Lone Wolf Knives – Original Lone Wolf Knives – Not The One’s By Benchmade

If you are a knife collector then you know the name Lone Wolf. Lone Wolf knives are quality knives par none. Lone Wolf Knives was formed in November of 2001 by former Gerber employees who left the company to form a new, high-end knife company. In the spring of 2002 Jim Wehrs (owner and president) of Lone Wolf Knives approached Paul Poehlmann the man who created the Paul Lock for the now classic Gerber Paul knives and asked him to finish the design of the Paul® Pocket Knife so that Lone Wolf Knives could put it into production. Paul agreed and put in many hours to finalize the design.

The design of the lock was finished and Lone Wolf went into full swing production of high end custom quality knives that utilized the Poehlmann locking system which is still to this day considered one of the strongest locking mechanisms in the cutlery business.  After only a very short time, less than a decade the Lone Wolf Knife Company was absorbed by the Benchmade Knife Company in 2010. Today the Benchmade Knife Company produces a few pieces of Lone Wolf designed knives and who knows how far that will go into the future.

If you are one of those people that own and have collected Lone Wolf Knives and want to obtain more of the original manufacture of these great knives then contact us at Bonds House Of Cutlery at 702-870-2347

 

Here is a link to a full database of list of the original Lone Wolf Knives that we currently have in stock. It is in Open Office .ods format but Microsoft products will open and translate it. Lone Wolf Inventory Click the link and it will take you to another page within the blog with a link to the downloadable document.

 

Thanks,

The Bonds House Of Cutlery Team

 

 

HOLIDAY SPECIAL: CHRISTMAS TIME FOR KNIVES AND CUTLERY!

BONDS HOUSE OF CUTLERY IS HAVING A SALE!

Bonds House Of Cutlery in Las Vegas, Nevada is having a 20% off sale store wide for the month of December to celebrate Christmas and the new year 2017! That’s right! 20% percent off all major brands of sporting and culinary cutlery and knives! Need something special for that special man, woman, son or daughter in your life? Consider getting them a quality pocket knife or knife for the kitchen! If you are a sportsman or hunter we have what you need. If you are military, tactical or law enforcement we have what you need! Bonds House Of Cutlery has been in Las Vegas since 1981 and we are one of the largest dealers on the West coast! We carry all major brands and can even do special orders and layaway! So if you are looking for something special for that someone special then stop on by:

Bonds House Of Cutlery @ 7145 West Ann Road Suite #130 or call us at 702-870-2347 Monday-Friday 10A to 6P and Sat. 10A to 4P

Click The Link To See A Virtual Walk Through Of Our Store:  http://bit.ly/2gJs1Kd

 

Exclusions: All Custom Knives Both Handmade And Factory Customs Are Excluded From This Sale.

 

Forged Kitchen Knives – How Are They Different Than Stamped Kitchen Knives?

John Gephart asked:

You’ve been looking for a new set of kitchen knives to buy but aren’t sure which set is right for you. You are not alone. Most people are confused when it comes to kitchen cutlery because there are so many options, different styles, and different price tags. How can you know that the set you purchase is going to give you the most bang for your buck?

To simplify the process for you, there are two kinds of knives available. Stamped kitchen knives and forged kitchen knives. Stamped knives are generally much less expensive than forged knives.

Stamped kitchen knives – They are usually made almost exclusively by machine as opposed to hand-crafted. The blades are “stamped” out of a thin piece of steel, just like using a cookie cutter to form cookies out of dough. The blades are then sharpened and finished, then placed into the handle.

Forged kitchen knives – They are made almost exclusively by hand. A piece of steel is heated up until it is very hot, then placed into a die. It is pounded with a hammer to form. The blade is then sharpened, a finish is added and it is set into the handle.

Differences – Forged knives contain a bolster and a tang. A bolster adds support, weight and balance to a knife while a tang is the part of the metal that the handle covers. (Full tangs are best) Stamped knives are usually lighter and thinner. The blades are not quite as sharp and it usually takes more pressure to do the cutting and chopping you are trying to do. The blades do not hold their edge as long.

If you are looking for a spare set, a back up set to one you already have, stamped knives are probably the way to go. They can be well made and are significantly less than forged knives. However, if you are looking to purchase a primary set, forged knives are quality. They are more expensive but you get what you pay for.

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What is the Secret to Buying the Best Kitchen Knives

Michael D. Brown asked:

So you want to buy the best kitchen knives and you are wondering what you should get. A trip to your local Walmart leaves you with the choice of a bubble packed, off brand of knife that will not let you feel the edge of the blade to see how sharp it is. Going down the street you stop at your local gourmet shop and look at their selection. Here you are confronted with several different brands and styles of knives most of which have a hefty price tag. They will have slicing knives, Chef knives, boning knives and paring knives some coming in block sets and some individual. It can rapidly become a bewildering experience.

The visit to the gourmet shop will introduce you to the wide world of high quality knives that will last you a life time. Most of the brands available today are of excellent quality. The differences in pricing are usually due to the types of steel and the different processes used. Is the knife stamped out of a sheet or is it individually forged? Has the steel been folded back on itself numerous times to produce a wavy pattern on the sides as you look at it? This is called Damascus style steel. Some of the Japanese style knives will have blunt tips and “Dee” or Octagonal shaped handles. They will have funny names like Santoku, Deba, Guyoto, Usuba or Yanagi.

