/ck/ - Food & Cooking

>>12405456

It is more difficult to sharpen, but take your two weeks and move it out to 3-4 months to see any meaningful dulling. It is easier to sharpen than D2 or similar hard steels though, this is because the powder sintering gives it a very fine grain. Anyway, the 1.4110 steel Victorinox uses isn't that dissimilar, it just still has sulfur content which does everything for them in terms of machinability but nothing for you, the end user except reduce the price point. I'd hardly throw out your swiss army kitchen knives to get anything better until they're totally fucked up, which will be a while, they're pretty damn good blades.

>>12405512

Right, it's just one measurement metric. The point is it can outlast and outsharpen steels of a similar HRC, nothing is sacrificed except more money for a better engineered steel. I can't say I know of a knife set that uses it anyway, you're more likely to find it on a hunting blade or something. But, if consumers demanded it...well, that's where baby products come from! So do it. I myself only have one S30V kitchen knife and it's in kind of a odd Buck Knives sort of shape, long flat edge with a wild top. If you know Buck Knives you know what I mean.

>>12405522

Metallurgy autism, the best kind, the most unbreakable autism. Autism forged in repeated annealing steps of 1500f furnaces and -32f cooling chambers.