Wed Feb 19, 2014 1:47 am
Basic carbon, Misono's Swedish, 1095, vintage Sheffield Swedish.
Wed Feb 19, 2014 2:25 am
The steel on any good knife because I love to sharpen.
Wed Feb 19, 2014 4:13 am
VG10 gives me a nice edge, but nothing beats a good carbon steel. Love the smell...
Wed Feb 19, 2014 5:09 am
I like to sharpen blue #2. The heat treat plays a role tho. I prefer greatly watanabe> tanaka> zakuri. Watanabe being far above the rest. Dt aebl is nice of course for stainless.
Wed Feb 19, 2014 6:13 am
Jeff B wrote:The steel on any good knife because I love to sharpen.
Yeah I think I with you there buddy.
Thu Feb 20, 2014 9:16 pm
I love to sharpen white steel. I like to play with the scratch patterns when creating kasumi finish.
I have much enjoyed sharpening my Richmond paring in S35VN. It is very easy to sharpen and off a medium grit stone, it keeps an edge that bites for a very long time. A few strops and its ready for a few more weeks of work. I love how easy it is to touch up.
Fri Feb 21, 2014 1:59 am
I'm a lover not a fighter. I like white #2.
Fri Feb 21, 2014 4:21 am
I enjoy aogami #2, but I don' t have enough examples of multiple steels to say whether that is because of the steel itself or the maker. Currently it is my favorite to sharpen.
Fri Feb 21, 2014 9:18 am
In terms of pleasure of sharpening, which would help determine my favorite steels, I do enjoy working with steels that benefit from using natural stones. For me, the rarest of treats is sharpening black steel - because it is so seldom that it needs it
The combination of edge retention and relative ease of sharpening is a point of fascination to me.
In the end variety is what interests me. I certainly enjoy an abrasion resistant steel and extracting maximum performance out of it with CBN and diamond abrasives - the types of Steel that MR is attracted to are also attractive to me. But the pleasure of putting on a screaming edge with little effort on white steel is also a treat. And natural stone finishes are absolutely mesmerizing.
I guess you could say I'm a lover and a fighter
Sat Feb 22, 2014 3:13 am
Ken, could you enlighten me, as to the properties and makeup of black steel? I was under the impression that it was a low carbon alloy near the mild steel range with poor hardenability. That comes from my limited experience with engineering and might not pertain to knives at all, as some materials can be hardened well in small sizes but not in large stock.
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