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5

Heat treatment changes the allotropy of an iron alloy. Steel doesn't equal steel; first, there are chemical differences (different amounts of carbon, nickel, etc. added) and second, there is a difference in the microcrystalline structure of the metal. The different allotropes (= same material in different structures) of steel have different mechanical ...


4

This is a pretty intricate question and my answer is based on what I have read and personal experience. If I understand correctly, knives with dimples or scallops are supposed to create more air space between the knife and the food, thus reducing adhesion and making release of the food easier. This seems to be the reason most stated for an advantage of this ...


3

I suspect that the knife owner shut up because he didn't know what he was talking about. So long as you don't mistreat them, Shun hold a blade rather well. The problem is that they're cut at a sharper angle than most European knives (16° vs. ~20°), so the blade is more delicate, and so is more prone to go out of alignment, especially if you use too hard of ...



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