Does anyone know knives?

Trying to do some research into this knife, but I know very little about it.

The engraving says "Jerry Stone, Lytle Texas"

Searching around yields one or two other knives made by him, but little else.

My research shows that the knife was made by a man named Jerry Stone, and he is from Lytle Texas.

pinchvalve wrote: My research shows that the knife was made by a man named Jerry Stone, and he is from Lytle Texas.

Maybe Jerry couldn't spell and is from 'Little Texas' which could be Alabama or Virginia.

http://droppointhunter.com/March2012Newsletterblog

https://books.google.com/books?id=E6NZd17WtWoC&q=jerry+stone#v=snippet&q=jerry%20stone&f=false

That's all I got. Seems like an old school guy.. I wonder if he's still this side of the dirt.

pinchvalve wrote: My research shows that the knife was made by a man named Jerry Stone, and he is from Lytle Texas.

My findings have yielded similar results in an independent study so I believe we have a consensus.

Well, now that we've solved that problem....any suggestions on where to buy a nice kitchen knife? Amazon's highest rated knife is $9 and I don't have much faith in it. I want something with a nice wooden handle to give as a gift.

http://www.amazon.com/Global-G-2-inch-Chefs-Knife/dp/B00005OL44/ref=sr_1_1?ie=UTF8&qid=1434740900&sr=8-1&keywords=global+chef%27s+knife

$9 it is not.

if you want real nice.. you call bob kramer.

http://www.kramerknives.com/

http://thesweethome.com/reviews/the-best-chefs-knife-for-most-cooks/

I have the Mac, it is nice and VERY sharp. The $50 Tojiro they show as a "runner-up" would also make a very nice gift for someone.

Fueled by Caffeine wrote: http://www.amazon.com/Global-G-2-inch-Chefs-Knife/dp/B00005OL44/ref=sr_1_1?ie=UTF8&qid=1434740900&sr=8-1&keywords=global+chef%27s+knife $9 it is not. if you want real nice.. you call bob kramer. http://www.kramerknives.com/

The reviews on the first link are nothing but fantastic. I had to google kramer knives to find a price and then went, "WHOA."

Yup, that's about how I expected this thread to go.

I have the 210mm Gyuto from this page http://japanesechefsknife.com/HDSeries.html#HDSeries

I've used it every day for the past 5 years.

Totally worth the price.

As with any good chef's knife - you have to take care of it. That means regularly honing, getting it sharpened by someone who knows what they're doing, and above all, never putting it in the dishwasher.

OP:

I know very little about hunting knives or those who collect them, but there's gotta be a forum for it out there somewhere. Looks like a pretty nice piece, and the fact that the maker signed his name means it's probably decent quality at the least.

Bladeforums.com is the most knowledgeable out there.

corsepervita wrote:

Fueled by Caffeine wrote: http://www.amazon.com/Global-G-2-inch-Chefs-Knife/dp/B00005OL44/ref=sr_1_1?ie=UTF8&qid=1434740900&sr=8-1&keywords=global+chef%27s+knife $9 it is not. if you want real nice.. you call bob kramer. http://www.kramerknives.com/

The reviews on the first link are nothing but fantastic. I had to google kramer knives to find a price and then went, "WHOA."

$300 is a cheap knife from him. He has some made by Henkels stuff that is cheaper.. but I'm talking about his custom stuff.

Enyar wrote: Well, now that we've solved that problem....any suggestions on where to buy a nice kitchen knife? Amazon's highest rated knife is $9 and I don't have much faith in it. I want something with a nice wooden handle to give as a gift.

Don't discount the cheap knives.

I bought a two pack of commercial kitchen knives from Sam's 10 years ago. Great edges, handles that are easy to grip no matter how greasy your hands are. They are by far the best knives I've ever used. I think they were about $15.

Kind of like this.

Duh /thread

In reply to Enyar:

Wood grain looks great but sucks to keep nice if you actually use it. Get a composite handle knife. If you have a supply store near you, go there and ask to see professional grade stuff.

Or, use Amazon. Not sure what your price range is, but I have one of these (with a composite handle) and I like it.

http://www.amazon.com/Victorinox-8-Inch-Chefs-Rosewood-Handle/dp/B0019WZEUE/ref=sr_1_5?ie=UTF8&qid=1434752401&sr=8-5&keywords=victorinox+8-inch+chef%27s+knife

Kitchen knives, we buy Cutco. Nothing else. with a store close buy to resharpen or replace as needed it makes it very convienent.

Shot an e-mail off to a guy who lives down the block from me. I know he does some writing about knives for magazines, and runs a small handful of tables at the local gun shows. I'm hoping he might have some light to shed on the matter.

Another vote for Cutco. Their practice of hiring kids to do in-your-house sales seemed kinda weird when we got roped into it for a family member, but we ended up buying some items and fell in love. Absolutely love their table knives too. $$ but completely worth it.

One of the big differences between a good knife and a dull knife is the ability to use one of these:

As soon as you notice the blade denting the tomato, 10 seconds with a steel and you are good to go. I haven't sharpened a knife in 30 years.

Streetwiseguy wrote: One of the big differences between a good knife and a dull knife is the ability to use one of these: As soon as you notice the blade denting the tomato, 10 seconds with a steel and you are good to go. I haven't sharpened a knife in 30 years.

This. Honing and sharpening are two completely separate things. I actually used a folding knife to cut carpet once in a pinch. Had to hone it every 15 minutes, but it did the job.

My buddy David got back to me, this is what he said:

" Not one of the big names. There are hundreds of journeyman makers across the country. The thing about custom knives is condition which has a huge effect on value. If you used it, you own it. There are always exceptions. Also, most good makers had early knives which are just ok. Hope this helps."

I've been getting into sharpening recently, using Japanese water stones. Wow, can you ever put an edge on something. Combine that with good steel and it's pretty spectacular. Our good kitchen knives come from Gihei, a two-man shop in Japan and they actually use Hitachi high speed tool steel known as HAP40 with a Rockwell harness around 66. Not cheap, but once you start using good knives you have trouble going back - and you only buy them once. I use about a 15 degree angle on the blades, most kitchen cutlery is around 22 degrees.

I practice on our typical German knives, and I can put a good edge on those as well but they don't hold it as long due to the softer steel. I even gave the water stone treatment to the Opinel knives we use in the camper, it's pretty entertaining to have a pocket knife that'll just slide through anything.

A co-worker is a knife freak, but he's already gone for the day. I'll ask him tomorrow.

I'm partial to the Japanese steel as well. I use a MAC Nikiri knife for most vegetable jobs, and keep it sharp with a water stone. Works very well.