Stainless Izula?

Perhaps the OP should give the Shango a shot. Stainless it is, and there is a Pass-Around to be joined. Talk to Joezilla.
 
I started this thread because I reckoned a stainless Izula would be better for cooking duties.

Is the powdercoat on the current 1095 Izula safe for food prep?
 
brassbent said:
I started this thread because I reckoned a stainless Izula would be better for cooking duties.

Is the powdercoat on the current 1095 Izula safe for food prep?
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I don't see why it wouldn't be. It's not like it rubs off easily. I use mine for food all the time. I wouldn't want to eat the coating but I'm sure you get a lot worse chemicals from plastic water bottles, tupperware containers, processed food, and even your local water supply.
 
Nobody said:
Sorry it took so long to get back to the thread. No, I actually don't have any 440C blades anymore as I got rid of them all over time. Back when I had a few of them, I primarily used Arkansas stones which as you say didn't work well, and Japanese water stones, which work for anything I've ever sharpened. I didn't find that the 440C held an edge as well as the better 154CM steel that was available at one time, and later the CPM-154 which is very nice in my opinion. I've had mixed experiences with D2 ranging from great to OK (assuming HT has a lot to do with it as with most steels) The first S30V blade I bought from a maker right after it came out kept me away from that steel for next year and half. I've since had other S30V blades that are very nice. HT and grind in my experience has a lot to do with steel performance. None of my 440C knives in the past were real high dollar so that may reflect my why my experiences weren't so good.
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I don't know how old you are (meaning I don't know if you were around during the period I'm about to speak of), but it sounds like you fell victim to the extremely moronic attempt that was made by some manufacturers to deal with the difficulties many of their customers were having sharpening their knives: namely, running them too soft. Many 440C knives of the 1970s ran in the 55-57 HRC range which is not a good one for this alloy. Running it softer did make it somewhat easier to sharpen, but just as you say, made it deform much more easily--especially with a thinner edge.

It really is a shame, as it has a certain stigma around it among many knife enthusiasts which is really entirely undeserved. Now don't get me wrong, it's not my favorite steel of all time by any stretch--that title is held by W-2. Nonetheless, as stainless goes, 440C is a very solid performer when done correctly.
 
I am lazy so stainless is good for me. Carbon steel for hard use and stainless for show......I am getting one as soon as its out
 
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