OK, I have a set of expensive kitchen knives that I received as a gift. They are an unknown stainless steel and say "Japanese steel" on one side of the blade and "China" in tiny letters on the other. They appear highly corrision resistant and sharpen decently well though edge retention is lacking a bit. I also have some cheap Henckels and knive from Ikea in stainless.
Despite being sharpened and stropped to the same 15 degree bevel on a Wicked Edge, I have never been able to get any of the kitchen knives as sharp as the Mora. I am using the same equipment to sharpen, so I am assuming the difference is in the carbon steel on the $12 Mora #2.
What are the differences in steel that I can take any of the stainless knives, sharpen it the exact same way I sharpen a Mora and still have a duller blade? What is the science behind this?
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January 27, 2013, 10:07 AM
Mora's to my understanding have a higher level of carbon than most steels. Also at least some of the mora's are produced with layers of slightly different metals that are folded numerous times. This produces a nice burr on the cutting edge that is more effective.
John or Sam or Arfin will correct me but that is what I had been told.
January 27, 2013, 10:28 AM
Here is link to Spydercos steel chart that may help.