Quantcast
CarboNext users
Page 1 of 2 12 LastLast
Results 1 to 10 of 12

Thread: CarboNext users

  1. #1
    Senior Member Benuser's Avatar
    Join Date
    May 2011
    Location
    Amstelveen, The Netherlands
    Posts
    2,163

    CarboNext users

    My only problem with carbon steel is dulling after use with acid fruit. Do you experience the same with semi-stainless?

  2. #2
    Senior Member
    Join Date
    Feb 2011
    Location
    Hamilton, Ontario
    Posts
    625
    Yes, but to a lesser degree. So I instead use an AEB-L petty for most of my fruit work and my Ichimonji TKC 270 gyuto for almost everything else!

  3. #3

    Join Date
    Feb 2011
    Location
    Salt Lake City, UT
    Posts
    2,327
    Yes, it is important not to think of it as semi-stainless. I think the stainless part should be omitted. It is really a semi-carbon and will degrade, patina etc...just less rapidly than carbon. IMO, semi-stainless should still be treated as carbon, it just has a little more safety for those "oh sh!t, I forgot to clean my blade" moments.

  4. #4
    Senior Member Benuser's Avatar
    Join Date
    May 2011
    Location
    Amstelveen, The Netherlands
    Posts
    2,163
    Thank you, guys. Very helpful!

  5. #5
    Senior Member

    Join Date
    Feb 2011
    Location
    San Diego, CA
    Posts
    4,227
    Well, it's all relative. Even "stainless" degrades in acid eventually.

  6. #6
    Senior Member Benuser's Avatar
    Join Date
    May 2011
    Location
    Amstelveen, The Netherlands
    Posts
    2,163
    Quote Originally Posted by tk59 View Post
    Well, it's all relative. Even "stainless" degrades in acid eventually.
    Especially a toothy edge will degrade rapidly; a well polished one will resist much better.

  7. #7
    Senior Member

    Join Date
    Feb 2011
    Location
    San Diego, CA
    Posts
    4,227
    Quote Originally Posted by Benuser View Post
    Especially a toothy edge will degrade rapidly; a well polished one will resist much better.
    Absolutely.

  8. #8
    The alleles created by mutation may be beneficial


    Join Date
    Apr 2011
    Location
    Hampton Roads, VA
    Posts
    1,872
    Quote Originally Posted by Benuser View Post
    Especially a toothy edge will degrade rapidly; a well polished one will resist much better.
    Simply because less steel is exposed to the acid?

  9. #9
    Senior Member

    Join Date
    Feb 2011
    Location
    San Diego, CA
    Posts
    4,227
    Quote Originally Posted by Andrew H View Post
    Simply because less steel is exposed to the acid?
    Yes. Less surface area but I would guess it also probably dries faster with more polish.

  10. #10
    Senior Member Benuser's Avatar
    Join Date
    May 2011
    Location
    Amstelveen, The Netherlands
    Posts
    2,163
    As far as I know so called stainless steel has in fact an shiny patina of Cr2O3 which might be interrupted. I'm afraid I'm no metallurgist.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •