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Thread: spicy white steel

  1. #61
    Senior Member

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    I see. Thanks.

  2. #62
    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

  3. #63
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    Can't wait.

  4. #64
    Here it is.
    Attached Thumbnails Attached Thumbnails Click image for larger version. 

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  5. #65

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    Looks good. Stainless clad?

  6. #66
    Senior Member Aphex's Avatar
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    A stainless san-mai with a "spicy" core sounds like my ideal gyuto.

  7. #67
    Quote Originally Posted by kalaeb View Post
    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

  8. #68
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    very nice, I wish I could give it a test run

  9. #69
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    Very nice! Looks like a narrow profiled gyuto. I like it! It just needs a nice dark handle, lol.

  10. #70
    I understand the satanite part, but are you saying apply it like decorating a cake, through a little nozzle?

    Quote Originally Posted by ******* View Post
    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.
    Tom Gray, Seagrove, NC

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