Showing 1 of 12 conversations about:
Bogarte
108
Mar 30, 2017
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If forged better to use, Hitachi Aogami Super or Hitachi Shirogami #1 or Aogami #1 or if ground CPM-154, CPM-S35VN, CPM-D2, Elmax, Cowry X. This is from Stacy Apelt on Blade Forums...,he is a bladesmith and knows what he is talking about.
Mar 30, 2017
HaraPuzo
5
Mar 30, 2017
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hey Bogarte, would you kindly provide a link to the info you're referring to? I did google it all and its super technical. if one were to buy a carbon kitchen knife like the ones in this drop, is it better to get a Kramer? or are there better and less expensive options? thanks!
Mar 30, 2017
Detex
513
Mar 30, 2017
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Head over to blade forums, there are lots of opinions over there. There are a lot of options out there from cheap to crazy expensive with good steel, a lot of the pricing is "fit and finish" as well as heat treatment of the knives more than the cost of the steel used.
Mar 30, 2017
Bogarte
108
Mar 30, 2017
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Sure....but it is my coverman who collects knives. At 1 lb and 12 inches long....I can't mess with any of them. The technical information is beyond me. You will have to go to the Blade Forums: http://www.bladeforums.com/forums/showthread.php/1004621-Best-steel-for-chef-knife
Mar 30, 2017
HaraPuzo
5
Mar 30, 2017
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thanks Detex !
Mar 30, 2017
HaraPuzo
5
Mar 30, 2017
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Thanks for the link Bogarte ! will do some more research
Mar 30, 2017
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