But you did find a limit in usability and that counts as a win.
Talk about toothy. It felt like I was cutting with a serrated scalpel.
A serrated scalpel. For some reason that sounds very nice, or at least very interesting. Were there any obvious disadvantages having such a toothy edge?
Not for cutting chunks of fruit. I wouldn't try to use it to slice sashimi.
There is only one paper cutting test video worth watching:
There is just so much wrong in this video. [emoji15] l didn’t know if we were going to see blood or worse and watching it multiple times didn’t help. [emoji23]
I was dumbstruck. It turns out I was a little over zealous with the thinning and ended up crushing the edge the last 5 mm or so at the tip after some hard board contact cutting through a dense cheese.
If you are preferring thin grinds and a tothy edge, get some tougher steel ....
Shirogami or VG10 is not the way to go for this, AEB-L, Chipper steel or CPM3V will be much better for this kind of job, even 1.4116 with low hardness will be better
But to thin and to much abuse they will bend, not much better than chipping to repair, but no steel in the food
Regards
Uwe
I have a Sukenari YXR-7 240 (230) and I would not call it laserish at all. It is a solid mid-weight, I donn't know about other versions such as HAP-40, but maybe someone who has tone can comment.I own knives in AEB-L and 52100. They are pretty ideal for my sharpening style. My shirogami is a nakiri I use at home and then a pair of sujihiki that rarely see any real abuse. I need to figure out a custom maker to commission one of these other steels. I'm not really interested in a Sukenari. Too laserish.
Barmoley, I know you’ve used a few of those steels and several sukenaris. Do you have a fave steel + brand combo?I have a Sukenari YXR-7 240 (230) and I would not call it laserish at all. It is a solid mid-weight, I donn't know about other versions such as HAP-40, but maybe someone who has tone can comment.
I have a Sukenari YXR-7 240 (230) and I would not call it laserish at all. It is a solid mid-weight, I donn't know about other versions such as HAP-40, but maybe someone who has tone can comment.
I've been impressed with both steels, but my sample size is tiny. In principle I prefer YXR-7 because it is easier to sharpen, it is very tough and wear resistant enough and at 64HRC edge stability seems great. I've only tried it in Sukenari since I don't think anyone else uses it in kitchen knives. Even Sukenari doesn't seem to use it anymore, why it is not used more I don't know.Barmoley, I know you’ve used a few of those steels and several sukenaris. Do you have a fave steel + brand combo?
We can just PM if this is too off topic
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