4 ms·
One note on high quality and carbon Japanese knives - they are way harder to sharpen, also usually come with 17 degrees apex. Higher HRC would retain the sharp
by xxs 1y ago
One note on high quality and carbon Japanese knives - they are way harder to sharpen, also usually come with 17 degrees apex.
Higher HRC would retain the sharp edge for longer, of course - but again much harder (literally) to sharp them.
- pa7ch 1y agoIts my understanding of knife sharpening that carbon steel is easier to sharpen then stainless and that softer steels are more difficult then high hrc steel due to burr removal.
- rcpt 1y agoI think a lot of German knives are moving to the same angle now
- Hikikomori 1y agoVG10 in Tojiro DP is stainless steel, and even stainless goes up to 64+ HRC.