Decent kitchen (‘steak’) knives…?

[AJMD429]

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Tired of the crappy flimsy dull knives we’ve been using, and noticed out John Primble Hickory knives we’ve got 45 years ago as a wedding gift are still sturdy and sharp. But we don’t have any of the small steak knives; only the larger butchering ones.

I believe we had a complete set originally, but things get moved around and lost and four kids leave the house to set up their own place and eventually stuff disappears…

Anyway, there are good knives, but I don’t see anything available from that company now except pocket knives that are kind of collectible items. Besides, so many companies “used to make really good stuff”, but now just put their label on some generic Chinese stuff that is usually worthless.

On the other hand, I have to admit I’ve bought a few really cheap Chinese camping and hunting knives over the years that were quite good.

Anyway, does anybody know of a currently manufactured brand of steak knives that are good. I really don’t care for serrated edges, and it seems like the ones that aren’t stainless steel take a better edge.

[Scott Tschirhart]

The Old Hickory line of carbon steel knives are just what you need. Unfortunate I think they have been long discontinued.

BUT you can occasionally find them on EBay.

[piller]

The Old Hickory line of carbon steel knives are just what you need. Unfortunate I think they have been long discontinued.

BUT you can occasionally find them on EBay.

Sadly, Ontario Knife Company is basically out of business. They made the Old Hickory line. Well tempered 1085 steel.

[piller]

Check out Bradford Knives. We have a few. Made from AEB-L steel. Holds a good edge, and pretty easy to sharpen. Full tang, so they are strong.

[GunnyMack]

Look at CutCo, they made their "DOUBLLE D" edged knives and were very long lasting cutting edge as the actual cutting edge is recessed. They are great for cutting on plates. American made and they used to sharpen for the lifetime.
One thing that really irritates me is seeing someone just sawing away on a plate!

[AJMD429]

When I look at the prices for a set of 6 steak knives (ranging from $80-$100 per knife), I get it - they are doubtless better than the ones where you get eight knives for $80 (or less), but it almost tempts me to get some high-quality steel and try to make my own. I made a great straight knife (we called them 'sheath knives' back then) from a broken 'industrial hacksaw blade' a machinist gave me; I have no idea the specific steel, only that it was difficult to drill through so I used a torch to de-temper the tang so I could drill it, and it took forever (I was a very impatient 14-15 year old at the time) to stone an edge. I knew better than to use a rotary grinder due to the heat it would generate, and although I had a vague idea of how to soften the tang, I had no idea how to soften then re-harden the blade, or if it was even possible. I left the toothed-edge on the back of most of the blade (I did later use a grinder/cutter to shape the back of the blade but the cutting edge was always just straight.

I know most folks would want their 'table' knives to look fancy, with beautiful scales or even a Damascus type steel, but I just want knives that aren't serrated and will take a decent edge. The Primbles were SO BASIC but just did the job well.

It seems like so many US companies that made 'good stuff' just sold their trademark to junk overseas companies, then the few that didn't, quit making tools for users who wanted the basic nuts-and-bolts stuff we used to buy, and now make only high-end stuff for sentimental collectors or wealthy boomers.

I'm sure these are nice knives, but yowza the price seems crazy...

https://bradfordknives.com/home/709-8-p ... e-set.html
https://cutco.com/p/4-pc-steak-knife-se ... 86290-ap-8
https://cutco.com/p/4-inch-gourmet-pari ... ew=product

Given the amazingly nice 'field' {'sheath') knives I've seen for between $50 and $150, and how much tougher they have to be than a kitchen table 'steak' knife, it seems odd they can't make some for more like $25, given the pretty basic design.

Maybe the alloys they're using are trying to be 'dishwasher safe', and more costly - our Primbles are definitely NOT 'dishwasher safe' but we just care for them like people used to - no soaking, and we keep them sharp and a thin oil coat.

[4t5]

https://www.buckknives.com/product/4-pi ... knife-set/

[mack]

https://www.buckknives.com/product/4-pi ... knife-set/

I've got the Buck kitchen knives. Love them, US made and worth every penny!

[.45colt]

I've been cutting meat for more than Fifty years and this is what I use at work and if taken care of Your great Grandkids will be using. They work just as well at the table.https://www.amazon.com/Victorinox-Fibro ... J6pInZBnpm

[4t5]

Those look nice 45 , I don’t like serrated knives as much as a smooth blade .

[marlinman93]

The finest kitchen knives my wife has ever owned, and loves dearly are her Cutco knives. She has a butcher block full of them and part of the set is 10 steak knives along the bottom of the block. All her Cutco knives are guaranteed for lifetime, and not the lifetime of the purchaser, but as long as the knives exist! People have found decades old Cutco knives and sent them in to the factory and gotten brand new knives in exchange!
I have used some of her knives and they're scary sharp! If they aren't they can be sent to Cutco at anytime and they will sharpen them for free! I probably use the steak knives more than anything, but I have cut up vegetables with the others. The first time I sliced a tomato I was shocked. I could simply push straight down on a tomato with no drawing of the blade and it fell through it! Watch your fingers!