-
The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
Kitchen knives
- Thread starter jackG
- Start date
- Joined
- Sep 16, 2000
- Messages
- 117
I'm not familiar with the steel but the knives are great.I can cut a freshly baked loaf of bread with the bread knife, no problem.The others all have a place of use in our kitchen.
------------------
Ricki
info@outdooredge.com.au
outdooredge.com.au
------------------
Ricki
info@outdooredge.com.au
outdooredge.com.au
- Joined
- Oct 10, 1998
- Messages
- 648
Jack,
MBS-26 has 0.85 to 1% Carbon, 13 to 15% Chromium and small amounts of Manganese and Molybdenum. The Spyderco steel chart lists the hardness of MBS-26 as 57-59 RC but the catalogue gives the hardness of the kitchen knives as 60-61 RC so take your pick
. I have a Santoku and a Paring knife that are my favourite kitchen knives. They take and hold an excellent edge and are very stain resistant. Highly recommended
.
------------------
Clay
Don't worry that the world might end tomorrow....in Australia it's tomorrow already.
MBS-26 has 0.85 to 1% Carbon, 13 to 15% Chromium and small amounts of Manganese and Molybdenum. The Spyderco steel chart lists the hardness of MBS-26 as 57-59 RC but the catalogue gives the hardness of the kitchen knives as 60-61 RC so take your pick
------------------
Clay
Don't worry that the world might end tomorrow....in Australia it's tomorrow already.
- Joined
- Oct 13, 1998
- Messages
- 675
The steel in the Spyde kitchen series is the best I've used in the kitchen with the possible exception of VG10 in the Fallknives line. My one complaint with the Spyde are the handles, on two of mine they have started to work loose on the blade, and stuff tries to collect in the ridges. I also prefer a little more mass in a knife handle, my Titan Solo is pretty much perfect
Aaron
------------------
aaronm@cs.brandeis.edu
My sheep has seven gall-bladders, that makes me King of the Universe!
Aaron
------------------
aaronm@cs.brandeis.edu
My sheep has seven gall-bladders, that makes me King of the Universe!
My loyal kitchen 7 of many years just got pacmanned this morning! A half inch semi circular cut out at the edge now exists. Don' t know how it happened nor the culprit as I came down from the 3rd floor and found it laying on the cutting board soaked in orange pulp.
Time for one of Spydercos current pieces I guess.
L8r,
Nakano
[This message has been edited by Nakano 2 (edited 12-13-2000).]
L8r,
Nakano
[This message has been edited by Nakano 2 (edited 12-13-2000).]
Sal Glesser
Moderator
- Joined
- Dec 27, 1998
- Messages
- 11,671
MBS-26 is a proprietary steel to one maker. That is why you won't see it around much.
I personally prefer this steel in the kitchen to any I've tested so far.
It grinds very thin and still maintains excellent tensile strength. Corrosion resistance is up thee with 440C.
Edged retention actually better than most steels despite the lower carbon content (.85 - 1.00). It is more expensive.
I asked the maker how they were able to achieve such extaordinary results with the lower carbon content. They said that the steel is one of those ideal combinations but requires very exacting heat treat. After watching their heat treating process, I was impressed. Blades are pulled from the heat source (which I cannot disclose) in groups of 4, spread by hand and individually hand quenched in oil. the crafstman performing the task was indeed a master at his art.
Mind you, they use robotics for basic grinds so they are not technologically deprived. the results are obvious.
We will designing a more upscale kitchen line next year. Same steel.
sal
I personally prefer this steel in the kitchen to any I've tested so far.
It grinds very thin and still maintains excellent tensile strength. Corrosion resistance is up thee with 440C.
Edged retention actually better than most steels despite the lower carbon content (.85 - 1.00). It is more expensive.
I asked the maker how they were able to achieve such extaordinary results with the lower carbon content. They said that the steel is one of those ideal combinations but requires very exacting heat treat. After watching their heat treating process, I was impressed. Blades are pulled from the heat source (which I cannot disclose) in groups of 4, spread by hand and individually hand quenched in oil. the crafstman performing the task was indeed a master at his art.
Mind you, they use robotics for basic grinds so they are not technologically deprived. the results are obvious.
We will designing a more upscale kitchen line next year. Same steel.
sal
- Joined
- Oct 14, 1998
- Messages
- 2,157
Sal,
Can you tell us more about the upscale kitchen knives (handle materials, blade styles)? My wife and I like your existing kitchen knives enough to give them as gifts. The only things we don't like are the handles.
The one kitchen knife I would like to see added is a Chinese cleaver. The blade should be the same thickness as the Santoku only about two inches deeper. I think this would be perfect.
Keep up the good work.
------------------
Chuck Bybee
titanium.man@gte.net
http://www.titanium-man.com
Can you tell us more about the upscale kitchen knives (handle materials, blade styles)? My wife and I like your existing kitchen knives enough to give them as gifts. The only things we don't like are the handles.
The one kitchen knife I would like to see added is a Chinese cleaver. The blade should be the same thickness as the Santoku only about two inches deeper. I think this would be perfect.
Keep up the good work.
------------------
Chuck Bybee
titanium.man@gte.net
http://www.titanium-man.com
Sal Glesser
Moderator
- Joined
- Dec 27, 1998
- Messages
- 11,671
Hi Chuck. can't say too much at this time. More than likely the handles will be ebony.
Hi DePaul. We have a Cooks knife with a 9.5" blade at this time.
sal
Hi DePaul. We have a Cooks knife with a 9.5" blade at this time.
sal
Greetings~
I, too, am glad to hear that there will be more kitchen models available from Spyderco. The K04's & K05's are about the handiest tools in my kitchen, even cutting through some frozen food.
I like the idea of a Chinese cleaver. Maybe put a SpyderHole right at the base of the blade close the handle....kinda like a "trigger" hole
Having some knives for fileting & boning as well as a fairly wide "chef's" knife would also be cool.
I look forward to seeing the new additions.
Aloha~
Patti
I, too, am glad to hear that there will be more kitchen models available from Spyderco. The K04's & K05's are about the handiest tools in my kitchen, even cutting through some frozen food.
I like the idea of a Chinese cleaver. Maybe put a SpyderHole right at the base of the blade close the handle....kinda like a "trigger" hole
I look forward to seeing the new additions.
Aloha~
Patti