My bad, it has been a while, it was white #2.
It's true AEB-L doesn't have the best edge retention (but then we're comparing it to expensive PM steels). But it's stainless and very fine-grained, which is why I like it. And it's tough and has great edge stability. And sharpening is no punishment for me. It sharpens fine, by the way. Cris did his heat treatment well. I haven't used the knife long enough to form a definitive opinion, but the edge retention is at least on par and probably better than most other AEB-L's.
Originally Posted by LucasFur
Sorry for all the questions, Im sure somebody else is thinking them as well.
So from my understanding W2 is a super clean that is often used for drill bits
From what i have read there is a lot of variation in W2. Even on zknives the ranges for what is considered W2 is quite large. I guess that is why some makers say its amazing, and some say meh. But its difficult to read makers say it does not keep its edge as long as 52100 and not take that lightly.
I have also read that W2 is a shallow(er) quenching steel, is that something to worry about when it comes to knives?
I guess if chris hardens to 65+ then there is no worries, a easy to sharpen steel at high hardness is my preference atm.
My carter, yea does not hold an edge very long admittedly, 62hrc? - so im guessing the scorpion forge is presumably its similar to my teruyasu white 1 hrc65ish. I am leaning more and more towards one ... hold on wallet for a wild ride.
I read the forums a bit but don't post much.
Read this thread this morning, saw this article a little later, thought it pertinent.
I guess this makes a case for the mods to be more rather than less active.
Sorry to piggyback onto this thread, but many posters own or have recently tried Cris's knives. I just looked through Cris's new newsletter and he has a handful of AEB-L XH gyutos for sale. Anyone who was at the 2016 ECG have a chance to use a newer one and make any comparisons? A 210 would be nice to have laying around for smaller tasks or for the wife's use. I think there was only one XH at the ECG, and I don't remember much in the way of specifics (he sent us 4 to play with; I believe 3 were 'normal' grinds and the XH was experimental/ still in development). Thanks,
Do you have a link for that newsletter?
No, I received it via email. He has a sign-up on his web site, but it doesn't look like he has them archived on the site.
Originally Posted by daveb
Looking back at my notes from the ECG, I think the XH knife was actually a petty and not a gyuto, which is probably why I could not remember much about the performance.
I was skeptical about 210s for a bit, but Butch's line knives made me rethink. And Del and one or two of the other makers did runs of similar styles. Having a 210 gyuto 'line knife' can be useful for our home use, as my wife telecommutes so she prepares lunch every day, and that usually requires some light cutting tasks and not the knid of prep that we normally pull our 225s or 240s for. A Cris version would have potential to be a go-to, although the XH is an unknown for me.
I got an email. I think you join on his website.
Originally Posted by daveb
Little birdie just told me to join the mailing list on his website.
Re the line knives. I've had most of the local makers interpretations of the line knife. Liked all of them for different reasons, even wrote a review once. My quick and dirty, make a sandwich knife these days is a Haburn 180 petty that runs a little tall. Cris's XH in 210ish would likely do well in that role.
I have a Scorpion Forge XH 235ish in AEB-L. The tip is thin and "laser"-ish, while the back part of the knife is thicker. Not that it's thick, but it has some heft, and cuts well. I like being able to use different parts of the blade to suit the task at hand--feels like having more than one knife. Given the intended grip of his knives, I would say that the last half inch or so at the heel is not designed to be used as much for cutting.
I didn't really discuss the grind with Cris, just let him do his own thing. I'm very pleased with the results, and it's one of my favorite knives. I didn't make a special request on the profile, so it's pretty flat, with a long flat spot in the rear, and just some belly towards the tip. Heel height is ~52mm. It works really well for me.
The handle is very ergonomic, and quite beautiful. Main wood is Honduran Rosewood Burl, along with a sizable musk ox horn spacer, and some black and nickel spacers on either side.
I've been very pleased with the edge retention, and so far have only had to strop to maintain.