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Wed Oct 31, 2012 7:49 am
My name is Geoff Lukas. I've been looking around for a deba and I could use some advice. I'm stuck looking between the Doi blue steel, and the Konosuke Fujiyama white steels 1 and 2. The internet seems to think that blue steel is more appropriate for a deba since edge retention is more critical when bones are involved. What guidance can you offer? (I am also open to other suggestions, of course.)
Also, I am looking to put together a stropping set for myself. I've selected the felt pad (for deburring) and two balsa pieces, one each for a boron carbide and chromium oxide application. I end my stone progression with an 8000 grit. This is my first venture into stropping and I wanted to make sure it was sensical.
Wed Oct 31, 2012 7:58 am
I tend to like Debas with tougher edges rather than hard and chippy edges but that's just me. I'm sure you could make an argument either way. The reason is if a tough steel (usually toughness and hardness are inversly related) hits a bone it won't chip. So I usually recommend yanagis with harder steel and debas with tougher steel. Make sense? So, my choice for you on a deba would be to get the Konosuke white #2 180mm: http://www.chefknivestogo.com/kofuwh1de18.html
or perhaps the white #2 version of the same knife:http://www.chefknivestogo.com/kofuwh2de18.html
Please note all 3 are excellent blades and you won't be sorry if you choose the Doi.
Your strop and paste choices are perfect. I use the boron paste all the time and often use the CO paste as well. Balsa is a good substrate.