Fri Jul 06, 2012 5:41 am
I am trying to figure the type of steel my knives are made from so I can gain a better understand of how different steels interact with my sharpening medium. I have a 8" chef and 6" slicing from J.A. Henckels that I bought at a chain store for no more then 20 bucks each. Then I have a 8" chef Frosts mora and a R.H. Forschner Co. paring. I tried searching but can't find a match or useful steel info on them. Anyone have any clues????
Fri Jul 06, 2012 8:20 am
They will be relatively soft stainless steels, all of them I think?? The steel is one aspect, the heat treat is a different aspect that will affect how they feel on the stones. You can take the best steel in the world, give it a horrible heat treat or leave it 5 rockwell points softer than it should be and it won't perform well. You can take a mediocre steel and give it the absolutely perfect heat treat, and it will perform very well. Those steels won't do as well with water stones since they are soft and don't seem to take to the higher grits very well. What are you using to sharpen them??
Sat Jul 07, 2012 9:40 am
I don't remember which exactly Forschner uses, it's a kind of 420. But you won't get any understanding of how it reacts on your media outside of just trying it. The heat treat makes the knife, and everyone does it differently, so you can't generalize with steel types.
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