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Knife Steel Opinions

Mon Apr 01, 2013 1:22 am

I'm still learning about steels and there properties. I am starting to form some opinions but not having used most of them except some old carbons I would like to pose this question.

If you had to choose just one steel to for general purpose use, what would it be. I know it can be subjective on what traits your looking for but I'm talking about one steel for general purpose for chopping veges and some protein trimming, no bones involved. No one is right or wrong I just want to know what you would chose. If you want to list two or three in the order that you like them that would be OK too.
I appreciate all answers!

Re: Knife Steel Opinions

Mon Apr 01, 2013 3:07 am

I am new to the Japanese knife and steel world too. I would choose AEBL. The first knife I bought was an Artifex 240mm Gyuto.
This knife has been awesome. It is stainless, takes a great edge, and retains the edge for a long time.

Re: Knife Steel Opinions

Mon Apr 01, 2013 3:42 am

Konosuke HD... HANDS DOWN. Ease of stainless, but with carbon edges...

Re: Knife Steel Opinions

Mon Apr 01, 2013 2:24 pm

AEB-L (stainless)
52100 (carbon)

Re: Knife Steel Opinions

Mon Apr 01, 2013 9:28 pm

Exactly the kind of answers I'm looking for, thanks and keep them coming!

Re: Knife Steel Opinions

Tue Apr 02, 2013 2:50 am

if the knife maker knows how to use the steel that he has, it shouldn't really matter. he should be able to bring out the best qualities of the steel. too many steel snobs. i'm one myself. but i'm trying to tell myself that i shouldn't.

Re: Knife Steel Opinions

Tue Apr 02, 2013 3:02 am

Oh man... Good question that will surely offer multiple opinions.. Here are my answers. All are great steels and all have specific benefits..

Easiest to sharpen and stainless - AEB-L
Sharp Edge, Carbon, and Stainless - Konesuke HD
Looks cool, stainless, great edge retention - Damascus
Sharp Edge, Great Retention, Tough - Aogami Super Steel

Re: Knife Steel Opinions

Tue Apr 02, 2013 9:34 pm

For Carbon, if it were my main prep knife, Aogami super.

For stainless, either CPM-154,S35VN, or ZDP 189. They all hold an edge better than just about anything else I've tried. That being said, I haven't tried M390 yet.

HD and TKC steel is my favorite "all-around".

I still have wet dreams about ZDP189 every now and then, for some reason..... :twisted:

Re: Knife Steel Opinions

Tue Apr 02, 2013 10:47 pm

Well Shaun, you've ruined ZDP189 for me now.

Re: Knife Steel Opinions

Wed Apr 03, 2013 12:03 am

me too... no ZDP189 for me....
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