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Author Topic: CARVEL HALL KNIFES  (Read 40349 times)
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crabbing4fun
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« Reply #20 on: November 24, 2008, 12:10:37 AM »

Carvel Hall at one point employed alot of people in the town of Crisfield and it was sad day when they closed up.I was there a week before they shut down and was talking to a employee who had 27 years there and he was telling me how they went from 80 employees to 5 because of the imports of knives.It makes you wonder with the import of crabmeat how much longer can a town of crisfeild last.
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« Reply #21 on: November 24, 2008, 12:16:59 AM »

I am hoping there will always be a market for Maryland or Virginia crab meat, even if it is at a steep premium to foreign crabmeat.  There is no comparison in taste.
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« Reply #22 on: November 24, 2008, 12:31:22 AM »

I am hoping there will always be a market for Maryland or Virginia crab meat, even if it is at a steep premium to foreign crabmeat.  There is no comparison in taste.
That is so true.I will not buy any crabmeat from overseas.
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Dreampixels
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« Reply #23 on: November 24, 2008, 12:43:59 AM »

That is so true.I will not buy any crabmeat from overseas.

I stopped eating at Philips for that reason. Also do not buy their products....
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« Reply #24 on: November 24, 2008, 03:26:14 AM »

I stopped eating at Philips for that reason. Also do not buy their products....
Yeah, it's a shame.  At one time , Philips was synonymous with Maryland crab meat.  Now 100% of their product is from Asia, and tasteless.
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« Reply #25 on: November 24, 2008, 08:29:19 AM »

I DONT BUY PHILLIPS EITHER
2 EXPENSIVE FOR LITTLE PORTIONS WITH NO FLAVOR
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« Reply #26 on: November 24, 2008, 09:23:20 AM »

I prefer the Carvel Hall knives over the Cassons knives.

A few years back I got a set of original Tru Pro Carvel Hall knives on E bay.
I think I paid $144.00 for 12 knives in a black box.

The picture that Jack posted, I think, is a presentation set of knives.
There are knock offs out there now and there have been pictures posted here. Do a search.
One of the knock offs is by Baltimore Tool which uses the original C H dies.
Me 2!  Grin From a guy that used to work at CH, right?  Cheesy
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« Reply #27 on: November 24, 2008, 09:25:56 AM »

You know you are addicted to crabs when you have special crab knives that are in a special box with a nice soft liner to keep the nice and safe. They look like jewelry or something Jack. Almost a shame to use them.  Grin
They are. To me.  Never used.  In the original presentation box with wrapper, instructions how to pick a crab and all.
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« Reply #28 on: November 24, 2008, 05:10:17 PM »

Maybe I'm just a cheap skate, they look like glorified butter knives to me.
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« Reply #29 on: November 25, 2008, 08:18:46 PM »

Here is Steves post with the pictures of the various crab knives.

http://www.bluecrab.info/forum/index.php/topic,7687.msg83774.html#msg83774
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« Reply #30 on: December 18, 2008, 10:35:26 AM »

http://cgi.ebay.com/CASSONS-CRAB-KNIVES-SET-of-4-IN-BOX_W0QQitemZ120343323273QQcmdZViewItemQQptZLH_DefaultDomain_0?_trksid=p3286.m20.l1116

I assume they are the real deal?
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« Reply #31 on: December 18, 2008, 01:13:48 PM »

I don't use any kind of knife for eating crabs and was curious to know what the difference is between an expensive knife and a cheap one?
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« Reply #32 on: December 18, 2008, 02:21:49 PM »

I don't get it, but then I'm not from Maryland.  I just use the lower part of the claw to pick out the meat, and they come free with every crab! Grin
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« Reply #33 on: December 18, 2008, 02:24:04 PM »

 laugh laugh laugh laugh I do the same thing , but i do have a knife in the box on display. Never use it tho. Wink
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« Reply #34 on: December 18, 2008, 02:44:50 PM »

laugh laugh laugh laugh I do the same thing , but i do have a knife in the box on display. Never use it tho. Wink

Like a morbid mad man I use a knife to cut my bodies in half.............then I number each piece just in case I want to reassemble it..........no no no no I do use a knife to cut each half body in half torwards the legs joints of the each half section.
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I wish to die like my father did, in his "sleep" - unlike the screaming passengers aboard the plane he was piloting.

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« Reply #35 on: December 18, 2008, 03:30:19 PM »

I actually wanted to know if there was a major difference between the four knives. Do they have a different curvature to each one. Or is it personal preference?
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« Reply #36 on: December 18, 2008, 04:13:47 PM »

JACKS PIC IS AT THE TOP OF THIS THREAD
MINE IS THERE AS WELL


http://www.cassonscrabknife.com/products.php


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« Reply #37 on: December 18, 2008, 06:39:00 PM »

I actually wanted to know if there was a major difference between the four knives. Do they have a different curvature to each one. Or is it personal preference?

Chef, if your read Casson's description of his knife you'll find that it doesn't have a sharp edge, for me it works great for picking. The older Carvels had a full blade for cutting the legs off and splitting the body. Bottom line is I often wind up using 2 knives, one for cutting and the Casson for picking.

Personal preference plays a role too.
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« Reply #38 on: December 19, 2008, 08:55:43 AM »

Thanks, that's kind of what I was looking for. I remember seeing a documentary once on picking houses and the women inside picking. And I definitely remember seeing the ladies using one knife. Yet they would cut off the legs like you were using a paring knife, but would pull the meat out using the same knife as well. And of course they were going a mile a minute. Thanks again, I usually use two devices to pick as well. thumbsup
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« Reply #39 on: December 19, 2008, 09:20:10 AM »

Thanks, that's kind of what I was looking for. I remember seeing a documentary once on picking houses and the women inside picking. And I definitely remember seeing the ladies using one knife. Yet they would cut off the legs like you were using a paring knife, but would pull the meat out using the same knife as well. And of course they were going a mile a minute. Thanks again, I usually use two devices to pick as well. thumbsup
Me 2, both hands..  Grin
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