Graham Gates(Ionic Muffin) Posted January 28, 2017 Share Posted January 28, 2017 I posted earlier in the induction oil etc section about the type of method for heat treating and tempering for a wedding set that I will be working on. My next bit of delima is this: I have been looking for the ideal steel to use for kitchen knives. From what I have read, SS is not a good option for high end kitchen knives, the consensus seems to be that "no-stain" steel is much better because of edge retention and sharpness. I am somewhat lost as to what steel I should use(within a reasonable cost) that would be more or less ideal for this purpose. If y'all could point me in the right direction with reading materials or your own experience/knowledge I would greatly appreciate it. Quote Link to comment Share on other sites More sharing options...
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