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For a knife noobie like me, I can't really see the difference between the your knives and those you mentioned in here[0]. Would be nice if you could add a coupl

For a knife noobie like me, I can't really see the difference between the your knives and those you mentioned in here[0]. Would be nice if you could add a couple of the major differences to your post. Having said that, your knives look amazing from an functional art perspective. Well done on sourcing these knives. [0] - http://www.buttermilksupply.com/what-kind-of-knife-should-i-get/ http://www.buttermilksupply.com/what-kind-of-knife-should-i-...

mikekchar 11y ago
I have only had time to browse the website very quickly (and I have to say that my eyebrowse are raised when a vender of quality carbon steel knives offers a sharpening service since you should sharpen the knife every day or so). Here is a quick summary. Carbon steel is very soft. It is really easy to sharpen. It dulls quickly. It also can bend (which is very important in some fish knives, but not so desirable for some other knives). Very high quality knives are made by folding the metal and there is an outer layer of a harder steel (that's why you get that pretty pattern). Basically such a knife is easy to get wickedly sharp, but you need to sharpen it a lot. A stainless steel knife is harder steel (and doesn't discolor). It is comparatively difficult to get very, very sharp, but it will hold its edge for quite a while (a few weeks anyway). You use a "sharpening steel" to rebend the edge of the knife to keep the sharp side facing down. If you want a super sharp knife to do very precise work, nothing beats carbon steel. Japanese knives in particular are (IMHO) the best because there is a huge variety of knives with very particular properties. Stainless steel knives a beginner friendly, but apart from that there is virtually no advantages. Hence they "suck". Top of the line carbon steel knives are often much cheaper than "top of the line" stainless knives. Personally, I would never spend huge amounts of money on a stainless knive because you are already pretty limited. However, I think that they are still useful for many people since carbon steel requires quite a lot of time and skill to look after properly. And since I said "hard" and "soft" with respect to steel, I am aware that I am almost certainly wrong in my usage of the words, so I invite someone with metalurgy knowledge to correct me :-)

mikekchar 11y ago

I have only had time to browse the website very quickly (and I have to say that my eyebrowse are raised when a vender of quality carbon steel knives offers a sharpening service since you should sharpen the knife every day or so). Here is a quick summary. Carbon steel is very soft. It is really easy to sharpen. It dulls quickly. It also can bend (which is very important in some fish knives, but not so desirable for some other knives). Very high quality knives are made by folding the metal and there is an outer layer of a harder steel (that's why you get that pretty pattern). Basically such a knife is easy to get wickedly sharp, but you need to sharpen it a lot. A stainless steel knife is harder steel (and doesn't discolor). It is comparatively difficult to get very, very sharp, but it will hold its edge for quite a while (a few weeks anyway). You use a "sharpening steel" to rebend the edge of the knife to keep the sharp side facing down. If you want a super sharp knife to do very precise work, nothing beats carbon steel. Japanese knives in particular are (IMHO) the best because there is a huge variety of knives with very particular properties. Stainless steel knives a beginner friendly, but apart from that there is virtually no advantages. Hence they "suck". Top of the line carbon steel knives are often much cheaper than "top of the line" stainless knives. Personally, I would never spend huge amounts of money on a stainless knive because you are already pretty limited. However, I think that they are still useful for many people since carbon steel requires quite a lot of time and skill to look after properly. And since I said "hard" and "soft" with respect to steel, I am aware that I am almost certainly wrong in my usage of the words, so I invite someone with metalurgy knowledge to correct me :-)