Traditional Kitchen Knives?

[camo kid]

I was wondering how many of you guys take your love of traditional cutlery to the kitchen with you? I do alot of cooking both in and out doors and 99% of it is with cast iron, so for me carbon steel and wood came natural. Most of my kitchen cutlery is Dexter Russell, or Old Hickory, and when hunting season comes I use it for butchering as well. Over the past few years I have been fortunate enough to get a few vintage Sabiter cheff knives, and they have been my constant cooking companions since. Joe

 

[1sharpedge]

Just bought a wusthof 8" chefs knife and have never used anything better.

 

[jackknife]

I've got a couple of Case Old Forge carbon steel carving knives. They have a blued irridesent kind of patina, and well oiled walnut handles. I use linseed oil on the handles about once a year. They cut good, look old timey, and go well with the wood cutting board.
No plastic cutting boards in this house.

 

[rifon2]

I'd use the Old Hickory Chef's knife, but I find the stock to be too thin.

Around here we use R.H. Forschner & Co., made in Switzerland.

(I also like the Cold Steel kitchen knives that are made in Japan of VG-1.)

 

[Absintheur]

Old Hickory, Warther, Spyderco by Masahiro, and of course these....

 

[camo kid]

I have two forschner boning knives with fibrox handles that I got this year for butchering, and I did use them on a few deer, and they kept an edge well. But I still love the looks of wood and grey carbon steel, and for now they sit in my knife block.

 

[camo kid]

Absintheur, how do you like the warther knives?

 

[VCM3]

Well,I love the old traditioal cutlery,and I love to cook.But I prefer modern SS custom blades.
But you can see & I'll explain,they are crafted with the knives of old in mind

Here is a Tom Krein 8" blade Chef CPM 154 SS

And in action,& a longer blade is great for that "bulk" chop job

Here it is pictured with some old French style Chef knives from my Grandfathers Restaraunt & you can see,they wanted the longer blade for certain tasks

BF's own,Butch Harner "Butcherblock" slicer in CPM 154,the handle is his own micarta & quite comfortable,too This 11 inchblade slices real fine

Luc Burnley,this is my Wifes FAV! It has about a 5.5" blade of CPM 154,"Field Santoku" he calls it,traditinal Japanese Santoku blade design

Good for the pack & camping,w/kydex

Here is a recent addition I'd like to show,and I do not keep this in the block with the general population.When I use this one,I go get it from its safe keep spot.Almost as if some sort of ritualistic sacrifice is to take place
I've use this so far in the kitchen on boning out the Thanksgiving turkey,some oven roaster chickens,and some grilled London Broil slicing.It cuts really,really well.Charles May's newer model he calls the "Fishbone" This is flat ground S30V It is effortless to work with,and I'm really looking forward to filleting some big bass with it,too
Getting back to the traditional theme,notice the simple styling ,resembles a butchers boning knife,but this is the high performance version

Hope you all liked my addition to a cool thread,appropriate for the season
Safe & Happy Holidays Everyone,
-Vince

 

[Blues]

Well, since this thread is moving into the arena of both modern as well as traditional and vintage knives I think this will be a better fit over in the General Forum...

 

[Absintheur]

Absintheur, how do you like the warther knives?

I have a couple of their paring knives, like them fine. They are a bit more flexible than my Old Hickory which I have had forever but at times I prefer a more flexible knife.