The most used knives...

[Dergyll]

Are my kitchen knives, hands down...I use them multiple times in a day, 7 days a week. My shun are all VGDamascus and SG2; VG stinks and I have to sharpen it every 2 weeks or so, SG2 is such a bear to sharpen...

Then I saw the Yakula.

While it's too small to do my everyday cooking, it's a great step for WE, putting supersteels into kitchen knives. I would love to see them expand the line, make some santokus, gyotos, etc.

Out of curiosity, I bought a QSP Damascus Chef's knife (60 frickin bucks!) and was blown away by the fit and finish...absolutely great value. The back of my mind says, WE can do better.

That Damascus craze going on right now? Perfect for you to put that 9CR damascus in a Civivi chef knife.

Story over, thanks for your time.

 

[Chronovore]

I haven't tried the 9Cr damascus. Does it behave like their regular 9Cr18Mov?

WE seems to have perfected the heat treatment for 9Cr18Mov. It holds a better edge than other 9Cr18Mov I've used. I might be interested if they used it to make kitchen knives.

I'm also curious to try their 14C28N. I'll pick up a Riffle when I can. If they do as nice a job with 14C28N, that's already one of my favorite EDC steels. I'd be curious to try 14C28N in the kitchen too.

 

[Dergyll]

I got have 1 pure 9CR and honestly, average joe like me, I cant tell which is better the 9CR or 9CR Damascus. It is very stainless though! So a good option if you cant have D2 corroding.

My Kershaw blur is in 14C28N and that's a good steel! Tough too, I use it in the garden sometimes. I heard something about 10CR15Mov or something on the new elementums? Wonder if bladehq misread it or if it's real, would definitely like to check that out.