Wow....knife sharpening

[UnklSnappy]

A few things:

1. I don't think Damascus steel is really the same process as what was used to create the original damascus blades.

Correct, it's called Wootz steel. http://en.wikipedia.org/wiki/Wootz_steel

 

[Scotteq]

http://www.spyderco.ca/catalog/list.php?blade=CPM S30V

I didn't know they made kitchen knives in 3v 😉

I have a couple 3v Barkies, and a 3v slab which a nice gentleman named Dan Koster turned into a camp knife for me. Nothing one would normally see in a kitchen though.

 

[Apex]

I'm not aware of too any large scale production for kitchen knives, but if you're looking into high end steels: CPM3v (semi stainless) and CPM S30v (stainless). Overkill for the kitchen, IMHO, but some of the best knife steel available. Especially the 3v.

Not too much difference between S30v and VG-10. VG-10 takes a bit better edge, but S30v has slightly longer edge retention.

Neither is quite as good as SG-2, which in turn isn't as good as the ZDP-189 and Cowry-X mentioned above by disappoint.

 

[disappoint]

Not too much difference between S30v and VG-10. VG-10 takes a bit better edge, but S30v has slightly longer edge retention.

Neither is quite as good as SG-2, which in turn isn't as good as the ZDP-189 and Cowry-X mentioned above by disappoint.

Are SG-2, Cowry-X and ZDP-189 better or just harder? Harder isn't necessarily better otherwise ceramic would be the best.

 

[Kadarin]

Very nice, but Ginsu Knife > *

(And we're not even going to talk about Hanso steel.)

 

[Apex]

Are SG-2, Cowry-X and ZDP-189 better or just harder? Harder isn't necessarily better otherwise ceramic would be the best.

Some of their benefits in the kitchen application come from the hardness (superior sharpness without the drawbacks of carbides, edge retention, etc), but they're also tougher steels. That's what makes the Cowry-X and ZDP-189 in particular so special. Most super-hard stainless steels (or steels quenched anywhere near the Rockwell c67-68 those go to) are not very tough at all.

We've had a low end ZDP-189 based kitchen blade for awhile (Henckels Twin Cermax M66):

http://www2.zwilling.com/en-US/Prod...verview--serien/TWIN(R)-Cermax-M66--3306.html

It's pretty amazing the edge it takes, how long that edge lasts, and its ability to resist dings/chips.

 

[coldmeat]

I've been watching knife sharpening vids a little lately. I don't cook or even use a knife that often, but I want to buy one and some stones just so I can sharpen it.

 

[lxskllr]

I've been watching knife sharpening vids a little lately. I don't cook or even use a knife that often, but I want to buy one and some stones just so I can sharpen it.

Get a pocket knife. Everyone needs a knife, whether they know it or not. Using stones is a valuable skill, and worth the effort to learn.

 

[disappoint]

Get a pocket knife. Everyone needs a knife, whether they know it or not. Using stones is a valuable skill, and worth the effort to learn.

You've got to have some stones to use those stones! ^_^

 

[Doppel]

Video too long not an impressive demo, either. I wanted to see him drop a piece of string on it and gravity alone allows it to cut.

Get a pocket knife. Everyone needs a knife, whether they know it or not. Using stones is a valuable skill, and worth the effort to learn.

Fact. Only recently did I actually start carrying a knife, Buck's little 2" folding knife and I'm surprised how often I find myself using it.

Next step I will start carrying a hunting knife like the guys on sons of anarchy. Need to clear it with work first (yeah, right).

 

[Svnla]

Interesting thread.