Home Forums Hunting & Shooting Hunter's Campfire Quality kitchen knives. Do they exist?

Have good knives, but still one of my great frustrations. Cookie handles knives like they are saws. Rather than apply a bit downward pressure and pull a knife through with only the point touching, she will saw back a forth for the entire length of the blade across a pottery or steel surface. Also fine with using them as pry bars or screw drivers.

I do have a filleting knife, and it's clearly understood that no one visiting or in the house is allowed to even touch it.

As several have said, Old Hickory knives are GTG. I, too, have a number of other brand knives which I use from time to time, but OH is the one I use mostly. Most of them have come from yard sales for a mere 5-6 bucks. I think that a lot of the reason some think a knife wont stay sharp is because they don't know how to keep them that way, or how to sharpen them to begin with. A 10-12" steel is your best friend. Just my $0.02.

Jim

On the low end, you really can't beat US made Dexter Sani Safe. You'll find them in most restaurants in these parts and most filet stations at docks as well. Mid range goes to Cutco. When you buy Cutco, you are buying more than a US made knife. You are buying a service in the free forever sharpening and the free unconditional forever warranty as well. They don't play original owner or receipt games when you want warranty work done. They'll come to your house and sharpen your knives for you. This doesn't matter to many of you, but I swear to my swan, I can't sharpen a knife to save my ass. Here's something else to think about. You may be helping send a kid to college when you buy their product. Their business model primarily uses high school and college kids for sales.

My step son started doing it in between his junior and senior year in high school. He dove into it head first and did remarkably well. When he got to college they made him some kind of area manager. They gave him his own office where he hired his own team of sales people. He is a junior in college now and passed the million dollar sales mark doing this part time. He has destroyed company records and is consistently at or near the top. He'll get out of college not owing a penny as will many of the kids he hired.

If you take the Cutco knife, look at the grade of steel used and look at the price, no it is not worth it. When you throw in the best no BS warranty in the industry, it gains value. When you throw in the free sharpening forever, it adds value. If you care, it may help a kid willing to bust their ass go to college. To me that adds value. When I first saw the price, I recoiled a little. Now that I have owned the knives for nearly four years, they are represent some of the best purchases I have made. It is rare indeed to find a Cutco owner who is not thrilled.

I have the same knife but I don't keep it in the nightstand.

I bought that knife after seeing you post it up a couple of weeks ago. It's a good knife for the money.

It's not "sleep with it" good. But good nonetheless.

It'll end up in the dishwasher if I don't put it away. My bedside table is a little 3 drawer outfit where I store some of my personal stuff. It's got an old wooden machinists chest on top of it that holds some more of my stuff.

I haunted second hand stores for years until I had 2-3 of everything OLD Hickory made as well as Truform+ Chitcagos. Jump on all RH Forcheners ,Victornox, Green River Russells and Dexter Russell kitchen knives. Old German brands with Solingen steel and some of the better made Japanese knives too. Don't think I ever gave more than $5 for one I really wanted. Simply amazing to me how many of these older QUALITY knives were disposed of because they were dull. Ah well the benefits of living in a disposable society. Know how to sharpen and maintain your knives they will last forever, well until some dickhead uses it. MB

Old carbon steel Sabatier knives are nice.

Oh.....I knew exactly why you hide it. I'm a widower so I don't have to hide my knives any more.
I'd much rather go back to hiding em if I could though.

Yea,the Shun knives like you mentioned are a good compromise and a steel will get them working fine. I was thinking more about the ultra thin,ultra hard Japanese steel knives where hardness often exceeds 62rc. For those a skilled hand on a good waterstone will be required if they are to reach their full potential,which can be amazing,if not actually practical. No doubt there are levels of sharpness,and the point I was trying to make is that a good working level of sharpness that would dazzle most home chiefs is easy to achieve without spending a mint.

I don't know, I'll have to wait and ask the only one around here that wears lipstick and a dress.

Shun

Another vote for Victorinox. Love mine, hold and edge, easy to sharpen, good price.

Cangshan knives...have some nice sets.

https://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dgarden&field-keywords=cangshan+knives

Have had a set of Wustof knives since 1983 when we married. Still use them every day. My wife cut the end of her little finger right off into the chicken fajitas Christmas of 2014 with one of them.

It was interesting to see all the Victorinox knives at the docks in AK when I went there for my honeymoon. They are as pervasive there as Dexters are on the Gulf Coast.

https://northarmknives.com/product-category/kitchen-knives/?c=d115e58d09e2&v=7516fd43adaa
Little spendy but their knives are just excellent at the price point.

Looking to buy on the cheap I would vote on the Victorinox units.

K Sabatier. Inexpensive, high quality

https://www.sabatier-shop.com/

Is Jeff Obama pm-ing you again?

Gerstner chest?