- Joined
- Mar 22, 2014
- Messages
- 5,187
That's always the problem, people just use the knives differently.
Everyone argues Steel, HT, and geometry but it really just comes down to user use.
I just don't think s110v fits with your style of use.
That doesn't mean it's a bad steel.
Some folks are more methodical in use and prefer precison and should be rewarded with more edge holding rather then suffer with a steel designed to be "tougher" that blunts with cutting.
So it just depends on the user. Extreme steels have more extreme trade offs.
No free lunch with any steel.
Yet endless arguments about why something that works best for one user is better than something for a different user.
That's why finding a steel that has synergy with a particular use and user style is important.
Everyone argues Steel, HT, and geometry but it really just comes down to user use.
I just don't think s110v fits with your style of use.
That doesn't mean it's a bad steel.
Some folks are more methodical in use and prefer precison and should be rewarded with more edge holding rather then suffer with a steel designed to be "tougher" that blunts with cutting.
So it just depends on the user. Extreme steels have more extreme trade offs.
No free lunch with any steel.
Yet endless arguments about why something that works best for one user is better than something for a different user.
That's why finding a steel that has synergy with a particular use and user style is important.
The chips don't come from regular use, again it's if you exit your cut and slam in to something or us on a tough cutting board, or go alone glass, etc. I get flats on my s110v a lot (check my image for the hot spots), but less as I moved up to 20° a month and a half back. I'm wondering if I go even less aggressive will chips and flats will stop but I will still get the paper/plastic/cardboard job done well enough. Still my work knives are going to lc200n and s90v so that means slowing down with the s110v and Max instead of trying new things.