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 Post subject: Questions on White Steel #1 Upkeep
PostPosted: Sat Sep 21, 2013 8:15 am 

Joined: Sat Sep 21, 2013 8:04 am
Posts: 8
Hey guys, after much research for a good gyuto I got the Goko 240mm chef knife, and I am in love with it.

It's my first legitimately good knife however, and I'd like to pose a couple questions on how I can minimize the screw-ups I make with it.

Namely, I notice that I definitely do not want the blade anywhere near hard stuff, as a sea bream's pin bones put a teeny tiny chip in the edge (that can be sharpened out). Am I right in assuming that white steel #1 is best for soft stuff like proteins and non-starchy vegetables? What's the hardest thing I'll want to cut with it?

I know to wipe the blade after every cut, so that's no problem. But will any soaps mess with the finish of the steel? Just use hot water and a rag?

Lastly, I take it that a blade of this style should be sharpened to around 18-20 degrees?

I thank you all in advance, I've seen a lot of great posts in this community.


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 Post subject: Re: Questions on White Steel #1 Upkeep
PostPosted: Sat Sep 21, 2013 9:05 am 
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GINGER <> Great to hear you're in love with your knife.

Your assumption about White #1 is not so much steel type as it is the hardness of the steel. Goko's are about Hrc60... IIRC. They are honestly pretty forgiving at that Hrc. Hard steel as a whole should stay away from bones & other hard objects like butternut squash, pineapple skin, corn cobs, crusty bread, etc. Or you should stay away from it until your more adept at using your knife, maybe is a better way of putting it. I regularly do all of the above with much harder steel, but it's not a good idea w/o highly controlled method... even then its not recommended. When you start getting up to Hrc65 even errant moves on the board w/o any food contact can chip a knife. Yes, a thin acute edge on a Hrc61 steel can do the same, but it's really prevalent w/high Hrc knives.

Its edge comes probably somewhere around 15 degrees each side, and if you want a tougher edge, you can make your edge a bit tougher by thickening it up a bit... grinding a more obtuse angled edge &/or microbevelling it.

As for wiping every cut, that's pretty anal. I mean if your wiping to not mix foods, that's one thing, but if you think you have to do it to protect the hagane, it's not necessary. If the knife is going to rest for more than a minute, then give it a wipe clean & dry, but every cut is not a requisite. Honestly, once your patina develops on a stainless-clad, those knives are really easy to deal with.

As for washing, here's a link...<--



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 Post subject: Re: Questions on White Steel #1 Upkeep
PostPosted: Sun Sep 22, 2013 9:40 am 

Joined: Sat Sep 21, 2013 8:04 am
Posts: 8
Thank you so much Melampus.

In regards to that patina, you're referring to the patina/discoloration that occurs closest to the edge, right?


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 Post subject: Re: Questions on White Steel #1 Upkeep
PostPosted: Sun Sep 22, 2013 10:10 am 
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GINGER <> Stainless-clad blades including your Goko only have a small portion of carbon steel exposed, and yes, it is closest to the cutting edge. This exposed carbon steel will react with water, foods, humid air, etc., and discolor in the process... this oxidation creates a protective shield on the steel known as patina. When it is dull grey, iridescent blue, black... it's all good development; it's when it starts getting orange-y that you need to concern yourself as it's indicative of rusting which happens when the blade is left with reactive items on it for too long. This can usually be scrubbed off with abrasive powder, and unless left for a long long time, it is usually a non-issue. Even when left for awhile it can be rectified. Here's an example of a rusted blade that had a decade of ignored years; it pitted, but I got most of it out: http://www.chefknivestogoforum.com/viewtopic.php?f=2&t=1281&hilit=kanji%20id

Patina is good... in my book. It reduces the reactivity you experience with foods like melons, peppers, strawberries, onions, etc. Many are of the opinion that patina is a disgrace... based on the prim & proper cultural issue the Japanese have with it. It's a personal choice. You can constantly polish off the patina, but to me... it's a nonsensical logic.



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 Post subject: Re: Questions on White Steel #1 Upkeep
PostPosted: Mon Sep 23, 2013 2:27 pm 
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Or you should stay away from it until your more adept at using your knife, maybe is a better way of putting it. I regularly do all of the above with much harder steel, but it's not a good idea w/o highly controlled method... even then its not recommended.

I think this is an important note.....well said.

I've taken steel's like the Goko's to around 10 degrees per side without much issue (that's a rough guess as I don't have anything to verify the exact degree). Higher equals more resilient to chipping/failures though.

No normal soap should damage the blade.



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