Showing 1 of 6 conversations about:
View Full Discussion
Anyone think coated blades like this are good for a kitchen kitchen? :)
And what's the steel?
Personally I was wondering if the blade itself is coated or not. It seems likely not with the description saying the blue/gold is the coating, and that it's really only there to prevent corrosion. Also would figure if it was on the blade that it would just come off with some sharpening. Edit:Heck, it might still come off during sharpening if you go past the blade to the coated part, or try to give it a sharper edge(decrease the angle). /edit It also seems silly to me to use titanium, but everyone seems to be in love with it these days no matter what it's being used on.
I cannot find any real information on the blade steel. One forum believes it's either something close to AUS-8 or VG-10 and it has a Rockwell of 59. They use VG-10 on their other knives. If it is either steel, corrosion is hardly an issue. This seems to be more sizzle than steak. I have a high carbon steel knife that is clad in non-corrosive steel, so the core is high-carbon and still needs the care that high-carbon knives do. But the maker clearly stated the type of steel it is.
Good question, I was wondering the same thing.. it only mentions the coating, but not what the core is. Worse case you'd just have to wipe it after use.