Email a copy of 'Cold Steel’s Chef’s Knife, Commercial Series, by Pat Cascio' to a friend
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Looks like a nice knife.
One of the keys to a good knife is balance. I test balance by placing a finger under the front-most part of the handle to see if it will balance on my finger. If it drops toward the blade very handily, the knife is not balanced and extended use will likely cause fatigue in the wrist and fingers.
Another key, which is mentioned in the article is a non-slip grip which is very important, especially if cutting something slippery like raw chicken.
I will give this knife a try since the company is very reputable and the price is not bad…
Enjoyed your comments about Al Millspaugh and the
B-24. Had a friend who was Captain of B-24 in WWII. He died about 6 years ago at age 89. Many missions over Europe. Was hit by enemy fire on every mission but only forced to land once in Belgium for repairs. A great guy.
Could you please publish the Cold Steel part or catalog number for this knife?
@Don,
I’ve included a link to the knife in the article.
Cold Steel knives are great. I have recently purchased several Rawles Survival Blog knives as well as a heavy duty sword cane. I’m pleased with them all. For a Chef’s knife, I find 10″ to be a bit unwieldy and prefer an 8″. And apparently Cold Steel has me covered. My order for the Cold Steel 8″ Chef’s knife was placed today. Thanks for the heads up.
My Dad was a fifty caliber waist gunner on a B-24 bomber and flew 33 missions in the European theater, barely getting back to his base in England on one instance after his ship was shot to pieces. I’ve seen pictures of B-24s after they had returned from their combat missions and was amazed that they had flown back with barely any tail left or with two engines destroyed or large pieces of wing missing. It seems like the B-17s get most of the glory but I will always be a fan of the B-24 Liberator.
Thank you Pat for the nice write-up. These knives look very compelling. Unfortunately, they are almost impossible to find on the web site. I had to search for “Chef’s Knife” and still do not see the 8″ model Rod mentioned. I typically use a 10″ knife in the kitchen anyway.
My recommendation to Mr. Thompson is to make the web site more easy to navigate. Sure, dozens of pictures on the front page looks nice but takes the patience of Job to scroll through.
My Dad was a waist gunner on a b24 in the pacific, when he talked about the war, it was always the funny things that had happened, never anything else. Then a period of time before he passed, he started telling about more and more not so funny things that had happened. After reading the book ” unbroken”, I amazed that my Dad even survived at all. AS far as bugging out in the case of shtf, I won’t be bugging out, why? Good question, maybe because I’m passed 70, live alone ( except my son and his wife are a short distance away ), where would I go, what would I do? Heck, if it wasn’t for the dog catching a pheasant yesterday, I wouldn”have that.
Pat I appreciate your wisdom! I once lived in the foothills of the Cascades and now live in the foothills of the Rockies. There’s not much to eat in the mountains. They’re not even a great place to hide anymore, not in this current age of infrared scopes/detectors.
The people who say they are going to bug out to the wilderness are going to be the golden horde often discussed here.
The knife featured here looks like a standard stamped flat blade knife(the knife is stamped out of a sheet of metal and a handle attached). This type of knife is light and inexpensive but will eventually fail due to stress at the handle or the blade can break if twisted. Look for a dorged blade knife that has a thicker spine and a tang that is too wide for a wrap around handle but uses plates of material riveted to the sides(you will see the metal down the center),these are heavyier but much stronger and will last a lifetime.