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reswright
3850
Apr 28, 2019
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1) Am I the only guy here who eats steak using a steak knife? 2) the more satiny or stone-washy the surface, the more metal is exposed to air per square cm, and the more liquid can be trapped in the rough surface of the metal. they look flat but at the microscopic level these finishes are mighty 3D. That surface is like a sponge, compared to polished steel. And it'll act like one. Think of all the kitchen knives you've seen -- are most of them velvety? or polished? The latter, right? Well, that's one reason why. 3) These finishes are nice for hiding signs of hard use, but by the same token they're used to cover up all kinds of mistakes by the knifemaker and all sorts of damage to the blade that occurred during manufacture. It's easy to see minor irregularities in mirror polish steel, it's harder to see them with satin, and it's nigh impossible to see them in stonewash. Bad grind, buckled surface, scratches and dents -- it all turns into a nice smooth velvety looking surface. It's why I usually want to get a polished blade the first time i'm checking out a manufacturer. 4) Similar to that, i think there's better and worse ways to go about putting a surface texture on these blades, and that some manufacturers have a really good system, and some are just shaking the steel around in a bin full of rocks, no real science to it, no uniformity, no real institutional knowledge on how to make a proper knife or how to put a surface treatment on it. I don't think it's quite as big a discriminator in having a good heat treatment or well thought out blade geometry that matches your steel, but I do think it matters which manufacturer is doing the surface treatment, and even what shift in their factory turned out the work.
Apr 28, 2019
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