Thanks! Much appreciated.
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Thanks! Much appreciated.
I'm a beginner with razors, but I sharpen a couple hundred knives a week. One thing I see now and then is a popular (pricey) Japanese kitchen knife with a very thin VG 10 core and laminated cladding.
An interesting thing is that most of these are bent when they're brought to me. The core is a very good stainless cutlery steel, one of the best, but the cladding is a very inexpensive non-hardening stainless that is very good at resisting moisture but is NOT a cutlery steel.
For the average cook, it's about the best thing he's ever handled. To me, the question is, why o why would you use a non-cutlery grade steel on a high end knife?
What this has to do with razors is, if you like the look of a VG10 core/laminated razor, cool- as thick as the spine is it's probably not going to bend easily, but that stuff is just for looks and adds absolutely nothing to the quality of the tool.
I go to replace the heavy scales with similar shaped ones, but without the metal reinforcements inside.