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Old 03-23-2007, 11:10 PM   #1
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What's your favorite blade steel?

Hey folks, I'm a bit of a steel junky and just wondering what your favorite alloy is for your high end knives? I love the edge holding of zdp-189 and s30v is my all around favorite steel but for kitchen cutlery I think vg-10 is the best trade off of cost, edge holding and resharpenability. To that end my 10" shun french and Al Mar10" french are my favorites. What say you?

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Old 03-23-2007, 11:41 PM   #2
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I say I can't talk your language unfortunately. I love the various knives I have of varying price points, shapes, makes, etc. Hope the alloyists will come talk to you.
Wanna talk about how they cut up stuff to cook? I can talk about that.
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Old 03-24-2007, 08:08 AM   #3
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I say I don't know the 'models' of which you speak, but I do know I much prefer a round steel to those flat ones!!
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Old 03-24-2007, 10:48 AM   #4
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My favorite steel is the steel my knife handles are bolted to. Don't know their technical name. They work fine for me. They sharpen nicely and hold their edge, all the while not rusting. Although sometimes they attack a finger and I need a band-aid.
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Old 03-24-2007, 11:28 AM   #5
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Surgical steel here, whatever that equates too???
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Old 03-24-2007, 12:30 PM   #6
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{I have New West Knifeworks, both the phoenix and the fusionwood. THey use a Japanese cabon steel with just enough chrome alloy to call it stainless, but they caution you to dry them well and remove any discoloration with fine steel wool. That said, these knives take an edge extremely well and are furriously sharp with a few passes over a diamond hone. The phoenix line are forged, the fusionwood are machined and both are recommeded.
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Old 06-07-2007, 11:21 AM   #7
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Grade 440A high carbon surgical stainless steel. That's the best steel availlable for kitchen knives. Cutco uses them. I'm not a huge steel expert but I do know that much lol. I hope I
answered your question.

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Old 06-07-2007, 03:27 PM   #8
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Quote:
Originally Posted by Michael Cook
Hey folks, I'm a bit of a steel junky and just wondering what your favorite alloy is for your high end knives? I love the edge holding of zdp-189 and s30v is my all around favorite steel but for kitchen cutlery I think vg-10 is the best trade off of cost, edge holding and resharpenability. To that end my 10' shun french and Al Mar10" french are my favorites. What say you?

WHOOSH!!!!!! over my head!

Would you mind explaining the differences??
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Old 06-07-2007, 03:53 PM   #9
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Whatever steel Henckles uses for their friodur high-carbon blades.
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Old 06-07-2007, 03:56 PM   #10
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Originally Posted by ironchef
Whatever steel Henckles uses for their friodur high-carbon blades.

Works for me too.
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