tag:blogger.com,1999:blog-12079088.post960401512016859695..comments2023-10-30T05:30:14.873-07:00Comments on I'm a OK guy: Japanese Steel PornI'm a OK guyhttp://www.blogger.com/profile/11843155822153452980noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-12079088.post-88644364358685106322017-05-23T14:33:27.212-07:002017-05-23T14:33:27.212-07:00Bob,
SS kinda has its place but.....I sure like t...Bob,<br /><br />SS kinda has its place but.....I sure like to use a good high carbon knife. They are hard to find these days.<br /><br />My hat is off to your yard work and your back,<br /><br />ken, with the outdoor (patio) kitchen becoming a reality. Photos to follow soon.I'm a OK guyhttps://www.blogger.com/profile/11843155822153452980noreply@blogger.comtag:blogger.com,1999:blog-12079088.post-78865009356136649522017-05-22T03:11:09.265-07:002017-05-22T03:11:09.265-07:00Could not agreed more with you, a good old carbon ...Could not agreed more with you, a good old carbon steel edge is the sharpest we can get. SS can never approach that level of sharpness, the carbides being bigger.<br /><br />My favorite kitchen knife is an antique from Lee Valley. Years ago, late 90s they bought NOS 1930s production of an old French maker (Something Les forges de l'enfer?) Love that knife, old carbon steel take and hold a very sharp edge. Its only drawback is that you have to keep on top of it to clean it up often or the steel will quickly discolor and darken. That's why they came up with SS kitchen knifes years ago. <br />A few years back LV came out with a modern reproduction of that knife with a more modern SS blade and an epoxy impregnated wood handle. More elegant, bought one, but it never became a favorite in the kitchen, we both keep going back to the original. Gave it away a few years back.<br /><br />Bob, drooling over your kitchen knife and natural stones. Wipe them before I cause rust :-) Valley Woodworkerhttps://www.blogger.com/profile/07322487171914484954noreply@blogger.com