- Joined
- Jun 6, 2013
- Messages
- 13,275
Same here, I find it's easy to sharpen, gets very sharp. I like it. I speaking with a folder, never used or owned a kitchen knife in vg 10
-
The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
Whatever Happened to VG-10?
- Thread starter redsquid2
- Start date
Same here, I find it's easy to sharpen, gets very sharp. I like it. I speaking with a folder, never used or owned a kitchen knife in vg 10
- Joined
- Apr 21, 2007
- Messages
- 1,686
If that's the case yes.
Let me put the Q like this:
As You have worked on chipped Shun knives and put new edges on them, did the knives continue to chip after You were finished?
Regards
Mikael
I have used a VG10 Spyderco Yang 6" utility knife in the kitchen for a few years and have never had any chipping. I recently got a 7" Tojiro Gyoto and have not seen chipping. Both are VG10. Frankly, I have never seen chipping in any of my knives in Vg10.
I suspect that when chipping occurs with VG10, there could be a few reasons. The steel could be too hard for the intended use (Shun?), the edge geometry is off for harder use, or a combination of these causes. Lots of people use Tojiro boning knives in VG10, and I have never read any online complaints about chipping. Tojiro makes boning knives and Debas out of VG10, and people seem to like them. If I wanted a cleaver for heavy chopping, I think that I would prefer a carbon steel that is not too hard. I use an old butcher knife in 1095 for cutting lobster tails. For cutting veggies and fruit, I would prefer VG10. For a pocket knife, I wouldn't turn up my nose at VG10, knowing how well it does in the kitchen. The edge on VG10 lasts way longer than my kitchen knives in 440C, but not those in M2 (no surprise here). VG10 seems to hold an edge much longer than my old Sabatier 4 Elephant carbon chef's knives, but this is not a surprise either, since they are 1075.
I suspect that when chipping occurs with VG10, there could be a few reasons. The steel could be too hard for the intended use (Shun?), the edge geometry is off for harder use, or a combination of these causes. Lots of people use Tojiro boning knives in VG10, and I have never read any online complaints about chipping. Tojiro makes boning knives and Debas out of VG10, and people seem to like them. If I wanted a cleaver for heavy chopping, I think that I would prefer a carbon steel that is not too hard. I use an old butcher knife in 1095 for cutting lobster tails. For cutting veggies and fruit, I would prefer VG10. For a pocket knife, I wouldn't turn up my nose at VG10, knowing how well it does in the kitchen. The edge on VG10 lasts way longer than my kitchen knives in 440C, but not those in M2 (no surprise here). VG10 seems to hold an edge much longer than my old Sabatier 4 Elephant carbon chef's knives, but this is not a surprise either, since they are 1075.
Ive been using my NL4 for about a month now and have really been impressed with vg10. easy to get it crazy sharp and holds it long enough for me to be happy. Id buy an NL series knife in ANY steel offered but def understand why they chose vg10. great overall performing steel and ease of sharpening is a HUGE bonus
Jason B.
Knifemaker / Craftsman / Service Provider
- Joined
- Jun 13, 2007
- Messages
- 11,162
They are so different because of heat treatment. In a Japanese kitchen knife such as a Tojiro the steel is harder (60hrc) and likely has a few different processes in the HT protocol that contribute to the better performance, better sharpness, and is actually MUCH more difficult to grind.
I like spyderco VG-10 but like most folding knives I feel the steel could be ran harder without negative side effects.
- Joined
- Jan 24, 2012
- Messages
- 1,949
If I remember correctly I believe Sal says stated there target hardness for VG10 is right around 59, as they have found VG10 can get chippy with thin edges over 61.
- Joined
- Aug 28, 2013
- Messages
- 1,678
VG-10 is most known to me by Spyderco, many of their knives under $100 but about $50 have it. It has done well on my Delicas and Enduras. Good balance and for the price at which it comes on most of the knives I think it is a great steel.
I like VG-10 a lot.
I carried a ZDP-189/carbon fiber Caly 3.5 for over a year. It beat out all the competion but during this process, I found other steels on other knives to be easier to maintain, like CPM-154 and CPM-M4.
By the time I realized that the Caly 3.5 was my grail, I had missed out on the Super blue model and wanted to try my favorite knife in different steels.
I decided to get the VG-10/G10 model. Aftering using the VG-10 for a couple of months now, I am a big fan. I ended up swapping the blades on my Caly 3.5s and for the first time in about three years, I am not looking at other knives. The VG-10/carbon fiber Caly 3.5 is my go to EDC for the foreseeable future.
IMO, VG-10 is a great steel. It may not excel at any one thing but it seems fairly tough, strong, and wear resistant and equally important, it is easy to keep and maintain an uber sharp edge...love it.
I also have a couple of Zhen VG-10 kitchen knives that I like. They are sweet slicers.
I carried a ZDP-189/carbon fiber Caly 3.5 for over a year. It beat out all the competion but during this process, I found other steels on other knives to be easier to maintain, like CPM-154 and CPM-M4.
By the time I realized that the Caly 3.5 was my grail, I had missed out on the Super blue model and wanted to try my favorite knife in different steels.
I decided to get the VG-10/G10 model. Aftering using the VG-10 for a couple of months now, I am a big fan. I ended up swapping the blades on my Caly 3.5s and for the first time in about three years, I am not looking at other knives. The VG-10/carbon fiber Caly 3.5 is my go to EDC for the foreseeable future.
IMO, VG-10 is a great steel. It may not excel at any one thing but it seems fairly tough, strong, and wear resistant and equally important, it is easy to keep and maintain an uber sharp edge...love it.
I also have a couple of Zhen VG-10 kitchen knives that I like. They are sweet slicers.
- Joined
- May 16, 2010
- Messages
- 9,347
- Joined
- Sep 19, 2011
- Messages
- 1,945
It's in my pocket 5 days a week!
Lol.
Yea, I looked long and hard at the aftermarket Super Blues and couldn't bring myself to pull the trigger. I probably should have.
- Joined
- May 16, 2010
- Messages
- 9,347
Ditto
Being a hopelss optimist (or incredibly naive), I go look for Super Blue Calys on a semi-regular basis.
Every time, I notice the prices, I manage to make do with something else
Some day, I will encounter a used okay priced Super Blue......, some day
Being a hopelss optimist (or incredibly naive), I go look for Super Blue Calys on a semi-regular basis.
Every time, I notice the prices, I manage to make do with something else
Some day, I will encounter a used okay priced Super Blue......, some day
- Joined
- May 16, 2010
- Messages
- 9,347
Said it twice for emphasis - I like Super Blue that much.