Glad it got there safely, put it through the ringer. If anyone else is interested in trying out this blade while it is on tour, let me know.
Carter
Glad it got there safely, put it through the ringer. If anyone else is interested in trying out this blade while it is on tour, let me know.
From what I can remember (and after checking my notes), Carter’s treatment of 52100 felt like it fell somewhere between W#2 and B#2 on the stones. I don’t typically generate a very large burr when sharpening, but deburring was almost as easy as W#2. It didn’t come off as long thin strands. Rather, it quickly degraded with just a handful of stropping motions on the stone, and there were no remnants on the felt block (unlike my experience with AS).Kit Craft wrote: ↑Thu Jun 14, 2018 6:23 pm
Steve, could you describe how his 52100 sharpens up, how they feel on the stones etc? Like, do they feel hard and glassy, firm and grippy or soft and gummy (I doubt it is the later). How does the burr like to come off on the stones? Does it like to break off or slowly degrade and just fade away etc.
Really interested in these.
That gives me a good idea, thank you!pd7077 wrote: ↑Fri Jun 15, 2018 11:31 amFrom what I can remember (and after checking my notes), Carter’s treatment of 52100 felt like it fell somewhere between W#2 and B#2 on the stones. I don’t typically generate a very large burr when sharpening, but deburring was almost as easy as W#2. It didn’t come off as long thin strands. Rather, it quickly degraded with just a handful of stropping motions on the stone, and there were no remnants on the felt block (unlike my experience with AS).Kit Craft wrote: ↑Thu Jun 14, 2018 6:23 pm
Steve, could you describe how his 52100 sharpens up, how they feel on the stones etc? Like, do they feel hard and glassy, firm and grippy or soft and gummy (I doubt it is the later). How does the burr like to come off on the stones? Does it like to break off or slowly degrade and just fade away etc.
Really interested in these.
In terms of feel, it was definitely not soft & gummy. They were relatively hard but not to the point of feeling glassy. I’m not great at describing things like this so I apologize for not being more helpful in that regard. For what it’s worth, the progression I used was SP1k, SP2k, SP5k and then finished on a shiro suita.
Hi Jason - Happy for it to go to you, but you would have to cover shipping on that one....I have another customer in London, he might split shipping with you.
Thanks Don! I am planning on being in Chicago Sat-Mon, not going to Madison. Look forward to meeting all who attend.
Hoping to shake your hand in Chicago too and hoping you'll have a toy for us to check out.
I picked this one up last week. It’s gorgeous. At first glance it seemed a little similar to my HD2 based on the dimensions but after using it a bunch this weekend it’s quite different. It maybe cuts sort of similarly but feels different. The horizontal finishing and rounded edges and balance and everything is just perfect. It’s hard to explain but this knife just immediately felt comfortable, more so than any other knife I’ve used. The tip is super thin. I’m really digging the KS profile. I bought some pork loin today to try getting some colorful patina action. Anyway, happy customer here!
I have a 180mm petty from Tim that is W2 and I love that steel. It seems to hold an edge forever and is not very reactive at all.
I am looking forward to experimenting with it....supposed to arrive tomorrow. I think I have developed my initial heat treat recipe...not too dissimilar from my 52100 recipe, still in the oven 7 different times. What is the preferred hardness, I have tempered my 52100 to 62-63HRC, but was thinking about taking the W2 to 64-65HRC...thoughts???
The W2 I have is stated to be 62HRC and it does really well there. Takes and holds a beautiful edge with no chipping. Will it perform better at 64+...only one way to find out, but hard to see how it could get much better.Carter wrote: ↑Thu Jul 12, 2018 9:22 pmI am looking forward to experimenting with it....supposed to arrive tomorrow. I think I have developed my initial heat treat recipe...not too dissimilar from my 52100 recipe, still in the oven 7 different times. What is the preferred hardness, I have tempered my 52100 to 62-63HRC, but was thinking about taking the W2 to 64-65HRC...thoughts???