'high carbon steel' is a pretty general term and could indicate any of the above. but more likely, none of the above if they were using blue or white hitachi steel, they'd probably advertise it .
virtually all high-carbon steels used for knives are classified as tool steels, which must be first put into semi-finished shape, hardened, and then tempered back, sometimes selectively, before grinding the final edge bevels. if michael is using good steel and good heat treat practices, your knives are a very good value.
3 different steels are different. your fujiwara high carbon steel knife may simple has a better knife steel, and your other knives may never be as sharp as it. with proper knife sharpening, your hiromoto as i believe you bought it should be your sharpest knife. 4 there are many good knife sharpening video. jon's videos suggested by
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what is your chicken wire made out of? it's possible to get stainless steel chicken wire. it might be low-carbon steel which is a combination of iron and carbon. we cook with high-carbon steel knives, and cast iron pans. so why not? however, galvanized steel is coated with zinc which could be undesirable. just guessing. i would want to avoid
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the de buyer 'mineral' pans are pure iron, rather than steel. steel is an alloy of iron carbon trace elements, and while steel is stronger than iron which is irrelevant for cookware , it is also considerably more prone to rust and corrosion as anyone faliliar with boating and marine hardware will know .
when talking about pots and pans and woks you can ignore the distinctions between carbon steel, high carbon steel, and steel. for knives the details about hardness v sharpenability do matter, but those details don't matter with pans. all woks, except cast iron and aluminum, are made from the same steel. and as chemicalkinetics found, even
wusthof classic knives are sold as 'high carbon steel' or 'high carbon stainless steel.' while the high carbon content is an important factor in knife steel, the knife is still considered stainless having chromium content above 13% . the terms 'high carbon steel' and are common marketing tools as companies assume most customers don't know one
not much point in going beyond 1000 grit with a german knife. if you want to get in the 5k-10k territory you'd need a japanese carbon steel blade not german high carbon stainless steel . i recommend r/chefknives on reddit. a really helpful community for novice sharpeners.
carbon steel pans usually have riveted handles, ci are usually one solid piece. i would be very wary of putting them in such a hot environment because of the construction aspect alone. if you wanted a deep clean you could put them in a bag with oven cleaner for a while until the seasoning is eaten off.
however, i think the current definition is that any knife with more than 0.5% is high carbon steel or high carbon stainless steel, which really isn't a lot and pretty much describes most knives. i think 420 steel is below that, but pretty much everything else like 420hc, 440 a, vg-10 have more than 0.5% carbon 420hc is boardline kind of a
i have a high carbon steel knife that is easy to maintain really really sharp and that is now after years of use a glossy mottled rusty brown and grey on the sides--somewhat like firearms e.g., 1600 -1700s kentucky rifles that were intentionally 'browned' before the use of blueing. my friends werner and jenny basically don't worry when their
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'the high-carbon chromium vanadium stainless steel allow for best cutting edge, ***ease of sharpening*** and corrosion resistance' cutco comes with life time sharpening as well. i guess that makes it a 'quality' knife.
we use carbon steel to refer to those steels that don't meet the qualifications for stainless. so it's a carbon steel. technically or pedantically carbon steel is steel where carbon is the main alloy component at .12-2% so it qualifies on technicality as well but most stainless would not as chromium is the main alloy component at >10.4% . if
you could have purchased a whole sir lawrence set, from paring knives through cleaver for peanuts on ebay not too long ago. there are many carbon steel alternatives. just go to ebay and search 'carbon steel paring knives.' look at russell green river for high end vintage classics, but there are hundreds of alternatives in all price ranges:
Environmental Protection and Health One
LUM is of little dust and noise, achieving Environmental Protection Request, it is quite environmentally friendly
To Improve the Purity Two
Low investment cost: LUM use PLC/DCS automatic control system, well save the cost of operators.
High Efficiency Three
LUM has excellent grinding-efficiency for the special design of roller shell and grinding plate curve.
Low Cost Four
Utilize advanced working principle and reduce the grinding time, as a result, the final products has little iron and the whiteness and purity are raised.