spicy white steel

[tk59]

I see. Thanks.

[DevinT]

I just got the knife done. The heat treating went well. I forged the steel at low temps, then annealed it, cold forged the blade, did some conditioning quenches, final quench, subzero quench, and a double temper. I wondered if the subzero quench would cause some cracking but it didn't. I think that the additional grain refining steps helped. Hardness is at about 63-64 hrc.

Just waiting for the epoxy to harden all the way so that I can put an edge on it and try it out. Plan on making soup tomorrow. I'll keep everyone informed on what I think of the steel. Then it's off to JC for some pro kitchen use.

Hoss

[tk59]

Can't wait.

[DevinT]

Here it is.

[kalaeb]

Looks good. Stainless clad?

[Aphex]

A stainless san-mai with a "spicy" core sounds like my ideal gyuto.

[DevinT]

Looks good. Stainless clad?

Yes

I just sharpened it. It took an extremely keen edge as one would expect. I'm liking it so far.

Hoss

[obtuse]

very nice, I wish I could give it a test run

[tk59]

Very nice! Looks like a narrow profiled gyuto. I like it! It just needs a nice dark handle, lol.

[tgraypots]

I understand the satanite part, but are you saying apply it like decorating a cake, through a little nozzle?

And whether or not you can readily produce a super sexy spicy hamon. Sounds like it might be time to break out the Satanite and the cake decorating bag, Hoss.