Sharpening is part of the hobby for many of us. Taking that out of the equation removes some of the fun , and that kinda sucks! For the pro chef who hates sharpening, or has no time to do so, I understand the fascination, but for anyone else...meh.
is the steel prone to chipping? if it has extra heft, it kind of defeats the purpose if you have to be really careful how you use it. was originally interested in this due to the size and potential edge retention.
re: sharpening, i'm in a pro environment and HATE sharpening, it's a chore not therapeutic.
And thats why i will not take this knives Time spend on them is just not worth itI spent almost 4 hours getting it into better shape.
Interesting because if the heat treat on the Ultimatum is being done by the folks in Rhode Island that Lamson referred me to, it could have been done in high temp salt pots to whatever specs they chose.I also want to mention that i had some customers in to test side by side feelings in sharping between the 19c27 ultimatum and suisin inox honyaki and we came to the conclusion that the HT's are very very different.
Jon, if all of those knives were heat treated by pros who actually know what they are doing, I would suspect that any difference might be the result of someone trying to save a buck or two. There aren't really any super secret heat treatment recipes out their for most commonly available steels, but some methods are a bit more time consuming and costly than the old standard " get it hot then get it wet" technique. :biggrin:just hitting the same hrc doesnt equal the same properties... i see a lot of knives in the same steel at the same hrc that act differently
That depends on how much Guinness he consumed the night before.
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