Recent content by ChefP

Suffered from alot of steeling? what suffering or damage are you refering to? steeling to true the knifes edge? please explain?

Here is another link to someone selling a Tichet, its a lot of info and interesting. I'm not confidant it is accurate though. http://kitchenwarecutlery.xyz/tichet-12-7-8blade-13-very-old-vintage-carbon-steel-knife-paris.htm

Any thoughts on an age, the bolster is stamped.

https://i.imgur.com/pwhAk6e.jpg

Hi, Recently aquired a Tichet chef knife,12 1/4" blade, 17 1/4 total, Does anybody have info on Tichet?,Knife is stamped Paris with 2 lions, I would like to find out how old the knife is and any other info, I will post pics as soon as moderators alow.

609, southern tip of Ocean County

Thanks, Im looking forward to posting a few pics for comments and info..

Hi, thanks for letting me in, chef of 30 years, Blade of choice 12" Wustof . just starting my collection.