Vintage Chicago Cutlery steel type ??

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Joined
Jan 30, 2018
Messages
381
Reaction score
293
Back in the 70s my parents bought me some Chicago Cutlery (when they were US made)

I still have them and enjoy them because they remind me of wonderful family times.

I always liked the walnut handles and how they took a very sharp edge. I still find “beat” ones at thrift shops for less than $5. I buy them and enjoy rehabbing them.

I never knew what the steel was.

DOES ANYONE KNOW THE TYPE OF STEEL USED IN THE BLADES?

Thanks

** I now have a huge selection of exotic & high-end knives, but I still like/use my CC knives sometimes.
 
When did they switch to stainless? I have a bunch from my parents that are 70s vintage. They don't patina at all, sharpen fairly nice but can't hold an edge for long. I always figured 440 something.
 
I'm guessing most of the wants sold to the general public were 440A stainless or something close to that. I know they did make them in the past but I don't remember any carbon ones in consumer stores.
 
Chicago Cutlery started out as a professional meat packing brand. Then some genius decided to sell them in consumer stores. The pros decided they weren't really pro knives anymore. I was selling Russell/Dexter at the time and they were very happy about that but they wanted to make sure I didn't sell certain lines to the public too.
 
Back
Top