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Deaomega1214
478
Apogee Culinary Designs
Apr 24, 2017
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Watch the video. This gentleman, ownes a top knife store, and cuts 5/8" hemp rope to test the longevity of the edge retention of different knife steels. He says German steels usually only last 10-15 cuts. BD1N is the best he ever tested at 120 cuts. He did this test three times and got the same result all three times. I've been doing this 30 years, and never seen anything quite like it.
FriedShoe
188
Apr 25, 2017
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Deaomega1214How does BD1N compare to other similar stainless steels like SG-2? Compositions: http://www.zknives.com/knives/steels/steelgraph.php?nm=SG2%2CCTS%20BD1N&ni=576%2C6618
Deaomega1214
478
Apogee Culinary Designs
Apr 26, 2017
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FriedShoeBD 1N is a nitrogen steel. SG2 is a powdered steel. Because of this it is very costly. Performance wise, they are both fabulous. However, after almost thirty years doing this, and as the guy who introduced VG10 and SG2 to the US market, I find the edge retention on the BD1N the best I've seen. Which is why I used it. If you watch the video on the fusion knife drop, you'll see a guy cut 5/8" hemp rope 120 times. SG2 is usually 70-80. German steel is 10-15.
FriedShoe
188
Apr 26, 2017
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Deaomega1214> as the guy who introduced VG10 and SG2 to the US market
Do you happen to have anything to back that up? It's very broad claim.
Do you happen to have anything to back that up? It's very broad claim.
Deaomega1214
478
Apogee Culinary Designs
Apr 26, 2017
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FriedShoeWhat exactly are you looking for? Here is the link that gives you tech specs. http://www.zknives.com/knives/steels/bd1n.shtml
However I'm not aware of a direct comparison except that I've used both steels, and I feel Bd1n is the best I've tried so far.
FriedShoe
188
Apr 26, 2017
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Deaomega1214I'm asking for something to back up your claim that you solely are responsible for introducing VG-10 and SG-2 to the US market. These steels are used by Zwilling, Shun, Tojiro, and others. I would like to know what your credentials are.
Deaomega1214
478
Apogee Culinary Designs
Apr 26, 2017
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FriedShoeOk, I was hired by kai corporation the makers of Shun in 2002. I took them from 0 dollars in sales to $27,000,000.00 annually. I worked for them till 2009. During that time I concepted and designed Shun elite for Sur La Table, and Shun Kaji for Williams Sonoma. Theses were the first lines to feature SG2. I also introduced the Ken Onion line, and introduced the Bob Kramet line that was eventually picked up by Henkles. I also Worked for Wusthof. I'm happy to give you privately their VP's number privately. He will be happy to tell you all about me. How is that?
FriedShoe
188
Apr 26, 2017
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Deaomega1214I was hoping for a publication or something, or even your name. Nothing of what you typed really says anything.
Deaomega1214
478
Apogee Culinary Designs
Apr 26, 2017
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FriedShoeMy name is Dennis Epstein. My email is Depstein@apogeeculinary.com I met the buyer of Massdrop last year at the blade show. Before They bought anything from me they vetted my qualification. I can assure you that Mass Drop would never allow me to make the claims I make if they were not true. Feel free to contact me by email, and I'll send you my resume. Who by the way are you?
FriedShoe
188
Apr 26, 2017
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Deaomega1214All of this started because I was looking for differences between B1DN and SG2: which is easier to sharpen? which resists abrasion better? differences in corrosion resistance? Stuff like that. Sure there's the rope comparison but personally I didn't find that relatable to any real world circumstances.
I'm a knife enthusiast and a concerned consumer. Do you find it unreasonable that I asked for you to back up some of your claims? I will say that after searching a bit I don't doubt the positions you have held. At the same time, I never questioned your knowledge or expertise until you gave me reason to.
I'm a knife enthusiast and a concerned consumer. Do you find it unreasonable that I asked for you to back up some of your claims? I will say that after searching a bit I don't doubt the positions you have held. At the same time, I never questioned your knowledge or expertise until you gave me reason to.
Deaomega1214
478
Apogee Culinary Designs
Apr 26, 2017
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FriedShoeI guess that is my mistake. Most people seem to know that I am the designer and owner of this company, and I have also given out my name and how to contact me before. I assumed you knew this as well. That is my fault.
In my opinion SG2 was the greatest launch of a cutlery steel that I had ever seen at the time. It was tougher than ZDP189, and took an amazing edge. TAKEFU the factory that makes it once told me they considered it "perfect". The problem has always been cost. At today's prices, it is over $50 a pound. This us why you never see blades made 100% out if it.
BD1n has been giving us equal results without the cost. This is why we make the blades 100% out of it. It also gives the overall knife more strength. They both sharpen about the same, and as I have said, the edge BD1N seems to have more longevity. The problem is that not even Carpenter is able to explain why. They are currently redoing all of their tests to try and explain it.
In my opinion SG2 was the greatest launch of a cutlery steel that I had ever seen at the time. It was tougher than ZDP189, and took an amazing edge. TAKEFU the factory that makes it once told me they considered it "perfect". The problem has always been cost. At today's prices, it is over $50 a pound. This us why you never see blades made 100% out if it.
BD1n has been giving us equal results without the cost. This is why we make the blades 100% out of it. It also gives the overall knife more strength. They both sharpen about the same, and as I have said, the edge BD1N seems to have more longevity. The problem is that not even Carpenter is able to explain why. They are currently redoing all of their tests to try and explain it.
JohnT63anduponly
0
May 7, 2018
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Deaomega1214Miyabi makes a line or two out of 100% SG2. I know for a fact the Mizu line is because that is just one of the knives I love love to use and admire for its beauty and craftsmanship.
"Miyabi Mizu SG2 consists of 3-layers of SG2 steel with a hammered finish to allow food from sticking to the blade, known as the Tsuchime method."
"Miyabi Mizu SG2 consists of 3-layers of SG2 steel with a hammered finish to allow food from sticking to the blade, known as the Tsuchime method."
JohnT63anduponly
0
May 7, 2018
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JohnT63anduponlyAlso, thank you for your contribution and the work you've invested in our "community".
Hz_zzzzzz
0
Aug 21, 2018
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JohnT63anduponlyI think you are wrong about Miyabi Mizu SG2. On the official website of Miyabi Artisan (https://www.zwillingonline.com/34073203.html), it says under "Feature and Benefits" that "SG2 Powder-steel core is clad in layers of nickel and stainless steel". As you might have known, the blade of Artisan line is all same to that of the Mizu line.
Hz_zzzzzz
0
Aug 21, 2018
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JohnT63anduponlyAnd the fact that Mizu line and Artisan line use 1 layer of SG2 clad in 2 layers of soft stainless steel rather than 64/100/160 layers makes them the most affordable SG2 knives with decent fit and finish.
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