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  1. #1
    Senior Member chefcomesback's Avatar
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    Before and after

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    Ok , it is nothing special .It was time to relieve some stress through sharpening and I decided to give my home kitchen knife (ikea slitbar ) little make over. First i have thinned , then I have polished it little bit (220 , 300 ,1000 ,6000 , j nat and syntethic 12k) It took me a 45 minutes total , it could have been perfect mirror finish but I ran out of time since I had to pick up my daughter from daycare. It was a good practice for my incoming Kato

  2. #2
    Senior Member Geo87's Avatar
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    Nice hands very shiny

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    Nice one!
    How is the edge retention on this one?

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    Senior Member erikz's Avatar
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    The mirror finish looks great man, great exercise!

    Quote Originally Posted by icanhaschzbrgr View Post
    Nice one!
    How is the edge retention on this one?
    If I remember correctly these knives are below or up to 55 HRC. Very soft and the edge retention is nothing close to good. Putting a fine edge on these is not an option, probably only a knifesteel will get you some OOTB sharpness back.

  5. #5
    Senior Member Benuser's Avatar
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    Among the soft Germans it isn't the worst. Not that soft at all, IIRC. Poor grinding anyway. Above all, a crazy handle heavy balance because of all that steel incorporated into the handle. Popular among a general public that ask for a 'tough' knife but isn't prepared to pay for a Wüsthof or Goldhamster. Hideous design.

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    The Ikea Slitbar is cheap and maybe not so bad (i have never used one but seen them).
    I hear from some well informed sources that it is made from Takefu VG-10 that is purchased in Japan and assembled in China. The reason for not writing VG-10 on the side in all countries are trademark issues.

    As such i would expect it to be higher than 55HRC as the steel certainly can take it.

    Nice polish by the way!

  7. #7
    Senior Member Benuser's Avatar
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    I've sharpened them. No way it's VG-10. It seems to me, IIRC, our good old German X50 etc., hardened a little further than common. Expect some crazy carbides here and there.

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    Quote Originally Posted by Benuser View Post
    I've sharpened them. No way it's VG-10. It seems to me, IIRC, our good old German X50 etc., hardened a little further than common. Expect some crazy carbides here and there.
    (In the UK at least) there are two knives called "Slitbar" available at IKEA. One is monosteel, Cr/Mo/V type, very much as you describe. The other is a san-mai stainless "damascus" with a much harder core - which looks a lot like the construction of any number of Japanese OEM (or even Taiwanese (Zhen) blades). This is where the VG10 rumours come from. The san-mai knife is nearly 3 times the price.

  9. #9
    Senior Member Benuser's Avatar
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    The ones I've handled were mono-steel, indeed. Thanks for the clarification!

  10. #10
    Senior Member jklip13's Avatar
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    sounds like great practice

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