It's not because it's too brittle to be used alone. High carbon stainless isnt known for being particularly corrosion resistant so I wouldn't say you couldn't use clad with stainless for that reason. I was only listing benefits for using San-Mai, not because it has to be used for these steels.
What sort of edge do you have on it, Rick (and kalaeb)?
kalaeb: Are you using yours in a professional setting? I thought the edge retention on Pesky's mystery steel knife was quite good.
The edge that Devin had on it was more than adequate, so I've not taken it to the stones, yet. All I've needed to do so far is strop at what I estimate to be 15 degrees.Originally Posted by tk59
“Ignorance more frequently begets confidence than does knowledge.”
I apologize if it sounded as if the carbon did not perform well, quite to the contrary; the carbon san mai that I received performs spectacularly.
I am getting two weeks of heavy use in a professional setting, cutting acidic food with only slight touch ups.
It is stroped on co every other day, sometimes every day depending on the workout. After 4 days I spent a few minutes on a Gesshin 5k and I dropped back down to a 1200 after about 10 days of use.
The knife is the most comfortable and easily the best cutting knife I have ever used!
I am still using the bevel that Devin cut on the blade and will probably leave it at that, as Rick stated about 15 degrees, if not less. I feel this can easily take more, but if it isn’t broken, don’t fix it.
Here are some pics for your viewing pleasure:
Your patina is badass.
"God sends meat and the devil sends cooks." - Thomas Deloney
Dang. +1
+2
+3....
+4
Wow. I got to have it. Dialing....
M
An expert is a man who has made all the mistakes which can be made, in a narrow field.
-Niels Bohr
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