We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Wed Oct 23, 2013 7:37 pm
I'm somewhat af a noob in the damaskus blade aria.
So I need some advice. I have to choose between 3, 37 or 69 layers.
They are all vg10.
Does it matter that it has many layers? Or is it just as good with few?
Wed Oct 23, 2013 7:43 pm
Welcome to the forum.
One layer (straight clad) or a million layers won't change the characteristics of the knife.....only the aesthetics.
Wed Oct 23, 2013 8:01 pm
So just to be sure. If I have to chose between 3 layers or 69 layers there's no differens in the general cutting performance if it's the same steel for the core. So the choice between 3 or 69 layers is for looks only.?
Wed Oct 23, 2013 8:16 pm
Identical knives.....yes that's true. The number of layers has ZERO effect on cutting performance.
That's not to say that the knife with 69 layers won't cut worse than the knife with 3 layers.....but that has nothing to do with the number of layers in the damascus cladding.
What knives are we talking about here? That'll help.
Wed Oct 23, 2013 10:25 pm
Adam is right on. With the same core steel, assuming a good heat treat with each knife, whether it's clad in stainless, 3 layers of damascus or 10000 layers, that cladding is pretty much cosmetic and doesn't affect the cutting performance. Some feel a clad knife is less sensitive in that the cladding mutes some of the cutting feed back, but few notice it. The cladding helps the knife stay a bit stronger since it helps absorb shock to the blade vs a mono steel blade, but again, it's fairly minimal.
The grind and heat treat of the blade will affect performance much more; if you give specific knife examples, we can help you out!
Thu Oct 24, 2013 6:08 am
Thanks for the quick reply
Well. I have had my eyes on the Yaxell models. Both the MON, TSUCHIMON, ZEN and RAN.
I have been looking at the GLOBAL Sai (But that's just to pricey) and the different Zwilling like the miyabe. But I dislike the handle on them.
I cannot get the Shun knives here in Denmark, and they cannot be imported because of strict rules on "Weapons"
My other knives I use is GLOBAL (The original) And I'm very happy with them. But now I want to try something new.
A fully High carbon blade would not be preferred because of the rusting risk.
Thu Oct 24, 2013 12:16 pm
Excellent, so you are basically looking for some non-reactive damascus blades?
One line that is completely stainless is the Kikuichi Swedish Warikomi Damascus series. http://www.chefknivestogo.com/kikuichi1.html
AEB-L core steel will be much more fun to sharpen than VG-10 in my opinion and it takes refinement much better.
Thu Oct 24, 2013 6:59 pm
KF: Yes. You are right
A non reactive blade.
Is it because the VG-10 is more difficult to sharpen or?
Thu Oct 24, 2013 7:02 pm
VG-10 is an OK entry level steel, but it can be hard to deburr and loses it edge quickly and tends to get very very tiny little chips (micro chips) that often lend to the knife not feeling very sharp anymore. AEB-L is a much finer grain steel that can take a harder edge without chipping out easily and is easier to deburr and sharpen in general and has a bit better edge holding characteristics.
Thu Oct 24, 2013 7:09 pm
I like Adam's suggestion. Here is another good stainless damascus nakiri that I like: http://www.chefknivestogo.com/satadana160.html
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