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re: Recommend me a kitchen chef knife
Posted on 3/13/20 at 9:42 am to NYCAuburn
Posted on 3/13/20 at 9:42 am to NYCAuburn
quote:
The Shuns and japenese knives in general are thinner and harder lows 60s vs high 50s. Its the combo of being harder and thinner that leads to their chipping and breaking more.
Ok, I'm just saying that if you've got a Wusthoff that's 58 and a Shun that's 60, blade geometry is going to be the determining factor for chipping moreso than hardness. I've got a couple of VG10 (which Shun uses a lot) Spydercos and they don't chip at all, and they see much harsher use than a kitchen knife.
This post was edited on 3/13/20 at 9:43 am
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