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bootster1
61
May 30, 2018
Let me just say that I own 3 knives in this steel already. I have a reserved feeling about making a kitchen knife out of this steel. It is way to prone to chipping if make that thin. You want to keep your core pretty thick with a steep edge, and it will serve you well. The one knife that I own, the Fallkniven TK3 in Mother Of Pearl in 3G that has a great thickness to the steel in the center of the blade. It is the sharpest, most durable steel I have owned or used, and there is no problem with a Rockwell of 64 in a thicker blade. I had a Red Quince Burl edition that was stolen, so I replaced it with he MOP edition with zero regrets. I also have a Fallkniven U2 in SGPS that will shave hairs like nobody's business and still cut like a champ. The best knife I own in this steel, and the best I own as far as usability is a Fallkniven F1 3G Test Series that was a 110 limited edition run to see if this was a good idea for mass production. It is a year 2004 knife and is thicker in the center than the production F1 3G they did eventually produce, I believe, and still do for mass production. The 3G Steel, that is a SGPS core with a VG2 outer steel is just the ultimate in easily sharpened, long lasting edge, splitting hairs sharp stainless steel. I have used this steel, as my limited edition has been used extensively for 14 years now, and is the best to date I know of. The one thing I would caution on the 3G blades is to try and mirror finish them. The VG2 doesn't like to be polished, as lines are still evident after polishing, at least on my blade.
I would get one of these, but I already have 3, so I'll pass.