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Old 11-03-2019, 11:33 PM
Valerian Valerian is offline
Join Date: Nov 2019
Posts: 1
Forged steel or low carbon alloy knifes???

I am new to this forum. I am the executive chef of a three-star restaurant. My knives have lost its luster and sharpness. I bought it 10 years ago, and it is made of high quality graded steel. I can't cut the things precisely with those knives anymore, and precision and perfection are what is needed in a kitchen. So I want to buy new knives, a slicer, a boning knife, bread knife, paring one and a cleaver. I would prefer a western handle like Wusthof in about 70-80 inches. I was wondering about the material in which I want it forged. I would have preferred something forged in stainless steel, but even low carbon steel alloys are also not bad I guess. Which one do you guys prefer? Please leave your suggestion. Thank you.
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Old 11-04-2019, 11:26 AM
jimmontg jimmontg is offline
Join Date: Jan 2016
Location: Now live in Las Cruces NM.
Posts: 1,328
You don't want low carbon steel

High carbon is what knives are made from, but for a kitchen knife you want stainless. Most health departments don't want to see a stained from lemon juice high carbon steel knife. You say your knives have lost their sharpness? I presume as a chef you know how to sharpen a knife, do you mean it has worn down to where it is hard to sharpen anymore? If you don't know how to sharpen a knife a new one isn't going to fix that problem. All knives, even the super steels like S30V get dull, but it takes a long time and you need diamond stones to sharpen them.

You said like a Wusthof about 70-80 inches? Centimeters are too big and millimeters are too small and 70 inches is taller than I am. I have no idea what you mean unless you meant 7 to 8 inch blades for your chef's knife. I don't know many knifemakers who forge stainless by the way, it's not a common thing. It would be nice if you would clarify your situation.
Welcome to the Forum.

Last edited by jimmontg; 11-04-2019 at 11:40 AM.
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