Best steel for chef knife. - BladeForums.com
2010年7月7日 · If you forge it: Aldos 1084 - reliable, tough enough, cheap. Makes a great knife. 1095 - hard and wear resistant. W-2 - 1095 on steroids. Hitachi Aogami Super ( Super Blue) - This may be one of the best carbon steels for a kitchen knife. Hitachi Shirogami #1 or Aogami #1 ( White and Blue) - Superb cutlery steel. If you grind it:
Ideal Spine Thickness of 8" Chef Knife | BladeForums.com
2015年4月1日 · What thickness are you shooting for at the thickest part of the spine? If you are doing stock removal what thickness are you starting with? My preference is between somewhere slightly below 3/32 but still trying to really find the sweet spot. My favorite purchased chefs knives are right around 5/64th so that makes sense.
D2 for chefs knife - BladeForums.com
2011年10月4日 · Messages. 1,043. Aug 16, 2015. #2. Generally you want small carbides for a kitchen knife so that the edge isn't so toothy and rough. D2 has very big carbides. I'm sure it would work, but it would be difficult to get a really keen, refined edge.
Are Henckels Kitchen knives worth the $$$ | BladeForums.com
2000年10月11日 · My favorite kitchen knives currently are some odds and ends; a carbon steel Windmill paring knife by Herder that is only 0.04in thick, a couple of carbon steel Nogent paring knives by Thiers Isaard, and a 10in carbon steel Wustoff Trident chefs knife that I recently picked at an antique store for $12.
Shun Kaji 8" Chefs Knife - BladeForums.com
2002年11月16日 · Tis the season of squash. The Shun Kaji 8" Chefs Knife glided through a butternut-looking squash with ease and only slowed on the thickest part (didn't feel like wedging; which it was; as the cut still slid through) and even that was barely noticeable. The only problem was that the squash we bought was awful.
Chef's Knife 8" vs 10" - BladeForums.com
2013年1月11日 · It's only 8", but I really like my Henckels Miyabe (I got the german-steel Morimoto, but they make 'em in fancier steel.) They make 10's, too. Useful gyuto shape, nice comfy western handle, plenty of knuckle room, light weight, not outrageously priced. I also picked up a blue steel Masamoto petty.
What type of steel in "Barclay Forge" Chef's Knife?
2006年6月30日 · The only identification was the makers mark which included the words "Barclay Forge", and on the other side was "Stainless Steel, Japan". If I had to make a guess, I'd say the knife was well over 20 years old. While the tang was full length on a wooden handle, it is only half the height of the handle at the end and fastened with 3 (probably ...
Optimal Bevel Angles for Different Uses - BladeForums.com
2008年4月9日 · Start with 2 degree. If it works fine for you, keep this angle. If you need a stronger edge, go to 2,5 or 3 degree. If you need a sharper edge, go down to 1,5 or 1 degree. Half a degree on this bevel make a big difference in performance of the knife. Depending on where you live on earth, the material you shall cut, slice or chop is different.
Best angle for sharpening Victorinox Kitchen Knives?
2004年10月31日 · 1,442. Apr 1, 2016. #6. If I recall correctly, the fibroid is factory sharpened at 17 degrees per side. Most knives can take at least a little more than their "factory settings" so dropping the inclusive angle from 34 degrees to 30 degrees shouldn't be a big deal.
best chef & paring knives | BladeForums.com
2020年4月22日 · I have about 2 years of serious cooking experience, and I own a set of Zwilling knives. Growing up, my family used Wusthof and Cutco (they still do). I almost exclusively use the Zwilling 4-star 8” chef and the Zwilling 4-star 4” paring knife. [the 8” and 5” serrated knives are useful, but the 5.5” santoku has never left the block].