I like the fact you love 52100, and you have reached the point where your happy with what you have. I wish I could be so lucky.I used to think I needed more knives. Have totally changed my opinion on knives after having bought the Kramer Zwilling 10 inch and 8 inch carbons (i bought both for 450$) two months ago. After having them thinned, they are the only knives i've used in my kitchen since.
I don't feel the need to grab any of my japanese or high end knives anymore.
Also 52100 at 61-62hrc has become my favorite steel. In two months of daily use without a single touch up or strop, both knives are still very sharp and I am no longer obsessed with sharpening. Each day i test their sharpness and they still shave hair.
I also like the fact that 52100 is not very reactive, taking a gunmetal patina and without any reactivity to acids anymore.
Best thing is in the past months I did not feel the urge to buy any other knives( other than a custom bark river bushcrafter in cpm 3v for camping ). Every time I see a knife I compare its value(steel /build /price) to the two Kramers and so far none made it pass this filter.
So far I have made it out of the rabbit hole.
I'm a big fan of 52100 now also.I used to think I needed more knives. Have totally changed my opinion on knives after having bought the Kramer Zwilling 10 inch and 8 inch carbons (i bought both for 450$) two months ago. After having them thinned, they are the only knives i've used in my kitchen since.
I don't feel the need to grab any of my japanese or high end knives anymore.
Also 52100 at 61-62hrc has become my favorite steel. In two months of daily use without a single touch up or strop, both knives are still very sharp and I am no longer obsessed with sharpening. Each day i test their sharpness and they still shave hair.
I also like the fact that 52100 is not very reactive, taking a gunmetal patina and without any reactivity to acids anymore.
Best thing is in the past months I did not feel the urge to buy any other knives( other than a custom bark river bushcrafter in cpm 3v for camping ). Every time I see a knife I compare its value(steel /build /price) to the two Kramers and so far none made it pass this filter.
You could say I have made it out of the rabbit hole.
I'm a big fan of 52100 now also.
Me too. I got a custom on the way in that steel.I'm a big fan of 52100 now also.
im still not a fan of the steel itself, im only a fan of shihan's treatment of it. that sounds cliche as hell but its the honest truth. i havent really liked it in other knives. marko's was good but wasnt anything sexy.I'm a big fan of 52100 now also.
I thought carbon were the best blades but no...good stainless or atleast stainless clad is where happiness truly dwells.What are some of the beliefs that you originally held about knives that you have since changed?
Folks, did I stutter? Bring those Honyakis to the recycling plant. Maybe in the next life they’ll wear protective lamination.I thought carbon were the best blades but no...good stainless or atleast stainless clad is where happiness truly dwells.
Which bread knife did you get?You know, I was thinking about this issue, and as silly as it might sound to you guys, the thing that most flabbergasted me was the humble bread knife. Until the beginning of the pandemic, a dirt cheap supermarket-type bread knife was all I needed. Like everyone else, I started to cook more because of the pandemic, and then I got a good bread knife... Nothing fancy or even Japanese, but a good stamped-forged one.
Boy, was I surprised at how much I suffered before in vain! To the point I wasn't even very found of natural fermentation breads because they had those hard and difficult to cut crusts . Now I don't even ask the baker to pre-slice my loafs, since I can do a better job at home. And artisanal bread? It's basically all we eat now in terms of bread, from ciabatta do whole grain to campaigne bread.
I've learned many new truths in all the decades that I've been around blades, but honestly, I was amazed at what a simple bread knife can represent.
sorry to run this off topic - what thinning process/service provider did you use? what do the knives look like now? the zkramer carbon 10 was supposed to be my "forever" knife but i'm having trouble coming to terms with how thick it isI used to think I needed more knives. Have totally changed my opinion on knives after having bought the Kramer Zwilling 10 inch and 8 inch carbons (i bought both for 450$) two months ago. After having them thinned, they are the only knives i've used in my kitchen since.
I don't feel the need to grab any of my japanese or high end knives anymore.
Also 52100 at 61-62hrc has become my favorite steel. In two months of daily use without a single touch up or strop, both knives are still very sharp and I am no longer obsessed with sharpening. Each day i test their sharpness and they still shave hair.
I also like the fact that 52100 is not very reactive, taking a gunmetal patina and without any reactivity to acids anymore.
Best thing is in the past months I did not feel the urge to buy any other knives( other than a custom bark river bushcrafter in cpm 3v for camping ). Every time I see a knife I compare its value(steel /build /price) to the two Kramers and so far none made it pass this filter.
You could say I have made it out of the rabbit hole.
Nothing fancy, just a Tramontina Century:Which bread knife did you get?
....That jnats have the magical ability to improve any knife edge.
I sharpened my buddy's hiragatake today, and their D2 sharpens more like A2. It's a much nicer sharpening/deburring steel than Yoshi's version. Price is right to. Couldn't remember if you're still looking around.I thought carbon were the best blades but no...good stainless or atleast stainless clad is where happiness truly dwells.
I started a mirror polishing project yesterday (I wish I hadn't now, but it's too late to stop) with a d2 pocket knife. Wow it didn't seem like it would be this wear resistant when I was sharpening it. The sandpaper is barely doing anything to it. I had to order some mini sanding discs for my dremel to hopefully help me get this done.I sharpened my buddy's hiragatake today, and their D2 sharpens more like A2. It's a much nicer sharpening/deburring steel than Yoshi's version. Price is right to. Couldn't remember if you're still looking around.
How does white 3 compare to white 2?I don't really have strong opinions on most steels, other than white 3 is useless and D2 is the devil, especially in pocket knife thickness. What a freaking chore.
How does white 3 compare to white 2?
How so?Worse in every way, slightly cheaper.
How so?
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