I ordered one more "Old Hickory".

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Captain O

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I ordered a 3 1/2" Clip Point Paring knife. "Old Hickory" makes some great knives. This will be my last purchase for a while. (It will, however, be worth it). :thumbup:
 
Their 3 1/2 paring knife is my favorite paring knife. It also makes for a good patch knife.
Are you going to mod your incoming butcher knife to a Kephart?
 
No, both the Butcher Knife and Paring Knife are kitchen implements. The Sticker will be used in the field. I have watched the YouTube videos illustrating how a Kephart knife can be created from the OH Butcher knife. I haven't the tools, nor the facilities to perform the alteration. The knife will remain as it is.
 
I think that we focus far too much on the high-end kitchen cutlery/implements. The "good old American" (German, Swedish, Japanese) carbon steel knives perform well for a lot less. Good steel, good tempering and hardening produce an excellent knife without costing the proverbial "arm and a leg". Great, basic well-made cutlery.

Who knew? ;) :thumbup: :D
 
Must have stainless in the kitchen. Wife will kill carbon steel... Vg-10 for me and that kinda generic Wusfoff/Henkel steel for the Missus.

Yep, that just happened.
 
neffarious said:
Must have stainless in the kitchen. Wife will kill carbon steel... Vg-10 for me and that kinda generic Wusfoff/Henkel steel for the Missus.

Yep, that just happened.
Click to expand...

As an inhabitant of this Forum, surely you have a better-than-average grasp of steels for kitchen cutlery. Why haven't you offered her an education on both the virtues/hazards/shortcomings of carbon steel?

Not only would this benefit you both, but reduce the cost and enhance the benefits of inexpensive (read: affordable) and extremely effective, carbon steel kitchen cutlery. I can't think of any reason not to immediately clean kitchen implements and dry them immediately after use. I have made this a habit for many a year. It seems that Americans are notoriously lazy and rely far too much on the dishwasher. If you must take that approach, there are always ceramic knives and diamond hones to occasionally sharpen them.

I'm sorry, rant over.
 
I must agree, Cap. My go-to kitchen utensiles and knives have always been carbon steel. My pans are all properly seasoned cast iron, as are some of the pots, and my dutch oven, of course.
I even use a wood cutting board!
My plates and bowls are porcilean on steel.
I figure if cast iron, carbon steel, wood, clean flat rocks, etc. were good enough for food prep for ... a few thousand plus generations ... they still are. I don't need none of that new-fangled stainless steel, aluminum (which is a toxic substance) or plastics in my kitchen or boonies kit.
 
afishhunter said:
I must agree, Cap. My go-to kitchen utensiles and knives have always been carbon steel. My pans are all properly seasoned cast iron, as are some of the pots, and my dutch oven, of course.
I even use a wood cutting board!
My plates and bowls are porcilean on steel.
I figure if cast iron, carbon steel, wood, clean flat rocks, etc. were good enough for food prep for ... a few thousand plus generations ... they still are. I don't need none of that new-fangled stainless steel, aluminum (which is a toxic substance) or plastics in my kitchen or boonies kit.
Click to expand...

Very true. Aluminum pots and pans can give a person Alzheimer's.
 
I use Old Hickory and like another I must check the dishwasher lest the girls feed it to the beast.
 
Captain O said:
As an inhabitant of this Forum, surely you have a better-than-average grasp of steels for kitchen cutlery. Why haven't you offered her an education on both the virtues/hazards/shortcomings of carbon steel?

Not only would this benefit you both, but reduce the cost and enhance the benefits of inexpensive (read: affordable) and extremely effective, carbon steel kitchen cutlery. I can't think of any reason not to immediately clean kitchen implements and dry them immediately after use. I have made this a habit for many a year. It seems that Americans are notoriously lazy and rely far too much on the dishwasher. If you must take that approach, there are always ceramic knives and diamond hones to occasionally sharpen them.

I'm sorry, rant over.
Click to expand...
She hates doing dishes. I have my knives. She doesn't mess with them. Then there are the henkels she can use. "Educating" her would be a waste of breath lol


Yep, that just happened.
 
The bottom one is a Bowie/leukku.
rdq7DARx
 
Captain O said:
As an inhabitant of this Forum, surely you have a better-than-average grasp of steels for kitchen cutlery. Why haven't you offered her an education on both the virtues/hazards/shortcomings of carbon steel?

Not only would this benefit you both, but reduce the cost and enhance the benefits of inexpensive (read: affordable) and extremely effective, carbon steel kitchen cutlery. I can't think of any reason not to immediately clean kitchen implements and dry them immediately after use. I have made this a habit for many a year. It seems that Americans are notoriously lazy and rely far too much on the dishwasher. If you must take that approach, there are always ceramic knives and diamond hones to occasionally sharpen them.

I'm sorry, rant over.
Click to expand...

Carbon steel discolors food and can leave a funky taste on it. Some people are more sensitive to it. I don't mind using a 1095 bladed slipjoint for impromptu cutting tasks with food, but for kitchen duty stainless is a better option (at least for knives that see shared use).
 
kamagong said:
Carbon steel discolors food and can leave a funky taste on it. Some people are more sensitive to it. I don't mind using a 1095 bladed slipjoint for impromptu cutting tasks with food, but for kitchen duty stainless is a better option (at least for knives that see shared use).
Click to expand...

Why is it that we had no problem with that during the 1960's? I guess we were too busy trying to enjoy the food we had to notice the difference. (A family of six living on a Postal Worker's income didn't have a habit of complaining when their mouths were full).
 
kamagong said:
Carbon steel discolors food and can leave a funky taste on it. Some people are more sensitive to it. I don't mind using a 1095 bladed slipjoint for impromptu cutting tasks with food, but for kitchen duty stainless is a better option (at least for knives that see shared use).
Click to expand...

Captain O said:
Why is it that we had no problem with that during the 1960's? I guess we were too busy trying to enjoy the food we had to notice the difference. (A family of six living on a Postal Worker's income didn't have a habit of complaining when their mouths were full).
Click to expand...

Note that he said some people not all people. I don't mind carbon steel for kitchen use but my wife does for this very reason. So we use victorinox inox kitchen knives. Plus in today's America few folks still hand wash their utensils and a dishwasher plays hell on carbon steel. There really is no wrong or right here, or reason to rant;). It's just different options and opinions for different people.
 
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There really is no wrong or right here, or reason to rant. It's just different options and opinions for different people.
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Amen to that!

And with that correct wisdom as a closing post, I think we are done here.
Rather than moving the thread to the cutlery forum, I'm just going to close it.
 
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