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  2. About Chicago Cutlery - Chef Forum

    www.cheftalk.com/threads/about-chicago-cutlery.56464

    New Chicago Cutlery knives are nothing at all like the old. Until the late sixties they only marketed to meat cutters. If you wanted a CC blade, you either were a butcher or got your knife from one. Through the seventies and mid eighties they marketed American manufactured knives to consumers.

  3. Thoughts on Chicago Cutlery? - Chef Forum

    www.cheftalk.com/threads/thoughts-on-chicago-cutlery.81177

    I have a vintage Chicago Cutlery 66s knife I picked up at Salvation Army for less than 2 dollars. I use it to skin salmon fillets, and to cut chicken mostly also to break box tape lol. I honestly believe its a better knife than my chefs 250 dollar Shun I wouldnt trade it

  4. chicago cutlery? | Page 2 | Chef Forum - cheftalk.com

    www.cheftalk.com/threads/chicago-cutlery.46120/page-2

    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 ...

  5. Need sharpening angle suggestions for different knives

    www.cheftalk.com/threads/need-sharpening-angle-suggestions-for-different...

    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.

  6. chicago cutlery? - Chef Forum

    www.cheftalk.com/threads/chicago-cutlery.46120

    1537 posts · Joined 2006. #8 · Jul 18, 2008. 27 years ago after enrolling in school all I could afford was the Chicago Cutlery set. I still have each knife. I remember them being an excellent value at the time considering that after text books and lab fees I was lucky to afford the basic needed for my classes.

  7. Worth saving these knives? - Chef Forum

    www.cheftalk.com/threads/worth-saving-these-knives.90451

    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.

  8. Magnetic knife bars: blades up or down - Chef Forum

    www.cheftalk.com/threads/magnetic-knife-bars-blades-up-or-down.81412

    3208 posts · Joined 2010. #2 · Jul 11, 2014. I have them with the handles up, blades down. Just feels safer to me as I have the magnetic strip on the top of a cupboard, so the blades are against the board and the handles sticking out. The position of the knives changes by what my favourite knife is at a particular point in time.

  9. mac vs tojiro looking for a knife... - Chef Forum

    www.cheftalk.com/threads/mac-vs-tojiro-looking-for-a-knife.61138

    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.

  10. Anyone familiar with Imperial Mighty Oak knives? - Chef Forum

    www.cheftalk.com/threads/anyone-familiar-with-imperial-mighty-oak-knives.98652

    1344 posts · Joined 2017. #4 · Jul 8, 2018 (Edited) Since the knives do not appear to be collectible or unique in any way, "comparables" could be any knives of similar cost sold at any store like Target etc. From the offerings that I have seen online through Amazon, Ebay, & Sam's Club, it would appear the entire set may be worth about $50-$60 ...

  11. Shun Vs. Global Santoku - Chef Forum

    www.cheftalk.com/threads/shun-vs-global-santoku.11640

    2. Shun vs. Global: pick what feels better to you. Some say that Global is harder to sharpen, and others say this is nonsense. The arguments rage. Both are reliable, mid-grade knives. IMO they are priced well over their quality, but that's my opinion. 3. If you want a santoku, you have the right length: 7".