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question about knife

post #1 of 2
Thread Starter 

hello i am looking to buy a new butcher knife and i would like to ask you what do you thin about this dick knife : http://www.amazon.com/Sterigrip-Hollow-Stiff-Boning-Cutlery/dp/B0091U4WO0/ref=sr_1_99?m=ACL8P4BZLPF9F&s=merchant-items&ie=UTF8&qid=1377965508&sr=1-99

 

and about this :http://ulov-trgovina.si/prodajni_program/nozi/eka/fiksni_nozi/305/noz_za_izkoscevanje_eka_15cm/

 

and this :http://www.amazon.com/F-Dick-Ergogrip-Curved-Boning/dp/B000UBDXDU/ref=sr_1_1?ie=UTF8&qid=1377966515&sr=8-1&keywords=dick+boning+knife

 

maybe anybody knows which has better steel ?

is sandvik better than dick steel?

post #2 of 2
Given a proper heat treatment both hardness and edge retention of the Sandvik 12C27 should be very superior to Dick's X45etc, but I'm no butcher and don't know if hardness or edge retention have any meaning to butchers who steel their blades constantly. Technically though, the Sandvik is the better steel.
Edited by Benuser - 9/14/13 at 8:10pm
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