What is your favourite steel to sharpen?

[Chasingsharpness]

Alot of discussion takes place around what stone people enjoy sharpening on, but I wanted to ask what steel people enjoy sharpening the most. Which one is most pleasurable and does that change with your stone? What is your favourite steel & stone combo?

 

[spaceconvoy]

I recently picked up a binsui that does wonders for my cck 1912 stainless. It's much easier to chase down that flipping burr, which is probably why it also feels sharper for longer. Also have a ikarashi that I love for my vg10 shun classic. I'm a big believer in 'every steel has its optimal stone' and maybe 'there are no bad steels only annoying ones'

 

[KasumiJLA]

I do admit that aogami super have a special place in my heart

 

[Choppin]

Favorite combos:

Gesshin 4k + Ashi’s AEB-L
Hard natural finishers (BBW/Coti/Nakayama) + Toyama’s blue steel
Gesshin 600 + Sabatier vintage carbon
SG500 and SP1000 + pretty much any steel

Favorite stainless steels: Ashi and Heiji (semi though)

Favorite carbon steels: Heiji, Ashi, vintage SK, Misono Swedish

 

[Jovidah]

I'm not a huge sharpening afficionado, but the first thing that comes to mind is whatever the hell kind of stainless they made the Carbonext knives from. Why? Probably because it was the first decent and easy to sharpen steel I had in my kitchen (sentimental value!) and because it sharpens just as easy as pie as plain carbons like white steel, while actually being somewhat non-reactive and stainresistant. It's basically idiotproof.
I suppose other semi-stainless steels like SKD will probably fit the bill (for all I know the Carbonext line is made of SKD; I simply don't know). I wished there was a lot more semi-stainless on the market, IMO it's the best of both worlds.

 

[user 16756]

The carbon that Heiji uses and 26C3 are both cool steels on the stones.

Mutsumi Hinoura White 2 is a surprisingly great one too. Usually I prefer sharpening 1 over 2.

 

[M1k3]

@Kippington's 52100

Munetoshi White #2

Takamura's Chromax

Heiji's Semi-stainless

@HSC /// Knives 52100 and Z-wear

 

[SwampDonkey]

I've had 3 Kochi profiles in Takefu V2 and they are all truly delightful to sharpen. Every bit as easy and rewarding as any shirogami I've tried. Literally 2 edge-leading passes each side on a chosera 3k or coticule and you are back to wow sharp.

I really enjoy Kyohei Shindo's aogami 2. Not quite as fast to touch up as the V2 but takes a really aggressive edge and feels great on all of my stones. Shiro Kamo's version at 64 HRC is pretty fun too, both feel less hard than Watoyama's aogami 2. Agree with @Choppin, the Wat takes an angry edge on BBW.

Shigeki Tanaka's ginsan feels pretty nice and I can get it silly sharp finishing on a Chosera 3k. Bite into the cutting board sharp, which is normally reserved for carbons.

Don't have much to say on shirogami as it pretty much all feels good and is easy to sharpen. Munetoshi and Mazaki are my happiest, Unshu Yukimitsu is the hardest shirogami I've tried.

I tend to start everything on a Chosera 800 these days and then go from there, unless it's just touch ups.

 

[timebard]

Dalman AEB-L for stainless, Yoshi SKD for semi stainless.

Kipp and Markin's harder 52100, Mori (Kono MM) blue #2, TF white #1, Spåre 26C3 and Birgersson taco all come to mind as especially nice simple carbons. But simple carbon is simple carbon, sharpenability isn't really decisive since it's all pretty easy and retention and toughness vary more IMO.

 

[Benuser]

Favorite combos:

Gesshin 4k + Ashi’s AEB-L
Hard natural finishers (BBW/Coti/Nakayama) + Toyama’s blue steel
Gesshin 600 + Sabatier vintage carbon
SG500 and SP1000 + pretty much any steel

Favorite stainless steels: Ashi and Heiji (semi though)

Favorite carbon steels: Heiji, Ashi, vintage SK, Misono Swedish

Wondering why you don't go beyond the SP1k with vintage carbon Sabs. They are well worth going up to BB, Naniwa 8k Junpaku or SP12k, and can be easily maintained almost indefinitely with those in a home setting.

