or Connect
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Knife Reviews › New knife review: Suien VC
New Posts  All Forums:Forum Nav:

New knife review: Suien VC

post #1 of 7
Thread Starter 

I bought a Suien VC used but pretty much like new for $140.  The VC probably means VERY COOL!  Okay it means virgin carbon, not the usual floozy carbon I hang out with

 

 

 

First impression - Heavy!  Used to my CCK 1103, this is much heavier, better quality steel too.  It's thicker all around.  The profile has a bit much curve for me.  

 

It was wedging a bit in food.  I thinned it behind the edge on my 300 grit stone and now it doesn't look as pretty.  About 1 hour thinning and sharpening altogether and now it is cutting to my liking.  Cut through carrots no wedging.

 

I'm going to try to use this knife exclusively (well other than butchery or fish) for a few weeks and then I will update my review.

post #2 of 7

Nice. Looks pretty to me. 

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #3 of 7
Thread Starter 

That's pre thinning. That middle layer matte finish is scratched right off. Haven't polished it or evened out the scratches yet.  I'll use it on more produce before I decide if it needs more thinning.

post #4 of 7
I thought the VC to be a mono-steel, but what about that wavy line above the bevel??
post #5 of 7
Thread Starter 

People that know more about knife making think it is because of how they quench cleavers.  I see the same thing on other cleavers too.

 

http://www.knifeforums.com/forums/showpost.php?post/2083208/

 

Anyway after thinning, it's completely gone. 

post #6 of 7
Thanks for the link, Millions! But I understand that what I was asking for is the fake hamon / cladding line as Jon Broida puts it. On some pictures you do see another -- less abrupt -- texture change at 3/4 of the heighth, so near to the spine, and that may be explained by the quenching procedure.
post #7 of 7
And if the wavy line above the bevel disappears after thinning, Jon is right: it's purely cosmetic.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cooking Knife Reviews
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Knife Reviews › New knife review: Suien VC