Super steel kitchen knives?

PropThePolecat

PropThePolecat

Joined
Jan 31, 2009
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Does anyone own any super steel kitchen knives or know if theyre sold somewhere?

Im thinking kitchen knives in CTS-20CP, ZDP-189, S90V, etc. My better half has been using an Endura ZDP-189 in the kitchen lately and has been totally blown away by its edge and ability to hold it.

Has anyone gotten super steel kitchen knives custom made?

Thanks,
 
Hmmm isn't Ankerson's knife a Phil Wilson custom? And I think the Spyderco South Fork is gonna be out in a few months. IIRC, s90v.
 
I havent seen Ankersons knife...maybe he'll chime in with a pic later.

I totally forgot about the South Fork. IIRC tt was designed as a general kitchen/camp knife.
 
Check out the kitchen-knives forum here.

I like the Takeda gyuto 240mm in Aogami Super Blue, an extremely thin blade hardened to 64 HRc.
Here's a good site: http://www.chefknivestogo.com/

It's not stainless and it will chip, but it holds an edge, cuts like you would not believe and is easy to resharpen.
 
Here is one of them I use in the kitchen, my Phil Wilson South Fork.

I also use a Smoke Creek in M390 and an S110V knife.

Have another one coming in K294 soon.

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I bet your veggies taste better sliced with those. :D

Man, those are awesome.

Ankerson said:
Here is one of them I use in the kitchen, my Phil Wilson South Fork.

I also use a Smoke Creek in M390 and an S110V knife.

Have another one coming in K294 soon.

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singularity35 said:
I bet you veggies taste better sliced with those. :D
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Yep. :D

There is nothing like using the Super Steels in customs that are ground paper thin and Heat Treated very hard for max edge retention..

Nothing cuts like them either and they just keep cutting for it seems forever.

Really looking forward to my K294 knife. :D
 
PropThePolecat said:
Does anyone own any super steel kitchen knives or know if theyre sold somewhere?
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I have quite a few, including Aogami 1, Aogami 2, Aogami Super, Shirogami 1, ZDP-189, etc... Here, Kitchen knives reviews by steel type.

PropThePolecat said:
Has anyone gotten super steel kitchen knives custom made?
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Dozens. Although, despite of preference of modern exotic steels, IMHO not all super steels work well in the kitchen, and fine grained "old" steels(52100, AEB-L) work better compared to others, which work best with more coarse edges. Kitchen is one place, where thin, high polished edges have all the benefits, at least most of the time. Basically, the finer the edge you can get, the better.
 
Ankerson said:
Yep. :D

There is nothing like using the Super Steels in customs that are ground paper thin and Heat Treated very hard for max edge retention..

Nothing cuts like them either and they just keep cutting for it seems forever.

Really looking forward to my K294 knife. :D
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What is K294? What can you compare it too?
 
Gator97 said:
Bohler-Uddeholm K294 PM tool steel, pretty much the same as Crucible COM 10V, which in turn belongs to AISI A11 group. There are quite a few alloys with similar composition, from different makers. K294 is PM steel, CPM 10V is CPM, I am thinking of getting one too, just cutions if PM vs. CPM will make any discernible difference.
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K294 is 3rd Generation PM Technology.
 
singularity35 said:
I see, thanks guys.
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It's like sharpen that puppy up and cut forever and ever and then cut even more, then maybe after a VERY long time it may have to be stropped a few times. :D

S110V is the same way, but K294 has even more edge retention.
 
Ankerson said:
It's like sharpen that puppy up and cut forever and ever and then cut even more, then maybe after a VERY long time it may have to be stropped a few times. :D

S110V is the same way, but K294 has even more edge retention.
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Dayum! That's awesome and I even think my grey para cuts forever.

How does K294 compare to s110v in sharpening? A bit harder? A bit easier? I'm sure the difference won't be too much though.
 
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singularity35 said:
Dayum! That's awesome and I even think my grey para cuts forever.

How does K294 compare to s110v in sharpening? A bit harder? A bit easier? I'm sure the difference won't be too much though.
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Should be the same as CPM 10V, with what I use to sharpen it doesn't matter much. :D
 
Most commercial higher quality kitchen knives can be had in VG10. It works very well in the kitchen and holds
an edge much longer than 440C or 1095.
I have an old Gerber paring knife in chrome plated M2 that seems to hold an edge forever.
However, when I need to cut through tough stuff I reach for an old cheapie Case in 1095.
If you want something that holds an edge better than VG10, you will be looking at a custom or a non-stainless.
 
Depending on what I am preparing, I would generally prefer a knife that holds a very fine edge over one that retains a very aggressive (carbide dense) working edge. Opinions vary;)

I certainly share your enthusiasm for ZDP-189 in this capacity. However, my food prep tasks are rarely long in duration, and VG-10 always seems to perform flawlessly. The only down side is I need to strop my blades for 30 seconds or so prior to each prep session...which seems like an acceptable trade off for the other positive attributes of this steel (notably, price).

As with any knife, the use and care of it (along with ergos and geometry) are as critical to its success as is the steel used. Choose wisely!
 
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