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Old 09-18-2017, 01:46 PM   #1
Senior Cook
Join Date: Aug 2012
Location: New Hampshire, USA
Posts: 275
Favorite knife steels.

My favorites are (in order) carbon steel, Japanese VG-10, American S35.

Carbon steel will rust if you are not careful and will tarnish no matter what you do, but for taking an edge and holding it, I think it has not yet been surpassed. However, there are some stainless steels that are coming up fast. think the VG-10 easily takes a great edge but doesn't hold it quite so long as S35. It also costs less.

For carbon steel, I like the Tosagata knives from japanwoodworker.com. Relatively inexpensive and very traditional.

For VG-10 I like the Shun line, but there are others available.

For S35 I like the ones from NewWestKnifeWorks .com, but they are expensive.

I sharpen my own knives, about twice a year. I maintain them with a ceramic honing rod between uses.


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Old 09-18-2017, 02:11 PM   #2
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Location: Massachusetts
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I have no idea what steel my knives (Henckels Pro S) are made with other than that they are stainless. I sharpen them when I notice they're not sharp (I use a Lansky Deluxe 5 Stone System). A good sharpening seems to last quite a while. I have a steel I apply to the blades after every use.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 09-18-2017, 03:08 PM   #3
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Location: New Hampshire, USA
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I had a 3 piece set of Henckels 4-Star at one time. I liked them a lot. Easy to sharpen and held up well. Nice balance, too.
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Old 09-18-2017, 06:19 PM   #4
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Location: Logan County, Colorado
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Don't know what stainless formulation my Wusthof Classics are, but they take a good edge and hold it well with regular application of a ceramic hone.

I sharpen any of my knives when needed with a Chef's Choice 3 stage electric sharpener, but I've never had to use the first stage on anything but the severely abused knives (Chicago Cutlery) I got from my mother's kitchen after she passed away.
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