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 Post subject: Re: New Knives for Home Use only
PostPosted: Fri Feb 22, 2013 3:21 am 

Joined: Wed Feb 20, 2013 11:10 am
Posts: 6
One more quick question for you guys.....

As a beginner, am I really going to notice the difference between the different types of steel?

For example, I have noticed that:

Goko = White #1
Masakage Yuki = White #2
Moritaka Aogami = Blue # 2
Moritaka Supereme = Super Blue
Tamahagane = VG5 (Stainless)

Am I correct in assuming, from top to bottom, these steels:

1. Can get a sharper edge
2. Don't hold their edge as long, and therefore need to be sharpened more often

Many thanks again!!!


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 Post subject: Re: New Knives for Home Use only
PostPosted: Fri Feb 22, 2013 3:35 am 

Joined: Wed Apr 25, 2012 10:29 am
Posts: 625
Location: Philippines
read this link for more info on yellow, white and blue steel

http://www.hidatool.com/image/data/pdf/ ... 0Chart.pdf

these carbon steels are among the highest quality and purest carbon steels in the market.

i have a blue steel santoku and it has the longest edge retention of all my knives, including stainless.

in my experience with stainless and carbons, although fairly limited, my carbons have the longest lasting edges. including comparing tojiro dp that has a vg10 stainless steel core (60rockwell) vs. even my softer old hickory 10 inch chef knife (mid to high 50s rockwell) that uses 1095 carbon steel.

here's another link to help

http://www.lohira.com/knife-materials

it takes a little bit more reading on this and experience to explain..... perhaps someone else that are better with words can explain....


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 Post subject: Re: New Knives for Home Use only
PostPosted: Fri Feb 22, 2013 4:49 am 
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Joined: Tue Oct 30, 2012 12:20 am
Posts: 476
I agree with Franz. Read as much as you can. Aogami Super and Shirogami #1 (gami means steel, shiro and ao are white and blue) are considered hi-end carbon steels. AS (aogami super) is considered the best steel from Hitachi, however, some people still prefer white #1(citing that it gets sharper). Blue has slightly better wear resistance, and still gets extremely sharp...so i prefer blue. I think, but i could be wrong in saying that, it may have slightly better corrosion resistance as well; slightly better at resisting rust, etc.

Each have their strengths, but it is compounded more by how the steel was treated/hardened by the maker.
His specific method, imo, has the biggest impact on the finished result.

I like a very fine, razor type edge to my knives, so i normally strop them every second or third time i use them. Eventually, i need to 'refresh' and reset the edge on the 6k. I also have a specific micro-bevel that i use on them, but that's a different topic.



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 Post subject: Re: New Knives for Home Use only
PostPosted: Fri Feb 22, 2013 4:57 am 

Joined: Wed Apr 25, 2012 10:29 am
Posts: 625
Location: Philippines
i like stropping on dry stones these days instead of stropping on leather, seems to work better for me.


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 Post subject: Re: New Knives for Home Use only
PostPosted: Fri Feb 22, 2013 5:05 am 
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Joined: Tue Oct 30, 2012 12:20 am
Posts: 476
I picked up some of Ken's nanocloth and polyspray; i'm pretty excited about using that as a strop. But i mean, who really needs a kitchen knife that you can shave your face with. :)



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 Post subject: Re: New Knives for Home Use only
PostPosted: Fri Feb 22, 2013 5:14 am 

Joined: Wed Apr 25, 2012 10:29 am
Posts: 625
Location: Philippines
we do? =D


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 Post subject: Re: New Knives for Home Use only
PostPosted: Fri Feb 22, 2013 2:48 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2756
Michael, if we gave you one of the first four knives (not the Tamahagane) you would be happy with it. All take an edge superior to anything you've likely tried before, all will retain that edge longer than anything you've likely tried before. All will sharpen easier too.

Now, if you sat down on a path to figure out the differences, you could....maybe. I've been doing this a long time and I don't think if someone handed me a knife today that I could honestly tell the difference between White #1 and White #2

The differences between them all is very small in the grand scheme of things.

Pick based on other criteria first....grind, profile, maker, handle, finish, etc. Pick a good steel mind you....but don't get hung up on white #1 or #2...blue #1, #2 or AS....etc.



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