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Mon Nov 11, 2013 9:20 pm
Hi. What's your opinion on SG2 steel?
Mon Nov 11, 2013 9:52 pm
One of the better powdered steels. Sharpens okay, takes an okay edge. Home kitchen so I don't really test edge longevity.
Wed Nov 13, 2013 4:04 am
My take on SG2, when cutting food I can tell it is a hard blade and tough cutting edge. I think it performs best with a medium finish. It cuts well at a high polish and even better if using a natural waterstone. I still find the edge lasts the longest at about #2000 grit. It keeps that biting edge longer (a couple days in a restaurant kitchen). Feedback is like stainless steel on both the cutting board and stones. Really good wear resistance and not too brittle. No micro chipping but it won't survive a drop on the floor.
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