130 replies to this topic

[jaybee]

I collect custom knives, or I did for a while. I favor folders, and have some real beauties. I have one lock-back folder made by Dervin Howard that I love to hold. It has a yellow bone handle. I use it occasionally to slice apples. The Custom Kniife show comes to NYC each year in November. The last knife I bought has a Damascus steel blade. The blade is only about three inches long in an African wood handle and a fitted wooden scabord. It is very heavy for such a small blade. They have kitchen knives there too, as I recall. maybe I'll pick one or two up the next show.

[Wild Pegasus]

The things that are better about a Wusthof or equivalent knife are that the blades are forged (making for a more substantial, longer-lived, and most would say better blade) and that they have a full tang, which is to say the metal goes all the way to the end of the handle. The stamped knives like you're talking about have "rat-tail" tangs that only go partway into the handle. How much did you pay for it? Assuming it's at the level of quality I'm thinking of, it's a good knife for around $30.

What is the benefit of having a full tang?

I paid ~$37 Canadian which works out to about $24 American.

[snowangel]

These Portuguese knives sold by PCD seem good, and there's a Web clearance on the 12" chef's knife right now.

Got a link for this?

[mikey]

Jaybee- I have a continuing interest in custom folders, but my taste has always exceeded my disposable income. (I had one by a local maker I used to carry; it disappeared and I now count it as lost) The only name knife I own is a Centofante.
You'll agree, won't you, that while dependant on the type of steel, heat treating can make or break the ability to take and hold an edge. That kind of heat treating generally has been too expensive to use in mass production.

That aside, I use the following:

10" Henckels chef's knife
Henckels paring knife(both 4-star)
Victorinox boning knive(curved blade)
Sabatier(ROWOCO) 10" bulnt end slicer(flexible)
Chicago plastic handled paring knives(not much more expensive than the red plastic Victorinox, but more substantial)
Chicago bread knife
a couple of aluminum handle paring knives, maybe Ecko?(more sentimental than anything-belonged to a great-aunt)

I don't think any of these is the ultimate knife.

[Fat Guy]

What is the benefit of having a full tang?

The standard claims are alignment, weight, strength, and most of all balance. It's not a huge issue, but it's one of those things that is a sign of a knife that has been made to a particularly high standard.

[Fat Guy]

These Portuguese knives sold by PCD seem good, and there's a Web clearance on the 12" chef's knife right now.

Got a link for this?

PCD (Professional Cutlery Direct) is cutlery.com and this is the page with the special offers:

http://www.cutlery.com/specials.html

Also an excellent source of cookware, and the print catalogs make great reading.

[jaybee]

Mikey, Frank Centofante's work is great, but the prices of his classic folders are sky high.
You are lucky to have one. I think the hardness of the steel (Rockwell #) is one of the factors in holding an edge, and the method of heat treating is very time consuming. I will probably concentrate on adding Damascus steel blades to my collection. Maybe one a year. They are incredibly beautiful. They remind me of the process of making mille feuille pastry that is folded over itself many times.

[awbrig]

half tang usually have brass rivets which expand and contrast due to heat stretching the wood or plastic making them eventually shake or come loose...half tang knives are cheap, in a word...

[Huevos del Toro]

Fat Guy,Sep 30 2002, 10:07 PM

PCD (Professional Cutlery Direct) is cutlery.com and this is the page with the special offers:

http://www.cutlery.com/specials.html

Also an excellent source of cookware, and the print catalogs make great reading..

FG;

I've been dealing with PCD since the days of B&W catalogs and phone conversations with Terri. I've bought a lot of cutlery, cookware and accessories from them over the years and, not only is their service impeccable, they stand by all their offerings. They treat you like family.

[Fat Guy]

PCD also has a retail store in Connecticut, which is quite a place (the store, not Connecticut). My brother-in-law lives nearby and buys a ton of stuff there.

[Suzanne F]

If you're talking websites, I like Knife Merchant. Good selection, good prices (some lower than PCD), and very helpful.

[Nick]

The Knife Merchant does have good prices (at least on Wusthof). Just went there and checked it out. Their prices on All-Clad are list - or above.

I probably don't have to tell any of you this but you can get some of the best prices at Ebay. I've probably bought around $1000 worth of Wusthof over the last year at significant savings - bought them as gifts. "Hodyschmo" and "Chickrub" are excellent to deal with as is "The Knifeguy".

[jaybee]

FG, the knives I bought at Dehilleron that I've been very happy with have the brand "YANIP" on them. I think this was the "house brand" years ago, but I do not see it in their catalog on line. They are INOX or a variation of stainless steel (I think). I'm not sure of the brand of carbon steel. I will check this weekend.

[ChefJeff]

I've got F.Dick from school (which I HATE);

Suzanne - what's your beef with the F.Dick cutlery ?

[Suzanne F]

They don't hold an edge very well, and are difficult to sharpen. The fillet knife is sooooooo thick. Granted, it could be my sharpening technique, but since I don't have that problem with other brands, maybe not.

