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Thread: best stainless

  1. #1

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    best stainless

    Folks,

    i have a number of knives, mostly Shun & 1 old henkel's 8" chef.

    But i bought a Moritaka KP-150 Blue petty 150mm and after cutting myself a few times have learned to use it and love it. it is my go-to knife. I sharpens so easily it's a joke, and it holds its edge. it could be the shape of the blade, or whatever, but it cuts more easily than all my other knives.

    BUT, cutting onions, which i do a lot, the metal browns the onions almost instantly. I would like to get another high carbon knife, and I know that many, many chefs use them to cut onions...so what metal is best for this, or do I have to go to a stainless. if so, what is the best stainless. I don't like VG-10 (i think that's the shun metal in my knives.

    Thanks,


    Dennis

  2. #2
    Senior Member stevenStefano's Avatar
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    I think this should help you a lot

    I have tried quite a few carbon knives and no matter which, they always turned onions brown, even with a very heavy patina

  3. #3
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    Once a patina sets in, carbon knives will be a bit more resistant to the effect you described, but it'll happen again whenever you sharpen/expose new steel and building a patina may take some time (I have no experience with moritakas, but for my takagi honyaki blue #1, onions don't get discolored after the first 2-3 cuts).

    If you're really concerned about this, I would look at some semi-stainless and stainless steel knives. There are a lot of good ones, but to find the best fit, I think it's conducive to number the following in order of importance to you - edge quality, edge retention, toughness, ease of sharpening. Keep in mind that the steel is only part of the equation with regard to its performance; the maker's heat treat makes or breaks the steel.

  4. #4
    Senior Member Customfan's Avatar
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    If you are set on stainles...you might want to try different variations to see what your favorite is... Ive been having very good results with AEB-L and CPM 154


  5. #5
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    Cpm154, only tried Mario's but its amazing

  6. #6
    Senior Member ThEoRy's Avatar
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    R2/SG2
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  7. #7
    Senior Member Duckfat's Avatar
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    IIR my Ikkanshi Inox is Hitachi G3 and I'm totally happy with it. Is the Suisin Inox G3 as well?

    Dave
    Who you jivin' with that Cosmik Debris?

  8. #8
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    Gesshin Heiji, from Jon at JKI:

    http://www.japaneseknifeimports.com/...hin-heiji.html

    Sharpens like carbon, near zero reactivity.

    Rick

  9. #9
    Senior Member shankster's Avatar
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    Love my Konosuke SS 150mm petty(and my HD's).easy to sharpen,takes a great edge real nice F&F..

  10. #10
    Hobbyist Craftsman Hattorichop's Avatar
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    Best stainless steel by far is R2.

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