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SirShazar
Joined: 30 Jul 2007
Posts: 89
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 Posted: Sun Jul 19, 2009 4:16 pm Post subject: |
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| I haven't used any of those, but I have heard good things about all three. I really like my Hiromoto AS 240 gyuto. It has a carbon steel core and stainless steel sides, giving you the best of both worlds. |
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Wildfire
Guest
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| Posted: Sun Jul 26, 2009 11:17 pm Post subject: Carbon steel kitchen knives |
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http://www.wildfirecutlery.com
Hand made new reasonably priced carbon steel kitchen knives. Free shipping. |
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danicamoore
Joined: 16 Sep 2009
Posts: 58
Location: Illinois
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| Posted: Mon Oct 26, 2009 11:15 am Post subject: |
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| Great chain of response. There are bunch of sites here. Thanks for the post and the responses. |
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Guest
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| Posted: Fri Feb 26, 2010 8:09 am Post subject: |
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| I didn't read through everything but one thing is backwards. Carbon steel are NOT sharper than stainless steel knives, but they last longer. Modern knives are usually high carbon stainless steel, giving them a sharp long lasting edge. Pure stainless is still sharper, pure carbon still lasts longer. |
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unbeliever
Joined: 16 Apr 2010
Posts: 1
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| Posted: Fri Apr 16, 2010 7:05 pm Post subject: Re: Carbon steel kitchen knives |
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| Wildfire wrote: | http://www.wildfirecutlery.com
Hand made new reasonably priced carbon steel kitchen knives. Free shipping. |
If for example the knife has a damage, can it be returned? |
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