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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.
Chroma Kitchen Knives?
- Thread starter WWill
- Start date
- Joined
- Jul 12, 2003
- Messages
- 346
I have the paring knife and the 5.5inch chefs knife.
I did a short evaluation on Knifeforums.
So far I am very happy. I find them very comfortable and I have far better control than any of my other kitchen knives.
They feel a little strange when the handles are wet but I think this is just me.
I have never felt that I was going to lose control and slip.
I would like to know more about the 301 steel.
Apparently this is an unusual choice and some members have had negative comments about the fact that you can not heat harden this steel and it is cold hardened ( what ever that is )
Before I started using them they were both sharpened to my specs on the Edge Pro. So far the edges have stayed sharp and no chips or other problems.
The blade is definitely hard and it must not be sharpened with a steel in the traditional way.
My wife does not like the handle and finds it too big for her smaller hands.
Balance and weight is excellent and I prefer them to globals.
I find I pick these over my other knives.
Time will tell on the steel.
I did a short evaluation on Knifeforums.
So far I am very happy. I find them very comfortable and I have far better control than any of my other kitchen knives.
They feel a little strange when the handles are wet but I think this is just me.
I have never felt that I was going to lose control and slip.
I would like to know more about the 301 steel.
Apparently this is an unusual choice and some members have had negative comments about the fact that you can not heat harden this steel and it is cold hardened ( what ever that is )
Before I started using them they were both sharpened to my specs on the Edge Pro. So far the edges have stayed sharp and no chips or other problems.
The blade is definitely hard and it must not be sharpened with a steel in the traditional way.
My wife does not like the handle and finds it too big for her smaller hands.
Balance and weight is excellent and I prefer them to globals.
I find I pick these over my other knives.
Time will tell on the steel.