It is currently Thu Jul 24, 2014 2:35 am



Welcome
Welcome to chefknivestogo

You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!





 Page 1 of 2 [ 11 posts ]  Go to page 1, 2  Next
Author Message
 Post subject: What Hitachi steel is best?
PostPosted: Sun Oct 14, 2012 11:01 pm 
Site Admin
User avatar

Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7187
Location: Madison Wisconsin
Hello Mark

So I have some more questions I'm hoping you can help. As I said before this is my first carbon knife so not too knowledgeable about the steels. I wanna pick the right steel, so I've done some talking with fellow chefs as well as looking at knife forums. Most seem to have the opinion that if I want an extremely sharp edge get white #1 maybe even #2, but if I want good edge retention get blue #2 or maybe #1. What's your opinion about white and blue, and what to pick for something that has good edge retention but is also sharp.

Thank you
Roy



_________________
Mark Richmond
Chefknivestogo

Chefknivestogo Blog
Offline
 Profile  
 
 Post subject: Re: What Hitachi steel is best?
PostPosted: Sun Oct 14, 2012 11:13 pm 
Site Admin
User avatar

Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7187
Location: Madison Wisconsin
Hi Roy,

There are small differences between steels and the problem is that heat treatment by the smith is as important as the steel used.

That said, in general the difference between the konosuke knives with these steels done by the Fujiyama blacksmith have these features.

White #2: Easy to sharpen. Holds an edge well. Not very chippy. Good edge holding.
White #1: Easy to sharpen. Holds an edge a little better. Not very chippy. Better edge holding.
Blue #2: Harder to sharpen Holds it's edge better. Little chippy. Best edge holding.

These are small differences. I usually recommed the standard white #2 for most people.



_________________
Mark Richmond
Chefknivestogo

Chefknivestogo Blog
Offline
 Profile  
 
 Post subject: Re: What Hitachi steel is best?
PostPosted: Mon Oct 15, 2012 3:13 am 
Forum Moderator

Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2647
Location: CT
Just to add in here, I agree with Mark. I have some Blue #2 knives. They can get screaming sharp, especially with the higher J Nat finishing stones, but that screaming edge doesn't last very long, but it is still very sharp. It's been described as Blue steels losing some of their edge, then plateauing and holding a 90% sharp edge for a long time. White steels are more gradual in their how the edges get duller. I have some White #1 and #2 steels and they take a screaming edge, too. The white steels are a touch easier to sharpen.

I find the Blue steels patina slightly less, too. White #1, White #2, Blue #2 are all nice steels. They all will take a screaming sharp edge (get an Ozuka Asagi Koppa for a low cost J nat finisher for the screaming edge) and hold it decently well.


Offline
 Profile  
 
 Post subject: Re: What Hitachi steel is best?
PostPosted: Mon Oct 15, 2012 5:05 am 

Joined: Thu Aug 16, 2012 10:03 am
Posts: 151
Any differences in how easily they stain/rust or is this about the same for white and blue steel?


Offline
 Profile  
 
 Post subject: Re: What Hitachi steel is best?
PostPosted: Mon Oct 15, 2012 7:40 am 
Forum Moderator

Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2647
Location: CT
The Blue is supposed to be a hair more corrosion resistant than white, but it is still reactive. I have a few Tanaka's in Blue #2 and love the edge that they take. I have a White#1 Nakiri from Fujiwara Terayasu that takes a wicked edge and some White #2 stuff that takes a nice edge as well. All will patina.

I would choose the knife on the knife itself, rather than the steel that is in it if it's a choice between White and Blue. #1 has more carbon than #2 steels, so it may take a finer edge and be a bit harder, but may be slightly more difficult to sharpen and easier to chip. In terms of practical experience, you won't notice much of a practical difference between the steels until you have a lot of time spent with them. But it will also depend on the heat treatment and how hard the steel is, etc.


Offline
 Profile  
 
 Post subject: Re: What Hitachi steel is best?
PostPosted: Mon Oct 15, 2012 1:11 pm 
Forum Moderator
User avatar

Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2714
At the end of the day, pick the knife based on the maker and the knife you like better rather than getting hung up on white versus blue. The differences are essentially too minute for anyone to determine unless you conciously set out with near identical examples of each to find the differences. Even then it was difficult for me to determine.



_________________
Adam

Image
http://marrknives.com
http://facebook.com/marrknives
Offline
 Profile  
 
 Post subject: Re: What Hitachi steel is best?
PostPosted: Mon Oct 15, 2012 8:36 pm 
User avatar

Joined: Wed Apr 25, 2012 2:55 pm
Posts: 473
Aogami Super.


I mean, I could talk all day about the application(if I were doing sushi, I'd want white #1), but overall, for most jobs, most knives, most heat treat methods, most of the world...AS is one of the best knife steels in existence. AS, AEB-L, 52100...those are the big boys.



_________________
Eamon Burke
http://burkecutlery.com
Offline
 Profile  
 
 Post subject: Re: What Hitachi steel is best?
PostPosted: Mon Oct 15, 2012 8:57 pm 
Forum Moderator
User avatar

Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2714
Curious...Why Eamon? Short answer please!! :)

BTW, Hitachi Aogami Super (AS) is not one of the steels the original poster (By Mark's submission) was asking about.



_________________
Adam

Image
http://marrknives.com
http://facebook.com/marrknives
Offline
 Profile  
 
 Post subject: Re: What Hitachi steel is best?
PostPosted: Tue Oct 16, 2012 4:33 am 

Joined: Thu Apr 26, 2012 4:58 pm
Posts: 93
i probably would agree, i like aogami super the most, although theyre all very good. all hitachi steels are really easy to sharpen, but AS will give lasting edge retention.


Offline
 Profile  
 
 Post subject: Re: What Hitachi steel is best?
PostPosted: Tue Oct 16, 2012 10:14 pm 
Site Admin
User avatar

Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7187
Location: Madison Wisconsin
One thing some customers don't understand is that some steels are ideally suited to some types of knives and use habits and others are not.

For instance, edge retention with high hardness is a good quality on a slicing type knife like a yanagiba or suji. A tougher and less chippy knife using a little softer steel is better on a knife where you're doing tougher tasks like a cleaver or a deba.



_________________
Mark Richmond
Chefknivestogo

Chefknivestogo Blog
Offline
 Profile  
 
Display posts from previous:  Sort by  
 Page 1 of 2 [ 11 posts ]  Go to page 1, 2  Next


Who is online

Users browsing this forum: Pingu and 3 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  


suspicion-preferred