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INOX ... crazy sharp?
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Thread: INOX ... crazy sharp?

  1. #1

    INOX ... crazy sharp?

    My cleaver is an INOX model. One thing I noticed when sharpening was that deburring was very difficult compared to white 1. After I got a good deburr the cleaver became crazy sharp (I'm almost to scared to do a proper 3 finger test lol). The sharpness really surprised me - big time.

    I know many here has an INOX knife or 2. Do you experience this kind of sharpness too?

  2. #2
    What cleaver it is? Do you know what steel it is made of ?

    M


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  3. #3
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    INOX = a general term for stainless steel, from the French "inoxydable" (inoxidisable/inoxidable).

    I can certainly get my Sugimoto CM gyuto (unknown stainless) plenty sharp.

  4. #4
    Ah, so I'm a steel retard Thought INOX was some special steel. Well all it says is that it's 1 layer stainless. Damn, I just thought I had found the steel for my upcomming petty

  5. #5
    Quote Originally Posted by Timthebeaver View Post
    INOX = a general term for stainless steel, from the French "inoxydable" (inoxidisable/inoxidable).

    I can certainly get my Sugimoto CM gyuto (unknown stainless) plenty sharp.
    How is edge retention on the Sugimoto?

  6. #6
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    Quote Originally Posted by Peco View Post
    How is edge retention on the Sugimoto?
    Amongst the best of the stainless I own, but not a huge concern for me as it is so easy to sharpen. My favourite stainless knife.

  7. #7
    The cleaver is easy to sharpen too ... it's the deburring that can be a PITA - at least until you get the hang of it ... I'm just blown away by the sharpness created with a 400, 1000, 3000 and 5000 combo + stropping on paper

  8. #8
    My Wilkins Ryback 2 in Becut Stainless is scary sharp after Chosera 3k and Newspaper. Deburring was never a problem, because there's hardly any burr in the first place.

  9. #9
    Senior Member NO ChoP!'s Avatar
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    Quote Originally Posted by Peco View Post
    retard
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
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  10. #10
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    I find a lot of the nicer stainless steels get very sharp and have a varying deburring difficulty (I'm going to go out on a limb and say that in my experience, the best stainless ever in this regard has been Devin's mystery pm steel followed by his AEB-L followed by whatever Ashi uses (AEB-L?)). What can differ significantly is how the edge degrades. Most stainless steels including most pm steels degrade quickly initially and then stay somewhat sharp a long time while I find the edges on most non-stainless degrade more slowly initially.

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