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 Post subject: swedish steel vs aogami
PostPosted: Sat May 10, 2014 1:08 pm 

Joined: Mon Jun 03, 2013 10:02 pm
Posts: 96
what are you views towards swedish steel compared to aogami?
I'm thinking about trying out as swedish steel knife.


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 Post subject: Re: swedish steel vs aogami
PostPosted: Sat May 10, 2014 3:47 pm 

Joined: Thu Jan 02, 2014 6:00 am
Posts: 676
I find it really depends on the maker. I've used Swedish steel from both Goko and Konosuke and Aogami from many other makers.

I can comfortably say I like aogami more, however Konosuke HH knives are freakin amazing. Definitely worth picking one up.


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 Post subject: Re: swedish steel vs aogami
PostPosted: Sat May 10, 2014 4:27 pm 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 1188
Location: Raleigh, NC
They're just different animals. Swedish steel is pretty easy to sharpen for stainless, but it's never going to match a high carbon steel. Edge retention is not too notably different in my experience. My Konosukes and other Swedish steel knives I've played with have good life expectancy in a professional environment. They're stainless, of course, and have good resistance to any sort of marks. For my use it's my preferred baseline steel, though I would be open to trying TKC or HD2 proprietary steels or SLD in the same work capacity. But for home use, when I have no time pressures to wipe the knife, I would take blue steel of any type.


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 Post subject: Re: swedish steel vs aogami
PostPosted: Sat May 10, 2014 7:16 pm 

Joined: Thu May 24, 2012 6:20 am
Posts: 1840
I feel like I have better edge retention with my AS knives over Swedish steels.


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 Post subject: Re: swedish steel vs aogami
PostPosted: Sun May 11, 2014 11:04 am 
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Joined: Sun Oct 21, 2012 1:34 pm
Posts: 343
I have both Aogami and AEB-L here in a home cook environment.
You must answer what is your main priority in choosing the right steel for you.
Aogami has better edge retention, is slightly easier to sharpen. More care needed keeping the blade dry, and lightly oiled after use.
AEB-L, or 19C27 are both high quality Swedish stainless steels, easy to maintain, easy to sharpen, and less maintenance.

Another major difference I think is an AS blade will be a traditional folded steel blade, where the blue Aogami is folded into a softer metal, which is usually a softer carbon.
All your Swedish steels would be a monosteel blade.
If you already have an AS knife, then go ahead and try AEB-L which is highly regarded in this forum.


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 Post subject: Re: swedish steel vs aogami
PostPosted: Sun May 11, 2014 4:31 pm 

Joined: Wed Feb 20, 2013 2:22 am
Posts: 733
Pay attention to the heat treat and make sure you get around 61Rc hardness. Some manufacturers will denote this with HH (Konosuke) or Extra Harden (Sakai Yusuke). If you're used to hard carbon and get a softer Swedish Stainless (58 Rc) you might be disappointed.

Cheers,

Rick


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 Post subject: Re: swedish steel vs aogami
PostPosted: Sun May 11, 2014 6:07 pm 
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Joined: Fri Apr 12, 2013 12:07 am
Posts: 371
Excellent point Rick. There are other retailers that sell lower hardness Kono's and Yusuki's. Pay attention if you venture else where.

CKTG only carries the good stuff (higher hardness Kono/Yusuki) no need to worry shopping with Dave Richmond :D


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 Post subject: Re: swedish steel vs aogami
PostPosted: Mon May 12, 2014 12:26 am 
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MARK <> Ummm... who is this Dave you keep posting about. Please tell me this isn't some sarcastic joke.



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 Post subject: Re: swedish steel vs aogami
PostPosted: Mon May 12, 2014 12:34 am 

Joined: Thu May 24, 2012 6:20 am
Posts: 1840
Mel, a case of mistaken identity that a few of us ran with.


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 Post subject: Re: swedish steel vs aogami
PostPosted: Mon May 12, 2014 1:01 am 
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Joined: Fri Apr 12, 2013 12:07 am
Posts: 371
cedarhouse wrote:Mel, a case of mistaken identity that a few of us ran with.
Yep exactly

Background:
page 16 of forum exclusive sales exclusive-forum-only-sales-t4849-150.html
page 6 of my pass around sukenari-ginsan-pass-around-t5255-50.html



Am I being offensive? :shock:


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