/ck/ - Food & Cooking

>>12405385

No, I want to nerd out about metallurgy. It's on quality knife makers to incoporate the utterly superior extant steel that is CPM-S35VN. I recognize the material is only one quality of a tool and that a cooking knife might be more about the "feel" of the blade. But for the sake of practicality and durability the science is clear, you want martenistic sintered steel powder that's been through the hot isostatic pressing process.