This one is for the steel nerds- it's time to talk about all the science and differences between Japanese knife steels. Join Naoto for an episode worth of the title!
I have been re-listening to the video. A lot of fun and knowledge. Aside from the great insight into steels and manufactures the bit about doughnuts was fun! Time for you Naoto to get a honesuki!
I wish I could remember to show up for these. I really miss naotos power hour. Especially the good old days (well maybe not for you guys because of the quarantine stuff) of doing it once a week.
More of this sort of content, please! I was trying hard to focus but ended up sleeping halfway. Still, it was immensely enjoyable. Would have liked Naoto to go more in-depth into his answers. For example, I believe there was a question regarding ZDP-189 and HAP 40 and Naoto chose the former and explained why he liked ZDP-189, but did not elaborate on why HAP 40 was the less preferred option. Edit: I love that you guys are so close knit that Naoto formed a meme series of expressions on the thumbnail. Can't believe I did not notice this sooner.
Great content as always, folks. Is it me, or is there varying quality in resolution between your different videos? Some appear crystal clear, but this one is quite pixelated, certainly the camera on Naoto is anyway. Maybe it's at my end?
Maybe you guys should get a 2x72 and use ceramic abrasive belts (possibly with a mister, to cut down on heat, and also dust) you can thin knives made of the most wear resistant, and hardest steels pretty quickly with those. The main drawback is if you mess up, you REALLY mess up.
Nice Job. But I miss the toughness factor in the discussion. Semi stainless steel have much more (double at least) toughness, compared to stainless steels. Chromium or in general large carbites make the steeel brittle, whenn hardend to the same level. The 3 factor which do not go together are stain resitance, hardness / wear resistance and toughness. That's the reason, I perfer HAP40 over ZDP189.
It can depend how the steel was processed before finally hardening how large the chromium carbides become. If care is taken to keep the carbides from growing toughness can be improved. One thing about a kitchen knife though. Is if you cut a lot of acidic ingredients edge retention can actually be seriously diminished. Even with well taken care of low corrosion resistance steels. So depending what you use the knife for zdp-189 could be a better choice. With all that said I personally like hap40 more myself.
It’s their own Stainless blend, just lists vanadium, molybdenum etc, but exact amounts are a mystery. I read somewhere the HRC of their steel is just a little harder than victorinox, definetely softer than the typical japanese knives you will find.
@@danielc9773 According to Z knives, the contents of Global's proprietary so-called Cromova18 steel are finally known - 1 % C, 17.3 % Cr, 1.1 % Mo, 0.14 % V, 0.4 % Mn, 0.5 % Si. They harden that stuff to 57-58 HRC, a minumum of three points of three points above Victorinox's X45 steel. Yet, by the sum of their properties, Global knives are definitely* the most European of all major Japanese brands.
Thank you for sharing your knowledge, Naoto! I really enjoy learning from someone with so much experience.
I have been re-listening to the video. A lot of fun and knowledge. Aside from the great insight into steels and manufactures the bit about doughnuts was fun! Time for you Naoto to get a honesuki!
I wish I could remember to show up for these. I really miss naotos power hour. Especially the good old days (well maybe not for you guys because of the quarantine stuff) of doing it once a week.
More of this sort of content, please! I was trying hard to focus but ended up sleeping halfway. Still, it was immensely enjoyable. Would have liked Naoto to go more in-depth into his answers.
For example, I believe there was a question regarding ZDP-189 and HAP 40 and Naoto chose the former and explained why he liked ZDP-189, but did not elaborate on why HAP 40 was the less preferred option.
Edit: I love that you guys are so close knit that Naoto formed a meme series of expressions on the thumbnail. Can't believe I did not notice this sooner.
Great content as always, folks. Is it me, or is there varying quality in resolution between your different videos? Some appear crystal clear, but this one is quite pixelated, certainly the camera on Naoto is anyway. Maybe it's at my end?
Maybe you guys should get a 2x72 and use ceramic abrasive belts (possibly with a mister, to cut down on heat, and also dust) you can thin knives made of the most wear resistant, and hardest steels pretty quickly with those.
The main drawback is if you mess up, you REALLY mess up.
Could you explain some of the differences between White 1 and White 2 please
White #1 has a bit more carbon in it! It tends to be even nicer to sharpen.
@@KnifewearKnives thankyou!
Nice Job. But I miss the toughness factor in the discussion. Semi stainless steel have much more (double at least) toughness, compared to stainless steels. Chromium or in general large carbites make the steeel brittle, whenn hardend to the same level. The 3 factor which do not go together are stain resitance, hardness / wear resistance and toughness. That's the reason, I perfer HAP40 over ZDP189.
It can depend how the steel was processed before finally hardening how large the chromium carbides become. If care is taken to keep the carbides from growing toughness can be improved.
One thing about a kitchen knife though. Is if you cut a lot of acidic ingredients edge retention can actually be seriously diminished. Even with well taken care of low corrosion resistance steels. So depending what you use the knife for zdp-189 could be a better choice.
With all that said I personally like hap40 more myself.
... stainless steels* have more toughness / large carbides* / when* hardened* / the 3 factors* / I prefer* ...
What steel does Global knives use?Not a big fan easy to become pitted.
It’s their own Stainless blend, just lists vanadium, molybdenum etc, but exact amounts are a mystery. I read somewhere the HRC of their steel is just a little harder than victorinox, definetely softer than the typical japanese knives you will find.
@@danielc9773 According to Z knives, the contents of Global's proprietary so-called Cromova18 steel are finally known - 1 % C, 17.3 % Cr, 1.1 % Mo, 0.14 % V, 0.4 % Mn, 0.5 % Si. They harden that stuff to 57-58 HRC, a minumum of three points of three points above Victorinox's X45 steel. Yet, by the sum of their properties, Global knives are definitely* the most European of all major Japanese brands.