Knives-what is the best butcher knife, pocket knife, all round general purpose knife and any other knife that might be useful? What is the proper way to sharpen knives? What about care and storage? Thanks.

-- Cindy (atilrthehony_1@yahoo.com), May 03, 2000

Answers

Good Lord, Cindy! Would you also like info on how to find buried treasure? Some short answers. Good carbon steel (as opposed to stainless) is excellent stuff, but increasingly hard to find. It has the advantage of being relatively easy to sharpen, but will not hold an edge as long as the stainless. There are a lot of good stainless blades out there, too. My favorite for kitchen use is Chicago Cutlery, which I consider to be good stuff at a reasonable price. Unfortunately, just the other day I saw an ad for a package that included some 10 knives for under 40 bucks. I thought that was one good deal until I checked them out. Cheap garbage from Asia. So I can't unconditionally recommend that brand anymore. Another brand that has performed well for me is "Wusthof Dreizack" from Germany. For a hunting knife, my favorite is a Buck #102, which has a 4 1/2 inch blade. Many think a bigger knife is wonderful, but I suspect they've been watching too many Jim Bowie movies. I've carried that knife for many, many years, and it has field dressed literally tons of meat! Sharpening? A good stone and honing oil. Actually 2, one medium and one fine. For occasional touch-up, a good steel. Care? Never, never, never subject a decent knife to the dishwasher! Let the controversy begin! GL!

-- Brad (homefixer@mix-net.net), May 03, 2000.

This isn't just a knife, but I've got a Leatherman tool that sees constant use -- a Christmas present that was really worth getting!! We've got several Old Hickory knives that take a better edge than stainless steel blades -- check out the catalogs that specialize in equipment for historical reenactors for some good carbon steel knives. Also a Christmas present was a set of three little white- plastic handled knives that at first glance didn't impress me, but I quickly discovered that they were SHARP and would stay that way for a long time. Turns out they are the "Wusthof Dreizack" that Brad just recommended; very good little knives. A wooden knife block is better than just throwing the knives all in a drawer, as the blades will be protected. Or some kind of rack to hang them all separated from the countertop or the wall -- it's easier to find what you want that way, too. For sharpening, use the stone, but if you haven't done it before, talk to someone who does keep a good edge on their knives and get a lesson in how to do it -- you can ruin the edge by doing it the wrong way.

-- Kathleen Sanderson (stonycft@worldpath.net), May 03, 2000.

I too have a Leatherman (the original model) and I ** LOVE ** it!

And I have a little knife from Gerber that I can't remember the name of, that my wife had gotten me for Christmas last year. It's keychain sized, has a knife, sciscors, flat and phillips head screwdriver, and a pair of tweezers that do double duty as an eyeglass screwdriver. That's my "goin' ta' town" knife. 8-)

My other favorite knife is the Buck 110FG. If that's a little too big for you, look at the 112FG.

-- Eric Stone (ems@nac.net), May 03, 2000.

leatherman is a great handy tool it seems i'm all ways going to my hip for it I like carbon steel wood handles ( make sure it has 3 rivits in the handle )I've had an old hickory for about 20 years and you can find then at yard sales ( they don't know what they have) never put them in the dish washer treat them alot like a castiron pan.and they will last untill the blade is down to nill hope this helps Shaun

-- shaun cornish (shaun-terri@juno.com), May 03, 2000.

I have some knives by Russell-Green River Works, some stainless and some carbon steel, including one that I bought for reinactments at the rebuilt Bent's Fort in southeast Colorado. Since I don't have the opportunity to do the living history events any more, it's become my hunting knife and I used it last fall to dress my first deer. Most of them are available at a restaurant supply outlet near me and much cheaper than regular stores.

My pocket knife is a superannuated Old Timer.

Within a few years of our marriage, my husband took a knife from his pocket in his mother's presence and she had four kinds of fits. "I didn't raise you to carry a knife! When did you start carrying a knife?" He just smiled, nodded his head toward me and said, "When I married a woman who carried a knife." Truth of the matter is, I got tired of his borrowing mine and losing them so I got him his own. In the intervening years, I have laughed everytime my mother-in-law has bought her son (you know, the one she didn't raise to carry a knife) a knife for his birthday or Christmas.

