I freehand & strop my knives and keep them sharp but my knives are meeeh! Looking at getting a couple good knives really 3 butcher, paring & santoka looking for a better steel though with a good heat treat, VG10 or 14C28N any recommendations dor some reasonably priced knives that are good?
With kitchen knives I always think if they advertise the actual steel composition that’s a great start! Even 8CR is better than “stainless steel”! I have a couple of knives from Misen that are Aus10 that I have been reasonably pleased with for a pretty approachable price! I have also sharpened tons of Wustohf knives and they are a joy to put an edge on! Their steel is proprietary but whatever it is a performer! Last recommendation is Henkel knives, they are a standby for a reason, just get the higher end ones the more little guys on the blade the better!
great info, I had no idea. Thanks Ol' Bubs
Thanks for watching!
Thanks, always trying to improve my knife sharpening. I do like ceramic sticks.
Thanks for watching!
Great vid, very informative 👍
Thanks for watching!!
Lonely Henry says hello.
Well hello there!!
I freehand & strop my knives and keep them sharp but my knives are meeeh! Looking at getting a couple good knives really 3 butcher, paring & santoka looking for a better steel though with a good heat treat, VG10 or 14C28N any recommendations dor some reasonably priced knives that are good?
With kitchen knives I always think if they advertise the actual steel composition that’s a great start! Even 8CR is better than “stainless steel”!
I have a couple of knives from Misen that are Aus10 that I have been reasonably pleased with for a pretty approachable price!
I have also sharpened tons of Wustohf knives and they are a joy to put an edge on! Their steel is proprietary but whatever it is a performer!
Last recommendation is Henkel knives, they are a standby for a reason, just get the higher end ones the more little guys on the blade the better!
@@olbubs thank you for the good advice much appreciated will let ya know!