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Carbon Steel for the Kitchen?!

When I was a young lad dating my future wife, I remember when I used to go to her house for supper her father would use a carbon steel carving knife and fork with beautiful stag handles! The blade had a very dark patina on it. Many of his kitchen knives were carbon steel too.

Does anyone have carbon steel kitchen knives?

Tags: carbon, carving, fork, knife, steel

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Replies to This Discussion

FeaturedPermalink Reply by Craig Henry on August 23, 2012 at 17:14

Okay, I got a set of the Old Hickory kitchen knives.

Actually quite nice considering how inexpensive they are. They came with pretty bade edges so I re-profiled the edges and and got shaving sharp edges with a bit of elbow grease. I also coated the handles with some semi-gloss marine grade polyurethane.

Since my wife uses them mostly, I waited to see how she liked them. After a number of days, she was more than happy! Held their edges MUCH better than any of our stainless knives (Henckels, Victorinox, old Imperial, Case), and they are so easy to touch up if they need it, which they haven't needed it much yet!

Also she says she REALLY likes the old timey blade designs better than the "Chef's Knife" design that everyone is using anymore.

So, so far, we are quite pleased, to have made our move into carbon steel!

In MemoriamPermalink Reply by Robert Burris on August 23, 2012 at 19:18

I've redone dozens of handle on Old Hickory's. I like to sand down the finish that's on the handles, then stain them with all sorts of different stains. Then maybe put a polyurethane finish on them.

FeaturedPermalink Reply by Craig Henry on August 24, 2012 at 17:36

That sounds good Robert! If I was still doing knife re-handling, I'd do some of the Old Hickory's.

FeaturedPermalink Reply by Craig Henry on August 29, 2012 at 0:54

Okay, my wife and I have been using the heck out of our carbon steel Old Hickorys. I've hardly had to touch up the edges at all!!! Once I got the edges re-profiled and razor sharp, they are holding an edge like I've never seen in stainless kitchen knives! Amazing.

FeaturedPermalink Reply by Craig Henry on August 29, 2012 at 17:03

LOL!

I don't know why I'm laughing, now you have me thinking about using MY KaBar in the kitchen! Lol!

Pat ChoKo said:

It's gonna sound funny, but I use a KaBar in the kitchen for most "bigger" chores, and that's 1095. Last Thanksgiving, I carved the turkey with my TOPS M4X. Crazy, I know, but I go for what works.

FeaturedPermalink Reply by Craig Henry on August 30, 2012 at 16:29

Well, you know, I've hard of guys using pocket knives for food preparation....using a KaBar makes more sense.......to me.

In MemoriamPermalink Reply by Robert Burris on August 30, 2012 at 17:00

Well guys, ya'll have found out something I have been saying for awhile. A good knife should beable to skin a deer and help prepare it for super.

Permalink Reply by J.J. Smith III on August 30, 2012 at 19:39

I use my opinel in the kitchen...

FeaturedPermalink Reply by Craig Henry on August 31, 2012 at 0:26

An Opinel? Hmmm, I've never owned an Opinel. How do you like them overall?

Permalink Reply by J.J. Smith III on August 31, 2012 at 0:34

Made a carver out of one, Craig. They're good knives, you just need to keep it dry or the handle will swell and it can't close. Other than that I love it as a general utility knife.

FeaturedPermalink Reply by Craig Henry on August 31, 2012 at 15:52

I don't suppose it's possible to get a bit of polyurethane in there to keep the swelling from happening?

Permalink Reply by Jan Carter on August 31, 2012 at 18:09