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This was super informative! I've been looking for a video that broke down the basics of knife steels. This was just what I was looking for!
I know the basics as a chef that's bought steel from cheap to expensive from western to Eastern. I'm finding it difficult to understand how to properly maintain so I want to understand the steel to understand my whetstone and honing rods properly.
Thank you for the deep dive! So useful!
I have an aogami blue super petty knife that I got as a gift. I absolutely love that little blade!
Great stuff!
Love your content and want to let you know that your santoku is blue #2 not white #2
What makes you say that?
@@cultflav the stamp says blue steel it’s the same kanji you used in this video for the what’s aogami slide
Omg. It sure does. I never even tried to translate those bc I thought it was branding like most knives. Thanks for catching it!
Will there be a day when big knife makers realize that CPM-Magnacut is the end all and be all of cutlery steel?
Not really how metallurgy works... But also it's INCREDIBLY expensive right now.
aus10 is 440caus8 is 420c
This could be very helpful if I could keep up with the words coming out of you mouth at 100x nerd level. Slow down. 🐌
There's a little speed dial in the lower-right corner of the player 🙃
This was super informative! I've been looking for a video that broke down the basics of knife steels. This was just what I was looking for!
I know the basics as a chef that's bought steel from cheap to expensive from western to Eastern. I'm finding it difficult to understand how to properly maintain so I want to understand the steel to understand my whetstone and honing rods properly.
Thank you for the deep dive! So useful!
I have an aogami blue super petty knife that I got as a gift. I absolutely love that little blade!
Great stuff!
Love your content and want to let you know that your santoku is blue #2 not white #2
What makes you say that?
@@cultflav the stamp says blue steel it’s the same kanji you used in this video for the what’s aogami slide
Omg. It sure does. I never even tried to translate those bc I thought it was branding like most knives. Thanks for catching it!
Will there be a day when big knife makers realize that CPM-Magnacut is the end all and be all of cutlery steel?
Not really how metallurgy works... But also it's INCREDIBLY expensive right now.
aus10 is 440c
aus8 is 420c
This could be very helpful if I could keep up with the words coming out of you mouth at 100x nerd level. Slow down. 🐌
There's a little speed dial in the lower-right corner of the player 🙃