i very much dislike 52100 and aeb-l for the same reasons. perhaps they have those qualities that i find offensive because they werent meant for kitchen knives..
What are your favorite knive steels?
Greets SEbastian.
i very much dislike 52100 and aeb-l for the same reasons. perhaps they have those qualities that i find offensive because they werent meant for kitchen knives..
i very much dislike 52100 and aeb-l for the same reasons. perhaps they have those qualities that i find offensive because they werent meant for kitchen knives..
white #2 and iwasaki swedish carbon
I've always appreciated the feedback of carbon whilst cutting(first), and sharpening(2nd), over any stainless I've yet to work with.
Stainless always feels a bit muted on the board, and gummier on the stones IMO.
get back to me on shirogami2 edge retention after you try a munetoshi. but retention is not the quality i seek in knife steels, it's merely a bonus. this was not always the case. at first i was all about aogami super because it had great retention and still easy as hell to sharpen and was not very reactive. then as i tried more and more stuff, i've come to appreciate the draw of ease of sharpening. not only that, purer (less alloyed) carbons feel different while cutting, i would go so far as to say they actually do feel 'purer' while going through food.
i've never experienced chipping with white steel. i think chip proneness has more to do with being too thin at the edge(or lack of supporting steel behind it) and technique more than the steel itself.
no, you're armaniIf edge retention is a concern then you should stay away from shirogami. I could care less personally. As long as I don't have to touch up an edge every single day I'm Gucci.
I must be the only one who does not see a big difference in sharpening good stainless vs carbon. I much ptefer to sharpen Takamura R2 o Ginga compared to the Shig for example. The two least favorites on stones are Hiromoto AS and Haburn in 52100. While I like Tanaka in b2 very much. So its a mixed bag for me.
Heiji semi stainless is the only thing that's come anywhere close for me.No you are not the only one, i don`T feel no big difference too! I think it depends on the used stones... i use Chosera and naturals only, and i can feel no difference between stainless or carbon. Only some steels like Vg10 or SG2 need a lie bit of efford to reach ultrasharpness..... thats it.
Greets Sebastian.
you forget tanaka ginsan (minus the sh*tty cladding)
The problem is : how do they get so many rare knives you mentioned, unless this forum can do a collaboration episode with them.I would really like to see a Americas test kitchen episode with knives we recommend so they can do a full and proper test of super stainless vs carbon. and use their electron microscope and cutting on glass. -- Must have contenders
Japanese comparison - Shig (proprietary) / kato(proprietary) / kono fujiyama Blue / Takeda AS / Tanaka R2 / sukenari ZDP - 2 proprietary 2 Blues 2 stainless
American (custom) comparison - Carter (white) / Devin (AEBL) / ..... help
Great for searing steaks too.
What do you guys think of sharpening 52100 by the better western makers (Devin, mert, haburn) compared to their shirogami and aogami? They usually recommend the 52100 from what I've seen and that's usually their go to steel. But how is it on the stones and in terms of sharpness and retention? And for people working in pro kitchens, why would you prefer a carbon over a stainless? Even if your a fanatic your carbon knives if used as line knives or with mass quantities won't get the dedication they deserve. (Excluding fine work in smaller quantities, like shiffonading or super precise cuts)
Is there going to be a big difference between steel like 3v and super blue or blue # 2 From what I have read some of the semistainless steels have great edge stability
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