Carbon steel kitchen knives

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fishbulb

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Sep 18, 2001
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Other than Ontario's Old Hickory brand, who else makes non-stainless kitchen knives? I have looked around and can't seem to find any, some sites say Forschner is carbon, others say stainless. Knowing Victorinox I would assume stainless.

If carbon steel is not available, plese suggest some good relatively inexpensive stainless kitchen knives.
 
The best reputated maker of carbon kitchen knifes in solingen is Herder.

www.windmuehlenmesser.de

Don´t know where to find them in U.S., but regarding the good import connections, I´m sure there is an importer. Just ask Herder, if they can name you a dealer.

Claus
 
I realize this is a little unorthodox, but the Becker Magnum Camp (0170-6C carbon steel) makes a great kitchen knife. It handles finer slicing and chopping chores much better than you would expect. The MCK plus a Henckels paring knife are all I use to do food prep at home.
 
The Sabatier Au Carbon knives that I have used take a "wicked" edge. The edge really has a distinct sharpness that slices meat aggressively and just feels mean. I think the alloy is something like 1084 which is a particularly optimum blend. I like it better than the 1095 alloy blades I have used. I really feel a difference when I sharpen and use the blade.

On the negative side you have to be sure to wash and dry the blades immediately. It is risky to let your wife use it and you can't loan it to your friends.
 
If you don't insist on having simple carbon steel blades I would look at Forschners. They aren't quite as good as the top German knives, but they offer higher value per dollar. If you get them off the internet they are particularly inexpensive. In the past I have found some good deals at a discount restaurant supply store.
 
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