How frequently does this carbon material need to be sharpened, compared to the usual stainless steel?
346306
Mr. Nietzche the carbon steel is similar to surgical steel. You could use a wet stone, but I use a Santuko ceramic sharpner. I use the knife everyday, if you let the knife do the work, and treat it nice, it will do wonders. Don't let it soak in water etc...The blade is so fine, I sharpen it maybe once a week at most. Hope it helps?
346307
Most cutlery stainless steels have a carbon content. High carbon stainless should hold an edge longer than others with less carbon. Those high carbon stainless steels are more expensive and harder to form/grind than lower carbon, but are tougher steels when hardened. The Pure Komachis that I have are holding their edge just fine. I liike the ergonomics and light weight of the tools. Bear in mind that "high carbon" is a relative and not exact description. There is a lot of leeway.
346308
Ours has seen heavy usage for over two years, and I still don't think it needs sharpening. It still slices easily.
346309
I have been using daily for months, still as sharp as new. I clean and dry right away after every use. I am very very pleased with these
346310
I believe this is high carbon stainless steel, not carbon material. I feel you can keep the blades sharp with regular ceramic honing. Mine are 9 months old and do not need sharpening. They are not Shun but for a fun, sharp set are a good value.
346311
To me, they are about the same. I keep one of those small sharpeners in the drawer and just run the blade through it on occasion. It's a good knife.
2024327
It's 1055 Carbon Steel, which is talked about as being one of the toughest knife/blade steels around because it's right on the border between brittle high-carbon steel and soft low-carbon steel. It holds a very good edge while basically behaving like a spring steel, meaning that no amount of mistakes or abuse will bend the blade or mess up its edge alignment. It's not a stainless steel, so like everyone says you have to keep it clean and oiled constantly or it will blemish very quickly. Source - Materials Engineer
1594330
I am certainly no metallurgist, But this blade is listed as a 4116 "Stainless Steel". So to my knowledge, all Stainless Steel is made up of some type of Carbon and Chromium to prevent metal from getting corroded. Now the exact amounts of Carbon or type, I am not sure of. Lets do a Wiki on this..."4116 Stainless Steel: A fine grained, stainless steel produced by Germany's ThyssenKrupp. Often used for medical devices and food processing, the steels Carbon and Chromium content give it a great degree of corrosion resistance, as well as strength and edge retention. 4116 Stainless Steel has a Carbon Content between 0.42-0.55 and it's Chromium content is between 13.8-15."Hope that helps I am certainly no metallurgist, But this blade is listed as a 4116 "Stainless Steel". So to my knowledge, all Stainless Steel is made up of some type of Carbon and Chromium to prevent metal from getting corroded. Now the exact amounts of Carbon or type, I am not sure of. Lets do a Wiki on this..."4116 Stainless Steel: A fine grained, stainless steel produced by Germany's ThyssenKrupp. Often used for medical devices and food processing, the steels Carbon and Chromium content give it a great degree of corrosion resistance, as well as strength and edge retention.... » Read More I am certainly no metallurgist, But this blade is listed as a 4116 "Stainless Steel". So to my knowledge, all Stainless Steel is made up of some type of Carbon and Chromium to prevent metal from getting corroded. Now the exact amounts of Carbon or type, I am not sure of. Lets do a Wiki on this..."4116 Stainless Steel: A fine grained, stainless steel produced by Germany's ThyssenKrupp. Often used for medical devices and food processing, the steels Carbon and Chromium content give it a great degree of corrosion resistance, as well as strength and edge retention. 4116 Stainless Steel has a Carbon Content between 0.42-0.55 and it's Chromium content is between 13.8-15."Hope that helps « Show Less
1681055
I don't know about stainless. Mine cut through 16gage carbon steel with no trouble at all.
