Fri Jun 08, 2012 1:48 am
Got one of his koa handle chef knives coming Saturday does anyone know how sharp they usually come or is it hit or miss like most. Peace Bullman
Fri Jun 08, 2012 2:11 am
Do you know what kind of steel it is?
Fri Jun 08, 2012 5:54 am
Cpms35v is the steel I have been told its similar to cpm154 which I am slightly familiar with haha, I heard this will hold one hell of an edge once sharpened. Thanks bullman
Fri Jun 08, 2012 5:58 am
Haslinger's s35vn performs very similar to a basic carbon, but is fully stainless. Nice stuff.
Fri Jun 08, 2012 12:28 pm
burkecutlery wrote:Haslinger's s35vn performs very similar to a basic carbon, but is fully stainless. Nice stuff.
Any idea as to hardness?
Fri Jun 08, 2012 4:25 pm
Not for certain, but I'm gonna ballpark it at 59-60.
Sun Jun 10, 2012 12:32 am
Sharpened up nice but the tip is thin.
Sun Jun 10, 2012 1:14 am
I've never sharpened that stuff James. How easy was it to sharpen compared to the AEB-L on the Artifex?
Sun Jun 10, 2012 10:02 am
Honestly it was easier i thought or I have been doing so much abe-l the change through me off. Let me put it like this I was done start to finish on naturals in 30 mins I think it is easier or I could have just nailed the progression rite the first time. I wanted to do a video but all I had was an onion an I think people are sike of seeing me do am onion it potato but it's all I got at this time. If somebody wants to see what this thing will do on a potato with a Haslinger sharpened with Japanese naturals let me know. James
Sun Jun 10, 2012 12:55 pm
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