Recent content by Eloh

I mean... its not like anyone has actually tested mono steel, differentially hardened mono steel knives and laminated knives with the same hardness and geometry in a blind test, so there def is no proof of the concept of a different feel of differantielly hardened blades.... So to me it's just...

OK Then i might just be lucky with the versions of sk Steel knives i tried.

My guess is that sk steels being smelly.is a Bit of myth, i personally prefer my sk mono cleaver to iron clad knives in terms of reactivity/smell.

Also to keep in mind, there's always a 'good' chance to degrade the steel qualities during forgewelding, when done not perfectly. Thats also the case for san mai though, wixh is a bit easoer to do correctly though

To put a hollow grind behind a wusthof type edge is absurd, since a wusthof actually does have good foodrelease due to the thick edge, but doesnt cut well through dense food. I guess this shows hes more about marketing his stuff to clueless customers who want a fancy looking knife with a cool...

Lots of potentiallly fun ideas, but maybe i would choose something like a shigefusa western 255 in apex ultra mono 😬

Newest knife is this Integral Radiona Breg in mono Apex Ultra...

Mazaki

Watanabe/Toyama honyaki or even mono would be my #1 wish

Sorry for the late reply, it looked like a normal vintage dick. The profile didnt get changed a lot, it lost a little bit of height and the bolster... Here's a picture after use

I think thats part of what i meant too. Its a bit hard to express my thoughts since this is a fairly complex topic and my english is lackluster. Toughness is probably one factor, since catra methodology is really indifferent in this regard since its a linear movement wich is good to reduce...

... ... Old Dick with some even older bog Oak and newly modified bolster and fresh grind :)

Barmoley made some great points. I have to add that from some extensive testing in a pro environment with guided sharpening with tons of different knives/steels it seems there is a bigger gap between no alloyed steels and your typical tungsten alloyed tool steels (1.2442/AS etc) and less of a...

The steel makes kinda sense for knives with acute edge angles and hardly any board contact, eg Suji/Yanagi. But for chef knives (/gyutos) for western cuisine with lots of cutting board contact there's a long list of better choices imo

I kind of like this 👍 although a tad long