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Posts by JBroida

i think what people forget is that spending more money can get you better performance, but it comes at a cost... the more money you spend, the better your skills will need to be to get the most out of it and care for/maintain it properly.  The above knife is nothing special, but its not a bad knife by any means either.  It is actually on the more abuse-friendly side of japanese knives.  All is not lost, and this can be easily fixed, but what really needs to change is the...
hate to say it, but this is entirely user error
not always public knowledge, and the vast majority of them are custom made to our requirements (from the profile, grind, heat treatment, etc.)
having personally sharpened a lot of AEB-L myself, i would say that depending on the HT, it really can be a lot like carbon.  But clearly, that does not mean that regardless of heat treatment, it will always be that way because of what it is.
i recognize that... thats why i thought it might be useful to explain why i think the way i do... the video was the easiest way to do that.  Notice that i also understand that sometimes steels may need to be used, but i also explain why they are not an ideal solution.   @BDL i do get where you are coming from... i just have a different view.  At the end of the day, its more a matter of opinion than one way being objectively right (with some exceptions like super hard...
i would avoid steeling or the use of rods on knives like this in general.  I also happen to not like steeling at all, so i recognize i'm a bit biased in that regard.  If anyone is curious why i think the way i do, i explain it a bit in this video here:  
i'm not saying that blue #1 has better edge retention than blue super, but it has very good edge retention and is much less chipping usually... edge retention doesnt mean much if your edge microchips all of the time ;)
it depends on what you are looking for... if you want edge retention, i like blue #1, if you want ease of sharpening, i say white #2, and if you want ease of sharpening and awesome edge taking ability with decent edge retention i say white #1, but it can also be a bit more brittle depending on how it was heat treated.  Personally, i'm not a bit fan of blue super in kitchens.... i prefer other steels.
Best is a tough term... Aogami super will have the best edge retention an corrosion resistance of the Japanese carbon steels, but it won't get as sharp as others, will be more difficult to sharpen, and will be more brittle. Zdp189 is most assuredly a stainless steel.
and we had a good time
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