First Fiddleback?

paddytray said:
It's still o1 steel so not great with food prep as most food will tarnish the steel right ?
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Yes but most of us call it a patina :) For me handle material is more of a concern in food prep than stainless or carbon steel. I like the character patinas bring to carbon steel, but prefer a handle material that will not absorb blood easily.
 
paddytray said:
It's still o1 steel so not great with food prep as most food will tarnish the steel right ?
Click to expand...

Yes but most of us call it a patina :) For me handle material is more of a concern in food prep than stainless or carbon steel. I like the character patinas bring to carbon steel, but prefer a handle material that will not absorb blood easily.
 
paddytray said:
It's still o1 steel so not great with food prep as most food will tarnish the steel right ?
Click to expand...

Fiddleback said:
Chefs love 01. This is a misnomer.
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I'm not a chef by any stretch, but I also love using all my O1 knives in the kitchen and even had a custom O1 made specifically for using in the kitchen.

Super Blue is another steel that forms a really nice patina in the kitchen.
 
paddytray said:
It's still o1 steel so not great with food prep as most food will tarnish the steel right ?
Click to expand...

No chef to be sure. Officially I never made it any farther than lead prep cook...then it started stealing my enjoyment of cooking at home and I let that go. But I do a lot of cooking and don't have any issues with carbon steel at all, in fact I like the character carbon steel develops over time that stainless does not. To me stainless only gains favor in two areas; my neck knives that stay close to my skin and in salt water environments. Then I tend to favor high end stainless like CPM 154 or CPM S35VN over steels like 440C and 420HC...though I have been impressed by both with the right heat treat.
 
which ever you choose...it wont be your last....


o1 will tarnish fast...but what the heck...its a user right?
 
Full flat grind Hunter. It is a larger knife and with the FFG it works well for bushcraft duties.
 
Man - the Arete's in this thread make me so very very happy.

Thanks guys for buying them - and Andy for making them - and Rotte for inspiring them.

TF
 
I cook professionally and really like 01. It is REALLY quick to touch up on the fly and REALLY easy to keep super sharp! Now for the knives I hang on the wall for other chef's in the restaurant to use.... I give them an choice, with a variety of knives and metals.

I really would love a 8" to 10" blade by Andy with a kitchen profile on 01! I love my Kephart for detailed kitchen tasks!
 
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