 

[Benuser]

With AS I start quite coarse — a trick by Mr Martell. Not to abrade a lot of steel. Adds edge stability. From a SG500, NP800, NP3k up to Naniwa Junpaku 8k or SP12k, both keeping a refined bite.
I love a lot Masahiro's V2, Masamoto Virgin Carbon, Herder's C75 and Misono's Swedish. All very different, but pleasant sharpening. I will try to enhance properties instead of fighting them: a finely grained Misono benefits more from a higher polish than a coarser SK. It makes no sense to add bite to a fine grained steel as it won't hold very long. The same with vintage Sabs: finer than what Sheffield delivers, and both should be addressed accordingly. That means practically allowing some jumps in the Sheffield progression — e.g. SG500, NP2k, SP12k — and using the highest one for very light deburring only, and no polishing.
For stainless, my favourites are 14C28N by K-Sabatier. Have called it AEB-L on steroids. I like the very direct feeling it offers on the board, and the easy sharpening. And VG-10 by Hattori: aggressive, but pleasant to sharpen, which is an uncommon combination. 440C by Misono merits a special mention: serious carbides offering a lot of bite, but still easy sharpening.

 

[Choppin]

Wondering why you don't go beyond the SP1k with vintage carbon Sabs. They are well worth going up to BB, Naniwa 8k Junpaku or SP12k, and can be easily maintained almost indefinitely with those in a home setting.

Actually I usually start on Gesshin 600 or SP1k and finish on BBW. I just mentioned the former as I find it very pleasant and easy to raise a burr. I need to try a finer edge though, my finest stones are Gesshin 6000, Coti and a medium-soft Suita. Need to try those.

BTW have you tried Misono’s moly (the Handmade series)? I was wondering how that steels compare to their 440C.

 

[Benuser]

BTW have you tried Misono’s moly (the Handmade series)? I was wondering how that steels compare to their 440C.

No experience with them, I'm afraid.

 

[Corradobrit1]

TF (Morihei) W#1 followed by TF AS

 

[MSicardCutlery]

Honestly I like almost all of them, provided they're hard enough for the bur to break cleanly. Some of them feel a bit more distinct than others, but the only times I've found myself hating sharpening was with steels that were too soft -regardless of whether it was a carbon or a stainless. Though it's also been a while since I've used anything but diamond plates/stones to set my edges. With conventional stones the differences are probably a bit more pronounced.

 

[Troopah_Knives]

Honestly, any of the super-hard steels (66+ Rc) with nice thin BTE geometry are such a pleasure to sharpen. Nice crispy edge, easy apexing, and burr removal.

 

[HumbleHomeCook]

Honestly I like almost all of them, provided they're hard enough for the bur to break cleanly. Some of them feel a bit more distinct than others, but the only times I've found myself hating sharpening was with steels that were too soft -regardless of whether it was a carbon or a stainless. Though it's also been a while since I've used anything but diamond plates/stones to set my edges. With conventional stones the differences are probably a bit more pronounced.

This is pretty much me as well. Heat treatment and geometry play a role here as well.

In terms of favorite results vs. actual sharpening experience, then it is well treated S90V and K390.

 

[Blank Blades.]

Maybe a bit biased here. But 10v.

M4 at high hardness is pretty nice too. When sharpening it. It was like it went from meh, to when the burr was off to crazy sharp pretty quick. But 10v, thin behind the edge is really where its at for me. I love the edge it takes. And using diamond it just sharpens to me almost like I'm sharpening a normal steel on a waterstone (not talking about feedback, but thats more on the stone than the steel), it just seems to want to take a very keen edge.

Excited to see how k390 does at 67 hrc, ground to zero. I imagine that will also probably be right up their with 10v for me. But can't say 100% for sure just yet.

 

[captaincaed]

I've had 3 Kochi profiles in Takefu V2 and they are all truly delightful to sharpen. Every bit as easy and rewarding as any shirogami I've tried. Literally 2 edge-leading passes each side on a chosera 3k or coticule and you are back to wow sharp.

Definitely this for me as well.

Honestly one of the best things is how thin they are behind the edge. Thin steel is an order of magnitude easier to sharpen than a big fat bevel on any steel.

 

[jacobwilder5]

I like a toothier edge and Toyama b2 on a gesshin 4K is a personal fav. Feels crispy on the stone and the resulting edge feels like it cuts mean.

 

[Blank Blades.]

Sharpened that k390 thing I was talking about tonight. 67 hrc k390, zero ground before sharpening. Does in fact sharpen in just an amazing way. 10/10 would pop hanging hairs again.

