One really hard carbon blade

G

gud4u

Joined
Jan 6, 2004
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551
Recently got a Japanese Kitchen Utility Knife from Lee Valley Tools ($16.95 + shipping). The laminated blade is carbon steel with stainless sides. Per Cliff Stamp the carbon steel is SK-5, rockwell hardness of 60 plus or minus 2, and the side-laminates are 410 stainless.

On receipt, the edge grinds were a bit uneven and slicing sharpness wasn't what you'd expect, so I assumed sharpening would be very easy on a thin carbon blade.

Not so. This blade resisted stoning more than either the D2 blade of my 806D2 or 440V/S60V blade of my older Military. Amazingly, it took about 20 minutes with a coarse DMT benchstone to re-profile this thin carbon blade and another 15 minutes with a grey Spyderco stone to de-burr and a strop to polish the edge. Not what you'd expect.

Haven't put the blade to hard use, just some veggies, pepperoni and some meat-slicing with no apparent dulling, but I expect this blade will exhibit excellent wear-resistance.
 
With a laminated blade there is little need to draw the blade after heat treating for toughness the 410 laminates will take care of that. The cutting edge can be left at full hardness in that case.
 
George,
Thanks for the explanation. That makes perfect sense - even to me.

You make some great-looking knives, by the way. The 'Whisky Jack' series, particularly the elevated angle of the handle on #2, combines looks and practicality like few designs I've seen.

Thanks for the education.
 
gud4u :

Amazingly, it took about 20 minutes with a coarse DMT benchstone to re-profile this thin carbon blade and another 15 minutes with a grey Spyderco stone to de-burr and a strop to polish the edge.
Click to expand...

What exactly did you have to do? The edge bevel on the one I have is only like a mm wide, and it is chisel ground with primary hollows for relief so the amount of grinding necessary for even a full sharpening is usually minimal?

-Cliff
 
Actually, I wasted a lot of time on the Spyderco gray ceramic stone, thinking it couldn't possibly take long to profile this thin blade - but material-removal was extremely slow.

When I switched to the diamond stone, I'd make a few passes and feel for a burr, expecting it would develop immediately - and repeat. Clumsy process - with pauses for astonishment - and it probably did take less than 20 minutes.

It's your fault I bought this knife, by the way, after reading through your excellent review site! Your work is excellent!

It really is a fine blade for the investment of $16.95.
 
The steel is pretty hard, if the bevel was very sloppy it could take some time. The next time it gets dull make a check on how long it takes to rehone it. I use mine as my main work knife in the kitchen, it gets sharpened every month or so, usually only to go back on a 4000 grit waterstone for a few minutes. It is a truely standout blade for light kitchen work.

-Cliff
 
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