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
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Originally posted by Atfulldraw View Postcompletely 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…
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Originally posted by woodsbound View PostWüstof, 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
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Originally posted by Junkers88 View PostI 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.
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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.
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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
Oh and don't use a high dollar carbon steel knife to slice a hot brisket.
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Originally posted by Atfulldraw View PostKramer.
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.
I'm on year 2 in that lottery
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