Good Steel for kitchen knives?

[Rifter]

Whats a good steel for kitchen knives? and who makes knives with these steel's? Would something like AUS 8A good beacuse it is easy to get razor sharp?

 

[Blackwatch]

Rifter-son, focus on the power of the search function.

Here's some info for ya:

http://www.bladeforums.com/forums/showthread.php?s=&threadid=180779&highlight=kitchen

 

[Rifter]

thanks!

 

[kmfisher1]

Check out the Syderco kitchen series or Cold Steel models which are very good too. Not sure what kind of steel either uses in them but both have very good offerings for kitchen use,with reasonable cost!

 

[Tightwad]

Rifter, Stainless is nice ,but not necessary for good kitchen knives.

Don't discount good old carbon steel. Ontario makes "Old Hickory"
carbon steel blades that will take a razor edge for almost anybody
that can learn how to "steel" a knife. Most butcher shops and packing
houses use the Old Hickory knife because they can be re-sharpened
so easily. Whap-Whap-Whap on the steel and back to cutting you go.

Now here's the good part. Old Hickory doesn't cost much to buy or
own. My wife has one that is 36 yrs. old and all we've ever done is
use it and rehandle it when it needed one. ( the handle is hickory so it's
easy / cheap to replace) Not fancy or pretty but boy do they deliver.
Just wash and hand dry afer each use and they'll last for years.
The rest of my wifes Old Hickory set is in the garage now for yet
another set of handles so they can keep on truckin' for another 10
yrs or so.