Sharpening Chicago Cutlery - BladeForums.com
2009年4月12日 · I'm only saying this based on my (limited) experience with what I'd previously assumed to be a 'cheap' imported Chicago Cutlery utility knife (6") that I purchased at Walmart for about $7.00. At the time, my main goal was to get some 'practice' using my guided sharpener (GATCO). Didn't really expect much out of the knife itself.
Chicago Cutlery - BladeForums.com
2014年7月10日 · Chicago Cutlery used to be a very well respected brand. I have one knife from about 17 years ago made in USA. But about 10 years ago I think they went to all China manufacture (like many others) and it was reported that they were using 420 steel at the tim
Chicago Cutlery Steel - BladeForums.com
2004年7月16日 · Chicago Cutlery is now mostly made in China and the packages they are packed in say the blade steel is 420. I have older CC knives and I always thought that the steel was 440. I know some of the custom lines use 440A. I thought 420 does not hold an edge well, but my older knives are quite good at staying sharp.
Chicago Cutlery, Care for Walnut Handles? | BladeForums.com
1999年3月20日 · Quality cutlery deserves good care. Like your fine china, we recommend that your Chicago Cutlery knives be washed separately from the rest of your dishes and utensils and thoroughly dried after each use. Do NOT put Chicago Cutlery knives in the dishwasher. The heat and detergent have a corrosive effect on the blade.
Question about edge angles | BladeForums.com
2008年4月7日 · The wife says we bought it around 2010-2013 for somewhere around $250 or $300. So probably crap steel. They say German steel made in China. But, it is what I got. I also have a Caphalon Santoku, a Dexter slicing knife (10-12 inch), a Serbian Chef knife, and another knife that is modeled after a Japanese Nakiri though much thicker.
Chicago Cutlery P16 - BladeForums.com
2015年1月30日 · The Chicago Cutlery had made at least 4 slipjoint patterns: Folding Hunter 5 1/4"; Premium Stock 4"; Junior Stock 3 1/4", Slim Serpentine Pen 2 7/8". And there were 3 'lines': The "Medallion" with the round brass(?) shield; a series with the CC burned into the handle like a calf branding; and a series with wood covers left plain.
URGENT! I need opinions on the quality of Chicago Cutlery kitchen ...
1999年7月2日 · Before I knew much about knives, other than I like 'em, I bought some CC stuff on the recommendation of an aquaintence and occasional knife maker. As I recall he told me the blades are 440 C. That sounded good, so I bought a paring knife and a large chef's knife. The paring knife's blade broke after a few months.
How new is a good Chicago Cutlery set? | BladeForums.com
2006年12月21日 · And would talk them up to the customer (not knowing what a good knife was). Then I started getting into knife making and became a steel junkie. I made my Dad a kitchen knife from 1095 and he was blown away by it. The ease of sharpening, the edge created, how long the edge lasted, was just in another class than the Chicago cutlery line.
Review - Sharpening with new Edge Pro Apex | BladeForums.com
2011年11月7日 · I already have. I use the AF regularly and it's my primary sharpening stone for softer steels. But doing a full profile, with 2 bevels, freehand--that's a bit challenging and the limitations are not the sharpening media per se, it's my ability to do all that quickly and efficiently via freehand sharpening, and end up with the same quality of results.
Every sandpaper sharpening question ever | BladeForums.com
2016年10月3日 · A Global 8" Chef knife and a Mora 106 were already decently sharp, but re-sharpened on the worn 320 followed directly by paper charged with the included polishing compound. In my mind, this should not work well, but it did.