Pellet Fan
Accessories & Essentials => Knives, Sharpeners, Cutting Boards & Mats => Topic started by: Big Bear on June 17, 2023, 04:02:46 PM
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Good and informative presentation from a couple youngsters making custom knives.
https://www.youtube.com/watch?v=C00sipUzRSc
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It has been a long time Big Bear. Good to hear from you!
The video is a good one. First take "youngsters". Looks are deceiving.
Very good info indeed. I did note the inverted box of Band Aids in the background, left side. Wonder why?
I grew up with carbon steel knives with wood handles. No dishwashers @ that time. My mother told me to quickly wash (no soaking) rinse & immediately DRY them. I was also responsible for
sharpening. Oil stones were it.
The care of wood handles in particular carries on to this day.
As for a true carbon steel blade: simply one of if not the best.
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As for a true carbon steel blade: simply one of if not the best.
In the right hands and for the right job, I agree, John. Slaughterhouse knives, meat cutters' knives and most knives used in a production process are carbon steel. They require regular steeling (honing) because they don't hold an edge as well as a premium stainless steel blade such as S30V, S35VN or X50CrMoV15, but they aren't as brittle as SS blades so they resist chipping.
Conscientious users who will steel them a few times while they'e in use and will treat them with care when washing and storing will learn to love their CS blades as I love my old Chicago Cutlery Butcher Knife.
(https://onedrive.live.com/embed?resid=F0F93C30BD30E64F%21179921&authkey=%21AEUgKEyh17dU6OY&width=598&height=125)
EDIT: Added photograph.
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That's a true prize Paul!