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     Page 2 of 3 All<123
    Username Post: VG1 steel and Calphalon Katana        (Topic#807689)
    tetzmol
    Master Member KnifeNut!
    *
    Re: VG1 steel and Calphalon Katana
    11-17-07 23:06.58 - Post#1367111    


        In response to Larrin

    • Larrin Said:
    VG-1 is similar to 19C27. It is tougher than VG-10, has smaller carbides, and less wear resistance, it should be quite easy to sharpen. There was a popular line of knives that had an unkown steel that many were convinced it was some type of super steel, it ended up being VG-1.


    Well, I don't agree with this. I have both kinds of steel. I think VG-1 is comparable to AUS-8 only better to sharpen. VG-10 is far superior to VG-1 it holds an edge much longer. But on the other hand I must say the knives I talk about are no kitchenknives.
    I have a ColdSteel Voyager in VG-1 and a couple of Fällknivens in VG-10. But the VG-1 is still a good steel nevertheless.

    Tetzmol.
    A nice fire keeps up the spirits


     


    tetzmol
    Master Member KnifeNut!
    *
    Re: VG1 steel and Calphalon Katana
    11-17-07 23:07.41 - Post#1367110    


        In response to Larrin

    • Larrin Said:
    VG-1 is similar to 19C27. It is tougher than VG-10, has smaller carbides, and less wear resistance, it should be quite easy to sharpen. There was a popular line of knives that had an unkown steel that many were convinced it was some type of super steel, it ended up being VG-1.


    Well, I don't agree with this. I have both kinds of steel. I think VG-1 is comparable to AUS-8 only better to sharpen. VG-10 is far superior to VG-1 it holds an edge much longer. But on the other hand I must say the knives I talk about are no kitchenknives.
    I have a ColdSteel Voyager in VG-1 and a couple of Fällknivens in VG-10. But the VG-1 is still a good steel nevertheless.

    Tetzmol.
    A nice fire keeps up the spirits


     
    blok
    Master Member KnifeNut!
    *
    Re: VG1 steel and Calphalon Katana
    11-17-07 23:37.02 - Post#1367113    


        In response to tetzmol

    VG-1 has less wear resistance than VG-10, so that would mean VG-10 has superior edge holding. VG-10 is meant to be a more stainless steel, but in principle I prefer the properties of VG-1.
     
    Jeff123
    Member
    *
    Re: VG1 steel and Calphalon Katana
    11-18-07 03:27.50 - Post#1367168    


        In response to blok

    Thanks all for the replies and comments/experiences with the VG1 steel.

    Allumirati - great info on the Katana series. Yeah, the knives are very handle heavy. The sloped sides at the handle interface are interesting but not sure how they would feel in use. I hadn't thought about the sharpening issue.

    On small carbide steels, I had looked at the Kumadori series in 19C27. I was really looking for the 13C26 but don't think they exist except maybe custom through Larrin/Devin (currently out of my price range ). The Al Mar Chef's Series in VG2 (not the ultra-chef in VG10) also looks interesting. Of course I already have the Tojiro DP with its unknown "Swedish Stainless" and like it a lot.

    Still not sure, maybe for $20 a Katana is worth the experiment....
     
    allumirati
    Master Member KnifeNut!
    *
    11-18-07 07:43.43 - Post#1367321    


        In response to Jeff123

    From what I've experienced with the VG-1 versus VG-10 is that the VG-1 loses it's edge quicker but is much easier to bring back (may be because of the smaller carbides). If one keeps touching up a VG-1 and a VG-10, over time you will have to resharpen the VG-10 before the VG-1 because it it's harder to get the edge back with minimal effort.

    Now I remember hearing about VG Gold steel. Is this similar to VG-1?
     
    Larrin
    Master Member KnifeNut!
    *
    11-18-07 08:43.30 - Post#1367352    


        In response to allumirati

    • allumirati Said:

    Now I remember hearing about VG Gold steel. Is this similar to VG-1?



    VG is V-Gold, I don't know what VG Gold is, it is generally just a missprint. It should be either VG-1 or VG-10.
     
    thombrogan
    Master Member KnifeNut!
    *
    11-18-07 16:51.12 - Post#1367721    


        In response to fleetparadox

    • fleetparadox Said:
    So "less wear resistance" means VG-10 is better?



    Not particularly. If your knife dulls from rolling or chipping, wear resistance doesn't matter too much. If your knife needs a larger angle to hold the wear-resistant carbides in place, wear-resistance is the pointless benefit of a thicker edge. If you're normally cutting abrasive materials, then the wear resistance can be a boon.

    And where wear-resistance is good and observable, it's normally obtained from hardness - either from the martensite or its carbides. A 10 degree edge of YSS White #1A at RC65 is brittle, but it's tougher than VG-10 at the same angle and a lower hardness and VG-1 is as well.

    So VG-1 is tougher than VG-10 at most given hardnesses, can take and hold a finer edge, and costs the maker less money (which is never reflected in those Nenox knives or Suisian Inox Honyaki gyutos...), but if you're using a standard 30 degree (15 per side) edge on your knives and aren't slamming your edges into the cutting board with wanton abandon, VG-10 could be better.
    -Thom Brogan

    "I knew you before you knew you had hands!" ~Tracey Brogan


     
    Ho Bo Woods
    Journeyman KnifeNut!
    *
    03-26-10 08:30.01 - Post#2096295    


        In response to thombrogan

    VG-10 is generally superior to VG-1 for the sporting knife user. VG-1 is designed more for industrial usage. VG-1's closest counterpart in performance is probably AUS-10.

    VG-10 has superior edge-retention to VG-1. VG-1 must be superior to VG-10 in certain areas of use, but this does not extend into the sporting knife industry, for which VG-10 is the clear winner; a "super" steel!

    19C27 is also considered to be a super-steel. While VG-1 isn't.
     
    DevinT
    Master Member KnifeNut!
    *
    03-26-10 11:12.36 - Post#2096410    


        In response to Ho Bo Woods

    VG-1 and 19c27 have the same chemical composition.

    Any differance would be in processing and heat treatment

    Hoss
     
    bob13bob
    Master Member KnifeNut!
    *
    03-26-10 13:08.18 - Post#2096474    


        In response to DevinT

    who cares. at $20, get the one that looks more like a petty.

    combine that with a 210 or 240 gyuto, kanemesa e series ($55ish 240mm) and thats a good start

    Edited by bob13bob on 03-26-10 13:09.38. Reason for edit: No reason given.
     


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