lots of cool info here!
http://www.knifeforums.com/forums/showtopic.php?tid/815917/tp/1/
http://www.knifeforums.com/forums/showtopic.php?tid/815917/tp/1/
ran across a really interesting OLD thread about different carbon steels and CLASSIC makers
- Thread starter panda
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brainsausage
Senior Member
Pretty fascinating read. And I definitely agree regarding blue steels and chippiness.
If you're interested in Sabatiers and such, look for posts by a guy called Boar de Laze. Also very interesting reading.
Very nice general steel comparisons! Imo importance of toughness in a hard thin kitchen knife tends to be a bit underrated.
I don't believe in that hammering reduces grain and carbide, or in the use of multiple quenches, but very nice overall read!
I don't believe in that hammering reduces grain and carbide, or in the use of multiple quenches, but very nice overall read!
zetieum
Senior Member
Very very nice. Great that you dig that from the abyss of internet. Thanks for sharing!
