palonej
Platinum Member
- Joined
- Aug 5, 2015
- Messages
- 14,420
There is little tangible performance difference between a 400 series knife that could have been purchased during the great depression and one made of any steel invented since. Design and the skill of the sharpener constitute 99% of it. All other factors being equal, you'd have to be a professional who uses knives every day like me to even notice any difference between a knife made of CPM3V and a >$50 knife from one of the major manufacturers of western kitchen and meat processing cutlery. Most knife enthusiasts are so ignorant of and terrible at sharpening that there is no possible way the steel selection in their knives could make any difference in performance whatsoever. Perfect example, I went to thanksgiving with a guy who is an avid chef, and was bragging about $300 Japanese damascus knives he had and how well they perform. I handled them, and the factory edges were distant memories, couldn't even slice paper. I asked him if he owned any water stones, and he didn't know what I was talking about. This kind of abysmal cluelessness about edges and sharpening is typical of nearly every single person I have ever met who was interested in knives, and that is one reason why I chuckle at the notion of some kind of revolution in blade steels. A piece of mild steel from Home Depot in my hands is better than any knife ever made in the hands of the average blade guy out there.
You’re gonna tear a rotator cuff patting yourself on the back. Painful injury.......so maybe you should stop.
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