the reasons why.
On paper it's not all that impressive ... but it does get very sharp ... .
Hoss
Excellent question Hoss, my guess, mythology.
-AJ
As a guess, white steel is more popular among home cooks than pro cooks, for two reasons:
1. Home cooks can sharpen whenever they feel like it. Pro cooks might have to go for several hours between sessions on the stones.
2. White steel seems to be be more reactive than blue. Again, home cooks can wipe it off after every carrot if they want to. In a pro kitchen it might sit around wet a little longer.
honestly, i like the paper steels because those are the ones the makers i work with are good at heat treating... kind of how people look to Devin for his AEB-l.
Pretty much this along with high purity and ability to achieve high hardness. (Can you put a hamon on white 1?)....Gets ... sharp, and does so rather easily, and has decent enough retention.
I know some work on the mid-techs is outsourced. Does Devin do his heat treating in-house on these?
I know some work on the mid-techs is outsourced. Does Devin do his heat treating in-house on these?
that's what Devin's known for.
There isn't a knife made that will get me through 5 shifts.
If they made a monosteel blue#2 (not honyaki) knife with the profile and geometry I like, then of course I would try it...they just don't.
Fixed.Interestingly, I just found this on his site. Sounds like the heat treatment is outsourced.
Mid-Tech knives, also sometimes called semi-custom knives, are knives made by a knife maker where some parts of the process are done by someone other than the knife maker. The goal of these knives is to offer a knife that is custom quality with a near-production price. Our mid-tech knives are made almost completely in-house. Using waterjet cutting for the profile, outside heat treating, and limiting the number of options keeps the price down. All grinding is done in-house but other employees in the shop help produce them. They are finish ground by hand.
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