Let´s talk about the Black dragon.
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- čas přidán 26. 08. 2024
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The knifes in the back ar nice. However i think the focus would have been set to you . Always love your videos and this one is no exception. Thanks!
How is this 1080p ? What kinda camera was this filmed on? xD
Could you elaborate your burr removal strategy?
why? thats utterly insane. with a extremely easy to abrade steel like this you could have started on the 2k and been finished within seconds. that many abrasives are never need for any actual job even if the steel was something much more tenacious. that steel will melt on any abrasive. you could dull this knife on a brick and bring the edge back within minutes with only a finishing stone, thats how little abrasion resistance these steel actually have. which also highlights why they're kinda not great steels, but hey folks love tradition. no edge retention, readily rusts ,and it's easy to chip. basically, the steel sucks, but the knife is still good. which shows that kitchen knives don't need fancy steels.
I won't argue with you about the steels because you're correct. Most kitchen knives and even high end kitchen knives often use quite trash steels considering what's on the market these days. What I will say is despite that, you absolutely cannot perform an entire sharpening on a aggressively dull knife with just finishing stones in any reasonable amount of time. If you can then I'd love to see a video of that with proof. Using coarser stones is needed for things to go quickly.
@@pac665 you can easily bring the edge back when it's a basic carbon steel like white steel. Any dollar store knife will be many times more difficult to grind than basic carbon steel like white steel. Ofc if there is damage then you will want a courser stone. Too much mythology in knife land, and with all the hype around Japanese kitchen knives it's not any better with the myth and hype than edc land.
what you say is true for all steels other than basic carbon steels. these steels have the lowest resistance to abrasion of all steels. Most folks don't seem to realize that, or for instance realize the difference between carbon and low alloy steel. Blue steel is a low alloy steel. White steel is a carbon steel. Blue steel is more difficult to grind than white steel. Any cheap soft stainless aka chromium steel will be harder to grind than low alloy steels.
white steel is ridiculously easy to sharpen because 1. it has very little abrasion resistance and thus it grinds extremely easily. like butter. 2, because the steel is hard, and very fine grained, forming an apex is extremely easy, as is removing any burr.
@@jeffhicks8428 again I'm not arguing against anything you're saying here other than the fact that if a knife is properly fully completely bean full for potentially years of use without sharpening, even with a very basic steel you're going to need to actually remove material and using a finishing stone is not going to be possible. You can absolutely hone which I do all the time even on premium steels, but a full sharpening of a knife like that is just going to take forever
What would you consider a great steel for a kitchen knife?
@@mateskeit I mean the best of the best would be something like Magnacut but things like 14c28n, Nitro-v, VG-10 aus10 etc are all acceptable in the budget range. A good rule of thumb is that if it doesn't say what steel it is then it's a crap steel