MEMBER ITEMS FOR SALE
Custom Knives | Other Knives | General Items
-------------------------------------------
New Posts | New PhotosAll Photos



Go Back   The Knife Network Forums : Knife Making Discussions > Custom Knife Discussion Boards > The Outpost

The Outpost This forum is dedicated to all who share a love for, and a desire to make good knives, and have fun doing it. We represent a diverse group of smiths and knifemakers who bring numerous methods to their craft.

Reply
 
Thread Tools Display Modes
  #1  
Old 11-04-2019, 12:33 AM
Valerian Valerian is offline
Registered
 
Join Date: Nov 2019
Posts: 1
Forged steel or low carbon alloy knifes???

Hi,
I am new to this forum. I am the executive chef of a three-star restaurant. My knives have lost its luster and sharpness. I bought it 10 years ago, and it is made of high quality graded steel. I can't cut the things precisely with those knives anymore, and precision and perfection are what is needed in a kitchen. So I want to buy new knives, a slicer, a boning knife, bread knife, paring one and a cleaver. I would prefer a western handle like Wusthof in about 70-80 inches. I was wondering about the material in which I want it forged. I would have preferred something forged in stainless steel, but even low carbon steel alloys are also not bad I guess. Which one do you guys prefer? Please leave your suggestion. Thank you.
Reply With Quote
  #2  
Old 11-04-2019, 12:26 PM
jimmontg jimmontg is offline
Guru
 
Join Date: Jan 2016
Location: Now live in Las Cruces NM.
Posts: 1,235
You don't want low carbon steel

High carbon is what knives are made from, but for a kitchen knife you want stainless. Most health departments don't want to see a stained from lemon juice high carbon steel knife. You say your knives have lost their sharpness? I presume as a chef you know how to sharpen a knife, do you mean it has worn down to where it is hard to sharpen anymore? If you don't know how to sharpen a knife a new one isn't going to fix that problem. All knives, even the super steels like S30V get dull, but it takes a long time and you need diamond stones to sharpen them.

You said like a Wusthof about 70-80 inches? Centimeters are too big and millimeters are too small and 70 inches is taller than I am. I have no idea what you mean unless you meant 7 to 8 inch blades for your chef's knife. I don't know many knifemakers who forge stainless by the way, it's not a common thing. It would be nice if you would clarify your situation.
Welcome to the Forum.

Last edited by jimmontg; 11-04-2019 at 12:40 PM.
Reply With Quote
Reply

Tags
buy, ca, carbon, cleaver, diamond, forge, forged, handle, kitchen, kitchen knife, knife, knives, made, material, materials, paring, sharp, sharpness, stainless, stainless steel, steel, western


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is On

Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
If you could make your own alloy knife steel? jimmontg Heat Treating and Metallurgy 5 08-02-2016 10:54 AM
Forged Damascus With Carbon Steel Core adn_sun The Damascus Forum 3 05-06-2010 03:48 PM
Forged Carbon Chute? (Why not??!?) Karl B. Andersen The Display Case 5 01-23-2007 07:28 PM
Race Axe: Steel Alloy SamLS Ed Caffrey's Workshop 4 06-25-2004 11:26 AM


All times are GMT -5. The time now is 08:03 PM.




KNIFENETWORK.COM
Copyright © 2000
? CKK Industries, Inc. ? All Rights Reserved
Powered by ...

Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
The Knife Network : All Rights Reserved