As an amateur woodworker I'm fond of high-quality edged tools and I likes me some good knives so I just ordered this: http://www.metrokitchen.com/product/...el-chefs-knife . All my knives are stainless so I'm looking forward to making a comparison.
Disregarding the price, your thoughts? Any other carbon-steel fanatics out there?
Thanks,
Bill
edit: The Metrokitchen link is no longer valid, i guess I bought the last one. Here's a link to Sur la table for all their Zwilings/Bob Kramer carbon steel knives: http://www.surlatable.com/search/sea...r+carbon+steel
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
I know Henckel knives are excellent quality. I still have a utility knife of theirs that I got a decade ago. I'm just getting familiar with carbon steel. Most people I talk to about it look at me kinda funny. 🤔
Not to be a smart alec or something, but was that add a joke or serious? Regular price was 250$, sale is 249.95 & it is out of stock, but there is free shipping. It almost sounds like a SNL add. Either way 250 or 249.95 is a little rich for my blood. Meathead talks about the 20$ Rapala, I know not for carving meat or chopping veggies. I'd rather spend it on some serious meat, just me thinking,not for everyone.
You are absolutely right, it is just my thought of my own pocket book. Did not mean to stir anything up. I must add, the 5 cent discount & out of stock seemed a little funny.
Cookers:
Memphis Advantage w. Searing insert option
Bradley 6-rack digital
Thermal bath for sous vide, pressure cooker, etc.
Time & Temp:
iGrill2 & iGrill wireless thermometers used with iPhone 5
Drawer full of various Maverick models
BBQ Interests:
Love smoking ribs, pulled pork, salmon, sablefish, rib roasts, sausages, lox, beef ribs, and brisket when I can -- strictly for friends, fun, etc.
I've had my Henckel's 8-inch for almost 30 years. Still nearly perfect (hand-sharpened on waterstones, only ever used on wood or Corian). Gave my 6-inch version to our daughter, and replaced it with a 10-inch a few years ago. So my only concern would be whether 6-inches is enough for what you want to do (many veggies benefit from a longer knife, IMO). Shape & style look good. Not sure whether that is enough to totally justify the price premium or you are also paying for the designer name.
davidc I have a nice Henckels Pro-S 8" and the Victorinox Fibrox 8" so I've got that length covered. I was intrigued by the shape and the carbon steel so I thought I'd give it a go. It'll be nice to have a shorter knife for small veggies.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Wushtof classic fan here. Been using a set for 30+ years here. I sharpen them about once a year. If I wanted to (I don't), I could shave with them every day.
A good friend of mine's father has been making knives for years. He makes a lot of custom t-handle stuff for special operations guys. I sent a $20 machete to him to get a handle put on since my friend was getting some lessons from his dad. It had 550 cord (paracord) wrapped around the metal, needless to say it came apart the first time I used it. The machete came back to me with a gorgeous tigerwood handle. I was almost afraid to use it it was so pretty. Anyway, I never thought of having him make chef's knives for me. I may have to commission a couple!
I am a vintage Chicago Cutlery Fan! These Days you Have to Scour all the Garage Sales and Thrift Stores for Them! I first became aware of Them in the Late 60’s in My Folks Meat Market! A very utilitarian wood handled high carbon steel knife! You do need a wet stone, a razor hone and a steel if you are going to use these knives but they will last forever! Everytime one of the nieces or nephews decide to get Married rather than Practice? I scour the country side far and wide to put together a set for them! Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
Danjohnston949, I remember seeing those knives in the local hardware store in the '70's and wishing I could afford one. Your nieces and nephews don't realize how lucky they are to have an Uncle Dan!
Now that's what I am talking about right there. I got a set of those over 30 years ago from one of my Ex-girlfriends for a wedding present. Been thinking her ever since. 👍
KD13, @billig71, KD be careful YoungFeller if Your Mrs. Sees this and Your Knives are Handy, You'll be Singing
Soprano in the Orchestra? From a Backyard Cremator in Fargo ND, Dan
I love good knives. Recently got a stainless clad carbon core knife. It cuts like a laser. Pure carbon steel knives will hold an edge like nothing else but need a bit of care so they don't rust.
