How new is a good Chicago Cutlery set?

R

rollyb

Joined
Jan 21, 2015
Messages
3
Hey, first timer here.

I read up about opinions on Chicago Cutlery and how they "used to be good" before their manufacturing quality or materials changed. I have a set from Lechmere (remember them?) including a 42S and a carving knife, purchased c. 1991-1992. (I also have a KitchenAid stand mixer which has outlived Lechmere.)

What are the chances my set is from the good era of this manufacturer?

I have been thinking about a new chef's knife, perhaps a Victorinox Fibrox 8" or 10". Any comments on comparing the feel and use and care from those who've used both?
 
I wish someone would chime in here and give a knowledgeable answer. I also am curious as to exactly what steels Chicago Cutlery has used in the past, and the change-over dates. I have heard that old Chicago Cutlery knives were carbon steel (1095). But then they changed over to stainless. As to what stainless and when....I have no idea. It seems that there have been at least two different stainless steels used as well. The current batch of stuff they are using is just glorified tin cans pressed into knife duty. I'm not so sure that that is a put-down to tin cans either. It may be 440A. I really don't know.

It seems the past 20 years at least (I may be totally wrong), the Chicago Cutlery knives are just junk. And they're everywhere. And it is NO wonder why people don't like stainless steel.....cause all they're familiar with is Chicago cutlery type garbage.

I am being a bit harsh, I know. They are knives, and they do cut stuff. But the geometries are atrocious and the steel is bad bad bad. For all I know it could be good steel (440c) just heat treated poorly????? My guess is 99% it is the steel.

For as lousy as they are in edge retention...they take a long time to sharpen. That is not to say they are hard to sharpen. They aren't. But it takes effort to get a good edge on one, and it is GONE immediately, leaving a somewhat unacceptable edge (to me).

If anyone has steel info and change over date info on Chicago Cutlery, if you wouldn't mind posting that info, I would really appreciate it.
 
I'm glad you chimed in. I haven't had any experience with good knives, and don't know the vocabulary, so you're asking more pointed (/rimshot) questions than I could form.

I've just had these for a long time, get them sharpened cheap and edge them myself with the included steel, and am wondering if this is a good "play set" to make all my mistakes on before I buy something nicer. After 20 years giving them up would not be a monetary loss.

Any thoughts on my impulse to just buy the CI-recommended Victorinox Chef's knife, and seeing how much better it is than my old Chi Cut 42S?
 
Oh, I highly recommend Victorinox Blades in the kitchen. They are steps above Chicago Cutlery in the three key areas......steel, heat treatment, and blade/edge geometry. While not the BESTEST SUPERDUPERIST steel out there....their knives do a good job for sure. I think you'd be highly impressed with the quality of Victorinox over Chicago Cutlery. For the money, they are very hard to beat.
 
Well, I do have a Valentine's dinner to make, and since any gift my wife gives me for my kitchen my wife is partly a "gift for her", I think I know what to ask for.
 
Honey, from me to you, to me. To you, back to me. It's mine. No it's yours. Today, you can play with it. No it's my turn!
 
I've sharpened a lot of the new and old Chicago cutlery knives. The old ones were ok but not special, the new ones are simply junk. I know many will disagree but I don't find either to be that good of a knife.
 
Back when I was selling meat packing knives butcher shop to butcher shop, Chicago Cutlery was a joke with the other professional cutlery makers. In the early 70's they decided to start selling their knives in chain hardware stores and the like. The professional butchers and meat cutters decided if you can buy it at True Value, its not a pro grade knife and they totally lost that market. Of course, the owners eventually sold the brand to an importer of Chinese cutlery of even less interest to the pros.
 
That is hilarious! It just so happens my family owns a True Value hardware store! Not only that, I remember growing up as a kid, when my Dad didn't know better and I certainly didn't, we loved the Chicago Cutlery knives. I remember my Dad saying what great knives they were. (Not the carbon line.....I am talking about the junk stuff). We sold lots of CC sets. And would talk them up to the customer (not knowing what a good knife was).

Then I started getting into knife making and became a steel junkie. I made my Dad a kitchen knife from 1095 and he was blown away by it. The ease of sharpening, the edge created, how long the edge lasted, was just in another class than the Chicago cutlery line. He knew at that moment exactly what I had discovered.....we were WRONG about CC knives. We didn't have a CLUE what made a good kitchen knife! But that has certainly changed!!!!

The word is spreading like wildfire down here in Central Texas. I've got BBQ restaurants calling me up wanting kitchen knives made. I should show up with a Chicago Cutlery Chef's knife some day and tell the customer, "Here's your knife. Do you like it?" Ha ha!
 
I do not know the dates either. I assumed the full tang wood scaled with the stamp in the wood were all USA made and were of a high carbon stainless. they are still very popular to collectors. I also assume they're popular for their home use as well. I highly recommend checking online auctions to obtain the value of your current set as you will find that you may be able to offset your new purchase by a decent amount. I pick these up at thrift stores and the sell very fast at a decent profit.
 
I have a set of 8 wood handle Chicago Cutlery kitchen knives that I think I bought in the 70s. I still use them every day and like the job they do. They hold their edges well and blade designs are fine. Last year I bought a set of three (on line) with the idea of using them when away from home. The wood handles are lose, the full tangs are larger than the handles and have sharp edges, and the blades appear to be cheaply stamped and poorly finished. They are garbage. It is disappointing to see what the brand has become.
 
Didn't LamsonSharp produce knifes for Chicago Cutlery back in the day? I cannot express enough how much I like my LamsonSharp 8" chef's knife. This is my go-to blade in the kitchen.

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I think you are right Stitches. Of course, Lamson went under last year and has been reorganized with a much smaller line. They are also moving their factory to another, smaller location.
 
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