-- marilyn (rainbow@ktis.net), May 03, 2000.

I like the old carbon steel knives that I have found at yard sales and flea markets; if you find one, nab it. The guys in my family like their Gerber multi tool knives; I have a cheap knock off of a Gerber in my purse, and carry it everywhere. It is as handy as a pocket on a shirt!

-- Leann Banta (thelionandlamb@hotmail.com), May 03, 2000.

Brad, sure I'd like to know how to and where to find buried treasure. "Good Lord!" isn't he, though?

-- Cindy (atilrthehony_1@yahoo.com), May 03, 2000.

You should almost never need to take a stone to a knife in regular proper use - just keep it touched up with the steel on a constant basis. Can't answer for brands, but in styles I like a good "French cook's knife" style - use for nearly everything in the kitchen; and a paring knife or fruit knife (say 4" or 4=" blade) to do the rest. A carving knife can be handy, but isn't necessary if you've got the cook's knife. However, the carving knife often comes in a set with steel and carving fork, and a good one of either is worth getting the set for. A cleaver can be worthwhile; an Asian cleaver (really used as a cook's knife) is OK, but I find I prefer the French cook's knife, and don't need both. There are some other professional butcher's knives that are good - particularly a boning knife. If you get the opportunity (or make it next time you go to the big city - Yellow pages and make the time) go to a professional restauarant/chef/butcher's supplier - look at what they've got, and lust, and plan. One worthwhile thought is a steel-mesh glove, PARTICULARLY if you're using a butcher's bandsaw, but maybe also just for the kitchen.

I've found modern quality stainless-steel kitchenware is quite satisfactory, but it has to be quality. If I don't know the quality then I prefer rivetted handle, just because it proves the tang is long enough. If I know the brand, then I prefer molded handle - more hygenic.

One of the best deals you can make, in addition to those others have said, is to find an old set of steel-bladed (probably bone-handled) table knives. Work on those with a steel, and they will take an edge that can't be beaten. Even one or two orphans are a boon.

Hunting and skinning knives - large game I can't talk about, but anything smaller than me (except some wild pigs) I've found a folding pocket knife from a stockman's supply/country hardware/produce store to be entirely satisfactory; with perhaps some form of heavier blade if you're going to be separating joints (e.g. knees, vertebra) on the spot. If I was hunting dangerous game I'd take a stiletto style pig- sticker as well.

A knife isn't a hatchet. Easiest way to ruin a blade is to hack at wood with it. If that's what you need, have a hatchet - or perhaps a machete, but a hatchet is more versatile.

-- Don Armstrong (darmst@yahoo.com.au), May 04, 2000.

My pocket knofe is a Schrade that hooks to my key ring. I love it and use it for everything. An all metal machete from Cheaper Than Dirt sees regular garden and field use. Cost about $13.

-- Anne (HealthyTouch101@hotmailm.com), May 04, 2000.

Take a look at the following for some interesting cutting tools.

http://www.japanwoodworker.com/

Not cheap at all. And all carbon steel (I think).

j

-- j (jw_hsv@yahoo.com), May 04, 2000.

Take a look at the following for some interesting cutting tools and knives.

http://www.japanwoodworker.com/

Not cheap at all. And all carbon steel (I think).

j

-- j (jw_hsv@yahoo.com), May 04, 2000.

Hi! Well...being in the knife business myself, I personally think that the swiss army knives are great!! And, they are tool and gadget wonders!! The Leatherman is also a great tool to carry. My husband actually carries several knives in his pockets all the time...makes going through an airport a very interesting venture! :-) Anyway, I have found that the Ginsu knives...yes, those we have all seen sold on tv since the dawn of time....are marvelous. I have had a set for around 10 years now and they are still working like magic! My hubby ordered several sets for relatives for Christmas this past year and I have heard nothing but praises on them since. We actually sell these, even though they are not shown on our webpage. We do carry some carbon steel knives, but as someone mentioned before, these are harder and harder to find. I would say, "each to his own" as far as a preference on the pocket knife issue...whatever it is you need or feel comfortable carrying depends on what the job is that you wish the knife to do. If you would like to email me, please do, or visit our webpage at www.concentric.net/~stircraz

Rhonda

-- Rhonda Law (stircraz@concentric.net), May 04, 2000.