In the home kitchen you basically need just a few knives. A 6 or 8 inch chef’s style knife will do most of the heavy cutting that you need for soups and stews. For finer jobs like cutting an apple or a tomato you would want a utility knife or a paring knife. If you want to cut meat and do some fish trimming you will want a filet or boning knife. Add in a cerrated bread knife and perhaps some steak knives for barbecue night and you have all the kitchen knives that you really need. On the other hand you could add in a nice fancy slicer for that turkey at Thanksgiving, and a nice diamond coated sharpening steel to sharpen your knife edges. That is just the beginning if you want to build a collection of the best kitchen knives.

Investing in a set of knives for your kitchen is something you should spend some time researching. How does the knife feel in your hand? Is it balanced? How sharp is it and how long does it keep an edge before it needs to be sharpened on a stone? Are you willing to buy a sharpening stone to sharpen them yourself? Will the manufacturer sharpen them for you? Do you want to add in a knife block to keep them safe? These and many other questions are answered on the Cutting Edge at Greatcookingtoday.com

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Choosing a Knife Set – Forged Kitchen Knives Or Stamped Kitchen Knives?

John Gephart asked:

I wrote this article after I went through the unpleasant process of choosing a new kitchen knife set to purchase. There are so many brands of kitchen knives to choose from, in a myriad of styles and prices, all with different features. The biggest decision I had to make was in choosing between stamped kitchen knives and forged kitchen knives.

Many people believe that forged knives are much better than stamped knives. While this was true years ago, it is no longer true today. The manufacturing process of stamped knives has improved so much that they are now considered to be equal to forged knives by most experts.

There are differences between the two styles and each has their own separate benefits. A stamped knife is much lighter and many professional chefs agree is more flexible because it contains a thinner blade. A forged knife is considered to be a little more durable because of a thicker steel blade. Without getting too much into the manufacturing process, the major difference between the two is the stamping process involves using a cookie cutter method where the blade is actually punched out of a larger piece of steel while forging involves heating and flattening the blade repeatedly. Temperatures as high as 1900 degrees Fahrenheit are used.

Both methods can contain very sharp blades that hold their edge well. The higher the grade of stainless steel is what determines sharpness here and that can basically be determined by price. The more expensive the knife the better the steel is that’s used. In the end, your decision should be made based on how you are going to be using the knives most. If you plan on cutting a lot of heavy meats and large vegetables, forged is the way to go. If you do more stir frys or Asian type cooking, stamped is better.

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How to Select the Finest Kitchen Knives Possible

Jake Zertosky asked:

Kitchen knives can be purchased in upscale kitchen stores, in department stores, and in discount shops. There are some that are very high quality and hardly ever need to be sharpened and there are those that might be good for a while but need to replaced often. Almost every famous chef has a set of knives they market to the public.

There are two different types of kitchen knives. The first is the forged knife where the blade is made by pressing hot steel into a mold. The blade is then run through several machines or hammered out to take a specific shape. This type of blade costs much more money but they are balanced much better.

The other type of knife is a stamped knife which is made by cutting the blade from a single sheet of steel. After it is cut out the blade goes through a process where it is finished and sharpened. The stamped style of blade is thinner than the forged type and they tend to be a little unbalanced.

There are different styles of knives that must be in every kitchen. The first one is called the boning knife which is suitable for cutting the bone away from meat with a 5 to 6 inch blade. The narrow blade makes it easier to move and cut the meat from the bones. If the size of the bone is large then the knife should also be large.

A Chef. ‘s knife is a must have in the kitchen because you use it in so many various techniques. You can get a chef. ‘s knife in 6, 8, 10 or 12 inch lengths. If you have small hands do not expect to be able to control a 12 inch knife well. The smaller the hand the smaller the blade should be. Use a chef. ‘s knife to dice, mince, slice or chop.

A cleaver is a good knife to have in the kitchen if you frequently cut thick items or you need to chop through a bone. Cleavers resemble an axe with a thick blade that can reach 6 inches in length. Use a cleaver to pound food or to crush it and to chop.

It is advisable to always have a serrated knife handing to cut things that tend to have a hard outside and inside be soft like bread. The blade is notched or has teeth like wedges on the 5 to 10 inch blade. Other knives can be sharpened but a serrated knife can not so this is the one that must be purchased on a regular basis.

A carving knife is generally used to slice cooked meat. There are pointed tipped and round tipped carving knives. The blade is rigid and is usually around 8 inches long. The pointed tip is used to get around bone when carving. It most often comes with a carving fork that helps to keep food still while cutting with the knife.

Utility knives can be used for just about anything. The blade is usually around four to seven inches long and you can cut vegetables, apples and other fruit, garlic and herbs. On occasion you can find a utility knife with a serrated edge.

The smallest knife in the pack is the paring knife. This knife is used to cut small things like apple slices or small vegetables and more often to remove skin from potatoes or apples. Paring knife blades are slender and are 4 inches in length or less.

All of the above kitchen knives are a necessity in the kitchen and the expensive ones will work better for you and last a long time. They will balance well in your hand and you will have less accidents working with them. Make sure to purchase knives that feel like they belong in your hand and you will have a set that will last for many years.

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