Kitchen knives?

This is really sad, but I bought a set of these a few years ago and really like a few of them. https://www.ronco.com/knives/ The one that gets used the most for processing vegetables and making salsa is the chop and serve. I also like the utility, the chef, and the showtime for specific uses. They actually will take and hold an edge pretty well and seem like they are going to hold up for the long haul.
Tom

We have a Cutco knife set with the kitchen spoons/masher/ladel set. This is 42 years old this year. They do replace with no questions asked. I have bought J.A. Henckels Gemini Twin knives at a local flea market for $2.00 each.

At the local flea market I always look for carbon steel knives and have so many I can't tell you which is our favorite. But the Cutco knife set is the knives we use daily.

We have given Cutco Sets as gifts to our sons and their wives as wedding shower gifts. One DDiL, who is culinery trained, loves her Cutco set.

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GUNS DON'T KILL PEOPLE ANYMORE THAN PENCILS MIS-SPELL WORDS

GUNS DON'T KILL PEOPLE ANYMORE THAN SPOONS MAKE ROSIE O'D FAT.:eek

WHY DON'T THE MEDIA REPORT LIVES SAVED WITH FIREARMS? WH Pressure?

I couldn't believe that I did it, but we bought a set of knives from a television infomercial.

They are great! For $45.00 we got a set of 6 steak knives - very sharp and stylish too, a very sharp paring knife, two of the best slicer/bread/meat carving knives, a vegetable chopper and a fish knife (again very sharp). They are called Miracle II Blades.

Oh, yes, they came in a nice butcher block holder, which makes it easy to grab my knife of choice, as well as put them away.

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Camille
Copper Penny Ranch
Copper Penny Boer Goats (home of 4 National Champions, 4 Reserve Champions)
Copper Penny Pyrenees
Whey-to-Go Saanens


www.copper-penny-ranch.com

Old hickory butcher knives, 1 green river butcher, Wife has her mothers Rada paring knife, Some high dollar stainless that belonged to DMIL..

I have a Kershaw set that I like a lot, the handles are comfy and the blades take a razor edge.
I also have some Henckles but I don't like them quite as much.
If you are in the market for a good set of knives I would recommend: Cold Steel, Kershaw, Henckles, Wusthof, Al Mar, Benchmade and William Henry(in rough price order ).

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"There is no overkill, only magnitudes of effectiveness." -- Me

I have Wusthof and Henckles. I like the Wusthof better.

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Respect The Cactus!

I have 2 RADA paring knives that we given to me that are my favorites but I never knew who the manufacturer was until this thread.

Thanks!

Cutco

I have been eyeballin a nice set of Hoffritz knives out at a local flee market type road side stand for about a year, but he apparently knows what he has and I refuse to pay his price. (nearly catalog new price. I really like the old hickory knives, they are made of good steel and can use a much thinner blade than many. Stainless wont ever take as good edge as a good knife. My favorite in the drawer as of today is one made by a friend, It takes and holds a good edge, pretty antler handle, well shaped and all around great piece of work. My second fav is an old cleaver I found in a shack to be torn down, it was wedged behind wall bords, must be at least a hundred years old. I can block out a hog in about 5 minutes with that puppy. It weighs in around 2 1/2 pounds, holds a razor like edge. not pretty, but very effective. Havent been able to find a brand for it, there are several markings but just numbers 7 in one spot, 9 in another and a little triange.

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"Nothing so needs reforming as other peoples habits." Mark Twain

Have you been to knivesforum.com? They might be able to help identify it.

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God bless,
Bonnie
Opportunity Farm
Northeast Washington

"While we have the opportunity, let us do good to all." Galatians 6:10

I havent really checked much about it, its a good one though, and I may just check out thaat site and see if they know anything. I presume it was made for commercial use. Its too well built for average home use. Thanks fer the link.

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"Nothing so needs reforming as other peoples habits." Mark Twain

About every knife in the drawer is a J Marttiini in its own leather sheath. Fish fillet, several sizes, outdoor/all purpose but not the Condor, I think they call it the LAPP now or something like that. Also have a couple of bone handled knives that DH's dad made and they are top quality. We've had these knives going on 30 years now.

I like the Rada knives because they are easy to sharpen and don't have wooden handles. My second favorite is Chicago Cutlery.

There is a lovely carbon steel smaller chef's knife made in France which we got for $2 at a yard sale in Carmel. Another yard sale find was the Henckels boning knife for twenty five cents in a drawer of miscellaneous kitchen items. Also a longer SS chef's knife from yet another yard sale which was $3. We also have a set of Old Hickory carbon steel knives, a butcher, chef's and paring knife.

The carbon steel is a bit fussy to take care of, it can't be left wet, but it takes a razor edge and holds it. I've always wondered if carbon steel could be seasoned like cast iron?

So do you guys wash these knives in the dishwasher or by hand?

My good knives are always carefully washed by hand. Always. I have a couple of old "beater" knives that I throw in the dishwasher though. An old valley forge chef's knife which is actually a really good knife and a bunch of low buck paring knives. It really bad for them as DW detergent dulls the blades and the intense heat in the DW pops the rivets out of the handles eventually and messes up the wood. My good knives I never put in the DW.

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Respect The Cactus!

I wash my knives by hand, they are far to sharp for my "dishwasher". He only gets to lick the plates, pots, pans and bowls. I dont think the spca would like it if I were to be putting knives in my beagle.

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"Nothing so needs reforming as other peoples habits." Mark Twain

I am the dishwasher LOL

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A small Goat farm in East Tennessee
http://www.freewebs.com/rockytopsis/

Yep, carbon steel can be seasoned similar to cast iron. But the problem with seasoning the knives is the handles, if they get hot enough to season, they would most llikely catch fire, or the plastic ones would melt. I do wipe mine off with a little pam on a paper towel as soon as I finish washing/drying them. It just takes a second and it keeps them from rusting. I do the same with my steel skillets as well as my cast iron. about once a month or so I also clean these items with barkeepers friend to remove any stains that may have occured. Taters and onions are really bad to leave dark spots on that shiney bright steel if not cleaned immediately after using them.

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"Nothing so needs reforming as other peoples habits." Mark Twain

wusthof and j.a. henckels. make sure they are forged.