Thread: VG10 steel, good choice?

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.

Originally Posted by Kalecommando

I shaved with it again, after some good stropping. Much better this time round. But the scales are (too) heavy to my liking.

Wapienica razors also came with heavy (Stainless steel) scales. Many people replaced them because they are annoying.

I go to replace the heavy scales with similar shaped ones, but without the metal reinforcements inside.