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Your favorite Kitchen knife steel and why?
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Thread: Your favorite Kitchen knife steel and why?

  1. #1
    WillC's Avatar
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    Your favorite Kitchen knife steel and why?

    Be it stainless or carbon. I'm mainly looking at testing some more carbon steels as core material in my damascus, but will be looking towards stainless in the near future.
    I have a few in mind, but would love to hear what you all like. not all ht's are equal but to get a general view, What is your fave knife steel of all time and why, at what hardness, what do you like about it, hardness/ease of sharpening/the feel of the edge it gives/the feel through food/edge holding. You get the idea

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    Senior Member Benuser's Avatar
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    I haven't found yet a stainless steel I really like. But speaking carbon:

    The easiest to sharpen - by far: Misono's Swedish carbon. Just fun.

    Best edge retention: Aogami Super in Hiromoto AS.

    Steel qualities may vary strongly with heat treatment they've got. So it might be hasardous to make general statements.

  3. #3
    WillC's Avatar
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    Thanks, absolutely, but just looking for some ideas really, and see what could be available to me here in the uk for testing. The Aogami Super, i'm guessing its tempered on the hard side. Do you find you can get the Swedish steel sharper?, edge retention aside.

  4. #4
    Delbert Ealy's Avatar
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    Take a look through this, it answers both questions.
    http://www.kitchenknifeforums.com/sh...amascus-I-make
    thanks,
    Del

    Laminated metals specialist, Kitchen knife and gadget maker
    www.ealyknives.com
    www.mokume-jewelry.net
    "Build a man a fire and he will be warm for a day, set a man on fire and he will be warm for the rest of his life"

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    Senior Member Benuser's Avatar
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    Quote Originally Posted by raisedbybrocks View Post
    The Aogami Super, i'm guessing its tempered on the hard side. Do you find you can get the Swedish steel sharper?, edge retention aside.
    Hiromoto kept hardness quite reasonable. About the Swedish: yes, it will take a more acute edge - which won't last that long. No tungsten I guess.

  6. #6
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    W# or B#.

    Tho there are so many I've yet to try that I would like too: 52100, O1, AEBL, ...

    Steels I don't like: VG-10 (nice to cut with and use, ***** to sharpen)

  7. #7
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    Almost any simpler, purer carbon steel seems to work very well. Among stainless, the softer ones tend to deform too much so that narrows things down. 13c26, sb1, 19c27, most pm steels are pretty nice. My favorite knives are made from white 1, Devin's pm steel and sb1. I also like most of the semistainless tool steels I've tried. Basically, if it sharpens fairly easily and stays aggressive a reasonable amount of time, I'm going to like it.

  8. #8
    I used to be a carbon whore but after using cpm154 a lot lately I am swinging both ways these days.I wish I could give you a favorite but I really don't have on ATM.

  9. #9
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    I'm a big fan of Ginsanko

  10. #10
    Senior Member Salty dog's Avatar
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    steel is over-rated in general.

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