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Old 02-26-2023, 03:35 PM
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M&J M&J is offline
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Join Date: Dec 2004
Location: So. Cal
Posts: 890
Wandering the small local Cal Knives Club show saw a variety of kitchen knives. Some were maker forged pieces with others being Damasteel pieces. Saw some 1095 ones at California Custom Show the week earlier. Many variables so what may be best can be different among users criteria. Good stain resistance, edge holding and being user approachable for sharpening is my priority.

At the prior show was talking with a user about a developing patina from use. He commented that the first cut through some tomatoes put a "patina" on the blade and he d##n't quite like that.

I had a 1095 set with hamon that I had used and sure enough it also developed a patina quickly. I thought it looked good though I made sure to spread the cutting juices across the entire blade for uniformity. That 1095 worked well at that but it d##n't have the edge holding capabilities so it had to be stropped or lightly sharpened with more frequency. Sold that set some years later and that frosted patina looked great.


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