Does anyone know what steel is used in the higher end kitchen knives?,the brochure's always give cryptic references to chrome vandium stainless and high carbon stainless which could be anything.I've heard that the Shun series by kershaw uses VG-10 and I've found them to be excellent performers.But what about firms like Global,Whustof,Mundial and Victorinox?I came across a new series by Scanpan today that listed the steel as German Din.1.4116 X45 cr mo V15, I'm guessing it's 1.4% carbon but 15%vandium doesn't sound right.Any info or links would be greatly appreciated,Thanks in advance guys.
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what's in a kitchen knife?
- Thread starter elasmonut
- Start date
Huugh,
Thanks for the chart, very helpful.
Elasmonut, if you are thinking of making a carving knife for your wife, make sure it can cut steel too!
They seem to fail to understand that cutting inside the pot and hearing that dreaded steel-on-steel sound
means trouble for the knife and think you used inferior steel!
Mike
Thanks for the chart, very helpful.
Elasmonut, if you are thinking of making a carving knife for your wife, make sure it can cut steel too!
They seem to fail to understand that cutting inside the pot and hearing that dreaded steel-on-steel sound
means trouble for the knife and think you used inferior steel! Mike
Hey miden, I know the missus,like most wives, needs something akin to Busse's INFI but the best I can afford is S30V so she'll just have to learn to be careful.I'd prefer 440V but pot bottoms,glass cutting boards and occaisional screwdriver use deem it too brittle.I'm still curious to know what other production companys use in thier kitchen blades though,if anyone knows.As the Globals and Shun's I own are in my opinion very good perfomers,and woud be a good comparison for future non 440C blades I make.
P.S.thanks for the responses guys you are an invaluable resource to all the knifeminded out there.
P.S.thanks for the responses guys you are an invaluable resource to all the knifeminded out there.