This will sound ridiculous..

You can try some custom makers here. I just bought a handmade chef knife and asked the maker to make me some matching steak knives .
 
TheAndrew said:
You can try some custom makers here. I just bought a handmade chef knife and asked the maker to make me some matching steak knives .
Click to expand...

Thanks for the reply.
As this would be my first set I don't think I should get customs.
Also, for my first set would a spyderco sharpmaker be okay to sharpen?

Thanks.
 
Sure, why not - decorate as you like them be... cutlery tools.

Sharpmaker should be fine but a combo 400/1200 grit waterstone probably better (if you are willing to freehand). Freehand let you grind whatever angle you want - including ridiculous acute angle where sharpmaker won't let you unless you freehand with the rod.
 
The Boker Gorm series is pretty funky. :)

130560.jpg
 
I had Big Chris make me two kitchen knives in 3V with orange handles and they're fantastic.

Not expensive, far superior to what's available commercially, super comfortable in extended use, AND they've got rockin' orange handles. :)

Here's a picture of the blades before he was done with them and prior to the sweet orange slabs:

20120216%20IMG_4149.jpg
 
I really like the profile of that one on the bottom. Have any pics of it completed?
 
jstrykr74 said:
I really like the profile of that one on the bottom. Have any pics of it completed?
Click to expand...

DSCN1114.jpg

Here they are with the orange handles. I have one just like the chef's knife in CPM 154 and I also have an 8" version of it in CPM 154. They just need to be handled and cleaned up (if anybody was interested).
 
Big Chris said:
DSCN1114.jpg

Here they are with the orange handles. I have one just like the chef's knife in CPM 154 and I also have an 8" version of it in CPM 154. They just need to be handled and cleaned up (if anybody was interested).
Click to expand...
HELLO BAAAAYYYYBY!!
I might be ordering from you soon.
 
Why buy a set? Especially for your first kitchen knives.

With a set you will get a bunch you never use and a few you use often.

You only need three for starters. A chef, a paring, and a utility. Some say you should have a bread knife as well.

I am not so concerned with looks on the kitchen cutlery or having them match. I am more concerned with performance, ease of maintenance, and value.

Good Luck.
 
I'm not big on kitchen knife sets - I'd rather ala carte pick what I want/need.
That said,
Have you seen the ESEE Becker Signature set? I don't know if they're loud enough for you, but they're a bit much for my kitchen.
Only 420 steel, but it is ESEE so I'm sure they did as good a job as they could with it. Should be easy to sharpen.
If I were to hand-pick a set, I might get a good parer instead of the utility knife, but that's because I'd happily use a chef's for most of my utility needs.They do look to be a very good value - particularly for a first set. I paid more than the entire set for my Japanese/German hybrid gyuto/chef's knife, and it's only entry-level high end.
Caveat: I have not tried them for myself.
 
tjswarbrick said:
I'm not big on kitchen knife sets - I'd rather ala carte pick what I want/need.
That said,
Have you seen the ESEE Becker Signature set? I don't know if they're loud enough for you, but they're a bit much for my kitchen.
Only 420 steel, but it is ESEE so I'm sure they did as good a job as they could with it. Should be easy to sharpen.
If I were to hand-pick a set, I might get a good parer instead of the utility knife, but that's because I'd happily use a chef's for most of my utility needs.They do look to be a very good value - particularly for a first set. I paid more than the entire set for my Japanese/German hybrid gyuto/chef's knife, and it's only entry-level high end.
Caveat: I have not tried them for myself.
Click to expand...

They're 4116 not 420. :)
 
FortyTwoBlades said:
They're 4116 not 420. :)
Click to expand...

They're DIN 1.4116, not 4116.

Most say it's very close to 420HC.
My sources don't list it at all. I thought I found one, but it's listed with only .5-.8% Chromium, yet with higher corrosion resistance than 440C. Of course, the total element content only comes to 83% of a material. I have trouble finding DIN specs here in the states.
Either way, looks to be about .5% carbon. A decent starter steel - you'll get plenty of sharpening practice! I suspect a SHarpmaker would do nicely. Supposed to be highly corrosion resistant for the kitchen environment.
 
tjswarbrick said:
They're DIN 1.4116, not 4116.

Most say it's very close to 420HC.
My sources don't list it at all. I thought I found one, but it's listed with only .5-.8% Chromium, yet with higher corrosion resistance than 440C. Of course, the total element content only comes to 83% of a material. I have trouble finding DIN specs here in the states.
Either way, looks to be about .5% carbon. A decent starter steel - you'll get plenty of sharpening practice! I suspect a SHarpmaker would do nicely. Supposed to be highly corrosion resistant for the kitchen environment.
Click to expand...

I stand corrected. :D To be fair, though, using 4116 to reference DIN 1.4116 is about as specific as saying 420 to reference 420HC. 420 could be one of a few different alloys, and is more commonly used to reference 420J which is fairly different from 420HC.

Yay semantics, right? :p
 
DIN 1.4116 is standard German stainless,
equivalent to 440A, carbon .5, relatively soft, normally around 56Rc, does not take a very
acute edge.
 
440A can take a pretty good edge with proper heat treatment. Ever use any of the old 440A Kershaws? Sure it's not as good as some other steels, but as long as it's from a manufacturer that knows what they're doing it's not half bad.
 
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