Really enjoyed this video Joe. I drive a Volkswagon myself, but I am no sort of car guy, so I'll keep the sprongs in place for now. I really like the look of your hunters.
Really good explanation. I see a 52100 hunting blade in my future. My 1095 paring knife already has a bit of a patina forming whereas the 440C necker is still spotless. I have to say your 440c is the best performing 440c blade I have ever used. I have always shied away from 440c knives because they seemed to sacrifice cutting performance in the name of stain resistance, but yours cut like crazy!
Is that your new pack chopper with the mustard finish? And I forgot about the bug! YOu still need to do a video on it. Looking forward to the damascus too.
i have an old kitchen knife made by my grandma's older brother. He made these out of torsion bars from cars (he repaired cars for living) and that knife is amlost certainly made out of 5160 hardened steel. That knife, despite how cool it looks... it is a Nightmare! it is amost imposible to sharpen... and the edge retention it is the worst out of all my knife collection. Furthermore it will rust a lot out of any use. I wouldn't ever buy any 5160 steel knife, i don't get why is that steel so popular for knifes. Nevertheless i do get why is a good steel for many other purposes
Really enjoyed this video Joe. I drive a Volkswagon myself, but I am no sort of car guy, so I'll keep the sprongs in place for now. I really like the look of your hunters.
thanks!!
Really good explanation. I see a 52100 hunting blade in my future. My 1095 paring knife already has a bit of a patina forming whereas the 440C necker is still spotless. I have to say your 440c is the best performing 440c blade I have ever used. I have always shied away from 440c knives because they seemed to sacrifice cutting performance in the name of stain resistance, but yours cut like crazy!
Thanks! 440c is a very good steel if you treat it right. I am glad to hear that you are enjoying yours!
All of that steel you mentioned. I really like. But I got to be honest. I really like D-2. And once you learn how to sharpen it it's a win-win.
I love me some 52100!!
would love to try one of your chefs knifes to compare em to my higher end japanese gyutos and see the difference.
Is that your new pack chopper with the mustard finish?
And I forgot about the bug! YOu still need to do a video on it.
Looking forward to the damascus too.
i have an old kitchen knife made by my grandma's older brother. He made these out of torsion bars from cars (he repaired cars for living) and that knife is amlost certainly made out of 5160 hardened steel.
That knife, despite how cool it looks... it is a Nightmare! it is amost imposible to sharpen... and the edge retention it is the worst out of all my knife collection. Furthermore it will rust a lot out of any use.
I wouldn't ever buy any 5160 steel knife, i don't get why is that steel so popular for knifes. Nevertheless i do get why is a good steel for many other purposes
Don't just assume it's 5160.. you might have got worse steel then you'd think, also the great treat is probably horrible if it performs terribly