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Showing 1 of 4 conversations about:
sharpedge
220
SharpEdge
Aug 7, 2019
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14themoneyThat's the one, thanks for sharing the chemical structure!
14themoney
1395
Aug 11, 2019
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sharpedgeI posted the link from my smart phone. I created a side by side comparison of this and VG-10 at zknives.com, but couldn't get it uploaded. I may try again; my PC is way smarter than my phone. My purpose in starting to post the information was to point out similarities and differences in these two. I purchased a Cold Steel fixed blade in VG-1. I wasn't paying much attention and thot that it was VG-10. I haven't put it thru the paces, so I don't have any personal experience on which to base an opinion. My feeling, based on what I have read and my use of some VG-10 folders, is that this is a better steel than VG-1. I do know that HT and geometry have a lot to do with blade performance. I believe that this is the first kitchen knife that I have seen in this steel. My current in use kitchen knives include HD2, Blue #2, BD1N, and 1095. I have my VG-10 nakiri to my son-in-law. I have posted this long winded (or fingered) response because I thot that yours was a bit odd. I could not figure out how my posting a link to the chemical make-up of VG-1 would actually be helpful to someone, at least beyond knowing that it is a 1% C and ~15% Cr steel. BTW, your knife looks a lot like my current nakiri. Thanx for responding to my post.
sharpedge
220
SharpEdge
Aug 12, 2019
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14themoneyThank you for explaining in detail what were your intentions. With your initial comment I could only conclude that you wanted to share the chemical structure of VG-1 steel, hence my response. Some knife users do like to see the chemical elements present in the steel, so I thanked you for sharing that. But I definitely agree that the comparison to its bigger brother, VG-10, makes more sense, so I created the comparison chart for you.
14themoney
1395
Aug 13, 2019
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sharpedgeWow. Way cool. I have a santoku, Twin Signature. I am moving away from the German knives to the Japanese. I need to get a high class sharpening system, probably an Edge Pro 4. Then a Japanese santoku will be in my sights.
sharpedge
220
SharpEdge
Aug 13, 2019
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14themoneyGreat to hear that! Keep your German knives for some more rougher tasks, as Japanese are more sensitive.. If you will ever give the old whetstones a try, we made a detailed video guide for knife sharpening with whetstones: sharpedgeshop.com/sharpening. Cheers!
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