Pros and cons - reactivity, edge retention, etc etc. I go through a lot of red onions, red cabbage. Stainless cladding should take care of the worst reactive stuff but... thoughts?
My current knives are iron-clad and for work I'm starting to find maintaining their patinas to be a real pain. Think I'll take a chance on stainless-clad carbon. Thanks for the answer.
My current knives are iron-clad and for work I'm starting to find maintaining their patinas to be a real pain. Think I'll take a chance on stainless-clad carbon. Thanks for the answer.
white steel will get 'sharper' than blue steel, i dunno what inferno is going on about. but that means diddly squat in kitchen use as even a 1000 grit edge is perfectly fine for cutting food.
i prefer white steel because of ease of sharpening. if you are worried about patina, dont even bother with carbon.
I’m with you on that one, no idea he’s on about... White has the ability to take an almost violent edge with like 10 swipes on an aizu. That’s why it still rules imo, & patina is just a price you pay for the front row seat.
because it has next to zero abrasive wear resistance yeah?? is that now some how a good thing?
what about adhesive wear resistance? where would you place white then?
I like white 2 for the kitchen, it gets sharp fast. Looses it quick but easy to touch up as it comes right back. I’ve had super reactive white 1 blades but always a consistent patina with white 2. White 2 and Blue 1 are my favorite carbons
and don’t forget the TFs
tf maboroshi has one of the best heat treats ive ever come across. the knife itself is mediocre but the steel is worth it alone.TF is a waste of money
tf maboroshi has one of the best heat treats ive ever come across. the knife itself is mediocre but the steel is worth it alone.
tf maboroshi has one of the best heat treats ive ever come across. the knife itself is mediocre but the steel is worth it alone.
because it has next to zero abrasive wear resistance yeah?? is that now some how a good thing?
what about adhesive wear resistance? where would you place white then?
let me tell you about my favorite white2 heat treat. its from discontinued yoshikane line, stainless clad kasumi. it was in just the right sweet spot of combining great feedback and retention. felt grippy on stones yet lasted a lot longer than a KS and edge will come right back with a few strokes on mac black. the knife itself was not for me though so i let it go.
eitan - i agree, its a hassle. plus i hate stainless cladding. if an iron clad version was available i would take a gamble however as an expensive project beater.
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