Thread: VG10 & the Arkansas

Originally Posted by shooter74743

If you have the shuns...please hone that good steel properly.

Originally Posted by onimaru55

I did a mate's Shun on my Shapton Pros, no dramas. Don't be such a baby about your razor hones David.

Darn you guys !! I didn't even know what a "Shun" was ....... Now I want one .......

Originally Posted by JimmyHAD

Darn you guys !! I didn't even know what a "Shun" was ....... Now I want one .......

Don't worry Jimmy we won't 'Shun' those who do not know.

Originally Posted by onimaru55

Don't worry Jimmy we won't 'Shun' those who do not know.

Not going for it, I need another kitchen knife like I need another razor .... ........ but if I was ........ http://shun.kaiusaltd.com/knives/knife/shun-taiyo

Originally Posted by JimmyHAD

Not going for it, I need another kitchen knife like I need another razor .... ........ but if I was ........ http://shun.kaiusaltd.com/knives/knife/shun-taiyo

S'a purrty knife but at that price I'd go for a Shigefusa or even a Heiji for less. Of course, they're not stainless tho Heiji does do some stainless-ish knives.

Originally Posted by onimaru55

S'a purrty knife but at that price I'd go for a Shigefusa or even a Heiji for less. Of course, they're not stainless tho Heiji does do some stainless-ish knives.

I've got some Chicago Cutlery I bought 30 years ago and they are great. Also a few Cutco purchased in the past couple of years just because. I can see where kitchen knife AD could become an issue if one were to give themselves free rein. So I'm not going to go to google with those new (to me) names you've mentioned Oz .... ....... out of sight, out of mind.

Originally Posted by earcutter

Now that I have you lol, would you indulge me with one last question?

I don't care about rust, I'll take care of it - do you think white steel or blue would be better if I am chasing "the edge?" I note a few small fixed blades out of Japan that I could "sheath up" if it indeed would be better than 3g.

There is something romantic about a knife that will rust if not cared for to me and if the steel is better, no problem!

White takes keener edge that does not last as long, Blue holds it a bit longer but it is not as keen, a bunch of trade offs.

You have to look at the steel composition and get an idea of wear resistance etc to make a decision which you want. Your decision also should be based on what the use for the knife will be.

I really like VG10 as a kitchen knife steel. As it happens i do have a Shun in my current rotation (an 8" chef knife, not the santoku type but the french type). I have found with VG10 that a bevel angle of 15 degrees (30 degrees inclusive) is a nice compromise between having a really nice sharp slicing edge that is somewhat durable. Any less than that and i find that you get a lot of micro chipping.

As far as edge holding goes i have never had any issues with VG10 at all, every knife i have had in that steel has taken and held an edge very well.

One last thing, for the love of god please DO NOT use a pull through sharpener on your knifes. There has been countless tests on these things and not a single one has looked good and most leave an edge that more resembles a hacksaw blade than a knife edge !

Been using a BBW on my knives for the past few months and it has done well. It can bring an edge around without a whole lot of work (presuming it has not been abused). Sharpening VG10 will take a tad longer than white steel. Basically I just start out with a milky slurry, go to plain water, and finish up with a few passes on a ceramic "steel". Works for me...

Originally Posted by mike1011

I really like VG10 as a kitchen knife steel. As it happens i do have a Shun in my current rotation (an 8" chef knife, not the santoku type but the french type). I have found with VG10 that a bevel angle of 15 degrees (30 degrees inclusive) is a nice compromise between having a really nice sharp slicing edge that is somewhat durable. Any less than that and i find that you get a lot of micro chipping.

As far as edge holding goes i have never had any issues with VG10 at all, every knife i have had in that steel has taken and held an edge very well.

One last thing, for the love of god please DO NOT use a pull through sharpener on your knifes. There has been countless tests on these things and not a single one has looked good and most leave an edge that more resembles a hacksaw blade than a knife edge !

try good carbon steel you will be able to go ~15 degree inclusive and have no issues.
VG-10 in Shuns is not the best you can get, Hattori makes top notch VG-10 cutlery that performs a lot better.

Originally Posted by mainaman

try good carbon steel you will be able to go ~15 degree inclusive and have no issues.

i have a couple of Santoku's with traditional chisel bevels made from blue paper steel that are, i would say just under 15 degrees which have a wicked sharp edge To be honest all the carbon steel blades i have take fantastic edges but those two santoku's are the ones that have the thinnest bevels of all my kitchen knives.