Joseph Rusyn
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hi everybody. I am a home cook, rock climber and all around outdoorsman. just getting into the weeds about knife steels.
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Welcome aboard, Joseph!
Welcome.
Jumping down the steel rabbit hole can certainly be educational and exciting but you might also consider putting steel type further down your list as you start out. The simple paper steels such as aogami, shirogami and ginsan are generally very good, widely available in a variety of makers and styles and very sharpener friendly. The more exotic steels we see so commonly in EDC/outdoor knives are still pretty uncommon in the kitchen cutlery world and most will come from western makers.
Focusing on profiles and grinds and learning what you like in the knife itself is a great place to start.
The rabbit hole you really want to jump down first is sharpening. Then the knife world opens up to you.
Jumping down the steel rabbit hole can certainly be educational and exciting but you might also consider putting steel type further down your list as you start out. The simple paper steels such as aogami, shirogami and ginsan are generally very good, widely available in a variety of makers and styles and very sharpener friendly. The more exotic steels we see so commonly in EDC/outdoor knives are still pretty uncommon in the kitchen cutlery world and most will come from western makers.
Focusing on profiles and grinds and learning what you like in the knife itself is a great place to start.
The rabbit hole you really want to jump down first is sharpening. Then the knife world opens up to you.
