- Joined
- Apr 20, 2018
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- 4,458
So for a few months I've been eyeballing the Yaxell Dragon Fire chef's knife (the gyuto style one) in BD1N at an advertised 63HRC.
I've watched deadboxhero's video on sharpening his chef's knife in this steel (thank you) but I don't do water stones. At least not yet.
So, is this alloy a viable SiC candidate or are diamonds the better way to go? I'm a stropper so what do you recommend? What's a good edge on this steel for kitchen use? I tend to like toothier in the kitchen.
I've watched deadboxhero's video on sharpening his chef's knife in this steel (thank you) but I don't do water stones. At least not yet.

So, is this alloy a viable SiC candidate or are diamonds the better way to go? I'm a stropper so what do you recommend? What's a good edge on this steel for kitchen use? I tend to like toothier in the kitchen.