www.catchesidecutlery.com A little final testing on these. Mostly to double check they perform as effortlessly as intended on food. And a little steel edge retention comparison with the tomato test. One Petty is a 165mm simple damascus clad with a blue paper steel core @ 62hrc. The other blade is a 145mm Full damascus petty, a mix of 01/15n20. It is quite an open pattern. It is a finer edge and less toothy than 15n20/1080 damascus. The hardness is around 62hrc on the fully dammy. The edge retention was very close in this little test. The blue paper 2 held a tomato push cutting polished edge a touch better. Next time I use 01/15n20 it will be a higher proportion of 01 with even distribution. They both came back to scary sharp with a few strokes on a leather strop. Btw, the chilly was one of my Naga's frozen from a few years back, gravy was mighty spicy! Please Subscribe and any questions etc. You can also subscribe to my mailing list on my website to get prior warning of upcoming knives for sale. Or of course contact me for a full custom.
Friday 1 February 2013
Two Catcheside, petty, Kitchen knives being tested - 1 Sunday dinner.
Two Catcheside, petty, Kitchen knives being tested - 1 Sunday dinner. Video Clips. Duration : 13.55 Mins.
www.catchesidecutlery.com A little final testing on these. Mostly to double check they perform as effortlessly as intended on food. And a little steel edge retention comparison with the tomato test. One Petty is a 165mm simple damascus clad with a blue paper steel core @ 62hrc. The other blade is a 145mm Full damascus petty, a mix of 01/15n20. It is quite an open pattern. It is a finer edge and less toothy than 15n20/1080 damascus. The hardness is around 62hrc on the fully dammy. The edge retention was very close in this little test. The blue paper 2 held a tomato push cutting polished edge a touch better. Next time I use 01/15n20 it will be a higher proportion of 01 with even distribution. They both came back to scary sharp with a few strokes on a leather strop. Btw, the chilly was one of my Naga's frozen from a few years back, gravy was mighty spicy! Please Subscribe and any questions etc. You can also subscribe to my mailing list on my website to get prior warning of upcoming knives for sale. Or of course contact me for a full custom.
www.catchesidecutlery.com A little final testing on these. Mostly to double check they perform as effortlessly as intended on food. And a little steel edge retention comparison with the tomato test. One Petty is a 165mm simple damascus clad with a blue paper steel core @ 62hrc. The other blade is a 145mm Full damascus petty, a mix of 01/15n20. It is quite an open pattern. It is a finer edge and less toothy than 15n20/1080 damascus. The hardness is around 62hrc on the fully dammy. The edge retention was very close in this little test. The blue paper 2 held a tomato push cutting polished edge a touch better. Next time I use 01/15n20 it will be a higher proportion of 01 with even distribution. They both came back to scary sharp with a few strokes on a leather strop. Btw, the chilly was one of my Naga's frozen from a few years back, gravy was mighty spicy! Please Subscribe and any questions etc. You can also subscribe to my mailing list on my website to get prior warning of upcoming knives for sale. Or of course contact me for a full custom.
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