Exploring Shiro #3 Steel: Unveiling the Sharpness and Hardness
Today, I adjusted the micro-bevel on a knife made of Shiro #3 steel. I had been gathering new information about Shiro #3 steel from various sources, so I decided to test it out on the last few knives.
In conclusion, ‘It’s hard,’ ‘It takes a sharp edge,’ ‘It’s straightforward.’ Depending on how you sharpen and use it, Shiro #3 steel might outperform Shiro #2 and Aogami #2 steels.
This brings me to a thought: why are steels like Shiro #2 and Aogami #2 necessary? The answer is clear: they meet the performance demands of chefs. Performance means staying sharp for a long time, cutting smoothly, and being easy to sharpen.
However, I strongly feel that as steel improves, it becomes harder to sharpen and use. Choosing the right knife should be based on how you cut the food and how you move the knife.
For example, if your goal is to go to the convenience store, a light car, a sedan, or even a bicycle is more convenient than a Ferrari. But if your goal is to drive a Ferrari to the convenience store, you’ll need to overcome certain obstacles. *Obstacles like figuring out how to navigate the low-clearance Ferrari over the curb of the convenience store parking lot (LOL).
- 2010-08-24
