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when i say high carbon its to distinguish older pre stainless steel knives vs the more modern made to be abused knives. they didn't have dishwashers 70-100 years ago. the dishwasher didn't really become a big thing till about the 50s. so compare modern stainless French and german steels to older...

could it hypothetically be said that the designs came about when HC was the most commonly used and that by keeping the design yet changing the steel they have become less than they may have been 70 years ago?

Would you care to elaborate? I would love to know more about that and your take on why and whats better.

Not sure what you have or dont have or where you are located. but you can find some great finds at estate sales. my grandparents recently found some very nice wustof and zwilling knives for me that are going to be sent to me here cost. dollar each for one chefs knife and a few others like...

what you describe can be done, but you have problems with this concept. if its the natural hamon you are wanting to accentuate then essentially any acid or staining agent will cover it naturally because the blade is all the same steel if it were Damascus it would bring out the difference in...

looks alot like an old sax knife. what made you choose the blade profile you did?

the guard will be reprofiled with the blade it will still keep its original appearance.

I will when I get it. its in the USA still my dad is going to sharpen it with the tormek but he showed me a video of him looking it over he said its in immaculate shape the edge angle is good but needs a little touch up and the handles are tight. I will take some detailed pictures in a few...

just curious what ever happened to the OPs project.

So I did as you said but F dick only has photos going back to 1950. They told me to contact the soligen knife museum. their reply to my question as to its age and if there were other knives in the set was.. Seems its got another few decades of work ahead of it.

Back in NC I have alot of stuff including a tormek and several stones for whatever needs to be sharp. that said. I am currently in eastern Europe Ukraine to be precise. and the options for generally anything quality is hard to find. nicest knives I have found is one store carrying wustof...

What does the cling film do and what oil would you recommend use? and does anyone have experience with old F dick knives? what would be the recommended grit/stones to buy for the knife as well as what would be a good steel to pair with it. this is my only kitchen knife aside from random crap...

So. After a bit of research and seeing what was available I bought an old HC F dick chefs knife 10 in have better image but dont know how to attach from PC. What I was hoping you all could tell me what angle should I put on the blade for optimal performance. How old is it? and...

Been bouncing between chef talk and here and thought I would register and say hello and keep learning.