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What is it about carbon steel??? - Page 2
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Thread: What is it about carbon steel???

  1. #11
    I too like how easy it is to maintain a very sharp edge. May not last as long as some steels but the way it feels on the stone is great.

  2. #12
    It just makes me smile.
    one man gathers what another man spills...

  3. #13
    Senior Member Miles's Avatar
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    Mike and I covered this a couple months ago, true, and I did end up with his HD, which is the only "stainless" knife I keep in my kit. I think what it comes down to is that there's something inherently soulful about it and the fact that it's everchanging and a bit demanding is what gives it that quality. I just plain like it.

  4. #14
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    Thanks Miles

  5. #15
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    Quote Originally Posted by Miles View Post
    Mike and I covered this a couple months ago, true, and I did end up with his HD, which is the only "stainless" knife I keep in my kit. I think what it comes down to is that there's something inherently soulful about it and the fact that it's everchanging and a bit demanding is what gives it that quality. I just plain like it.
    Wait a minute. Haven't you waxed poetically about your Suisin Inbox Honyaki?

    Jay

  6. #16
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    i only have 5 knives that's stainless and everything else is carbon. swedish carbon, 1095, 2 in blue steel, virgin carbon(masamoto), high carbon(suisin).... forgot the rest of what i got. lol.

  7. #17

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    That HD is the most carbon like stainless knife I have ever used, it even develops a patina. Great knife!


    Quote Originally Posted by Miles View Post
    Mike and I covered this a couple months ago, true, and I did end up with his HD, which is the only "stainless" knife I keep in my kit. I think what it comes down to is that there's something inherently soulful about it and the fact that it's everchanging and a bit demanding is what gives it that quality. I just plain like it.

  8. #18
    Senior Member Miles's Avatar
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    I'm not sure, but I'd wager that if I spent the time to inventory my extended batterie, the carbon blades would seriously outnumber the stainless.
    I don't dislike stainless. There are stainless knives which I really like, but some of those probably have more to do with what I put into them to make them into "my" knives so I have a natural affinity for them. I think that's a philosophy which is inherently Japanese. The fact that Japanese makers tend to deliver blades which have either no edge or a basic edge at best, demands more from the user. It seems as if that approach forces a person to become much more connected and attuned to the knife and in turn, the knife becomes more attuned to the user. I guess I just find that connection much easier with carbon blades.

  9. #19
    This is getting me pretty misty-eyed. Forget about me trying to figure out if I like patina, what colors to make it, forcing etc... How can I not get a real carbon suji now? I have two Tojiro Shirogamis but with the kurouchi and cladding I don't get to see the beauty happen.

    Would everyone here recommend carbon steel for a suji? I've been looking at the Sakai Yusuke, Ginga (too pricey), and some yo-s (Misono Swedish, Fuji, Suisin HC, etc.) But I really want to stick with the was. Too bad there are almost no wa sujis in the sub $200 range! I hate to say it, but the pictures on the Gesshin Urakus do not make me want to buy that.

  10. #20
    Senior Member K-Fed's Avatar
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    I really like carbon over all but especially for a suji. My sujis don't see a lot of board contact so they hold that razor carbon edge for a nice long time. Plus hot protein patina is just cool :-)

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