Kitchen Knives question - honest opinions needed

[ras]

. . .Here's the reason I'm asking:

I'm considering a production run of a general purpose kitchen knife (or 2 ) - but only if the cost can be kept low enough to make it an every-day-user.

. . . I'm strongly considering 13C26 or 19C27 stainless. These are fine-grain stainless steels that take an edge like a carbon steel...yet have a high chromium percentage. Another possibility is CPM154.

:thumbup:

I'll definitely be watching where this project goes. Everyday kitchen users in a cutlery steel like CPM154 would be outstanding. I'm not that familiar with 13C26 and 19C27.

 

[aliloff]

I actually like my little Faberware 6" chef knife. It stays sharp and lasts through the dishwasher. It's comfortable and I only paid $4 for it. I actually like to sharpen knives so when it needs to be touched up I don't mind. I usually use whatevers in my pocket for peeling veggies (usually my ProTech Runt) even though I have a really nice set of Wusthof's I hardly ever use them.

 

[Lucky Bob]

Great comments so far, guys - keep 'em coming!!!

:thumbup:






Here's the reason I'm asking:

I'm considering a production run of a general purpose kitchen knife (or 2 ) - but only if the cost can be kept low enough to make it an every-day-user.

I'll still be making custom kitchen knives in both carbon and stainless steels.

I don't think I can match "infomercial prices"...:foot:....but I can definitely get the cost down there....perhaps even under $100...no promises yet.


I'm strongly considering 13C26 or 19C27 stainless. These are fine-grain stainless steels that take an edge like a carbon steel...yet have a high chromium percentage. Another possibility is CPM154.

:thumbup:

I've been shopping around for something almost exactly fitting that description! Count me in when (not if! ) it happens.

 

[falconstein]

I am also very interested in this kind of project. Here's a photo of my favorite blades:

From the top:
Hattori HD6
food service knife from Seoul, South Korea (convex laminate)
the next two are Forschner (Victorinox)
Then (second from the bottom) Kershaw utility (partially serrated)
Bottom = victorinox paring 3 3/4"

I lust after 4" - 6" utility blades with VERY thin, high quality steel and simple patterns/handles. You know what I'm talking about.... Murray Carter, Butch Harner, all the Japanese makers... etc.

That Korean knife is UNBELIEVEABLE. Easily the sharpest in my house... it may be the sharpest knife within 20 square miles of my house.

 

[apicius9]

Hi, I just registered after occasionally lurking around here for a while with interruptions. My obsession is limited to kitchen knives, so here are my 2 cts: I grew up with standard German knives like Henckels, Wuesthoff etc. and then discovered Japanese cutlery a few years ago. I now have a nice collection of Japanese knives (especially if you count Carters among them), many of them custom. I also had one of your knives that after a long time of hesitation I just sold recently (10" gyuto in 1095). The handle was made of a beautiful piece of koa (and living in Hawaii, I'm a sucker for koa...), but compared to the Japanese knives, it was just too thick for my taste, even more so than most German knives, and that severely limited the functionality of this knife shape IMHO. So what I would be interested in is an American knife that combines the positive aspects of the Japanese knives (carbon, reasonable hardness, thin geometry) with some individual contributions of the maker. Unfortunately, and this is based on my limited experience looking around the web, odd shapes or very thick blades (based on makers' experience in tactical knives etc.) often lead to knives with limited use in the kitchen. Personally, I think the 'middle-class' section is well covered, but I am sure that there is a segment out there in the market that would pay an adequate price for a unique custom kitchen knife like this. I know it will be difficult to re-invent the wheel, but you wanted my opinion, and that is it.

Aloha,

Stefan

 

[Natural-Outlaw]

All of my kitchen knifes consist of Mora knives of various lengths and an Old Hickory Butcher knife and an Old Hickory Chef's knife. All of the above are of high carbon steel--1095 to be exact. Affordable and hold a great edge, Wouldn't trade them for any of the over priced, fancy stuff. Call me old, call me traditonal, but time has shown these affordable knives to be superior in the cutting and slicing test. All to be found at ragweedforge.com

 

[Tohatchi NM]

Right now, my kitchen block is full of decent bargain knives. Some forged Chicago Cutlery models (alas I didn't get any of the older American ones, and haven't had a chance to troll flea markets etc.), a Kai Santoku (low-end Shun), and a serrated Cutco model. So no fancy German forging or Japanese light-sabers. If I were in the market now, I'd probably go for commercial-grade plastic handled stuff or Old Hickory. The right Chef's knife could seduce me, though. My Nessie does live happily in the kitchen, but it takes a back seat to the Chef's knife.

In general, thinner is better. The side of my chef's knife gets used for bashing garlic and the like, so it would have to be thick enough for that. Good edge-holding is a big plus. Carbon steel is OK. A bit of a patina is nice, but I wouldn't want something that rusts too easily.

The first custom I'd be interested in would be a paring knife - so I could get a nice, fat, comfy handle shaped to my liking. Chef's knife would be next, because I use it so much. A pretty wood handle would be nice, but I'd rather have something that offered a good grip but didn't hold gunk and could be easily sanitized. Max budget would be about $150, because I'm already functioning well with what I have. The right knife could bump that up, though - like the beautiful wavy hamon/burl wood combos you posted recently.

 

[pyrguy]

In general, thinner is better. The side of my chef's knife gets used for bashing garlic and the like, so it would have to be thick enough for that. Good edge-holding is a big plus. Carbon steel is OK. A bit of a patina is nice, but I wouldn't want something that rusts too easily.

The first custom I'd be interested in would be a paring knife - so I could get a nice, fat, comfy handle shaped to my liking. Chef's knife would be next, because I use it so much. A pretty wood handle would be nice, but I'd rather have something that offered a good grip but didn't hold gunk and could be easily sanitized. Max budget would be about $150, because I'm already functioning well with what I have. The right knife could bump that up, though - like the beautiful wavy hamon/burl wood combos you posted recently.

I would second the bigger handle on a pairing knife. I have a couple of Victorinox thin blade boners. The blades are thin top to bottom about the samesize as a pairing knife buta little thicker blade and full sized handles. My knives are a mix of the Vic, some hand made and some custom pieces. Ray Kirk, B Goode, and Thomas Haslinger are the makers of the better knives. I also have a Worhter's pairing knife and a couple of DeltaZ's and Dexter Russsels. Your bushcraft takes it's turn in there also.

I can work well with what I've got but the right knife will probably find it's way into my kitchen. That new pairing knife of yours might fit in OK with a larger handle. Or maybe just as it is now. I'll have to check it out at Blade.

 

[peri_pheral]

I'm still awaiting the pass-around of the mater, I think it will go perfectly with my set. Right now I have a complete set of forged Wusthof (classic and grand prix mix). I am happy with them, but would love a nice high end santoku type to round out the mix. I have looked at the Al Mar damascus blades with some envy at times, but can't pull the trigger on due to price and the fact that I already have pretty good knives. Every time I upgrade for myself, my mother gets my old knife, so at least she will appreciate it...but I will definitely be curious to see what you come up with...

Thanks,
Bill