I Tested the Edge Retention of 48 Steels

[edgelion]

I like S30V and U2. Is that allowed?

 

[SharpBits]

I like S30V and U2. Is that allowed?

You aren't alone.

 

[transmaster]

I have this book in my Library, frankly, I forgot I had it. I am used to eBooks and Audiobooks, so hard copies slip my mind. I'm definitely going to move it to the sharpening bench.

 

[Dagoth_Blur]

You are right. I did not say that Geometry is the only factor making a good knife . I only wanted to say that Geometry for me is the leading factor. Of course when all contributing factors to a good knife for you come together it is always better!

When the steel is in such bad condition as you describe only the waste bin remains as the last resort..

By the way ( speaking about Victorinox) I give to anyone on a tight budget who is asking me what kitchen knives I would suggest the Victorinox FIBROX serie. A good example of cheap good stuff if you do your part in the geometry/ sharpening/stropping area. Even a much better suggestion for many people than a 400 dollar Japanese “ high quality , high hardness” steel knife.

Another issue with prioritizing geometry is that the end user can much more easily change the geometry of their knife than they can to heat treat. It is relatively straightforward thinning a knife or adjusting the bevel to make it cut better, however trying to reheat treat the blade would be significantly more challenging and out of the realm of most people's capability.

So while both are obviously important it could be argued that heat treat is the more important quality simply due to the fact that it's the one that is harder to change after the fact.

 

[sharp image]

Zwear for the win