KitchenCommander
Well-Known Member
Cutfingers^^ I agree with you. Old carbon knives are fun to use. I normally still use my Japanese made knives daily, but sometimes I like to pull out an older carbon steel knife and put it to some use. My Forgecraft is my favorite profile among the vintage brands, and I really want to get another for back up sometime in the future.
Next is a pair of Vintage Chef knives courtesy of a member here on the forums. I got these in response to my WTB thread for some knives in need of a rehandle and clean up. Here they are as received.
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LL bean 8" chef knife. Full bolster, tapered tang, nice distal taper to tip. Little thick at the edge on this one.
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Dexter 45A12H 12" chef knife. Currently my largest knife to date. Feels Huge, but has a great distal taper, and a slightly tapered tang. Decent behind the edge as well. I would really love to know what the hardness rating is on this bad boy. Has some rough grind lines that appear to be factory, but I am not completely sure. It has a slightly different profile overall compared to what I am used to seeing for old American carbon; I like it. This guy will be getting a cool new handle so stay tuned for that.
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Next is a pair of Vintage Chef knives courtesy of a member here on the forums. I got these in response to my WTB thread for some knives in need of a rehandle and clean up. Here they are as received.
LL bean 8" chef knife. Full bolster, tapered tang, nice distal taper to tip. Little thick at the edge on this one.
Dexter 45A12H 12" chef knife. Currently my largest knife to date. Feels Huge, but has a great distal taper, and a slightly tapered tang. Decent behind the edge as well. I would really love to know what the hardness rating is on this bad boy. Has some rough grind lines that appear to be factory, but I am not completely sure. It has a slightly different profile overall compared to what I am used to seeing for old American carbon; I like it. This guy will be getting a cool new handle so stay tuned for that.