Cutlery questions

[shooterrick]

Well I will tell you something as a confession. I have a set of knives from a flee market that I paid 15.00 for. Are they great steel? Of course not. Do they take an edge. You bet. Regardless of what you buy, keep them sharp and they will work. Resturants and the like use those cheap white plastic handled things for 2 reasons. They will sharpen and when worn out they throw em away and buy another.

 

[jdt]

I once paid a bunch for a MAC knife only to have it stolen from the campground, as far as the big names go I don't like how most companies have five different series, just because its got a big brand name on it don't mean its a good knife, I bypassed all that BS and just went local and bought Rada Knives, they are great priced(singles all under $20 each many under $10 each) and are made right here in iowa, american made means something to me, iowa made means another job not lost to china or india so I intend to keep buying them until I got all 50 items or whatever they make(only like 43 to go lol) Brand aside I find myself using the 6.5 and 8.5 cooks utility blade and 12 inch chef more than anything but they now have a "old fashinoned butcher knife" that I will be getting if the all iowa store ever gets one in, may have to wait for the winter farmers market.
here is the OF butcher knife
http://www.radacutlery.com/Product.a...9&SRCH_ID=R109

Anyone can buy them from there online store, heck maybe one of you guys might want to start selling them, they are always looking for dealers and even do fundraiser type sales for schools, churches and the like.

 

[rod guy]

My choice is the Kershaw blade trader set, I have a couple of them and they are fairly easy to sharpen and hold an edge very well. It comes with several blades and you just change the blade. Still I agree if you keep them sharp you will be happier.

 

[travcoman45]

Here be the last cleaver I bought:

These were used fer splittin hogs an large cuts.

Chicago cutlery is good if ya can find the older forged ones. Green River I will buy anytime I can find one resonable.

A good stone an a good steel will keep yer knives good an sharp. I have a man made stone, course an medium, another man made stone that is fine an an arkansas stone to put a razor edge on em. Never pick up a knife that I don't run it on the steel a few strokes.

 

[jirodriguez]

Did you say hogs or logs!.... lol, looks like something Jason would use on Friday the 13th.

 

[travcoman45]

Ya swing that thing all day an ya know ya done sumtin! There gettin real hard to find, saws do lots a the work now days.

 

[hemi]

I got 3 Rottweilers that are on a raw diet. and them are some chicken eatin' fools.. I buy 2-3 hundred pounds of leg quarters when they are on sale at a time. I got a big grinder I bought and repaired and made a plate for it with 5/8 inch holes so I can grind bone and all. I use it in the raw mix that i make for them.. [actually it is cheaper than dog food] and better for them..

Actually I was about to show you the cleaver I got off ebay . about
20 bucks total. I needed it to chop the quarters into chunks that would go into the grinder. When I saw the pig emblem I had to get it..
Ain't got no brand name on it but I ain't ever had to sharpen it. Hemi..







I have seen one more withthe same markings on it except it was a #6
instead of #9..

 

[pepeskitty]

I would recommend to anyone to buy a set of Henckels. I believe you will not go wrong with these. But no matter what brand you go with be sure and get a steel hone with it and learn to use it. If you sharpen your knifes and then EVERYTIME you go to use them, work them across the steel hone a few passes on each side, you will never sharpen you knifes again and they will always have a great edge on them.

Remember, a sharp knife is not as likely to cut you because you have more control.

 

[Dutch]

Dang, Trav-We used to have one of those in our old meat shop. One day we had an 800 lb steer come in and shortly after we got it weighed, the power went out. Couldn't use the electric splitting saw (only thing on back up generators were the 4 walking boxes and the freezer) so Dad hands me the splitting cleaver and said "Have at it". Seemed like it took half the day to split that beefy and my arms and shoulders ached for a week!

I really should have seen it coming though; in our training, Dad would have us do a full break down on a half carcass and then do the retail cuts from the primals using nothing but a hand saw, cleaver and out knives. We thought it kind of dumb but like Dad said-No point in you stopping if the power goes out.

 

[tomthegrillguy]

I'm a Cutco Cutlery person myself. Best investment I ever made - in fact still have my parents' set from 30 years ago as well!

 

[beerthirty]

Hey Travcoman45, if the clever don't work you can always pop em with your carry piece!
I've got a set of Cutco however my 8 inch chef's knife doesn't stay sharp all that long. I'm pretty good at sharpening knives and I agree you can put a pretty good edge on most knives however it would be nice if I didn't have to do it every time that I trimmed some spares. Besides part of the fun of having a hobbie like this is all the toys you can accumulate!
"The one that dies with the most toys wins!" Think that I'll look at those Wusthoffs.

 

[travcoman45]

Glock 9mm, keeps the riff raff away! Specially with some a what's movin in round here!

 

[tn_bbq]

All this cutlery talk (and some late night info-mercial / shopping network TV watching) got me in the cutlery mood.

I recently had a couple of my knives sharpened and while I was at the knife store I checked out the cutlery. Man they had all sorts of stuff and it was all purty.

I was impressed by the Victorinox Forschner stuff. Looked nice for a commercial grade stamped blade knife and the handles were comfy. I don't make it a practice to take my forged Henckels out of the kitchen, but I wouldn't have any problem tossing a couple of those Forschners in the Q'ing kitchen kit (or using them in the kitchen, for that matter).

I might be asking Santa for one of their skinning butcher knives...then again the practical side of me doesn't see the "need" for another knife (probably have 3 or 4 chef knives, a santuko, 2 or 3 boning knives, an electric, several paring knives, a cleaver.......).