Gude knives

S

spareparts

Joined
May 12, 2010
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Anyone know much about Gude knives?

http://www.guede-solingen.de/english/guede-eng.html

The were on sale so I bought a chef knife and a boning knife from their Kappa series over ten years ago. Very solid knives. I was doing a little google search today and from their site they say the steel is Chrome-Vanadium-Moly cutlery steel. How would you rate this steel and what does it compare to?

Also, they mention "ice hardened", what does that mean?
 
Ice hardened usually means it has gone through some sort of cryogenic heat treatment, and MolyVan steel in German knives often refers to X50CrMoV15 and similar alloys, with slight variances in carbon content and chromium content. This family of steels is often tempered near the line where this is a large difference between a good and bad heat treatment. Given nothing is majorly screwed up during HT, A HRC 58 knife will perform radically different than one at HRC 55. 58 it the top end of these steels, and 52-54 is the bottom end, and 55-57 is the middle range that is often found on Euro cutlery.
 
I have a Gude bread knife, which is a monster, but as far as the edge retention goes, it isn't the best. Even on the thick, serrated edge doesn't hold sharp for more than a week or two, then I have to use ceramic stick to bring it back...
Basically, what you'd expect from X50CrMov15 at 55-57...
 
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