Experience w/ carvel hall cutlery steak knives?

[carnifex knifeworks]

Does anyone have experience with Carvel hall cutlery steak knives? Are they cheap junk or are they decent for use?

The specific set I'm looking at are plain edge (no serrations) and appear to have a nickel or stainless steel bolster with a synthetic ivory handle, followed by a nickel or stainless steel pommel.

I don't have much in the way of expectations.

Any real life experiences would be great to hear about!

 

[Hickory n steel]

Does anyone have experience with Carvel hall cutlery steak knives? Are they cheap junk or are they decent for use?

The specific set I'm looking at are plain edge (no serrations) and appear to have a nickel or stainless steel bolster with a synthetic ivory handle, followed by a nickel or stainless steel pommel.

I don't have much in the way of expectations.

Any real life experiences would be great to hear about!

If they're made in Solingen Germany they're decent enough (nothing special though ) while the ones made in Japan ( the same knives were offered by many importers,1st from Solingen then later copies from Japan ) they are much more chintzy and I'd avoid them.

 

[carnifex knifeworks]

If they're made in Solingen Germany they're decent enough (nothing special though ) while the ones made in Japan ( the same knives were offered by many importers,1st from Solingen then later copies from Japan ) they are much more chintzy and I'd avoid them.

These are American made in Maryland.

 

[Hickory n steel]

-These are American made in Maryland.

Interesting.
I had an identical unbranded set , made in Solingen Germany ( no case, so I don't know what brand it may have been ), and my grandmother had a chintzy copycat set made in Japan.
I may be mistaken, but I thought the Carvel Hall knives were imported at one point.

Personally I would pass because the handles are constructed to look nice but not necessarily hold up well over time.
The knives I had needed the handles and fittings reattached with epoxy because they're just glued together originally, and I've seen a Carvel Hall knife or two at Goodwill with the same issue.

Maybe a good condition they'd be okay for special occasions or something, but not as everyday dinner use.

 

[FIUman]

These were almost the standard wedding present in post war middle class America. I must have four sets that came down from my family and my wife's family. As has been stated, the handles are not just weak, they actually begin to decompose and crumble all on their own. I actually think most of the dedicated steak knife sets of the 20th century were junk. There are a few standouts that are excellent but the truth is that I've gotten much more use from Old Hickory small carving/slicing knives used to cut steaks and chops. I only keep the Carvel Hall sets out of some strange sense of familial obligation. I cannot recall the last time I used one.

 

[mbkr]

My parents and my Uncle Willie helped me move to Missouri in 1984. My uncle noted the kitchen knives I had at the time and bought me a set of Carvel Hall knives at the local House of Bargains. They came with the ubiquitous wood block with a steel rod sharpener. They were made in Japan and have wood handles. These were my main kitchen knives for the next 25-30 years. I've slowly been replacing them, but still use these two on occasion and the sharpener for quick touch ups. They were inexpensive and did the job fine. I have no idea of current quality.