Kitchen knife

[woodsbound]

Wüstof, is a go to brand for many professional chefs. German steel made in Solingen Germany, full tang, African Blackwood handles, perfectly weighted and balanced. I would take a serious look at them, here is a link: http://www.wusthof.com/products/knives?filters[filter_category][5]=38#/1

[Junkers88]

I have Henckels in my butchers block next to my great grandfathers Old Hickory knives. The OH get more use that the Henckels. I like the old carbon of the OH as they hold a wicked edge and are stupidly easy to bring back to shaving sharp with a steel.

God bless and happy hunting.
Richard.

[wsteffen]

[QUOTE=Smart;12981380]For the money, Dexter Russell is hard to beat.

My brisket slicer is a duo edge 12" slicer. The duo edge makes it slice through easily.

Got two that look just like them. ICEL, bought at a restaurant supply store. About $80 each, but love them. Made in Portugal.

[Still Hunter]

Zwilling / JA Henckels made in Solingen Germany
Really keep an edge, easy to sharpen

[sierracharlie338]

completely agree.



I met him years ago and told him when I retire I'll pay him to let me help in his shop.



Don't know crap about knife making, but I'd like to make something like he does at some point in my life.





I was a bit sorry to see them show up in commercial production, but I think in the end that just increases the value of his custom work.

Uhhhhhhh. THIS RIGHT HERE!!

I was trying to hide my nerd but Bob makes flawless princes that become family heirlooms.

Hands down my choice for sure.


Sierracharlie out…

[BrandonH]

Wüstof, is a go to brand for many professional chefs. German steel made in Solingen Germany, full tang, African Blackwood handles, perfectly weighted and balanced. I would take a serious look at them, here is a link: http://www.wusthof.com/products/knives?filters[filter_category][5]=38#/1

This is what I've had for years and love then. I use my 10" chefs knife for 90% of the things in the kitchen.

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[sambo73]

Thx!


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[wow]

I have Henckels in my butchers block next to my great grandfathers Old Hickory knives. The OH get more use that the Henckels. I like the old carbon of the OH as they hold a wicked edge and are stupidly easy to bring back to shaving sharp with a steel.

God bless and happy hunting.
Richard.

OH is hard ro beat mine go back 3 generations. I also watch garage sales for them.

[mobrien]

Yep, I like the Old Hickory's myself- just put some elbow grease into getting a good edge on a new one and it will be an awesome knife. I've turned 2 buffalo skinner style OH's into Nessmuk type blades (used a dremel to do stock removal on them) and love using them to clean deer- darn sharp with a convex edge on them.

[masonred]

victorinox
Good knives reasonable price, restaurant supply places will have them.

[Tx_Wader]

For the money, Dexter Russell is hard to beat.

My brisket slicer is a duo edge 12" slicer. The duo edge makes it slice through easily.

https://www.amazon.com/Dexter-Russel...Slicer+S140-12

What Jason said.

Oh and don't use a high dollar carbon steel knife to slice a hot brisket.

[Biggs]

victorinox
Good knives reasonable price, restaurant supply places will have them.

I just bought their 14” x 1.5” knife. Hope it’s as great as they say


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[Brute Killer]

We have a couple Cutcos that we like.

[Young gun 12]

Cutco

Great knife and second to. One warranty

[Uncle Saggy]

Kramer.

To my knowledge, he is the only Master Bladesmith that specializes in kitchen knives.

You can buy one off the shelf, or get into a lottery to be drawn to order a custom one.

That's where I am now.

http://kramerknives.com/custom-orders/

I'm on year 2 in that lottery


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