Serious Steel, DesRosiers, Farr, Knight, Lamey content

Reggie Barker said:
I would be interested to hear from some other makers on what makes a good meat slicing knife. My comp knives are too thick. While they chop and cut heavy stuff well they don't seem to slice meat well. I cut up 600 ribeye steaks the other day and the thicker blade didn't do well.Yes it was 600 and then we cooked them.I ended up useing a thin knife I had made and it did well slicing.
Reggie
Click to expand...

I'm not sure if you mean ONLY for slicing...

I make kitchen knives with virgin 1/32inch thick 15N20 stock meant for sawblade factories. Its tempered to about 52-54RC. You can also use old crosscut hand saws. I grind the bevels about 1/2inch up the blade and then convex it into the rest of the blade flat. Blades are super flexible and slice like crazy. They won't chop wood unless you leave the edge a bit thicker. The sort of very thin edge I like would wrinkle due to the softness (better than chipping out) but on meat, fish, vegetables, the sheer thin-ness is the key. Easy as all hell to touch up on a steel. Holds an edge longer than the crap stainless knives INCLUDING the mainstream German forged big-dollar stainless kitchen knives. If I can convince the manufacturer to HT the sheets to 54-55RC, they would perform even better.
 
Hey Roger,

Quit showing pictures of your Farr and get out there and use it :)

Todd
 
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