Speaking of knives - they make great special gifts. The one I carry was a Christmas gift from my Dad, I think of him every time I use it.

-- Montana Bob (rgheiser@yahoo.com), May 05, 2000.

Yes!!! Other women who carry pocket knives! Dang, I've had more trouble over the years whenever I pulled out my knife either to use or to send through airport security checks. I could be standing among 100 men, all carrying pocket knives, but I'm the one who gets the "attention".

As to which knives I'd recommend, some of my best kitchen knives are the "I don't have a clue" brand. I love many of them, both stainless and carbon bladed. But I don't know what they are. I do know what one of my pocket knives is, and it is still made, but the new ones are nasty. Poke around at auctions, rummage sales, and thrift stores for kitchen knives, if they won't take or hold and edge, not much is lost.

Sharpening, for most people two or three small stones are best. There are a lot of sharpening gadgets out there, some of which even work. But they're costly and risky if you decide you don't like them. Just make sure on the stones that you get all water or all oil types. Gerbil

-- Gerbil (ima_gerbil@hotmail.com), May 05, 2000.

The best steel to build a knife from is "Swedish Steel". Actually, a knife blade is formed from 3 pieces of steel that are forged together. The outer two are hard steel while the inner layer is a much softer one. This soft layer is the cutting edge and is that the stone removes burrs in. Cheap knifes have only two layers and were meant to be sharpened on the soft side only. (if you could ever fiqure out whatside that is). My knife of choice is the M1 bayonet. It is made of the best Swedish steel and is the best all around knife I know of. For hunting,fishing,fenceing and working around the farm. It is not large, it is legal and it is light. It holds an edge forever and is quite inexpensive at about 40 bucks.

-- Joel Rosen (Joel681@webtv.net), May 07, 2000.

i have a lot of pocket knives that i carry depending on what my plans that day are. but i always keep in my pocket a medium-sized swiss army knife, and hooked to the lanyard is a 1-aaa-cell flashlight. not a lot of light, but enough for sudden darkness situations. this combo has proved itself invaluable many times over. gene

-- gene ward (gward34847@aol.com), May 07, 2000.

I love my Old Hickory "butcher" knives - one passed down from my folks and the other bought at an estate auction of some folks I knew. I've gotten some great paring knives at a little Amish bulk goods store in a nearby town, they have an aluminum handle, but no name on them. I also have some el-cheapo paring knives I got at the local Dollar Store - 3 or 4 for $1 that I use to carry in my lunch. I sharpen all of my knives on the edges of my old stoneware shoulder bowls - adding a little olive or mineral oil. Even the cheap ones will take a good edge when I sharpen them that way.

-- Polly (tigger@moultrie.com), May 07, 2000.

Well, the controversy has begun! As is right. Joel, I find myself in the unenviable position of disagreeing with you. I have never found one of those "laminated steel" blades, hard on the outside, soft on the inside, very good. Cookies, maybe. Knives, not in my experience. Sweedish steel, as epitomized in the 6.5 x 55 Swedish Mauser, is indeed very good steel, rivaling, perhaps exceeding, the attributes of the gnomes of Solingen, Germany. Once upon a time, Solingen Steel was the "Cadilac" of steels. Unfortunately, that was when Cadillac was the "cadillac" of cars! Cadillac began to make cheap crap in the early 80's, and Solingen, as I remember, actually preceeded them. (ie. there's good and bad) And I will also disagree about the use of the steel! Sorry! I find it absolutely necessary for the occasional touch-up, but nowhere near the equal of the honing stones for putting on the finest edge. If I am using an incorrect technique, I beseige the proponents of the steel to please educate me. GL!

-- Brad (homefixer@mix-net.net), May 09, 2000.