 

[Ochazuke]

It took me a long time to be able to admit it to myself, but white 2. I wanted to like more expensive steels, but in the end well executed white 2 ticks all my boxes.

 

[Mytola]

So far it's definitely Shirogami #2. That's the steel in most of my knives too. Hinoura, Hado, FRKZ, Masamoto, Suisin and Sakai Takayuki. Yes, you don't have the best edge retention and they are very reactive, but I love that steel.

But I also really enjoy Aogami #2 that I've got in two of my Matsubara knives. AS is a bit more fussy to deal with but not by much, I feel.

I've sharpened a lot of various stainless knives for coworkers and friends and mostly hated it. My mother's old Globals however were pretty alright to sharpen, which I was surprised about after reading so much negative about just that.

 

[Mr Kooby Shemayrew]

So far it's definitely Shirogami #2. That's the steel in most of my knives too. Hinoura, Hado, FRKZ, Masamoto, Suisin and Sakai Takayuki. Yes, you don't have the best edge retention and they are very reactive, but I love that steel.

But I also really enjoy Aogami #2 that I've got in two of my Matsubara knives. AS is a bit more fussy to deal with but not by much, I feel.

I've sharpened a lot of various stainless knives for coworkers and friends and mostly hated it. My mother's old Globals however were pretty alright to sharpen, which I was surprised about after reading so much negative about just that.

I also was surprised at the hate for Globals. I sharpened an old set for a chef and they were quite thick behind the edge and thick overall. After thinning, they took a real nice edge. They seemed like great pro-kitchen workhorse knives to me.

I like a lot of the steels I have: shirogami, aogami… Hap40 is a very nice steel. Ginsan is VERY impressive and well balanced for stainless. I really like my Dalstrong in Chinese AUS-10 (which means there is no telling what it actually is). It takes a great edge and holds it a long time.

It’s easier to name what I don’t like . My Spyderco ZDP-189 folder is a PITA to get beyond just slicing paper. My sister-in-law’s VG-10 Santoku sucks to sharpen. Right when you think you are building an edge, it’s gone. Just mush. My titanium dive knife is challenging and it doesn’t hold an edge very long. My wife’s 20 year old, $25 stainless wustoff. It will take a pretty nice edge. It only holds it for about a week. I guess the upside is lots of opportunities to resharpen.

 

[blokey]

Dalstrong Aus10 is probably just Hitachi Aus10, there’s no export ban like vg10… Aus10 on paper is close to vg1, 19c27 and Ginsan. Tuobituo does the OEM, I had literally the same knife just under Tuo brand, never got to sharpen it since I don’t find it good to use…

 

[blokey]

Honestly most simple carbon+iron steel at high hardness but not too high feels good, white, 26c3, 1095, t10a, SK and whatever CCK uses in their mix… ApexUltra from Fredrik Spåre is a pleasure, some other apexultra feels bit more glassy but his is creamy on stone.

 

[SwampDonkey]

Honorable mention: Shun's VG-MAX. I didn't have high hopes but it's actually quite easy and rewarding., no deburring issues.

 

[HumbleHomeCook]

It took me a long time to be able to admit it to myself, but white 2. I wanted to like more expensive steels, but in the end well executed white 2 ticks all my boxes.

But really, that's the beauty of the paper steels; their simplicity and excellent sharpening potential. I love me some complex steels (mostly outside of the kitchen) but I also love me some simple stuff too. I want my workhorse pocket knife in a high speed steel that holds an edge a long time under rough conditions but in the kitchen, I love that quick and brilliant edge the paper steels give. Everything is trade off.

 

[Matt Jacobs]

Favorite combos:

Gesshin 4k + Ashi’s AEB-L
Hard natural finishers (BBW/Coti/Nakayama) + Toyama’s blue steel
Gesshin 600 + Sabatier vintage carbon
SG500 and SP1000 + pretty much any steel

Favorite stainless steels: Ashi and Heiji (semi though)

Favorite carbon steels: Heiji, Ashi, vintage SK, Misono Swedish

I have to agree with AEB-L for sharpening
Typically for me with a shapton pro 2K
However I also agree with Troopah, if its thin enough at the edge just about any steel can be a pleasure to sharpen.

 

[Wagnum]

I do admit that aogami super have a special place in my heart

Same here. Moritaka AS specifically, so easy to deburr