Knife porn thread

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lynx

So today I will look round a photograph all the opinels in the flat

Then my kitchen knives, nothing porn worthy really as I live with people who don't know how to treat knives. Also have to sharpen the kitcken JA henkels knife pro kitchen knives.

How do you identify a good steel or a cheap poor one?

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jupiz in reply to @lynx

Tricky question but to a point how long they stay sharp and how comfy they are in your hand. Steel that’s been heat treated and worked more is more brittle (harder) and so can be sharpened to a finer angle without deforming. Softer steels cannot be sharpened to the same angle but are less prone to chipping.

Cheaper knives tend to be made of softer steels so when sharpened to a reasonable angle so that you chop things easily, the edge doesn’t last long. Knives of harder steels can maintain a finer cutting edge for longer but before they deform but take more effort to sharpen. Knives made of very hard steel stay sharp for ages at normal angles or can be made very very sharp. But the brittleness means they’re prone to chipping against hard surfaces.

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JurekB in reply to @jupiz

^ This.
My No.1 knife is Damascus steel with something like 164 layers. It takes a while to get decent edge on it, but it'll still halve cherry toms 4 weeks after sharpening using just the weight of the blade.

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