Wed Apr 23, 2014 11:08 am
Adam Marr wrote:White steel, no matter the variant, is always easier to sharpen than any of the blue's given a proper heat treat of both....at least in my world. The alloying of the blue steel's make it slightly tougher to properly sharpen. That said, the differences are so minute I'd pick based on some other criteria LONG before I picked based on the use of white or blue steel.
The Goko white #1 wa is a fantastic workhorse knife. The Kohetsu 210mm is a true laser.....very thin. As I stated above, I would pick based on the profile, geometry, etc. before deciding based on the fact that one uses AS and the other white #1.
BTW, sharpness OOTB would be a lot further down my decision list than any other criteria talked about here.
Wed Apr 23, 2014 12:50 pm
Wed Apr 23, 2014 2:45 pm
Adam Marr wrote:Profile.....do you like a taller knife, a narrow knife, etc.
Geometry.....do you like a super thin knife (they cut better, but are not as robust), a middle weight, or do you like the heavy weights? Most one knife household's prefer the middle weights....we refer to them as work horse knives often times. The Goko is a fantastic work horse type knife. Thin enough to cut very well, but not so thin as to feel unsubstantial.
Wed Apr 23, 2014 2:48 pm
Wed Apr 23, 2014 3:13 pm
Wed Apr 23, 2014 3:51 pm
Wed Apr 23, 2014 6:45 pm
MowgFace wrote:Its worth mentioning my Goko White #1 came some pretty serious grind issues that presented themselves when thinning.
In the process of fixing it. Gonna have to lose close to 3-4 mm of height to remove the overgrinds.
Thu Apr 24, 2014 2:22 am
Thu Apr 24, 2014 3:31 am
Thu Apr 24, 2014 9:07 am
Dan_Crubenew wrote:When did you get it? I have had mine for about 5 months, I thought they are hand finished, so maybe a new batch is different?