Dishwasher safe. It's probably some kind of Stainless steel then. Once you start alloying steel with chromium you loose the hardness aspect for the increased corrosion aspect. If you want a hard longer lasting edge, a straight carbon steel is what you want....
Mind you, my recollection of metallurgy is from the 1970's, it may be a bit rusty 😉
I think TI made the controllers (565?) for those back in the late 80s. They were designed at the Johnson City facility off Okolona and South Roan st.
Tobydog, in general terms you’re correct but there are stainless alloys that are some of the hardest steels on the planet. Not inoxidable but still within the stainless umbrella.
Also don't forget that people who own a Chefs Choice 15XV don't mind resharpening their kitchen knives every N days, since a full sharpening operation takes all of 45 seconds . . . . so the "longer time between sharpenings" feature of blades-which-discolor-badly becomes insignificant, unimportant, and negligible.
Yes, once you have your initial edge, it’s a breeze going forward.
I do have some thicker blade knives that I took to the grinding wheel first though. No way the Chefs choice was going to do it.
Oh, and I no longer use any non-stainless knifes either.
I do have some thicker blade knives that I took to the grinding wheel first though. No way the Chefs choice was going to do it.
Oh, and I no longer use any non-stainless knifes either.
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The missing issue is why do kitchen knives blades go dull? Not a single simple reason.
A minor issue is that these knives are cutting through materials that contain water! That means that even when you can’t see it, moisture is left on the blade.
So when you are done using the knife you just might want to wipe it to be sure there is not a thin film of moisture on the blade.
Another surprise is that even paper towels are slightly abrasive. So to be sure the blade is clean and dry after use, place a towel over the knife from the back edge and wipe it down lengthwise. Even more futzy leave a thin film of cooking oil on the blade.
One even more futzy bit is to wipe down the blade after sharpening just to be sure there is no grinding abrasive left on the blade.
Of course the best way to keep a knife sharp is to use a soft material under what you are cutting. A ceramic plate under your food will dull an edge almost faster than instantly!!!
A minor issue is that these knives are cutting through materials that contain water! That means that even when you can’t see it, moisture is left on the blade.
So when you are done using the knife you just might want to wipe it to be sure there is not a thin film of moisture on the blade.
Another surprise is that even paper towels are slightly abrasive. So to be sure the blade is clean and dry after use, place a towel over the knife from the back edge and wipe it down lengthwise. Even more futzy leave a thin film of cooking oil on the blade.
One even more futzy bit is to wipe down the blade after sharpening just to be sure there is no grinding abrasive left on the blade.
Of course the best way to keep a knife sharp is to use a soft material under what you are cutting. A ceramic plate under your food will dull an edge almost faster than instantly!!!
I have seen ceramic knives , a German brand, white translucent blade.
I thought they would break, and did not buy, 4x steel knife price.
Any experiences, please share.
I thought they would break, and did not buy, 4x steel knife price.
Any experiences, please share.
I have heard from a butcher (for 50 years) that you never was a knife in water but only wipe it off immediately after use with a damp cloth. He claims that water, especially hot water dulls a knife.
This butcher also said that a knife used on cutting board does not get dull but the edge rolls over and all he uses is a honing tool to straighten the edge.
18-8 stainless was the preferred steel alloy for knives, similar to AISI 439 in composition.
Figures refer to Nickel and Chrome content, please verify on line.
Carbon steel is used in surgical knives, single use...edge retention is poor in carbon steels, but the edge can be very sharp, hence surgical use.
The other factor is the purity of the steel, with low Phosphorus and Sulfur (among other 'tramp' elements...), so that is a factor, also the thick blades may be forged, but rare for home use.
I have a set of Chinese knives, and a chopper which sees occasional use, edge retention is good, stainless steel. So yes, the fancy name knives may be pretenders.
The Indian city of Rajkot is a cutlery hub, about 100,000 knives being made daily in about 10 big and numerous small plants...quality varies, but the volumes are impressive.
Butchers here use blades made from scrap leaf spring flats, they say good edge retention compared to standard 'mild' steel.
They are Silicon Manganese steel, EN-45/45A, 293 to 320 Brinell Hardness for their real use, the knife makers have their secret heat treatment recipes, basically quenching for higher case hardness.
Figures refer to Nickel and Chrome content, please verify on line.
Carbon steel is used in surgical knives, single use...edge retention is poor in carbon steels, but the edge can be very sharp, hence surgical use.
The other factor is the purity of the steel, with low Phosphorus and Sulfur (among other 'tramp' elements...), so that is a factor, also the thick blades may be forged, but rare for home use.
I have a set of Chinese knives, and a chopper which sees occasional use, edge retention is good, stainless steel. So yes, the fancy name knives may be pretenders.
The Indian city of Rajkot is a cutlery hub, about 100,000 knives being made daily in about 10 big and numerous small plants...quality varies, but the volumes are impressive.
Butchers here use blades made from scrap leaf spring flats, they say good edge retention compared to standard 'mild' steel.
They are Silicon Manganese steel, EN-45/45A, 293 to 320 Brinell Hardness for their real use, the knife makers have their secret heat treatment recipes, basically quenching for higher case hardness.
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@Nico Ras
It's not the hot water but the agressive detergents in a dishwasher that damages knifes. So don't put professional tools like that in a dishwasher.
On the honing tool:
This is true to a certain extent. Every now and then the knife will need to be sharpened.
It's not the hot water but the agressive detergents in a dishwasher that damages knifes. So don't put professional tools like that in a dishwasher.
On the honing tool:
This is true to a certain extent. Every now and then the knife will need to be sharpened.
Trouble is Cal that it is difficult these days to find carbon steel knives. When we lived in Spain impossible and that was trying in specialist shops. Long time ago a friend passed onto me a gift he didn't want - a Swedish hunters skinning knife, that is carbon steel. Naturally it takes and keeps a very sharp edge.
My younger brother taught me a thing or two about knives and how to sharpen them. He is a knife maker, something that is a dying art
https://riaanrasknives.co.za/
https://riaanrasknives.co.za/
Interesting info - The steel used on my very cheaply acquired Boretti knives is 5Cr15Mov. After using the diamond sharpening plate I always wipe the blade to remove any steel dust. I may try using oil instead of water to see if there is any difference in end result.
This exercise may take you months, just use the thing and if you don't like it buy a new one. Every brand of underwear may be different, but does the same job whether wash in hot or cold water or not at all. Which watch keeps the better time, a Rolex or Casio? If the Casio runs dead you replace it, if the Rolex does you spend the rest of your life wishing you could and it lies in the drawer gathering dust, just being sentimental over it.
I don't say cheap is better, but it may be more practical and simpler to replace when it served its purpose. I don't see many still using a cutthroat to shave.
I don't say cheap is better, but it may be more practical and simpler to replace when it served its purpose. I don't see many still using a cutthroat to shave.
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Sure does. For those who can't find or afford that sort of thing we have diamond sharpeners.
Alas it is like so many. I like the selections on his site. I did not realize there were so many in that size. Very nice.
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Made by his two hands. You should see his fingers, the look you chapped heals. Thank you Cal, I will convey that you liked his site.