USA Made Kitchen Knive

Joined
Feb 9, 2020
Messages
2
Hi All,

I'm looking for a new chef knife preferably USA made. I've had Chicago Metropolitan knives for 20 years and they have been fantastic (these were made in the US as well). I am certainly not a professional, more of an average home cook/enthusiast. However, I do want a very good quality stainless steel knife. Looking to spend around $100-$150, possibly adding utility and slicing. I've seen Lamson mentioned in the forum and they look interesting. Any others I should consider? Are there any that offer lifetime sharpening?
 
Lamson
Dexter Connoisseur
RH Murphy
Buck
Case, although with the cheap price I wonder if all USA made
 
I would recommend Warther Cutlery. They're made in Ohio, use S35VN and have a 7" and 9" French chef in your budget. Nicely ground and beautiful blades.
 
I
I like the steel and design of those but wish they didn't put the grind works on the blade. Thanks for pointing them out.

The Warther's are interesting and I noticed the grind on the blade. How does that affect performance/durability?
 
I


The Warther's are interesting and I noticed the grind on the blade. How does that affect performance/durability?
I have a French chef of theirs and it hasn't affected either in any way that I've noticed. It's actually not markings from the grinding, but a deliberate finish they do. I find it unusual, but not unattractive.
 
I have a French chef of theirs and it hasn't affected either in any way that I've noticed. It's actually not markings from the grinding, but a deliberate finish they do. I find it unusual, but not unattractive.

Yeah there's a name for it that escapes me just now. It's really common outside the knife world, especially on aluminum. It's often sanded in but these days I suppose CNC is doing it.
 
I have a French chef of theirs and it hasn't affected either in any way that I've noticed. It's actually not markings from the grinding, but a deliberate finish they do. I find it unusual, but not unattractive.

Do you use yours in a pinch grip and if so are they comfortable?
 
Do you use yours in a pinch grip and if so are they comfortable?
I do. It's definitely not as comfortable as a knife with a forged bolster, but it hasn't bothered me at all for use as a home chef. The most I've done with it is prep for a meal for 18 and I didn't experience any particular discomfort during any of that, but I would probably pick something a bit more comfortable if I made my living in a kitchen.
 
I do. It's definitely not as comfortable as a knife with a forged bolster, but it hasn't bothered me at all for use as a home chef. The most I've done with it is prep for a meal for 18 and I didn't experience any particular discomfort during any of that, but I would probably pick something a bit more comfortable if I made my living in a kitchen.

Thank you. Convex grind though huh?
 
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