seattle_lee
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- Nov 18, 2013
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Why would I choose one over the other? How reactive is the white?
How many posts ago did you say you didn't have any experience with their stainless?i respectfully disagree. generally speaking good sharpening skills will get swed stainless very sharp, but sakai type white steels should get a tad sharper. but its close. the difference between the 2 steels is not as simple as one patinas and one does not. i also think very different stone progressions also bring out the best in both knives. so its really not worth it to compare similarly sharpened blades side by side. but sheesh, swed stainless gets plenty sharp though and either knife would make a great choice if youre looking at sakai yusuke knives.
the real decision should be over which attribute is more important to the user, ease of sharpening or edge retention?
i respectfully disagree. generally speaking good sharpening skills will get swed stainless very sharp, but sakai type white steels should get a tad sharper. but its close. the difference between the 2 steels is not as simple as one patinas and one does not. i also think very different stone progressions also bring out the best in both knives. so its really not worth it to compare similarly sharpened blades side by side. but sheesh, swed stainless gets plenty sharp though and either knife would make a great choice if youre looking at sakai yusuke knives.
the real decision should be over which attribute is more important to the user, ease of sharpening or edge retention?
How many posts ago did you say you didn't have any experience with their stainless?
yeah yeah yeah...i dont really feel like i need to try sakai yusuke to know this to be true. ive already used many many konosuke hds,suisin inox, gesshin ginga stainless, sakai yusuke white steels and konosuke white steels to form an educated opinion. yusuke stainless isnt going to amaze me comparitively, sorry. especially with the chromium content. lets just agree to disagree.GENERALLY SPEAKING good sharpening skills will get swed stainless very sharp, but sakai type white steels should get a tad sharper.
yeah yeah yeah...i dont really feel like i need to try sakai yusuke to know this to be true. ive already used many many konosuke hds,suisin inox, gesshin ginga stainless, sakai yusuke white steels and konosuke white steels to form an educated opinion. yusuke stainless isnt going to amaze me comparitively, sorry. especially with the chromium content. lets just agree to disagree.
Not disagreeing or agreeing. I have experience with Yusuke's stainless, some V2, some AS, but little with white. I haven't submitted any suggestions or opinions and don't intend to. I just thought it odd that you would try to dominate the thread the way you did after admitting to having no direct experience.yeah yeah yeah...i dont really feel like i need to try sakai yusuke to know this to be true. ive already used many many konosuke hds,suisin inox, gesshin ginga stainless, sakai yusuke white steels and konosuke white steels to form an educated opinion. yusuke stainless isnt going to amaze me comparitively, sorry. especially with the chromium content. lets just agree to disagree.
How many posts ago did you say you didn't have any experience with their stainless?
not trying to dominate anything. but i did want to refute the claim that the deciding difference between the 2 knives is patina. thats just a misleading statement. i didnt "submit any suggestions" either, like i said, the deciding difference between these 2 lines of knives for most people should be which attribute is more important to the user, ease of sharpening or edge retention. both knives have their advantage.Not disagreeing or agreeing. I have experience with Yusuke's stainless, some V2, some AS, but little with white. I haven't submitted any suggestions or opinions and don't intend to. I just thought it odd that you would try to dominate the thread the way you did after admitting to having no direct experience.
They do, I have one.Does SY make the stainless in the flatter profile? My impression is no.
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