We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Wed Sep 26, 2012 2:02 pm
> Hi CKTG,
> I am very interested in purchasing one of your Richmond knives. I am still a student so searching for a good knife at an even better price is important.
> I really like carbon knives as looking after my things is something I do well. Due to my limited skill at sharpening, ease of sharpening is also important.
> Which one of your steels can you recommend? I like the sounds of the M390 steel, but don’t know a lot about it.
> Please help!
Wed Sep 26, 2012 2:04 pm
If you are interested in an easy to sharpen knife and a good deal my Richmond Artifex using AEB-L steel is the way to go. Even though it's stainless the steel is easy to sharpen and takes a great edge. It's also inexpensive at about $70 for the 8" Chefk/ Gyuto.
Wed Sep 26, 2012 2:16 pm
I agree. The Artifex is easy to sharpen and will take a fine edge like many Carbon steels will. The CPM-154 is much harder to sharpen. I haven't tried the 52100 Carbon Ultimatum or Addict 2 yet. The M390 will take longer on the stones to sharpen, but should hold the edge a bit longer from the reports I have seen.
Wed Sep 26, 2012 3:34 pm
the artifex was designed exactly for people like you. the 210 millimeter is more of a Japanese gyuto profile and tge 240 millimeter is more like a French chefs knife. both are perfect for what you described.
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