We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Tue Jun 18, 2013 4:36 pm
After researching your website I have found some great knives at reasonable prices. I have a few questions before I make a purchase:
1) For the Richmond Artifex knives, what is the difference between the carbon 52100 steel and the AEBL steel?
2) How does the sharpness of Richmond knives compare to Tojiro knives?
3) Does the number of rivets on a handle effect its durability?
4) What is the typical life expectancy of these knives?
Tue Jun 18, 2013 7:21 pm
AEB-L is a very fine grained stainless steel and 52100 is a very fine grained carbon steel. Carbon will patina/discolor and will need to be kept up with sooner than stainless. Stainless needs care when you are ready, carbon needs the care now. Most people keep a damp towel near their board and periodically wipe down the blade. Drying the blade is also important to prevent it from rusting. Once a good patina is formed on the blade, the patina will lessen the reactivity. I prefer the sharpening and edge taking abilities of carbon steel and like the patina's that form on the blade. AEB-L is a very good stainless and will take and hold a nice edge, too.
The Artifex are maybe a hair less sharp than the Tojiro DP, and are a little thicker behind the edge, but they perform well. I don't care for the vg-10 steel in the Tojiro knives. The Tojiro tend to have bulkier handles and feel more clunky to me than the Artifex.
Rivet numbers don't relate the durability. Both handles will last a very very long time and are difficult to remove w/o grinding or drilling out the rivets.
Life expectancy is very high on both brands.
Tue Jun 18, 2013 9:58 pm
Do you not like the VG-10 steel period? Or are various VG-10 knives different?
Tue Jun 18, 2013 10:03 pm
I've tried a few brands heat treatments of VG-10 and I wasn't really a fan of them in terms of sharpening, deburring and edge holding.
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