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Old 02-15-2023, 11:55 AM
williammcgrath9 williammcgrath9 is offline
Join Date: Dec 2022
Posts: 1
best type for kitchen knife

What's the best type of steel for a high-quality kitchen knife? I'm looking to invest in a durable, long-lasting knife and I'm curious about the different types of steel available. Any recommendations or insights would be greatly appreciated!
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Old 02-19-2023, 01:56 PM
KenH KenH is offline
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Join Date: Dec 2012
Location: South Baldwin Co across the bay from Mobile, AL
Posts: 129
Any of the knives by this company should be really good:
If you're wanting a custom SS knife then AEB-L or 14C28N are good steels for decent knives. OR, you can go to MagaCut for a really high end knife. "IF" you care good with carbon steel then 26C3 is by far my favorite. I've made a few San Mai blades with the core of 26C3 and have been VERY impressed with how well they hold an edge.
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Old 02-19-2023, 03:35 PM
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M&J M&J is offline
Join Date: Dec 2004
Location: So. Cal
Posts: 842
What is your budget? Are you able to sharpen your own knives? A best of for one of us may be different than you.

NY Times d## a review of their top picks among affordable kitchen knives which was a pretty good read if you have access. You may not have to spend big $ to get a good performer. Their picks: Mac Mighty MTH-80 and second Tojiro DP F-808.

I've been pleased with the VG 10 steels here. They sharpen easily, hold an edge well and for most intents this is a good m## tier knife in the kitchen.

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Old 02-26-2023, 03:35 PM
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M&J M&J is offline
Join Date: Dec 2004
Location: So. Cal
Posts: 842
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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