Earlier in this thread I mentioned I can't use a shallow hardening steel on this grind, so it ruled out W2 and 1095 for these particular knives.Very interesting. How are you liking 52100 as compared 1095 and W2.
Very interesting. How are you liking 52100 as compared 1095 and W2.
I have a Kip Hook Grind (I keep wanting to say "Trick Pony") in 52100 and a laser in 1095. Both are easy to sharpen, have a silky feel on the stones and take as sharp an edge as I can produce. I haven't sharpened them side by side but my impression is that thay are similar on the stones. The 52100 edge certainly seems to last a little longer and it doesn't patina as much.Earlier in this thread I mentioned I can't use a shallow hardening steel on this grind, so it ruled out W2 and 1095 for these particular knives.
I do like 52100 though. I don't get to try my own knives much as I'm backlogged on making them for other people!
Sure sure that's what they always say ... [emoji13]The germans are much much nicer and kinder and even respectfully writing than what one might get the image of at first.
"The rules for a nice togetherness"Google Translate does a pretty good job I think. I'm not sure if the following link will work properly for everyone, but it's worth a try.
I saw Mark Militello use a knife with holes and a ridge to slice cucumbers on "In Julia's Kitchen with Master Chefs" in the 1990s.Very interesting idea.
It seems to work fairly well. But I can't get over how butt-ugly that knife is…I saw Mark Militello use a knife with holes and a ridge to slice cucumbers on "In Julia's Kitchen with Master Chefs" in the 1990s.
She asked him about it and he liked it for food release.
It looked similar to the Wusthof Ridge knife.
Yeah I saw that and thought about asking him whether he shouldn’t at least mention you, out of courtesy or what not. Then I thought that you might be friends and it would be pedantic of me to make such a comment if you were. Now I think I should have acted on my gut feeling. At least this one time. [emoji848]