Tony Manifold
Well-Known Member
I want to start doing some kitchen knives. I think there is a bit of a market for them and I have a brother who is a chef who could test/display them for me. My questions are as follows.
If I want to use 10xx steel should I use 1084 or 1095? Why?
Also what is a good knife to start with? Chef's/gyuto knife, Petty, santoku, etc?
Thanks
If I want to use 10xx steel should I use 1084 or 1095? Why?
Also what is a good knife to start with? Chef's/gyuto knife, Petty, santoku, etc?
Thanks