After having it a little over a month, I have managed to put up an initial review. This knife has been in intensive use, and not only by me, so far so good, only positive results to report and I am very glad it worked out so well. Usage section is still empty in the review. Hopefully sometimes soon I will post the actual use reports. CPM154 steel with Phil's heat treatment works out very good.
Monday, March 30, 2009 19:35:32
Ok, it tooke me a while to put this one up, but I have an excuse :) I don't use it that often. It is rather different waterstone, has its pros and cons.Check out review and you will get the idea.
Monday, March 30, 2009 16:01:37
Just picked up two Kershaw Shallots. One is ZDP-189 steel, 63-64HRC, another in CPM-110V. First inspection was surprising. Very good fit and finish, plus top materials and for a bargain price compared to other brands. Very nice knives too. Just the speed safe thing is still dubious with some zealous CA anti-knife crowds. Have to disable it for now. 110V is going straight for re-hardening. 58-61HRC isn't where this steel should be, 63-64HRC is more like it.
Monday, March 30, 2009 13:19:15
Busse HG55 LE(Limited Edition) #8 arrived and Ikaneshi Tadatsuna 270mm white steel gyuto arrived too :) Both are terrific knifes, although very different. Pictures next week, and initial reviews sometimes after that. It is getting increasingly hard to use all the kitchen knives and even harder to find the use for all other combat, utility and hunting knives I have, but it is so much fun.
Saturday, March 28, 2009 14:14:51
Good news for the weekend :) Tadatsuna Shirogami (white steel) gyuto and Busse limited edition HG55 are on their way to me. Hopefully both will be here by tomorrow. Pix next weekend. I doubt I will have time this weekend. I'm really excited about both.
Friday, March 27, 2009 15:44:15
Added new article to knives section. How to sharpen your knives with mousepad and sandpaper. The cheapest and very effective way for sharpening knives at home. No need to spend hundreds on sharpening stones while you learn sharpening :) Saves time and lots of frustration, as this method is very novice friendly, but obviously it's not 100 percent fool proof, you still have to try to keep the angle, just it's more forgiving compared to whetstones.
Friday, March 27, 2009 15:23:34
Thursday, March 26, 2009 23:44:54
Wednesday, March 25, 2009 21:35:30
Today I went to steel hardening company and got 2 knives tested for Rockwell hardness. The tested is rather big machine, so no way I can get that for home use, besides it's gonna cost $$$$ I guess. Anyway, the results were rather disappointing. Benchmade 710 folder made of M2 steel, tested 58.8HRC, instead of advertised 60-62HRC, and Tadatsuna Kamagata Usuba tested 62.3HRC, while I was expectign it to be 63-64HRC, although to be fair Tadatsuna doesn't specify hardness. Still much better than my old time favorite Benchmade 710. I understand when factory knives are at the lower edge of the advertised hardness, but below it is too much. Now I am looking for someone to reharden the blade, perhaps to 64-66HRC. Which is the full hardness for M2 steel anyway.
Tuesday, March 24, 2009 23:18:58
Well, one is the Knife Terminology Glossary page and the other updated page was Kitchen Knife Steel FAQ - Stainless Steel Section.
Monday, March 23, 2009 16:12:50