03-25-2017, 11:41 AM
Wanted to throw my .02 in.
My primary goal for knives is kitchen use. Not commercial kitchen use, but just home use.
Being an amateur chef and a little obsessed about it, I use my knives a lot, which is what led me to make my own knives in the first place.
After using my first knife (the Nikiri) in the kitchen for about a week now, I know based on experience/feel that the high carbon tool steel is far better at edge retention.
But, it is subjective. I would like to learn more about a more scientific/objective way to 'dull a blade under controlled circumstances'.
I've read a few things about cutting cardboard or paper or whatever on the internet, but, these too seemed pretty 'slushy' in the details.
My primary goal for knives is kitchen use. Not commercial kitchen use, but just home use.
Being an amateur chef and a little obsessed about it, I use my knives a lot, which is what led me to make my own knives in the first place.
After using my first knife (the Nikiri) in the kitchen for about a week now, I know based on experience/feel that the high carbon tool steel is far better at edge retention.
But, it is subjective. I would like to learn more about a more scientific/objective way to 'dull a blade under controlled circumstances'.
I've read a few things about cutting cardboard or paper or whatever on the internet, but, these too seemed pretty 'slushy' in the details.