Chicago Cutlery P16 - BladeForums.com
2015年1月30日 · The Chicago Cutlery Premium Stock knife you show has a very different blade grind for the Clip blade than the P-16 i posted, even though both are the "Medallion Series". To me this suggests that Chicago Cutlery did not get all of their P-16 Premium Stock knives from the same manufacturer.
Chicago Cutlery - BladeForums.com
2014年7月10日 · I have one Chicago Cutlery knife my wife prefers above all the others iin the kitchen, their short Santoku, called a Partoku. . It was about 7 dollars at the local market. I rebeved it to 12 degrees per side with a 15 degree microbevel and tried to see how much cardboard it would cut before it stopped slicing paper. I quit at 3000 feet.
Sharpening Chicago Cutlery - BladeForums.com
2009年4月12日 · I have one fairly old stainless steel Chicago Cutlery chefs knife, 41S marked on the walnut handle. I reprofiled and sharpened it with a convex edge on a 1" slack belt sander, finishing with a leather belt and then buffing wheel. Produced a super sharp edge which lasts "forever" if used only on a plastic cutting board.
Chicago Cutlery, Care for Walnut Handles? | BladeForums.com
1999年3月20日 · Quality cutlery deserves good care. Like your fine china, we recommend that your Chicago Cutlery knives be washed separately from the rest of your dishes and utensils and thoroughly dried after each use. Do NOT put Chicago Cutlery knives in the dishwasher. The heat and detergent have a corrosive effect on the blade.
Chicago Cutlery Steel - BladeForums.com
2004年7月16日 · Chicago Cutlery is now mostly made in China and the packages they are packed in say the blade steel is 420. I have older CC knives and I always thought that the steel was 440. I know some of the custom lines use 440A. I thought 420 does not hold an edge well, but my older knives are quite good at staying sharp.
How new is a good Chicago Cutlery set? | BladeForums.com
2006年12月21日 · 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.
Chicago Cutlery - BladeForums.com
2006年8月2日 · Chicago Cutlery is o.k. but you pretty much have to steel them with every use to keep them sharp. If you don't mind taking care of your knives immediately after use, Old Hickory, which are carbon steel, would hold both a keener and longer lasting edge for even less that Chicago Cutlery would cost you.
15° on a cheap Chicago Cutlery with the GATCO - BladeForums.com
2007年4月26日 · 2. Angle the knife blade so that it is approximately 15 degrees from the sharpening steel. 3. Pull the knife down and across the sharpening steel in a slight arc, pulling the knife handle toward you. Stroke the entire blade edge from base to tip. 4. Repeat on the other side of the steel. 5.
URGENT! I need opinions on the quality of Chicago Cutlery kitchen ...
1999年7月2日 · Before I knew much about knives, other than I like 'em, I bought some CC stuff on the recommendation of an aquaintence and occasional knife maker. As I recall he told me the blades are 440 C. That sounded good, so I bought a paring knife and a large chef's knife. The paring knife's blade broke after a few months.
Chicago Cutlery | Page 2 | BladeForums.com
2021年10月12日 · I give Chicago Cutlery credit for covering pretty well the range of sizes & shapes of knives typically used by home cooks (paring knives up to big chef's knives & slicers). And, like others, I look for them at thrift stores and garage/yard/tag sales. In my world they are well worth the couple bucks I pay to get them.