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291 replies

Knives

S seaquamMember
quote:
Originally posted by Danyull:
Does anybody know what kind of steel he uses for his cutting edge?



Coincidentally, I just got a sale offer from my local knife shop for Henckels' Kramer series of knives, all based on his designs. I've been thinking about a Santoku blade for a while now (not sure whether I really need another of what is basically a chef's knife) and this one is pretty attractive, and at a price that's not stupid.

Regarding the steel, they say "a state-of-the-art core of Micro-Carbide SG2 powdered steel that is hand honed to a razor-sharp edge and beautifully encapsulated with 50 alternating layers of nickel & stainless steel per side, then polished to reveal an exquisite Chevron Damascus pattern. Each blade undergoes a special hardening process to maximize the properties of the steel. The result is a blade with 63 degree Rockwell hardness and exceptional cutting edge retention." I don't understand what some of that means, but it's probably pretty good, and as I wrote above, it is a very good-looking knife, which is reason enough to buy it now that it's on sale.

Guess I just talked myself into it. Man, am I a sucker! Big Grin
S seaquamMember
quote:
Originally posted by Parcival:

quote:
Originally posted by Danyull:
Does anybody know what kind of steel he uses for his cutting edge?


I like Seaquam's response! But, I think the real answer is O1 or 19C5VA.

I believe he used to work with AEB-L but I think tends to lean more to O1 with a carbon content just under 2%



Show-off!!
D danyullMember
quote:
Originally posted by Seaquam:
quote:
Originally posted by Danyull:
Does anybody know what kind of steel he uses for his cutting edge?



Coincidentally, I just got a sale offer from my local knife shop for Henckels' Kramer series of knives, all based on his designs. I've been thinking about a Santoku blade for a while now (not sure whether I really need another of what is basically a chef's knife) and this one is pretty attractive, and at a price that's not stupid.

Regarding the steel, they say "a state-of-the-art core of Micro-Carbide SG2 powdered steel that is hand honed to a razor-sharp edge and beautifully encapsulated with 50 alternating layers of nickel & stainless steel per side, then polished to reveal an exquisite Chevron Damascus pattern. Each blade undergoes a special hardening process to maximize the properties of the steel. The result is a blade with 63 degree Rockwell hardness and exceptional cutting edge retention." I don't understand what some of that means, but it's probably pretty good, and as I wrote above, it is a very good-looking knife, which is reason enough to buy it now that it's on sale.

Guess I just talked myself into it. Man, am I a sucker! Big Grin


I believe that's the ZKramer lines that he helps design but does not forge himself. His ZKramer and carbon steel core knives are quite different than his custom shop knives.
The $400 is actually quite a good price for an SG2 core knife. They're pretty tough to sharpen though.
D danyullMember
quote:
Originally posted by Parcival:
quote:
Originally posted by Danyull:
Does anybody know what kind of steel he uses for his cutting edge?


I like Seaquam's response! But, I think the real answer is O1 or 19C5VA.

I believe he used to work with AEB-L but I think tends to lean more to O1 with a carbon content just under 2%


That would be odd, as those are pretty much equivalent to 52100, maybe a bit easier to heat treat, but not much different metalurgically and functionally. Source?
S snipesMember
quote:
Originally posted by DoubleD:
7-piece knife set from Oster - $30 at Century 21. I was looking at $600 sets from Germany at Williams-Sonoma.


I'd say smart move saving your $$ at W-S, though can't say the same thing about the $30 spent at the realty company. That's like $4.25 a blade...Shoot me an email, I'll get you lined out.
robsutherlandrobsutherlandMember
quote:
Originally posted by mangiare:
quote:
Originally posted by Rob_Sutherland:
Just bought a Sabatier Nogent 6" petty and a Sabatier Canadian Massif 8.5" chef de chef. Both NOS 90-110 year old blades.


Nice Rob, I've used Sabatier knives in the kitchen for a few years. Very good qpr imo


The Massif is...Massif. I"ll send you a pic but it could be the best lobster splitter in existence but I wouldn't want to dice a bag of onions with it. But it's cool and the story about the blades is cool... The nogent petty on the other hand is perfect in pretty much every way.
D danyullMember
quote:
Originally posted by Rob_Sutherland:
In getting a few knives sharpened and walked out with a 240mm Konosuke semi-stainless laser gyuto.

So insanely thin and light (130grams/4.6oz). Certainly not a knife for everything but for some things...wow.


I love Konosuke knives. I had one custom-forged out of Aogami Super. Sharper than a laser.
purplehazepurplehazeMember
quote:
Originally posted by Board-O:
OK. Other than a couple of folding knives and a camping knife, every knife I've bought for quite a long time was for the kitchen.

Oh, you know that expression that sharp knives don't cut people. Dull knives do. I beg to differ.


Not sure if you're familiar with the Microtech knives, but they're among the finest most durable carry knives made. Here's what my new one looks like. Click

On the dull knife/sharp knife conversation, both can cut you. I firmly believe you're more likely to have a slip/mishap with a dull knife than a sharp one.

PH
S snipesMember
quote:
Originally posted by Rob_Sutherland:
In getting a few knives sharpened and walked out with a 240mm Konosuke semi-stainless laser gyuto.

So insanely thin and light (130grams/4.6oz). Certainly not a knife for everything but for some things...wow.


I turned another member here on to this knife (GS) a year or so ago. He loves it. I recently picked up a 210 monosteel version in White #2. It's quickly become my go to for day-to-day.
purplehazepurplehazeMember
quote:
Originally posted by PD2K:
quote:
Originally posted by Board-O:
quote:
Originally posted by PurpleHaze:
Just picked up another Microtech Socom. Useless in the kitchen, but useful elsewhere.

PH


Where?


Are these the same knives?

https://www.knifecenter.com/kc...20Elite&series=2232&


Same manufacturer. These are the manual versions of the one I have. The automatics can be had with a little searching. When I first started collecting these, you either had to be military or law enforcement to purchase the autos. I believe these can be purchased online from some vendors.

PH
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