Amount of produced all over the world kitchen knives is monstrous. Many ask, how to choose?
Let's make it easy - we can divide kitchen knives in a simple way: bad, mediocre, goods and japanese.
I am not any kind of guru in the knives subject - I just like to have good looking and sharp knives
not spending mountains of gold. So let me just present some knives I have with short comments about their
quality and usage.
Knive sold by IKEA, made off VG10 steel. Nice looking,
sharp, with good edge retention, but with a lot of flaws.
First - profile. They are much too curvy, even for rocking cutting.
Second - huuuge heel causing sharpening of the full edge is
impossible.
Third - much too thick just over cutting edge - 0.4mm, what causes
stucking when cutting hard food (for example raw carrots).
But - it is real damscus and looks great. Not to say - it is cheapest
VG10 damascus you can buy. So if you are not disappointed
by mediocre performance - go for it and... make it better!
You have to make it thinner over the edge. Polishing on diamond stone or belt sander will do the trick. Then... remove handle, grind heel and bolster to get something like that.
I will not show, how to make it - there is a lot of instructables in Youtube.
That one is made off padouk and zebrano with alu separators. Not finished yet.
So, handle assembled, soaked with linen oil. The last thing left - sharpening...
