The Roselli UHC knives are supposed to be 66-69HRC, so I'd happily call them hard-matrix wootz.
... It was a good lesson to stay away from makers that dont specialize in cooking knives.
I suppose it may be about percent of carbides... E.g. 1,5%, 0,5 % or so. I am not sure but noticed that there are some differences in wootz blades, so maybe this is the point?
I had a roselli chef 8", Steel was insane but grind was horrid. It was very hard, very acute but not delicate, but it was very difficult on the stones.
It was an uneven Scandinavian grind that steered like crazy. I probably could fix it now but at the time i was much newer to sharpening, even brought it to knifewear to fix. they used the circular spinning stone to make it way worse. The edge did not line up with the middle of the steel at all. Choil shot, the edge was left, view from the tip edge was to the right, aint nobody got time for that. I returned it with my complaints, luckily a butcher bought it and loves it. It was a good lesson to stay away from makers that dont specialize in cooking knives.
Anyway how long the knife was sharp? When did you decide to sharpen it for the first time (and as I assume the last ) ?
I just ordered a Roselli chef knife because I was curious about the steel, I assume to fix it I should use my grinder or diamond plates when I get it??
An which one did you order, 210 cm?
210cm! Now that must be one hell of a kitchen knife! Got a world size record pumpkin to dice?
In all seriousness I look forward to your experience with the Roselli too
Yea I ordered the 210, since I didn't have to pay VAT, it wasn't that bad a deal. I'm hoping I can fix it on my grinder, it's a lot faster than even Atoma plates . I have absolutely no idea how to measure carbon but it was one of their ultra high carbon knives. I'll check the HRC with my files and report!
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