Does anyone have info on the Chicago Cutlery kitchen knives these days?
Before I was "well informed"
, Chicago Cutlery always had a reputation as well made, full tang, carbon steel knives that held an edge well.
Looking at online offerings, in advance of Xmas buying, I now see that they've got walnut handled, "plain" wood handled, and stainless blades - they seem to have gone the way of some kitchen knife makers who offer many different levels of knives.
My question is, does anyone know which of the Chicago cutlery offerings are like the "old style" - rock solid, full tang, and stays sharp, and the actual model numbers of the "old" knives.
Thanks.
Before I was "well informed"
, Chicago Cutlery always had a reputation as well made, full tang, carbon steel knives that held an edge well.Looking at online offerings, in advance of Xmas buying, I now see that they've got walnut handled, "plain" wood handled, and stainless blades - they seem to have gone the way of some kitchen knife makers who offer many different levels of knives.
My question is, does anyone know which of the Chicago cutlery offerings are like the "old style" - rock solid, full tang, and stays sharp, and the actual model numbers of the "old" knives.
Thanks.