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What do Chef's prefer: Carbon Knives vs. Stainless Steel Knives? - Page 2

post #31 of 32

I love my old Sabatier carbon steeleys.  To make my Forschners and 1976 Henckels perform equally, I thin them using the coarse carborundum on my Norton Tri-Hone and grind using a very shallow angle, 15 degress or less and I couldn't care less if it's either 10, 15 or 17.5 degrees.  As long as it's a shallower angle than stock.  That works well for me.

 

I finish up using Hall's Black Surgical followed by the Idahone and a cardboard box.

 

 

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #32 of 32
Quote:
Originally Posted by Yoshihiro Knife View Post
 

I enjoy hearing about the many opinions that everyone has on this post. I find that some chefs and home cooks love the way stainless is easier to care for, while some chef's prefer the way a high carbon Japanese steel holds an extreme edge and the way it sharpens very nicely on a whetstone. I also thought it was interesting to read that the shape of a blade and its contours plays such a pivotal role. In regards to carbon steel, does anyone have a preference towards Japanese or European steel?

I absolutely prefer Aogami and Shirogami steels from Japan (and true tamahagane, but that is harder to find).

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