There's no problem with peters. that's not what I was saying. The problem is I haven't been doing my own ht and was just asking for a little help. I have read the data sheets. Just looking for something a little more specific. There's absolutely nothing wrong with using peters that's just not...
Thanks everyone for the warm welcome. My wife is a photographer so I will be sure to post plenty of pics on here.
The knife above info
ladder damasteel @ 62
marbled cf handles
copper liners( a royal pita I might add)
.010 bte
i really wish I could've kept this one but she found a good home
Thanks to everyone for the replies on this thread. The reasons stated above is why I chose elmax. My first choice was 20cv but at 61-62 it seemed kinda chippy. This is for a high volume ready cooked meals supplier were they cut hundreds of pounds of proteins and veggies a week. I want the knife...
I'm working on a set of kitchen knives in elmax. what would be the ideal hardness to shoot for for maximum edge retention. I've seen similar knives up to 63.5 hrc but have heard that with a good cryo to expect around 62? What recipe would leave me with the ideal microstructure for such a knife...