Based on recent topics posted by Mr. Cashen and because I have a HT oven now, I have been thinking about perhaps starting to better match my steel choice to the desired function (cutting, chopping, slicing etc.) instead of making everything from 10XX steels. I am also a big fan of not re-inventing the wheel. Since Ed and Kevin (others too) have spent many years experimenting with steel types and the accompanying attributes I figured perhaps I would create a quick reference chart and see if I could con them into completing it. If you guys do not mind would you share your preferences for the types of blades listed and add any you wish? If for ANY reason you do not wish to fill this out that is no big deal I will delete it if someone tells me how. All you need to do is hit the reply button and you should be able to fill the table out. If others wish to respond they can as well.
|Knife or tool type||Steel Choice(s) in order of preference||Grind||Edge||Misc|
|Chef's (kitchen) knife slicing|
|Chef's (Kitchen)knife chopping|
|Kitchen Boning Knife|
|Machete or brush chopper|