I have had mine for about a year - no issues with rust on the edge. I just wipe the knife down after use and return to the rack. No oiling or anything like that. The one I got is a Richmond SRS-15 - love it. http://www.chefknivestogo.com/hasrgy24.html
That looks to be a really nice knife, enjoy! Interesting that it's core is a powdered alloy just like the Veritas chisels and plane blades I mentioned.
Thanks to all for your thoughts! I'll expand a little since I'd been sitting in front of the computer working for 10 hours yesterday when I started the topic and wanted to keep it brief so I could relax with dinner and an adult beverage.
I mentioned I'm an amateur woodworker. There are no stainless steel edged tools in the woodworking world for the simple reason that stainless has a fairly course grain structure and is harder than carbon steel thus more difficult to sharpen. And when you finally get it sharp it's not as sharp as plain old iron and carbon combined. The ongoing debate in the woodworking community is over which high-carbon steel is best: O1(finest grain structure but less durability), A2(slightly courser grain structure but holds an edge longer) or now, just to throw a wrench into the gears, Veritas's PM-V11 which is a sintered steel made of very fine particles heated and compacted. It's somewhere between O1 and A2 in ease of sharpening but has a very fine grain structure so it gets extremely sharp and holds an edge better than either of the alternatives. The debate rages on, of course, and I doubt there'll ever be a consensus.
I have some good knives, I like a couple of the Victorinox Fibrox knives, particularly their flexible boning knife. They need sharpening more often than the Henckels or Wusthofs but they have a comfortable grip and they're affordable. The rest of my go-to knives are either Wusthof Classic or Henckels ProS, I'm well used to the classic handle style and blade shape of the German knives.
But the Bob Kramer knife looked interesting; a different handle and blade contour with carbon steel thrown in. So I thought I'd try one. I have Henckels and Victorinox 8" chef's knives and thought I'd like a smaller knife for mincing garlic and herbs so I ordered one. Time will tell if I made a good choice but I'm looking forward to giving it a try.
And if I don't like it, maybe my son or daughter will when they inherit it. Or some lucky SOB will pick it up for $10 at my estate sale....
Yeah, but I'll be 6 feet under by then and won't give One Thin Crap! If my kids are that stupid they deserve the dollar. But they're not, they're already fighting over who gets which of my Martin guitars.
Have a couple 8" carbon steel cleavers, a nice Giesser that really keeps an edge, a couple Russells, an Nella boning knife , a couple rapalas, 1 that's about 40yrs. old. a Victorinox with a 14" blade, that my wife won't even go near and a couple Kukris that aren't much good for meat. And a variety of others.
Guest, that Shun 10 looks sweet! I got the Bob Kramer today and I really like the handle and balance. It's different from the classic Wusthof/Henckel grip but it you can call me a convert. Old dogs can learn new tricks.
And what can you say about the Old Hickory except that it's a classic and will never go out of style. Form follows function and all that.
So I signed up on Bob's site for notification of new auctions, got an email yesterday about an upcoming auction of a meteorite-steel custom knife opening today.
Caught the end of the auction, the 8" chefs knife sold for $66,000. Yes folks, that's sixty six thousand and no/100 US$ if you're writing a check.
I'll stick to collecting Martin guitars. And Nikon lenses.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
So I signed up on Bob's site for notification of new auctions, got an email yesterday about an upcoming auction of a meteorite-steel custom knife opening today.
Caught the end of the auction, the 8" chefs knife sold for $66,000. Yes folks, that's sixty six thousand and no/100 US$ if you're writing a check.
I'll stick to collecting Martin guitars. And Nikon lenses.
No Nikon lenses here (I'm an Olympus guy) ... but there are a couple of mid-1970's vintage Martin's around ... a D12-35 and OO-28C. What do you collect?
Guest, I used to collect mostly Limited Edition Martins before the Great Recession, managed to hang on to a few but really miss the 000-28ECB . I still have my 1975 D35 as well. Haven't really done much Martin collecting since 2007 though. Cameras and lately barbecue cookers have absorbed what disposable income I have. Not to mention remodeling the kitchen!
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