon cleaver from the early seventies.
8487 posts · Joined 2008. #2 · Apr 23, 2010. Cleaver is an open term. On the one hand we have relatively light Chinese knives which are made for general but not heavy duty use -- they're the equivalent of a chef's knife or gyuto. On the other, we have heavy butchering tools which when used correctly can split bone.
As part of the renovation, I budgeted new knives so I don't have to switch back and forth. I'm planning on leaving my old knives in the prep kitchen. They are mostly western knives from 90's (Wusthoff Classic, older Chicago Cutlery, Mercer Genesis). I sharpen them a 4-6 times a year using a Chef's Choice 130.