If you could only use one type of knife steel for the rest of your life, what would it be?

Discussion in 'The Kitchen Knife' started by Olav S Jonas, Aug 13, 2019.

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  1. Aug 13, 2019 #1

    Olav S Jonas

    Olav S Jonas

    Olav S Jonas

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    The title pretty much sums it up. What type of steel would you personally choose if you could only use one type of steel for all your kitchen knives forever?
     
  2. Aug 13, 2019 #2

    Elliot

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    Probably Iwasaki “Spicy Swedish.” This is a tough one, though.
     
  3. Aug 13, 2019 #3

    Olav S Jonas

    Olav S Jonas

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    Why? Because you can sharpen it really razor sharp, or edge retention, or durability, or all of the above?
     
  4. Aug 13, 2019 #4

    Elliot

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    A combination. I find that it is relatively easy to sharpen/maintain, very durable and chip resistant and also gets very sharp.

    That being said, this could also be that the two shops most famous for using this (Shigefusa and Heiji) are also masters. So, while it complicates the question, the heat treat and quality of the Smith is likely a substantive factor in all this. Not to derail, but the chorus of those saying (I agree, BTW) that Toyamanabe heat treat of Blue 2 is tops or the TFTFTFTFTF folks could have a lot to say.
     
  5. Aug 13, 2019 #5

    panda

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    heiji semi-stainless, feels and sharpens like carbon but doesnt rust and has good retention. it's a workhorse steel.
     
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  6. Aug 13, 2019 #6

    bahamaroot

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    I don't have to make that choice so I won't.
     
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  7. Aug 13, 2019 #7

    panda

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    what a fun answer. why even reply? lol
     
  8. Aug 13, 2019 #8

    Olav S Jonas

    Olav S Jonas

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    Sounds fantastic. Is it generally really pricey though?
     
  9. Aug 13, 2019 #9

    panda

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    no, heiji ordered directly is an absolute bargain. it takes 4 months for him to make it though.
     
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  10. Aug 13, 2019 #10

    Godslayer

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    White #1 , crazy simple carbon steel, sharpens in seconds, forms a burr in no time and takes a beautiful edge. Basically it's the easiest to sharpen and keeps an edge fairly well.
     
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  11. Aug 13, 2019 #11

    Marcelo Amaral

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    Probably aeb-l. Easier to maintain, easy to sharpen, relatively tough stainless.
     
  12. Aug 13, 2019 #12
    Stainless clad PD-1

    Hoss
     
  13. Aug 13, 2019 #13
  14. Aug 13, 2019 #14

    lemeneid

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    I don’t really like the edge stability on my Toyama, it can be very chippy when there is no microbevel.

    TF on the other hand, best heat treat hands down. Be it their White#1 or AS steels. Never chipped on me ever even with a super acute angle I put on it, amazing edge retention and sharpness. If I could, I would buy blanks from TF and get someone to grind and put proper F+F on them.
     
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  15. Aug 13, 2019 #15

    Elliot

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    I won’t argue with the Denka. I have one and it’s an absolutely incredible piece. Haven’t gotten a Maboroshi yet, but it may be time.
     
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  16. Aug 13, 2019 #16

    Chefget

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  17. Aug 13, 2019 #17

    Xenif

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    Damn hard question, but I think Heiji SemiStainless wins by a hair for me for the most balance between easy sharpening, edge retention, reactivity, etc.
    Runner up be Hinoura White#1 and Shig's Iwasaki
     
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  18. Aug 13, 2019 #18

    mack

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    14C28N. Or a simple C75.

    Mack.
     
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  19. Aug 13, 2019 #19

    panda

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    what is hinoura white1 like? i wasnt a fan of his white2, too glassy.
     
  20. Aug 13, 2019 #20

    Corradobrit1

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    TF W#1 on a maboroshi. Fantastic edge retention, like butter on the stones and great edge stability even ground at acute angles as lemeneid suggests. TFTFTFTF
    The Nashiji line W#1 which is made from prelaminated bar stock with a little less carbon content in the core steel doesn't hold the edge quite so well as the Mab.
     
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  21. Aug 13, 2019 #21

    F-Flash

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  22. Aug 13, 2019 #22
    I could live with many steels. But in general carbon steel preferably with some alloying elements like blue, 1.2442, etc. would work for me. Or even A2 or similar. If I would be forced towards stainless, than I would go with something simple with finer grain (AEB-L, etc). As always, HT plays the central role.
     
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  23. Aug 13, 2019 #23

    chinacats

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    Unobtainium...
     
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  24. Aug 13, 2019 #24

    Carl Kotte

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    Kryptonite!

    That’s a steel, right?!
     
  25. Aug 13, 2019 #25

    ian

    ian

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    Blue steel, but the one from Zoolander.


    Seriously, my blue 2 knives (Wat/Shiraki) are my favorites, but this may say more about my limited collection than anything else.
     
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  26. Aug 13, 2019 #26

    panda

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    i will admit fujiwara white#1 is among my top 3 steels i have tried. the knife itself needs a lot of work but the heat treat is amazing.
     
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  27. Aug 14, 2019 #27

    captaincaed

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    Vintage Sab, HRC 55. Just throw it at the honing rod for the win. Remember to hold the rod like a tennis racket, per G.Ramsay.
     
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  28. Aug 14, 2019 #28

    Chuckles

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    I’d be fine with O1.
     
  29. Aug 14, 2019 #29

    Olav S Jonas

    Olav S Jonas

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    Noooo, not like a teeeennis racket! :(
     
  30. Aug 14, 2019 #30

    Barashka

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    R2 .. because I know I'll get too lazy for carbon one day. Hap40 I will be too lazy to sharpen and vg10 or softer is too soft .. I guess I'm just picking HRC63 stainless ..
     
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