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Mon May 05, 2014 1:06 am
Can anybody give me some more info on tis knife (other than it cuts of course!)
How is the edge retention and how would it fare in a professional kitchen?
Mon May 05, 2014 7:24 am
M390 will take a wicked edge and hold it for a long time. Sharpening/thinning can be a royal pain because the steel is very wear resistant. I have a M390 210mm Artifex here that I thinned out to be a laser and the edge retention is great! The stock Ultimatum is thicker behind the edge that some people like (others like the thickness for extra durability), but it really shines when it's thinned out. IIRC, CKTG is not going to have any more M390 blades made; they are a royal pain to have made in a factory setting with the grinding and polishing steps.
Mon May 05, 2014 8:19 am
They broke all of Lamson's equipment...
Mon May 05, 2014 8:47 am
We discontinued them. They were too hard to grind. If you're looking for a really hard steel with great edge retention try these: http://www.chefknivestogo.com/kohagy24.html
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