Perhaps the reviewer knows less about knife sharpness than I imagined.
How did you test the edge retention? From the review which I linked in the OP (from a source which I usually trust), the edge seemed to last a superlatively long time. Did you notice an abrupt drop off in sharpness after just a few tests, or was your experience more in-depth? Perhaps the reviewer knows less about knife sharpness than I imagined.
Actually, I googled this site for hits before I posted my query, and I didn't see any earlier conversations. Hrm. Maybe I'll have to work on my search skills, too.My google fu is failing me but it should be a simple search.
Amorphous Edge is the latest development from VMatter. To create this line we permanently bond an exclusive material, one of the hardest metal alloys on earth to a stainless steel body to form the knife's edge
Sounds like mystery cladding on regular stainless - Kobuse style?
"stainless steel body" would imply a stainless steel core, with something applied onto it... like a titanium nitride coated drillbit...
a·mor·phous
əˈmôrfəs/Submit
adjective
without a clearly defined shape or form.
"amorphous blue forms and straight black lines"
synonyms: shapeless, formless, structureless, indeterminate; More
vague; ill-organized; unclassifiable.
"make explicit the amorphous statements"
(of a group of people or an organization) lacking a clear structure or focus.
"an amorphous and leaderless legislature"
Looks like it'd be fairly easy to rehandle since theres no bolster lol
i think this answers a lot of the questions in this thread:
http://www.foodrepublic.com/2015/08/03/tested-vmatter-liquidmetal-chefs-knife/
for example, it seems the vmatter special metal is only the edge of the knife, and the rest of the knife is stainless. Not like san-mai, but rather just the last few mm of the edge are the vmatter.
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