We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Fri Nov 22, 2013 3:54 am
I've been eyeing the Goko myself. lol If I remember right, Knife Fanatic was VERY impressed with how it cut in his review.
Fri Nov 22, 2013 6:33 am
"Does the 60 hardness mean it doesn't keep an edge as long?"
Harder steels can take steeper edges, ie get sharper. The trade off is at higher hardnesses the steel becomes brittle. Think about a piece of broken glass, extremely sharp, but breaks easily. Glass is high hardness. Hardness has only an partial and muddled relation to edge retention. Lower hardness cutlery is generally in the mid 50's Rockwell range, upper 50's-60 is a middle range and common for entry level Japanese cutlery, more exotic steels and higher quality knives can attain Rockwell hardnesses in the upper 60's though most are below 64. A hardness of 60 is fairly middle of the road, you should be able to put a fairly steep edge on it and as long as the steel quality is high and the knife maker is good, the knife should preform beautifully.
If the Goko is a go, you should have an awesome knife.
Fri Nov 22, 2013 2:08 pm
Mike - excellent choice, my friend! You are going to LOVE the Goko. Looks cool, lower maintenance w/stainless cladding, it performs wonderfully, it's super easy to sharpen and you can get it just stupid sharp w/o much fuss. Enjoy and post back with feedback after you get it!
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