And here I am feeling crazy thinking most people sharpen their supersteels to like 20-25 degrees per side. meanwhile I'm sharpening my cheap steels to like 12.5 for kitchen and a scandi at 11.5.. That being said, incredible performance from a great heat treat. Love the freezer cryo
Thank you and yeah, you do get probably an extra HRC point from just a home freezer a little more from Dry Ice and if you can get your hands on liquid that would be ideal
@knifesharpeningnorway Big Brown Bear is singing the same song and showing that the high edge retention steels are not that fragile when done correctly.
That AI voice is entertaining as hell. I’m a fan of 14c28n of course production knives never have a optimal heat treatment. I think my next knife I’m gonna try 8670 after I get done my 1084 blanks.
