brooksie967
No more Ashi
I have knives in Aogami Super and blue 1.
Based on what I've read white 1 will take the sharpest edge but requires the most maintenance. I'm ok with that since I don't work in a kitchen and will only use this at home.
I'm looking for your personal experiences with this steel and how it stacks up against others you love/hate.
What are your thoughts on White 1 vs all the other options out there. I don't mind you getting into powdered, stainless, etc.
If anyone can touch on how heat treatment/manufacturing can affect the qualities of the steel from blacksmith to blacksmith that'd also be great
Thanks all!
Based on what I've read white 1 will take the sharpest edge but requires the most maintenance. I'm ok with that since I don't work in a kitchen and will only use this at home.
I'm looking for your personal experiences with this steel and how it stacks up against others you love/hate.
What are your thoughts on White 1 vs all the other options out there. I don't mind you getting into powdered, stainless, etc.
If anyone can touch on how heat treatment/manufacturing can affect the qualities of the steel from blacksmith to blacksmith that'd also be great
Thanks all!