Timeline for Do German or Japanese knives hold their edge longer?
Current License: CC BY-SA 3.0
12 events
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| Mar 27, 2018 at 17:25 | history | protected | CommunityBot | ||
| Mar 24, 2018 at 21:52 | comment | added | rackandboneman | There was a deleted comment that suggested retempering a blue steel knife. AFAIK, while such techniques (that would also likely require rehandling) might be used in some locales, I would be very surprised if they are any part of japanese knife craft. ReTEMPERING would give you a SOFTER knife than before, while ReHARDENING - unless done inductively, which seems to be uncommon on kitchen knives and certainly on japanese ones) - would definitely be almost as much work as making a new knife. | |
| Apr 13, 2017 at 12:33 | history | edited | CommunityBot |
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| Feb 1, 2017 at 23:58 | answer | added | Carol Stevens | timeline score: 1 | |
| Feb 1, 2017 at 11:17 | answer | added | rackandboneman | timeline score: 2 | |
| Jan 31, 2017 at 12:11 | comment | added | carbo | Miyabi Knifes made by Zwilling come from Seki japan. Zwilling bought there a factory. Also the BOB Kramer made by Zwilling knifes are produced in Seki. Victorinox is a swiss company which produces in switzerland. Wüsthof has three factorys in Solingen, Germany. | |
| Mar 25, 2012 at 22:43 | vote | accept | rumtscho♦ | ||
| Mar 17, 2012 at 22:10 | answer | added | rfusca | timeline score: 18 | |
| Mar 17, 2012 at 20:37 | answer | added | FuzzyChef | timeline score: 3 | |
| Mar 17, 2012 at 17:40 | history | tweeted | twitter.com/#!/StackCooking/status/181072584383803392 | ||
| Mar 17, 2012 at 16:33 | answer | added | Richard Feldman | timeline score: 8 | |
| Mar 17, 2012 at 15:08 | history | asked | rumtscho♦ | CC BY-SA 3.0 |