Edge Retention- best carbon makers

Discussion in 'The Kitchen Knife' started by Gregmega, Mar 26, 2019.

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  1. Apr 15, 2019 #151

    XooMG

    XooMG

    XooMG

    Senior Member

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    May 23, 2013
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    I had a Chinese cleaver in skh-4, and another briefly in hap-72. I cut a carrot with them and didn't notice significant dulling after that. I sharpen after each ingredient though so it's not really a big deal.
     
  2. Apr 15, 2019 #152

    Sharpchef

    Sharpchef

    Sharpchef

    Well-Known Member

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    What a clever man!

    Greets Sebastian
     
  3. Apr 15, 2019 #153

    Sharpchef

    Sharpchef

    Sharpchef

    Well-Known Member

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    I think at least 1.2519 is a no brainer to get, 1.2442 is not cheap but also common...1.2562 is not to get right now (i got enough in stock at least for me;) ), but you can get it in stainless steel cladding from Balbach ("just" 438€ per m) In europe we can also get aogami and aogami super but for prices we don`t like to discuss... Even HAP 40 would be no problem as long we import at least 100kg.

    Greets Sebastian.
     

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