- CocoDan Aug 25, 2014 06:19 AM
Is it worth rejuvenating old Chicago Cutlery knives.
Do you mean sharpen the knives when you wrote rejuvenating? Yeah. Old Chicago Cutlery knives have a decent reputation. If you think your knives have been serving you well, but you want them to be a bit sharper, then I do recommend you to sharpen them.
Yes. The old American ones with walnut handles with numbers like the 42s, 62s 61s and such are fine. The chefs are OK but the utility, boning, steak and others are better than the chefs. Their "Taper Grind" on those is nice but the chefs don't have that and are a bit thick.
Long ago CC went to China and made some utter junk but have gotten a bit better. Stick with the US era.
Clean, rejuvenate the wood handle, and sharpen up.
I use an old CC chef's knife as a kitchen workhorse - its not fancy but it is comfortable and stays pretty sharp - as long as the rivets are tight and the handles are in good shape oil the handle sharpen and use.
"Old" as in OLD or old as in not new?? I have a few pieces of CC and they're fine for my needs, tho knife people would surely pooh pooh them. I have a few "paring" (small) knives that sharpen/steel up just great.
Thanks for all your advise. I just inherited 2 old walnut handle chef's knives and they look great but certainly need to be sharpened. I'm looking forward to using them.
We have a couple of blocks of the old CC, bought more than 30 years ago, USA made. I steel mine regularly with use to keep things aligned and occasionally maybe twice a year, run them thru a chefs choice. The knives are great, easy to keep an edge and maintain it. Mineral oil on the handles 3 to 4 times per year. Still going strong.
I would get them sharpened. And use them.