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  1. #1
    Angus'Beef's Avatar
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    First Post / Beginner Question(s)

    Hello Kitchen Knife Forums! While searching for information I found you guys. Browsed the forums, saw some good posts, & decided to join. I'm no professional, but I do have an interest in fine cutlery and enjoy cooking at home for myself & the family.

    Lately I have considered buying a custom personal knife. I found a Damascus chef's knife, but it is sold with a 'blunt' edge (no sharp edge). The materials used are 1085 & 15N20. The amount of layering is 'more than 200.' HRC is 48 to 50. Blade length is 25.5 cm. Full Tang. How much could taking a blunt knife to a professional for sharpening cost?

    Nice to meet you all & thanks in advance!

  2. #2
    Welcome!

  3. #3
    Senior Member Crothcipt's Avatar
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    welcome. Is it a Kitchen knife or some other one?

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    Welcome!!

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    Welcome

  6. #6
    Angus'Beef's Avatar
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    It has the profile of a chef knife with no sort of bolster that meets the cutting edge.

    Yeah, you could call it a kitchen knife.

  7. #7
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    That hrc sounds awfully low, should be about 10 pts higher or so. There's some great custom makers that are members here might want to talk to them.

  8. #8
    Angus'Beef's Avatar
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    Your right about that, 48-50 is low. With proper care I think I could maintain it's edge. To me, the knife's design is unique among other customs I have seen. There is a sashimi knife with a HRC of 60 I'm looking at also...

  9. #9
    Senior Member Crothcipt's Avatar
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    The reason I ask is it sounds like what is in this thread

    http://www.kitchenknifeforums.com/sh...ll=1#post84367

    I hope it's not.

  10. #10
    Angus'Beef's Avatar
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    No, not that... Zombie Killer

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