chef_william
Assistant Cook
- Joined
- Sep 19, 2007
- Messages
- 49
Well this is their response:
Not an ideal response but hey....
To be honest i just cant ignore the quality of my new knife - it really is stupidly sharp and holds is edge longer than any other knife i have ever used, so i think ill be buying more from them....
Just thought id share me experiences with you all tough
Will
I.O Shen said:Dear Will
Stainless steel is a general term and has many formulae, much of which is a secret maintained by the steel manufacturer, but basically is a varied mix % of the same elements, carbon, cobalt, chromium etc. The desired result is a high degree of hardness plus stain resistance, for which there is a measuring scale called Rockwell rating. ( for precise info on how this is ascertained go on the net). The harder and higher the Rockwell rating, the better the edge and the longer the edge will maintain working sharpness, but the trade off is the brittleness factor. The hardest commercial grade of stainless steel is HRC 62% and it is not possible to make a one piece blade of this hardness, it would be too fragile, but if the manufacturer sandwiches hard steel between softer layers, the soft layers act as shock absorbers, and the blade, like any laminated structure, increases strength dramatically.
I am sorry but that is as precise an answer as we can give
Not an ideal response but hey....
To be honest i just cant ignore the quality of my new knife - it really is stupidly sharp and holds is edge longer than any other knife i have ever used, so i think ill be buying more from them....
Just thought id share me experiences with you all tough
Will
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