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 Post subject: Re: No Mono steel Ginsanko Steel (Silver 3)?
PostPosted: Thu Feb 13, 2014 6:55 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7192
Location: Madison Wisconsin
cheffiec wrote:it would be more like double the amount of more expensive steel,
lots of times makers buy the steel pre laminated so no not more work that way, also often the cladding is used for strength,,, thin hard core, tough cladding.
I get why you are frustrated there, all these knives and no one seems to make the one you want! MARK u listening? time for a G - 3 line and honyakis!


Remember the show Frasier?

"Hello Cheffiec, I'm listening" :lol:



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 Post subject: Re: No Mono steel Ginsanko Steel (Silver 3)?
PostPosted: Thu Feb 13, 2014 7:52 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2714
I've seen a lot of knives sharpened into the cladding. However, I don't ever notice a difference really unless we're talking about single bevel knives. Sharpening a monosteel (i.e. honyaki) single bevel knife is a lot more time consuming than a kasumi (clad) version if you're flattening the entire bevel let's say.



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 Post subject: Re: No Mono steel Ginsanko Steel (Silver 3)?
PostPosted: Thu Feb 13, 2014 7:55 pm 

Joined: Wed May 16, 2012 1:49 am
Posts: 261
Location: Amstelveen, The Netherlands
Soft stainless clad may be very abrasion resistant and clog the stones, so thinning it may be rather unpleasant.


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