cutlery unpopular?

N

nevertakeadayoff

Joined
Dec 10, 2021
Messages
445
Why are there so few kitchen knives sold by makers here?

And the kitchen knives forum is 1% of this forum.

I understand they're overall not as desirable.. especially considering the fact that I never looked at them until now (after being on this site for more years than my account here suggests). I just expected more.

I want the thing in magnacut or something so I expect I'll need to spend more than I want to. Gotta replace the crap knife I have, though. Essential. Like getting a short trigger installed on all my 1911s.
 
I think for some it’s because kitchen knives can be a challenge to make properly. You have to be skilled to make something that thin and with that level of tolerance. And I’m not criticizing anyone for not wanting to make them.
I do like the challenge of making something like this, and I intend to focus mostly on making chefs knives when (or if) I can get ahead of custom orders.
 
mickb said:
You cant baton, paracord wrap, add choils, make shelter, or fight zombies with a kitchen knife, nor do they look good strapped to a 'bug out bag' so thats 70% of the knife guy interest gone right there.
Click to expand...
But you can Batonnet. :)


I actually did baton once through a turkey spine with a zwilling and it held up surprising well although it needed some stone work afterwards.
 
Just got myself two new Old Hickories. Kitchen is the next big genre of knife for me, actually.
 
Bunker Hill Blades said:
I think for some it’s because kitchen knives can be a challenge to make properly. You have to be skilled to make something that thin and with that level of tolerance. And I’m not criticizing anyone for not wanting to make them.
I do like the challenge of making something like this, and I intend to focus mostly on making chefs knives when (or if) I can get ahead of custom orders.
Click to expand...

I didn't know that! Thanks!
 
Very lucky to have family who mainly respect edges, though one time I gave my ma a carbon Mora Basic and said "This knife is pretty much invincible, you can use it for anything around the house and garden basically without worry." Should have added "except not dry it off" 😂 Filled with rust. Need to clean it.
 
I am a minimalist in the kitchen. A single 8" chef's knife and a 4" paring knife. I did splurge on a set of 4 steak knives in VG10, though. That's it for the kitchen. I could use a nice Nakiri and have looked casually, but not real serious yet.
 
Greggy said:
I am a minimalist in the kitchen. A single 8" chef's knife and a 4" paring knife. I did splurge on a set of 4 steak knives in VG10, though. That's it for the kitchen. I could use a nice Nakiri and have looked casually, but not real serious yet.
Click to expand...

Ya, I'm good with just an 8" chef knife. If I want something smaller I'll probably just use what's in my pocket.
 
nevertakeadayoff said:
Ya, I'm good with just an 8" chef knife. If I want something smaller I'll probably just use what's in my pocket.
Click to expand...
A paring knife is handy. I used mine last night to cut a loin roast, which was only 3 inches in diameter. Sliced like butter. I sharpen my kitchen knives on the same stones as my pocket and fixed blades. Occasional strop on leather.
 
There is a whole separate community of knife people who are into kitchen cutlery. But it is usually associated with people who are into cooking, either at home or professionally. There are other forums where those folks tend to congregate. I can assure you, there is a very deep rabbit hole you can go down with all of the different price levels, shapes, styles, sizes, steels, makers, countries of origin, and the associated sharpening, storage, and maintenance, along with usage and technique.

But if you are not really into cooking and food prep, probably not worth the effort.

If you wanted to look around, kitchenknifeforums (dot) com and chefknivestogoforums (dot) com are a couple I am familiar with. The latter is associated with a particular vendor, the former is not. And for some reason there is a long-term animosity between the two, so I would not mention one of them while posting in the other.
 
Interesting topic. At the gateway area knife club show this past weekend, I purchased a "camp chef knife." Basically its like a chef knife but with thicker stock so it can be used for camp chores as well as kitchen type stuff. It was forged from a rasp.

I'd never bought anything like it, but as soon as I saw it I had to have it lol.

I totally get why it must be difficult to make such a large but thin blade as used for cooking.
 
There are other forums wholly dedicated to kitchen knives, of which I am a part of as well. kitchenknifeforums.com. As mentioned above, quite a different demographic with much discussion on cooking and how knives cut thorugh food product intead of other vegetation and outdoor product. Tons of professional chefs, cooks, and lots of home cooks like myself. Over there you find only a sparce few threads regarding folding knives. Kitchen knives are a different animal compared to many outdoor knives in terms of thinness behind the edge, and overall grind. Kitchen knife makers favor the forum where they can get the most return for their investments, and it's not here :).

Couldn't find a family photo

Picked up this Big Chris chef here on the forums. My first high-end kitchen knife before I started doing more research. Many more were purchased on KKF.com (kitchenknifeforum)
XPEUEqY.jpg

p6xL5dl.jpg

tnMVmMX.jpg
 
Last edited:
I'm surprised as I think a lot of makers make kitchen knives and find that they sell quickly.
If I tell someone that I make knives, I always show them a kitchen knife and save the karambits and Bowies for after I've gauged their reaction.
 
Greggy said:
A paring knife is handy. I used mine last night to cut a loin roast, which was only 3 inches in diameter. Sliced like butter. I sharpen my kitchen knives on the same stones as my pocket and fixed blades. Occasional strop on leather.
Click to expand...
I have to remind myself to use my chef’s knives. Otherwise I’ll use a paring knife for everything
 
BladeCommander said:
There are other forums wholly dedicated to kitchen knives, of which I am a part of as well. kitchenknifeforums.com. As mentioned above, quite a different demographic with much discussion on cooking and how knives cut thorugh food product intead of other vegetation and outdoor product. Tons of professional chefs, cooks, and lots of home cooks like myself. Over there you find only a sparce few threads regarding folding knives. Kitchen knives are a different animal compared to many outdoor knives in terms of thinness behind the edge, and overall grind. Kitchen knife makers favor the forum where they can get the most return for their investments, and it's not here :).

Couldn't find a family photo

Picked up this Big Chris chef here on the forums. My first high-end kitchen knife before I started doing more research. Many more were purchased on KKF.com (kitchenknifeforum)
XPEUEqY.jpg
Click to expand...

That's exactly what I'm lookin for in Magnacut. I'll have to monitor that forum, looks like those things sell quick here.

I checked out other forums, thanks. I feel this is the best place. Also, made in USA is a requirement : )
 
You must log in or register to reply here.
Back
Top