Thread: VG10 & the Arkansas

Originally Posted by mike1011

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.

The traditional knives are the keenest no doubt. However with good HT, and proper grind a symmetric ground blade will get very thin and keen edge.

Well it took a little longer than I thought lol, but I got my Arks.



Soft


Hard


Black

I got a new Spiderco in S30V, and am enjoying playing with it but... My Nani's kept micro chipping the edge. Drove me nuts lol.

So I thought the Arks might help - and it did! Weird steel the S30V is.

Can't wait to try my kitchen knives on these stones.

Thanks for all your input guys!!