For plain edge knives Forschner is the best bet for the money. My local knife store sells them to chefs. They are made in Europe by Victronix. For serrated knives buy Spyderco. They have two utility knives that will cut forever.
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Good kitchen knives
- Thread starter SDDLUP
- Start date
- Joined
- Jul 28, 2003
- Messages
- 1,617
SDDLUP said:What are your opinions on good kitchen knives? I'm looking for something made in America and/or Germany only.
If you don't mind putting in a little work Russell Green River makes some nice carbon steel kitchen blades. All you need to do is apply some handle material to them. They make them with handles but the wood is unfinished and held on with just brass press type rivets. They are American made, and inexpensive.
Drew
- Joined
- Mar 18, 2005
- Messages
- 13
Al Mar has a great really nice Chef's knife that it makes. They are reasonably priced for production style hand made knife.
-Mike M
-Mike M
I know a lot of folks here might turn up their noses at the mention of Chicago Cutlery, but the core of my kitchen knife collection (much, much used as I am an avid cook and barbeque enthusiast) still consists of some very, very sharp, well cared for, 60+ year old Chicago Cutlery that my grandmother bought at a Woolworths in South Bend, Indiana many years ago. Now, I've supplemented this prized, vintage inheritance with purchases of other old CC on Ebay, as well as with older Ontario 1095 Old Hickory knives (a couple of which are the old 1934 Shapleigh's hardware versions), some nice old Case XX models, and I've got a couple of newer, trendier knives too (a J.A. Henckels 9" 'S' Chefs knife, a Wusthof Classic carving set), but the solid, strong feel of a good old Chicago Cutlery 42S still feels better in my hand than any other cooking knife that I've ever used.
Now I know that there are a lot of knife enthusiasts around who like to use crazy, expensive Japanese and German knives (dratted Axis Powers knives!) and many others will probably dislike Alfred Paulson's classic old Chicago Cutlery brand (doubtlessly, in no small part because of the new and awful 'made in China' garbage that carries the Chicago Cutlery name and currently fills the shelves of Walmarts and Targets across the country), but for my money, as long as it's well maintained and older, I'll still take the performance of the tank-like, classic American Chicago Cutlery meat packer knives that my grandmother used to use, over that of any newfangled, more expensive, snobbier blades...
-Matt
Now I know that there are a lot of knife enthusiasts around who like to use crazy, expensive Japanese and German knives (dratted Axis Powers knives!) and many others will probably dislike Alfred Paulson's classic old Chicago Cutlery brand (doubtlessly, in no small part because of the new and awful 'made in China' garbage that carries the Chicago Cutlery name and currently fills the shelves of Walmarts and Targets across the country), but for my money, as long as it's well maintained and older, I'll still take the performance of the tank-like, classic American Chicago Cutlery meat packer knives that my grandmother used to use, over that of any newfangled, more expensive, snobbier blades...
-Matt