So i'm thinking about making a Chefs knife for my sister (shes not a pro, but shes damn close) and i'm not sure what to use for the blade. Its going to be an all around knife, chopping, slicing, general beating the hell out of. I was thinking S30V, but i'm not really sure. Any input would be nice. Thanks!
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Chef knife
- Thread starter Spyke
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- Nov 24, 1999
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First I'd find out how often she sharpens and with what. If she's into hitting it on a butcher steel pretty often you might not want to go with something super wear resistant like S30v. Don't if the edge would respond the same way softer stuff does.
If she waits until its dull as a butter knife and sends it to you to sharpen, S30V by all means!
If she waits until its dull as a butter knife and sends it to you to sharpen, S30V by all means!
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A chef does not 'beat the hell' out of a knife .Knives are the chef's most important tools.The chef must learn to use the knives properly, sharpen them very sharp, wash and put away immediately after use. Never abuse them. I wouldn't mind trying a S30V kitchen knife.
I know she won't really "beat the hell out of it" but i ment it in a way that it will be used alot and for many different tasks. I talked to her and she said she uses a steel on it everytime she uses a knife, but wants someting strong and doesn't mind having to put more work into sharpening it.
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- Sep 23, 1999
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I think that any premium steel would be fine! I have made 2 chef's knives from 440-C and they work fine. I have a Santoku that just needs the handle to be epoxied all up- once again it is 440-C. I have 2 kitchen knives that I made (4.5" utility, 3"ish parer), 1/16" thick 440-C and they hold an edge very well.
S30V would be fantastic, but I think ATS-34 or 440-C would be fine too!
S30V would be fantastic, but I think ATS-34 or 440-C would be fine too!
Hi Spyke,
The hot knife for most cutting is the santuko ( about 7" long)
IMHO I would agree with crayola that 440C or ATS-34 would be a good choice. Both hold good enough edges while lightly chopping (onions, carrots or celery etc)on a wood board and they don't take forever to re-sharpen. A plain non-diamond steel will only realign an edge. To be honest I haven't used a chef knife with real exotic steels. To date my favorite is a santuko by Hattori with a center core of vg-10 and damascus outter layers. This is the sharpest and best cutting stainless in my arsenal. I have no idea where to get vg-10 but I would seriously think about getting it on another knife. It's also very important that you work with your sister to have a great balanced knife for her hand, that will make cutting and cooking a joy. I should also mention good blade geometry (Hattori is one of the best I've seen)
Paul
The hot knife for most cutting is the santuko ( about 7" long)
IMHO I would agree with crayola that 440C or ATS-34 would be a good choice. Both hold good enough edges while lightly chopping (onions, carrots or celery etc)on a wood board and they don't take forever to re-sharpen. A plain non-diamond steel will only realign an edge. To be honest I haven't used a chef knife with real exotic steels. To date my favorite is a santuko by Hattori with a center core of vg-10 and damascus outter layers. This is the sharpest and best cutting stainless in my arsenal. I have no idea where to get vg-10 but I would seriously think about getting it on another knife. It's also very important that you work with your sister to have a great balanced knife for her hand, that will make cutting and cooking a joy. I should also mention good blade geometry (Hattori is one of the best I've seen)
Paul
Rhino, I think, would say ATS-34 or S30V. Rhino knows kitchen knives. Where is he anyhow? Haven't seen him around for awhile.
ATS-34 needs to be treated as Mete said, taken care of - in that you don't just leave it laying in the dish water all evening. I think Rhino would say something good for S30V. My guess only.
RL
ATS-34 needs to be treated as Mete said, taken care of - in that you don't just leave it laying in the dish water all evening. I think Rhino would say something good for S30V. My guess only.
RL
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- Nov 27, 1999
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Funny you mention that Spyke. I just made a new one for my wife. I used an industrial hacksaw blade (I use them a lot these days) As best I can tell, they are M2. They do hold an edge well, are the right thickness for these knives and if you are careful grinding, don't need heat treating.
When you look for them try to get the ones that are fully tempered instead of bi-metal.
They are not stainless though so if you are one of those shiny metal people, might want to look at other steels!
When you look for them try to get the ones that are fully tempered instead of bi-metal.
They are not stainless though so if you are one of those shiny metal people, might want to look at other steels!