I'd love to try Murray's white steel against Superblue. Superblue takes a great edge and keeps a great edge, so the white steel's edge taking must be very high indeed.
White steel can be sharpened easily. So if you sharpen your knives daily, like a chef would, maybe white steel/shirogami is better for you. Blue steel, especially super blue/aogami super, is alloyed for wear resistance (tungsten, most importantly. It's similar to western HSS). Usually you'd say that's not as good for daily sharpening, but with modern ceramic high performance whetstones I'm not so sure. Blue is harder to forge and needs cryo treatment, both due to being alloyed, white is harder to quench, has a higher risk of cracking, because water quench is difficult to do right in general.
Then who makes the best kitchen knives using white steel....? Who is that master bladesmith having that highest skills to reach the best potential of white steel....? Is that only Murray carter who makes best out of white steel?
well... technically speaking, Blue steel is a "superior" steel due to its chemical composition , its harder and more durable.. my 2 cents... but this guy knows his shit !
Can't really say it's "superior", it's the same issue as comparing different breeds of dogs - They are all bred/created for specific purposes. White steel is good for chefs who require optimum sharpness (due to the composition of the alloy), and is willing to sharpen their knives regularly. Blue steel is good for certain kinds of operation that requires that extra hardness, either due to the material being cut or the longer periods between sharpening (hardness results in better edge retention).
The hardness is similar, but the toughness is much higher for blue paper steel. (Think of the difference between hardness and toughness as the difference between glass and plexiglass. Glass is harder, but plexiglass is tougher.) The tradeoff is, as you say, that blue paper steel can only be super sharp, not hyper sharp. But you won't have to put a gel mat on your cutting board or strop every few minutes.
You lost me at the end, when you said that white steel was better for when you cut something and keep what you cut away, like sashimi or *shaving*. I understand sashimi, but shaving? I don't know much about shaving, but do you baby faces keep what you cut off?
![Forging a Kuro-Uchi Nakiri-bocho - MURRAY CARTER [REDUX]](http://i.ytimg.com/vi/HrasEQhVOLo/mqdefault.jpg)
![Blue vs White [Why Edge Retention talk is meaningless]](/img/n.gif)
Awesome info!! Thank you for the education. Could you elaborate on the differences of sharpening each ?
I'd love to try Murray's white steel against Superblue. Superblue takes a great edge and keeps a great edge, so the white steel's edge taking must be very high indeed.
This is a great explanation. Thanks!
White steel can be sharpened easily. So if you sharpen your knives daily, like a chef would, maybe white steel/shirogami is better for you. Blue steel, especially super blue/aogami super, is alloyed for wear resistance (tungsten, most importantly. It's similar to western HSS). Usually you'd say that's not as good for daily sharpening, but with modern ceramic high performance whetstones I'm not so sure. Blue is harder to forge and needs cryo treatment, both due to being alloyed, white is harder to quench, has a higher risk of cracking, because water quench is difficult to do right in general.
A chef doesn't sharpen daily. A chef uses a honing steel several times a day and sharpens the knife on stone maybe once a month.
Verdigris Sirgidrev I don't want or should have to sharpen my suji every day. Thank you ZDP-189.
1:16
Vanadium, lol
Simple carbon steel is certainly still useful
Great info, thanks.
I heard Magnum was better than blue steel
2 years and only 2 likes, genius is wasted on some.
Thanks Brett!
I’m sorry but to me they seem exactly the same, I feel like I’m takin crazy pills. Take it from a guy who invented the piano key necktie
very informative.
Damn, now I want something made with white steel from Murray Carter.
I would say the same if i would forge 500-1000 chefsknives out of white 1
Then who makes the best kitchen knives using white steel....? Who is that master bladesmith having that highest skills to reach the best potential of white steel....? Is that only Murray carter who makes best out of white steel?
Dommage que je ne comprenne pas l'anglais parlé, le sujet m'intéresse.
well... technically speaking, Blue steel is a "superior" steel due to its chemical composition , its harder and more durable.. my 2 cents... but this guy knows his shit !
Can't really say it's "superior", it's the same issue as comparing different breeds of dogs - They are all bred/created for specific purposes.
White steel is good for chefs who require optimum sharpness (due to the composition of the alloy), and is willing to sharpen their knives regularly. Blue steel is good for certain kinds of operation that requires that extra hardness, either due to the material being cut or the longer periods between sharpening (hardness results in better edge retention).
The hardness is similar, but the toughness is much higher for blue paper steel. (Think of the difference between hardness and toughness as the difference between glass and plexiglass. Glass is harder, but plexiglass is tougher.) The tradeoff is, as you say, that blue paper steel can only be super sharp, not hyper sharp. But you won't have to put a gel mat on your cutting board or strop every few minutes.
Great fucking info Murry, but didn't understand jack shit!!
You lost me at the end, when you said that white steel was better for when you cut something and keep what you cut away, like sashimi or *shaving*. I understand sashimi, but shaving? I don't know much about shaving, but do you baby faces keep what you cut off?
Art Heen I think he meant that he likes to keep his face.... just guessing.
if it's not stainless, it's useless to me.