ZDP-189 Not Impressed

[Czechmate]

I agree completely. I've had a ZDP-189 Dragonfly and Delica. They were a nightmare to sharpen. I have never been able to get ZDP as sharp as vg-10, s30v, or even M390. In fact, M390 holds an edge much longer and is considerably easier to sharpen for me.

I use a worksharp or paper wheels for all my blades; worth looking into as either makes sharpening any steel (that I've encountered so far!) pretty easy IMHO.

As for M390 outlasting ZDP for edge retention; that is a tough one. I've used both quite steels quite a bit but have never done a head to head comparison...

 

[uofaengr]

I had a ZDP Delica once, and even reprofiling with a Wicked Edge, it was a pain and still ended up with microchips. I replaced it with another VG-10 model. If it was my only knife I might could speak more on having to resharpen it more often, but I think I've only touched it up on the Sharpmaker twice in a year and prefer the easy touch ups and how keen of an edge it takes.

 

[Corwyn_bv]

I have been edcing my Dragonfly ZDP for almost 9 months and didn't even have to touch it up once. Still slices paper like a champ...
I generally use it for light stuff like cutting food or opening boxes, but I did do some light whittling with it as well as some cardboard box cutting...

 

[Nap]

just because an edge lost it's ability to push cut paper doesn't mean it isn't sharp. "Dull" is subjective, but I'm willing to bet that edge works great for actual cutting tasks (other than cleanly slicing open an envelope that you could otherwise just use your thumb to open). So I'd say don't stress over it, use the thing.

Indeed. I've been putting my Delica through some pretty hard use, these last couple of days, to see just what it would take to make it actually dull or chip. Only this evening (after the latest round of slicing through food against a ceramic plate) did I find that it would no longer whisk through paper, so I sighed and decided I should finally touch it up.

Not before having to slice the top off a box of milk, however, which it still did with ease.

I've checked the edge under my jeweler's loupe, and there are no chips or nicks. I actually think I'll let it go for a while longer.

 

[harronek]

Three of my my four favourite folders are ZDP

The other is M4

Ken

 

[DeadboxHero]

How does ZDP189 compare to m390?

Is there any advantage or is it just a chippy steel inbewteen Elmax and M390 for wear resistance?

 

[Kwon Kwang]

Every steel will dull eventually. There's no escaping it. To enter into this hobby without learning how to sharpen knives in one way or another is absolutely preposterous in my view.

For this reason, I'm not a fan of extremely hard steels. I just don't see the point of high edge retention if it makes sharpening more of a chore. I also see no point in extremely soft steel that can't hold an edge through some light duty cutting tasks. I'd rather have a balance, and that's why I love AUS8. :thumbup:

 

[Lee48]

I think I own a half dozen Dragonflies right now. Love the little knives. One of them is in ZDP, one is in H1 and the others are VG10. I never carry either the ZDP or H1 knives. VG10 is satisfactory for all the jobs the Dragonfly performs. It takes a superb edge and it's incredibly easy for me to get it super sharp. Do I care that another steel holds an edge 10X longer? Are you kiddin'?

On the Emerson Knives website, it is mentioned that Emerson uses 154CM (another of my favorite blade steels) that is run somewhat softer than other knife makers. This makes the knife easier to sharpen in the field using whatever media is available. That's a philosophy I can agree with--simple and basic common sense. (Even though I'm not particularly a fan of the lopsided edge grinds Mr Emerson puts on his knives, I think I'll buy one or two of his knives just to support the company.)

 

[nine4t4]

My last knife purchase had ZDP as one of the contending steels. It looked good on paper but my "Spidey-sense" told me to stick with something closer to VG-10, my EDC became a 154CM knife (which is pretty close). Regardless of the steel it comes down to two words

EDGE MAINTENANCE. You really shouldn't need to sharpen a knife that often, if you are maintaining it.

My chef knives almost never see a stone, but I'm one of those guys that uses a steel BEFORE the edge starts to go. I'm not quite as diligent with stropping my EDC's but I think I'm better than most. And it doesn't take much. A small piece of leather with some compound or diamond paste (being lazy I prefer diamond), a few swipes and it's razor in seconds. If my stones go down to 8 microns I think diamond paste is about 1, (and it makes the edge all sparkly shinny)

Even though my current EDC is only 154cm, it can glide as easily through belt leather as it does paper. The super steels may hold an edge longer, but you still need to make corrections for usage.

Rather than be upset that the steel isn't forever sharp, just get some means of stropping and you'll go much longer without sharpening. The changes happen at the microscopic level and are easiest to fix before you can actually feel a difference

 

[brownshoe]

My William Henry knives in ZDP-189 have exhibited very good edge retention. I am impressed.

Same here.

My WH is also one of the first with ZDP, so if there were "problems with heat treat" it should have had it, but it holds an edge like nothing else. For me ZDP vs. 1095 is like 1095 vs. table knives