977250
These knives require periodic sharpening. I don't know your kitchen habits as compared to mine, so what works for me may not work for you. But here are my thoughts on Chicago Cutlery Vivid knives...they sharpen easily (I use a Smith diamond encrusted sharpener with coarse and fine grits. I don't have to use it very often.) and they're easy to keep sharp with a sharpening steel. These are easy to care for...use a steel and sharpener regularly and you won't have a problem keeping them sharp. After several months of use I don't see any chipping of the color coating. And I prefer these knives to a couple of low end J A Henckels that I have. These knives require periodic sharpening. I don't know your kitchen habits as compared to mine, so what works for me may not work for you. But here are my thoughts on Chicago Cutlery Vivid knives...they sharpen easily (I use a Smith diamond encrusted sharpener with coarse and fine grits. I don't have to use it very often.) and they're easy to keep sharp with a sharpening steel. These are easy to care for...use a steel and sharpener regularly and you won't have a problem keeping them sharp. After several months of use I don't see any chipping of the color coating. And I prefer these knives... » Read More These knives require periodic sharpening. I don't know your kitchen habits as compared to mine, so what works for me may not work for you. But here are my thoughts on Chicago Cutlery Vivid knives...they sharpen easily (I use a Smith diamond encrusted sharpener with coarse and fine grits. I don't have to use it very often.) and they're easy to keep sharp with a sharpening steel. These are easy to care for...use a steel and sharpener regularly and you won't have a problem keeping them sharp. After several months of use I don't see any chipping of the color coating. And I prefer these knives to a couple of low end J A Henckels that I have. « Show Less
1733254
This knife in high carbon steel most certainly WILL rust and discolor, but nowhere nearly as easily as "regular" carbon steel will. You can't leave it wet. Clean the blade and dry it after each use. It is not stainless steel and wouldn't be nearly as good if it were.
1699356
I don't know for sure once sharpened but I already have one that has a scratch on the paint and the metal is showing through.
170569
The blade is approximately 10 - 15 degrees from the handle's axis. These knives should be able to be sharpened with any standard sharpener, although due to the quality of the steel it is exceedingly unlikely that they would require sharpening before 10 or so years of regular use.
545368
I don't see why it wouldn't sharpen carbon steel. I use German knives made by FDick have numerous styles as these are my kitchen tools and are expensive. The sharpener works great and have trusted its performance for many years.But give AccuSharp a call at 1-800-742-7797 to be sure.
1659116
I use norton waterstones going from 1000-&gt;4000-&gt;8000g It takes a while to get the touch down though if you aren't used to sharpening blades (I am a woodworker.) If the nicks are deep you might be better off sending it out to be sharpened. Stainless is a difficult metal to really put a hone on in the first place so the 1000g is necessary to remove significant metal. The 4000g basically tunes the edge you generate with the 1000g and the 8000 removes burrs and puts on a polish. Once done, I will touch up occasionally on the 8k, every so often hitting it with the 4k first.
1466793
I use my knives daily. I sharpen every 3 to 4 weeks. The ceramic blades stay sharp for quite a while. Except for the serrated knife, which cannot be sharpened with the sharpener.
1747087
Not if it's stainless steel. Carbon steel is easier to resharpen in the field.I have never liked stainless as much as carbon blades. So I don't think it's worth the money.
1848595
I try to rinse and sort of dry all my "nice" knives as soon as I'm finished using them. Later I'll HAND wash, rinse, and dry them. I'm working my way up to buying a carbon steel laminated Japanese knife (not stainless) and I believe this is the way to treat them if you want any satisfaction at all with these knives which can be super sharpened. Just practicing, but I think all $100+ knives are worth this extra effort.
1817286
Carbon steel takes more effort to keep from rusting compare with stainless steel.
379805
Normal chlorine levels in a freshwater pool should have no effect on the 440A stainless, but it may cause a little erosion of the black coating if exposed for a long time. But those blackened or blued knife coatings always eventually erode away from use anyway, so that shouldn't worry you. However, it is a metallurgical fact that stainless steels of any grade will show rust spotting/discoloration if their molecular structure becomes interrupted or contaminated with normal carbon steel or iron particles. And so, if you use the same sharpening tools, abrasive stones, belts and strops to maintain both high carb steel (such as 1095) and stainless blades (such as 400 series), you should make it a habit to keep your sharpening equipment very clean and thoroughly wipe down your blades with water and then oil after sharpening. There are plenty of videos on YouTube that will teach you how to maintain sharpening equipment. 440 series stainless steels A,B,C are all quite good in the corrosion resistance department but no stainless is entirely impervious to corruption - things all depend upon environmental conditions and exposures to harsh contaminants. That is just a simple physical fact of the laws of thermodynamics and entropy.
2229632
Yes, I always use a steel in addition. I use the sharpener once every 2-3 months to sharpen the knives, in between I regular use a steel to keep them sharp. In this way the knives will last long: can't see so far how much metal has been removed, as the steel keeps them sharp in between. Knives are about 4 years old. Have the machine for about 4 years, so far so goo.
1997841
I have used it frequently for about a year and a half, and it has not needed to be sharpened, unlike my expensive knives. My local Sur la Table store sharpens while you wait for $5 per blade.