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Knife Tutorial

post #1 of 6
Thread Starter 
Is there a basic knife tutorial on the forum?

I have a couple well used high carbon steel boning knives, but would entertain getting a new one. Seems like most folks recommend high carbon steel (the old style like mine that turn black and rust) for the sharp edge you can produce on them, yet most quality knives you can buy today (Forschner and Dexter Russell) are "stain free" high carbon steel. What is the difference, and are the new ones any harder to sharpen or better? Worse?
post #2 of 6


I have used the Forschner Brand for 40 years. Great knives. Check online at Cutlery and More I use the ones with Rosewood handles.
post #3 of 6
Thread Starter 
High carbon or stain free high carbon? (I keep background is not so much with knives as tool steel.....hand saws, hand chisels, blades for hand planes. Those are carbon steel and will rust. No stain free in those).

I asked and Forschner is the knife a local butcher shop uses. Obviously, they know how to sharpen them, but watching those knives work up meat is truly amazing.
post #4 of 6
I've been using Forschner knives for quite a while now and really like them. Holds it edge nice and I do all my own sharpening. Here's a site I bought my last couple boning knives from. Good people to deal with too.
post #5 of 6


High carbon, stain free and high polished steel and will not rust. They sharpen just like any other knives. If you have a Kroger store near by they sharpen knives as a service to their customers.
post #6 of 6
I think alot of the terminology that knife makers use is deceiving. High carbon, high compared to what? Stain free, does that mean it wont stain or take on a patina or no stainless steal? I mess with pocket and hunting knives alot, and they also have alot of twisted terminology.
here is a couple sites that have helped me with questions i have had. they will also explain some of this terminology, and tell you what is American made.
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