[oraklet]

wild pegasus,

the curvature of the blade on your knife is, it seems, rather "flat", like my french sabatier knives. this means that one must be very careful when sharpening so as to prevent having a hollow near the heel.

it seems to me that the handle is very low. don't your knuckles touch the board when chopping?

[Huevos del Toro]

These Portuguese knives sold by PCD seem good, and there's a Web clearance on the 12" chef's knife right now.

Got a link for this?

PCD (Professional Cutlery Direct) is cutlery.com and this is the page with the special offers:

http://www.cutlery.com/specials.html

Also an excellent source of cookware, and the print catalogs make great reading.

Snowangel & FG;

I was looking for an excuse to add to my cutlery and the Icel high carbon stainless 12-inch cooks knife is just the ticket. I currently use my 10-inch cooks knife for 80% of my chores. Tried 6-inch and 8-inch but much prefer my 10. But there are times that I wish I had a longer blade for chopping chores so maybe this Icel will fill the bill. And at $59.99 for a forged blade it's a steal. Thanks for the tip.

Note: PCD's ordering links are inoperative, at least for me, so I used their 800 number to order. 800-859-6994. The item number is 2e080207

Thanks again for the tip.


edited to close tags!

[Huevos del Toro]

They don't hold an edge very well, and are difficult to sharpen.  The fillet knife is sooooooo thick.  Granted, it could be my sharpening technique, but since I don't have that problem with other brands, maybe not.

Suzzane F;

I find the same thing with my F. Dick knives. Either we both need to change our sharpening technique or F. Dick's are in some way "different" than the rest of my cutlery.

[Fish]

Well, here goes with my first post !

For amazing (but pricey) knives and for the best sharpening job you've ever seen, you should check out Bob Kramer's site:

http://www.bladesmiths.com

He's a former cook, now a master bladesmith, written up in Saveur a few years back. I send my knives to him every year or so, and they come back so sharp it's almost scary - way sharper than the factory gets them. If you overnight your knives to him on a Monday, you'll have them back on Thursday.

One of these days when I'm feeling really rich I'm going to order myself one of his cook's knives - they're gorgeous.

- S

[jaybee]

For amazing (but pricey) knives and for the best sharpening job you've ever seen, you should check out Bob Kramer's site

Wow, Fish, that was a very bad thing you did. One look at Kramer's knives and I am immediately in the "have to have one of those" moods. I have several very good knives that need sharpening, so II'll start slow that way. Meiji or European? I wonder. That 6" Chef's knife looks like a beauty.

[Schielke]

I think ill send him my knife for some sharpening, I am in seattle and he is a couple hours north, so shipping shouldnt be too bad.

I also have an old sword that I guess he will sharpen too. sweet.

Ben

[jaybee]

I also have an old sword that I guess he will sharpen too. sweet.

I guess Ben hasn't seen those segments on the Antiques Roadshow where the expert meets the hopeful owner of some old sword he has been using as a doorstop for twenty years:

Expert: "Well, this is a fine specimen of an 1861 Southern cavalry sabre, used by the 3rd regiment, second division of Col. Bartholemew Jeremia Coburn's Army of the Housatonic. Very, very rare, there are just two known to have survived with the beveled hilt and engraved blood channel. Do you have any idea what it is worth?"

Hopeful and slightly dazed owner: "Well no, not really. But a neighbor told me it looked old and might be worth a pretty penny."

Expert: "Well, in it's original condition a sword like this fetched $475,000 at auction last year. But unfortunately you've had this sword sharpened and cleaned, and that reduces its value to a collector to about $11.99."

Owner faints.

[Schielke]

I also have an old sword that I guess he will sharpen too. sweet.

I guess Ben hasn't seen those segments on the Antiques Roadshow where the expert meets the hopeful owner of some old sword he has been using as a doorstop for twenty years:

Expert: "Well, this is a fine specimen of an 1861 Southern cavalry sabre, used by the 3rd regiment, second division of Col. Bartholemew Jeremia Coburn's Army of the Housatonic. Very, very rare, there are just two known to have survived with the beveled hilt and engraved blood channel. Do you have any idea what it is worth?"

Hopeful and slightly dazed owner: "Well no, not really. But a neighbor told me it looked old and might be worth a pretty penny."

Expert: "Well, in it's original condition a sword like this fetched $475,000 at auction last year. But unfortunately you've had this sword sharpened and cleaned, and that reduces its value to a collector to about $11.99."

Owner faints.

Hehehe, sweet.

The sword I found in my grandfather's office after he passed away some years back. It is an old samuri style sword that looks like it was from WWII.

Part of the handle is broken (I guess the bolster, unless it has another name) and the blade is quite dirty. It doesnt have any kind of ornaments on it, it seems pretty utilitarian.

Any guesses?

Ben

[torakris]

I also have an old sword that I guess he will sharpen too. sweet.

