History on Forgecraft knives; please educate me

[daveb]

The 10" Chef is the prize, fetching close to $100 bucks on good days. It makes for a good, serviceable knife. IMO the boning knife is the best of the lot for what it does. I keep one with kitchen stuff and 1 in my hunting kit.

 

[tomsch]

I have 8" and 10" chefs that I use when I need to cut anything that I think will do some edge damage since they are so easy to touch up. I still think about having them re-handled at some point.

 

[tomsch]

One more comment. I have a paring knife that my wife loves. It's been used/abused for 10 years and still keeps on ticking.

 

[stringer]

Here's a recent family portrait. About half of these are Forgies. All Americans

 

[RaiderX]

I received more info from this thread than I expected. Does anyone happen to know what these are valued at now in 2022? Specifically the 8" French Chef and the butcher which appears to be about 7". I also have another but not with me. I forget what it's called. These are all in the original packaging. Like I had mentioned in my introduction post yesterday, I'm not a collector but with the work I'm in, I find things and attempt to save things from going into the garbage.............cause that's where all the things I find would end up if I didn't rescue them. I leave waaaayyyyyyy more things than I save. I'll keep looking for more knives. Too bad you guys aren't into WW2 bayonets(I'm actually keeping that) but yea, I find things like that as well.

 

[daveb]

You can look on the Bay for current pricing and adjust for condition. When I was shopping 5 - 10 years ago the 8" Chef was going for 30 - 50 bucks, the Butcher 20ish. The money knife has been and is still the 10" Chef. It took a Benjamin to get one in decent shape back then and they haven't made any more of them.

 

[RaiderX]

Ok, thanks. I'll post a few pics when I take em. Perhaps later or tomorrow. Thanks for the info!!

 

[stringer]

Those are the desirable ones. 10" chef knife. There are also some unicorns out there at 12" and 14". I will buy them if you find them. Hit me up.

 

[MowgFace]

There’s a 10” chef on the bay as we speak. $50

“Forgecraft hi carbon knife”

 

[gentiscid]

Here is a New Old Stock 3 piece set of Forgies I acquired recently!

 

[gentiscid]

Before & After pictures of the handles. Treated with some mineral oil SPA. Finished with beeswax blend.

 

[RaiderX]

Here's what I have

 

[RaiderX]

and this one

 

[daveb]

The boner is pretty sweet. I've acquired two, one lives in the kitchen and the other lives in my deer kit.

 

[MowgFace]

Dammit @stringer

I blame you for this….

 

[stringer]

Dammit @stringer

View attachment 185669

I blame you for this….

Sorry bud

 

[Moonflyer1979]

There was a batch I want to say around the late 60's towards the end of production that was relatively thick and flat sided usually 8 in. size. I suspect that this actually was one specific person who was grinding out the blades and just either wasn't trained properly or just didn't care. you can actually tell knives ground by the same person over the years. I have had some from the 40's to the mid 60's that was ground by the same person, you can tell by the grind, the way the tip is shaped or the heel is ground, little fingerprints so, to speak. I instantly can tell because it is so much better than the others. I'm sending 2 to Devin to look at and I think they may be from the same person or someone he trained. Over the years I have come across about a dozen that were very thick almost slab sided and usually over ground, they all look fairly identical and may very well have been made by the same guy or gal. THey usually date within the last 5 years of production. Now keep in mind many of the nos that is being found out there was not necessarily made on the 60's. The knives could have been sitting in the warehouses for decades before it was sold and then sat in the restaurant supply house for decades more. Things would have gotten mixed up and turned around so, its a crap shoot. These are rough guess estimates only based on years of experience.

Was wondering and I know it's been almost 10 yrs but does anyone know anything about this set? All the ones I've found only list a 3 piece set but this one's 6 pieces. I'd love to learn about em. I found this thread absolutely incredible. The g has the curl like the one pic. Number 3 I believe it was. My aunt was looking to get rid of em and didn't know a good price. Needless to say after learning all this I think she's gonna keep em lol. But still so interesting to learn.

 

[Moonflyer1979]

Was wondering and I know it's been almost 10 yrs but does anyone know anything about this set? All the ones I've found only list a 3 piece set but this one's 6 pieces. I'd love to learn about em. I found this thread absolutely incredible. The g has the curl like the one pic. Number 3 I believe it was. My aunt was looking to get rid of em and didn't know a good price. Needless to say after learning all this I think she's gonna keep em lol. But still so interesting to learn.

Sorry pic didn't attach

 

[daveb]

The last time I saw that set on BST, it went for about $100. I think times may have changed a bit.

 

[Moonflyer1979]

The last time I saw that set on BST, it went for about $100. I think times may have change

The last time I saw that set on BST, it went for about $100. I think times may have changed a bit.

What's BST?

 

[HumbleHomeCook]

What's BST?

The Buy/Sell/Trade section here on the forum.

https://www.kitchenknifeforums.com/forums/buy-sell-trade-knife-only.33/

 

[gentiscid]

Sorry pic didn't attach

This is coming home soon!

 

[Keithpaints]

Better late than never. Found this old thread because remember Son comparing stamp marks. 10" just bought 79.99 thinned it rounded spine, cleaned up rough choil. Sanded Hicory handle cleaned up pins coated it with Stefans mix. The G is not extended curl of late 1960'S.

Looks like examples of early sixties or 1950's.

 

[gentiscid]

Better late than never. Found this old thread because remember Son comparing stamp marks. 10" just bought 79.99 thinned it rounded spine, cleaned up rouis gh choil. Sanded Hicory handle cleaned up pins coated it with Stefans mix. The G is not extended curl of late 1960'S.

Looks like examples of early sixties or 1950's. View attachment 283836View attachment 283837View attachment 283838

U did good! Brought that puppy back to life and back to what it’s supposed to do. Great performer! Enjoy! If taken care will outlive u!

 

[Keithpaints]

The 10" Chef is the prize, fetching close to $100 bucks on good days. It makes for a good, serviceable knife. IMO the boning knife is the best of the lot for what it does. I keep one with kitchen stuff and 1 in my hunting kit.

Are you referring to the 6" hi carbon boning knives?

 

[Keithpaints]

This is what I'll use tomorrow for joints turkey. 4.75 " single bevel stainless paring knife from JKI. It's best I've got gave away my excellent forschner boning knife when retired, they don't even make that style anymore.

 

[daveb]

Are you referring to the 6" hi carbon boning knives?

I recall that they are 7" boning but could be 6".

 

[Keithpaints]

Yeh like the straight blades for boning knives not the curvy blades you see a lot manufactured now.

 

[Keithpaints]

Having made a couple meals with the 10" Forgecraft must say it's a pretty good knife. Was checking out boning knives as I don't have a decent one now. Haven't been steered wrong by Dave before use my Watanabe fish deba to clean fresh seafood. Gengetsu.

Two knives got pretty cheap just how like em.
6" boning knife like that it is a stiff straight blade. Handles on both knives are tight. This one just going to thin little behind the edge & make it sharp.

8" slicer this one paid 9 dollars for.
Looked like power grinder edge put on it long ago crappy job. This one since it's a slicer will thin quite a bit Clean up the buggered up blade road.

 

[ecchef]