Blue II Steel and White I Steel: A Comparison

This morning, I sharpened a blue steel knife. Unlike the white steel I sharpened the other day, blue steel has this sticky feeling on the whetstone when you sharpen it… Doi-san’s blue steel knives. I always thought they were hard, but sharpening them after the white steel ones changed that perception. Just a 0.1% difference in carbon content and the addition of chromium!!! It’s amazing how such small details can make a difference. Since they’re made by the same blacksmith, I could really feel the difference in the steel.
Personally, I might prefer the sharpness of white steel… If I ever come across a white steel knife that’s not good enough for regular sales, I’d love to try it out for testing purposes.

Hibishugyo

• 2009-02-06