Tuesday, 12 March 2013

Utility Line knives - from Catcheside Cutlery

I am introducing a new line of Kitchen knives in mono stainless and high carbon steel. These will be available as "Off the shelf only" to buy in my store.

The range will be expanded weekly to include..

90mm Paring
180mm Petty
210 Gyuto
240mm Gyuto
270mm Gyuto
270mm Suji
210mm Special ground Nakiri

In fully ground 01 and 14c28n stainless. The finish standard is very high and very nearly matches that of a custom knife, with my heat treatment and grind. The main difference in the line is that the handles will be made by myself in larger volumes in 3 set sizes to help speed production and keep the line very much to the essential basics which make a superbly performing everyday knife, with no unnecessary frills. The pricing is therefore also lowered appropriately.
Here are some pictures of the first 3 in wonderful 14c28n swedish stainless steel @ 62hrc. Available in store now...
Soon to follow, the Nakiri and the carbon steel range in cryo treated 01 steel.

Wednesday, 13 June 2012

Catcheside Cutlery: Damascus for Kitchen knives

Catcheside Cutlery: Damascus for Kitchen knives: There are many myths surrounding damascus, it makes a superior steel, better cutting, better edge retention. True? Well in my opinion yes an...

Tuesday, 12 June 2012

Damascus for Kitchen knives

There are many myths surrounding damascus, it makes a superior steel, better cutting, better edge retention. True? Well in my opinion yes and no. Damascus really used to be a superior steel at its time, it was a crucible steel, now known as wootz. It was the best that could be made as an edge steel at the time and still wootz is a great focus of interest and study. What is termed "Damascus" is really pattern welded steel. Two steels which contrast well and heat treat well together. So is it just like a good single carbon steel with different patterns? It depends on the steel choice type of pattern used or overall all construction. The differences in alloying elements between the steels make slight differences in hardness or wear resistance between the layers. As the edge wears you get micro serrations. This can be very beneficial especially on a slicing style knife such as a Sujihuki. As it looses its razor edge it retains some teeth giving extended cutting ability between sharpening. But choice of pattern is of course key to getting the most from this. A high layer feather pattern would be a prime example of a good pattern to use to gain this effect, as the layers all cross the edge.

Next time I will get on to choice of steel for Kitchen knives, in damascus, san mai, (3 layer, hard core) and for mono steel blades.

Many thanks do add comments and opinions. These are mine based on my own readings and experiences with my own Damascus.

Tuesday, 5 June 2012

 I'm pleased to announce my new website for Catcheside Cutlery is now live. There is lots of info, and a custom ordering system, Also check out the shop for available purchases.
Please help me spread the word and link me through your social networks.
Many thanks