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 Post subject: Knife steel types
PostPosted: Wed Jul 25, 2012 10:35 pm 

Joined: Mon Jul 02, 2012 9:47 pm
Posts: 85
Why is it that "true" "black steel" is more expensive than either blue or white? Also, why is it rarely used? I noticed at the CKTG website there's only one maker, Nobutama. And that their custom 240mm Wa-gyuto runs just under 1k. I think it was $945.00.

Wusthof claims to use this steel in their very affordable Classic line. They offer a $150 8" chef's knife.

http://www.crateandbarrel.com/wusthof-c ... knives/~th

Quite the price difference. :)


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 Post subject: Re: Knife steel types
PostPosted: Thu Jul 26, 2012 5:41 am 
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Joined: Sun Apr 22, 2012 6:27 pm
Posts: 748
Location: Herentals, Belgium
Wusthof's Classic Black refers to the handle, not the steel AFAIK.



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Michiel Vanhoudt

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 Post subject: Re: Knife steel types
PostPosted: Thu Jul 26, 2012 6:18 am 

Joined: Mon Jul 02, 2012 9:47 pm
Posts: 85
MV,

Well, then that shop is playing with the words. Lying as a matter a fact. As they actually used the words "...black steel..." to label the Wusthof Classic line.

Q: Blue#2 vs ZDP-189. Which kind of steel has better edge retention and can achieve a sharper edge? The ZDP-189 steel is hardened to a higher HRC #/range usually.

Love to hear from owners of knives using both types of steels. Your experiences. Which knives did you have to sharpen more? Etc.


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