Replies to This Discussion

Permalink Reply by Robert G. Mitchell on August 7, 2012 at 11:43

Yes I use carbon knives in the kitchen pretty much everyday, and yes I use stainless also, and stainless damascus from Japan. The carbon knives are easy to sharpen, and super for busy work, vegges, tomato's, onions that type of  thing. The stainless super for boning, chicken, ribs, and that type of work, meats mostly. The damascus outstanding for detail work paring, fish, so on. That 10" up top I use everyday when I'm done with it I clean it, spray it with a canola oil, and wiper down with a paper towel and I'm good to go.

FeaturedPermalink Reply by Craig Henry on August 7, 2012 at 16:27

Well I find it more interesting than ever that I'm finding so many people that are still using carbon steel, or have gone back to carbon steel, or are carbon steel newbies!

I see MANY people on other forums too that are big believers in carbon steel now.

In MemoriamPermalink Reply by Robert Burris on August 8, 2012 at 15:27

Here's my carbon steel kitchen knive I use every day.

FeaturedPermalink Reply by Craig Henry on August 8, 2012 at 19:57

Nice! What is it? What kind of handles?

In MemoriamPermalink Reply by D ale on August 8, 2012 at 22:06

My kitchen cutlery is primarily Cattaraugus 

the few exceptions are on the left.

The one missing the bolster is what I use for cutting the dog's sausage .. gets nice 'n sharp & holds it's edge .. no makers mark.

Extreme left .. my lil paring knife .. made it out of a Green River Works blank w/ native WI cherry scales

Upper left @ an angle .. my only stainless .. J.A. Henckels five star .. Abby wanted something a bit more ergonomic ..  NOT impressed.

I've yet to find any kitchen cutlery that out-performs these old Catt's .. but .. I'm cheap 'n refuse to spend $ XXX.xx for some of the newer schtuff !!!

'n the worn one to the right of the cleaver .. wonderful fillet & de-boning.

FeaturedPermalink Reply by Craig Henry on August 9, 2012 at 1:17

Nice Cattaraugus  Dale!

In MemoriamPermalink Reply by D ale on August 9, 2012 at 1:57

Thanks .. 'n they wk .. hard !!!

Craig Henry said:

Nice Cattaraugus  Dale!

In MemoriamPermalink Reply by Robert Burris on August 9, 2012 at 9:36

That's a M.L. custom, hammer forged, 1095 carbon steel with Elk stag scales. Those are nice D ale but I think Craig wanted carbon steel kitchen knives in this discussion. All are welcome though, I'm sure.

In MemoriamPermalink Reply by D ale on August 9, 2012 at 12:23

Robert .. to the best of my knowledge .. those ole Catt's are all carbon steel .. they rust mighty quick if you don't dry em off after doing the dishes. The J.A. Henckels is the only stainless of the bunch. 

The Catt's have some kind of  chrome plating or polished finish .. but do form a patina when that wears off. The pictured chef's knife has only a couple years use on it @ this point. I just retired another that had seen a bunch of use & both blade shape & patina made that evident. The "newer" one displayed still appears w/ no patina present .. yet. The 2 similar ones in the middle have a bit more use under their belt & their patina reflects that. Catt did a good job w/ what they had .. the finish remains highly polished .. until scratched/worn through.

I prefer carbon steel knives in the kitchen. I've a mix of high carbon (Queen's D2) & stainless (Case's 420J2 .. their "surgical steel") for my edc's. 

In MemoriamPermalink Reply by Robert Burris on August 9, 2012 at 12:27

Hah, my mistake. I take foot and put in mouth...lol. You are right though, I have heard of some type of finishes on carbon knives.

In MemoriamPermalink Reply by D ale on August 9, 2012 at 12:37

... no mistakes, Robert .. all for fun & learning around here !!!!

Robert Burris said:

Hah, my mistake. I take foot and put in mouth...lol. You are right though, I have heard of some type of finishes on carbon knives.

FeaturedPermalink Reply by Craig Henry on August 9, 2012 at 18:24

Elk scales? Nice!

Robert Burris said:

That's a M.L. custom, hammer forged, 1095 carbon steel with Elk stag scales.

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