About Chicago Cutlery - Chef Forum
2009年9月30日 · New Chicago Cutlery knives are nothing at all like the old. Until the late sixties they only marketed to meat cutters. If you wanted a CC blade, you either were a butcher or got your knife from one. Through the seventies and mid eighties they marketed American manufactured knives to consumers. Some were pretty good, some pretty bad.
chicago cutlery? - Chef Forum
2008年7月15日 · hi mad baker woman, I have used CC (Chicago cutlery) since I was at home, I am now 61. these knives are carbon steel if they are rusting. go to harbor freight buy a $4.00 ceramic sharpener, so every time you are done using the knife; wash the blade with warm soapy water, dry well, run knife through sharpener four or five times. lightly wipe the ...
Need sharpening angle suggestions for different knives
2010年9月3日 · Most Chicago Cutlery steel is very soft and tough. That means that even one of the coarser Naniwa SS won't have an easy time, and the going will be still worse for a 1K. JWK's Edge Pro has some pretty aggressive, tough grit sharpeners and the angle holding is very consistent. Because the knife is old, it probably needs complete re-profiling anyway.
chicago cutlery? | Page 2 | Chef Forum - cheftalk.com
2015年3月15日 · hi mad baker woman, I have used CC (Chicago cutlery) since I was at home, I am now 61. these knives are carbon steel if they are rusting. go to harbor freight buy a $4.00 ceramic sharpener, so every time you are done using the knife; wash the blade with warm soapy water, dry well, run knife through sharpener four or five times. lightly wipe the knife with …
Thoughts on Chicago Cutlery? - Chef Forum
2014年6月19日 · I have a vintage Chicago Cutlery 66s knife I picked up at Salvation Army for less than 2 dollars. I use it to skin salmon fillets, and to cut chicken mostly also to break box tape lol. I honestly believe its a better knife than my chefs 250 dollar Shun I wouldnt trade it
mac vs tojiro looking for a knife... - Chef Forum
2010年7月5日 · All of my main knives are currently Sabatier carbons from assorted Sabatier manufacturers -- K-Sab, TI, "Nogent," "Canadian," etc. -- and of various vintages -- ranging from about WWI to a couple that are only 10 years old. I also have a few Forschner paring knives, and an old Chicago Cutlery carbon cleaver from the early seventies.
Anyone familiar with Imperial Mighty Oak knives? - Chef Forum
2018年7月7日 · Agree with sg, these are not expensive knives, though they likely sold for more than the typical cheap knives of the time. They are practically identical to Chicago cutlery stainless knives, a similar set of which would probably be around $50-60.
What is a better purchase than Zwilling or Shun? | Chef Forum
2019年2月9日 · Hello all. I am not a professional chef and would like help selecting a really good line of knives to enjoy in my kitchen. I have used the same chef's knife and paring knife for a really long time - Chicago Cutlery's Walmart-level 1H12D.
Worth saving these knives? - Chef Forum
2016年9月14日 · To restore these knives I'd probably prioritize an x-coarse stone more than a finisher. I use the Gesshin 220 ($45) to work on chipped knives that have been heavily used then messed up by an electric machine or belt sander.
Knife Repair - Chef Forum
2007年7月10日 · On to my dilemma. My stepson's theater group asked my wife if he could borrow a larger knife to use as a prop in his latest play. Instead of handing over one of the Chicago Cutlery, she gives out my vintage 12" Sabatier carbon steel chef's knife. I get the knife back damaged. The handle is cracked around the center rivet, which I think I can ...