Hello all, I am a kitchen knife nut on hiatus since my days in college (80's) when my knives were my most expensive posession. A wife, home, kids, a real job and black patina'd knives my wife doesn't like in the kitchen put my being a foodie on hold (I kept my weight up so at least I look the part). A few months ago I ran across my old knives in the attic and realized how much I enjoyed cooking,
Since then I have joined this forum and got all of my knives sharpened. The kid at the sharpening store had never seen my exact knives, brand name "K Dorken" from France but was very impressed with the steel. I never really paid attention, They were sold to me as industrial Sabatier Ks made in the 20 - 30's for industrial kitchens and not pretty enough for display on department store shelves but perfectly adequate for the top chefs in France and abroad??? They look like old Sabatier K's, made in France and say "K Dorken, Acier Forge, Made in France" on the blades with no rivets in the handles. Has anyone heard of Dorken Knives.
The first thing I did when getting on this forum was learn how to hold a knife, then learned to chop vegetables (why don't they teach us that in school, I'm way faster now).
My current knife selection consists of (some well used and some never used but all very sharp now):
2, 10" Dorken Chefs (1 used - 1 still in oil)
2, 8" Dorken Chefs (1 used - 1 still in oil)
5 1/2" Dorken Chef
12" Dorken Ham Slicer (never used - still in oil)
Invicta 6" Butcher (never used - coated in a waxy substance)
10" Boker Boning (never used - coated in oil)
10" Boker General purpose
5" unknown shortened utility
I am looking forward to learning more about cooking and cutting foods properly and have discovered bandaids again.