I guess Ben hasn't seen those segments on the Antiques Roadshow where the expert meets the hopeful owner of some old sword he has been using as a doorstop for twenty years:

Expert: "Well, this is a fine specimen of an 1861 Southern cavalry sabre, used by the 3rd regiment, second division of Col. Bartholemew Jeremia Coburn's Army of the Housatonic. Very, very rare, there are just two known to have survived with the beveled hilt and engraved blood channel. Do you have any idea what it is worth?"

Hopeful and slightly dazed owner: "Well no, not really. But a neighbor told me it looked old and might be worth a pretty penny."

Expert: "Well, in it's original condition a sword like this fetched $475,000 at auction last year. But unfortunately you've had this sword sharpened and cleaned, and that reduces its value to a collector to about $11.99."

Owner faints.

Hehehe, sweet.

The sword I found in my grandfather's office after he passed away some years back. It is an old samuri style sword that looks like it was from WWII.

Part of the handle is broken (I guess the bolster, unless it has another name) and the blade is quite dirty. It doesnt have any kind of ornaments on it, it seems pretty utilitarian.

Any guesses?

Ben

Check out the following site

http://www.samuraisword.com/

They have a section called evaluation, that helps you find out what type of sword you have and whether or not it is worth anything.
My husband has a couple os Japanese swords that I have also been thinking about getting appraised.

[torakris]

In an earlier posting I mentioned my Kyocera ceramic knife that I wasn't really happy with, now I am even more not happy.
I dropped it on the floor today as I was putting it away (missed my feet!) and it chipped a good 1/2 inch off the tip!
No more ceramic knives for me.

[Schielke]

I also have an old sword that I guess he will sharpen too. sweet.

I guess Ben hasn't seen those segments on the Antiques Roadshow where the expert meets the hopeful owner of some old sword he has been using as a doorstop for twenty years:

Expert: "Well, this is a fine specimen of an 1861 Southern cavalry sabre, used by the 3rd regiment, second division of Col. Bartholemew Jeremia Coburn's Army of the Housatonic. Very, very rare, there are just two known to have survived with the beveled hilt and engraved blood channel. Do you have any idea what it is worth?"

Hopeful and slightly dazed owner: "Well no, not really. But a neighbor told me it looked old and might be worth a pretty penny."

Expert: "Well, in it's original condition a sword like this fetched $475,000 at auction last year. But unfortunately you've had this sword sharpened and cleaned, and that reduces its value to a collector to about $11.99."

Owner faints.

Hehehe, sweet.

The sword I found in my grandfather's office after he passed away some years back. It is an old samuri style sword that looks like it was from WWII.

Part of the handle is broken (I guess the bolster, unless it has another name) and the blade is quite dirty. It doesnt have any kind of ornaments on it, it seems pretty utilitarian.

Any guesses?

Ben

Check out the following site

http://www.samuraisword.com/

They have a section called evaluation, that helps you find out what type of sword you have and whether or not it is worth anything.
My husband has a couple os Japanese swords that I have also been thinking about getting appraised.

Neato, Ill have to check it out tonight!

Thanks,

Ben

[Huevos del Toro]

These Portuguese knives sold by PCD seem good, and there's a Web clearance on the 12" chef's knife right now.

FG;

I just received the 12-inch chef's knife from PCD. It's a hefty bugger at 418 grams (14 3/4 oz.). From the knife: ICEL (Edge Resources, Inc.) made in Portugal.

For $67.49 USD (includes shipping) it looks to be a heck of a deal. Time will tell, but the balance feels good. Item #ed271741530

Edited to add URL: Edge Resources www.edgeresources.com/mainframe.html

You can purchase on-line from them.

[pjs]

Here is a condensed version of what I know about sharpening blades.

There are three currently popular methods:

1. With hard natural stones--i.e. the Arkansas'.

2. Japanese water stones.

3. Sandpaper on glass.

All the above methods work equally well when you understand that there are three distinct steps to sharpening a blade.

1. You get rid of the nicks and other nasty stuff with a workout on a coarse stone or paper.

2. You then sharpen the blade with increasingly finer grits. This is where most culinary-based sharpening instructions stop.

3. This is the secret. You need to hone the edge to a mirror-like finish in order to get that scary-sharp blade that will shave the hairs off your forearm. This is accomplished by stropping the blade on leather with a polishing compound, or using a super fine water stone (6,000-8,000) or sandpaper (2,000+).

By the way, all a steel does is straighten out the wavy edge you developed by using that ridiculously low blade angle. It also ruins all the honing you did in step three.

PJ

[oraklet]

wouldn't it depend on what you want to cut? i believe that an ever so slightly rough edge - like what you get when honing with a steel - works better for a ripe tomato than does a mirror polished edge. stropping is for razors, i think.


edit: "with a steel"

[Fat Guy]

Huevos, please keep us posted on that ICEL knife. If the brand proves worthy it will be a good bit of knowledge for us to have.