- Joined
- Dec 25, 1998
- Messages
- 7,394
Does anyone have any experience with Al Mar's kitchen series?
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The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
Any experience w/ Al Mar Kitchen knives?
- Thread starter shootist16
- Start date
- Joined
- Dec 25, 1998
- Messages
- 7,394
Been awhile so I'm bringing this BTTT.
Surely by now someone has used them.
Surely by now someone has used them.
motorcycle_loop
Banned
- Joined
- Oct 9, 2004
- Messages
- 221
Ya, I EDC an Al mar Kitchen Commando. It's a discontinued folding chef's knife, about 9 inches long with the excellent edge-holding steel of 420 (VLC) which is painted like the amrican flag.
O yeah, I'm makin' all this up. However Al Mar's are good cooking knives, but I rarely spend more than $40 on a SET of knives, could you request any specific knife reviews, like their chopper or paring knife?
O yeah, I'm makin' all this up. However Al Mar's are good cooking knives, but I rarely spend more than $40 on a SET of knives, could you request any specific knife reviews, like their chopper or paring knife?
- Joined
- Apr 20, 2004
- Messages
- 592
I have the standard 8" chef knife and really like it. Very thin, light and very sharp. If you're used to Henkels (sp?) and the other popular Euro brands, you might be surprised by the thinness of the blade. My only real comparison is the Henkel 4 star professional series with a 10" (I think - maybe 8") chef knife and a ~7" japanese style knife, both of which I have owned for about 5 years. After using the Al Mar, I've come to really enjoy a thin, strong, very sharp blade. You soon learn to rely on sharpness instead of weight and momentum. My Henkels chef knife is now in storage and I put a toothy edge on the japanese style blade for sawing tasks (cutting bread, etc.). The Al Mar is my main slicing, chopping and push cutting blade. Works really well with slicing/cubing half frozen chicken breasts, for example.
I've had the Al Mar since January and have only touched it up twice on the sharpmaker. Once just for the fun of it and once because a caterer managed to roll the edge a bit. I could see a few shiny spots when the edge was held to the light, but since no permanent harm was caused I'm not even going to bother with trying to imagine what the caterer was doing with it. (probably chopping ice or opening cans of sterno or something- who knows) Overall, it gets very sharp and stays that way for a long time.
I've had the Al Mar since January and have only touched it up twice on the sharpmaker. Once just for the fun of it and once because a caterer managed to roll the edge a bit. I could see a few shiny spots when the edge was held to the light, but since no permanent harm was caused I'm not even going to bother with trying to imagine what the caterer was doing with it. (probably chopping ice or opening cans of sterno or something- who knows) Overall, it gets very sharp and stays that way for a long time.