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does anyone know if this a very good knife/good deal

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any info and opinions most welcome http://www.ikea.com/ca/en/catalog/pro...

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  1. for Damascus steel it seems like amazing value compared to the competition

    1. Damascus isn't a type of steel but a steel forging technique, and in modern knives it's primarily used for looks as it's easier to make laminated knives with the same characteristics. These knives are listed as having a molybdenum/vanadium steel core - these are typically semi-hard steels that can vary in edge-holding, edge-taking, sharpenability. Globals are moly/vanadium steel, for example, but there are many others, and some are quite cheap and hard to sharpen.

      I've briefly handled one of these knives and I don't like the feel or grind. It was a bit thick and heavy for my preference (also by the standards of most Japanese-style knives), and definitely too thick behind the edge. They look okay, but not amazing in person. I haven't sharpened one or used one at length so I can't comment on whether the steel is tempered well.

      IMO, there are knives that perform better for the money. But not many other damascus knives, if that's what your heart's set on. It's one of the cheapest damascus knives on the market. If you like the look and feel of the Ikea knife enough, the price isn't bad for what it is.

      1. Vandan,

        I agree with cowboy. Several websites has indicated it is a VG-10 core knife. A VG-10 core knife with a damascus pattern for $80 is a pretty good deal.

        2 Replies
        1. re: Chemicalkinetics

          Chem - I edited my post because I'm not sure whether the core steel is VG-10. I remember seeing the Ikea knives referred to as such. But the website lists the core steel as moly/vanadium steel (which could of course still be vg-10). I'm almost certain I've seen other Ikea knives listed as VG-10, so I'm thinking that if this knife were actual VG-10 the website would list it as such (VG-10 sells well).

          So basically, I don't know what it is.

          1. re: cowboyardee

            Maybe VG-1 ? :) Calphalon Katana knives are made of VG-1.

        2. i also had my eye on the global g2, on sale here for $70, so its between one or the other

          5 Replies
          1. re: vandan

            Have you handled the Global? The Global will perform better. It will also be a pain in the ass to sharpen, you might hate the handle, and there is the *slight* risk that it will crack. http://chowhound.chow.com/topics/6608...

            Of the two, I'd go with the Global despite these problems, but I don't like recommending one unless you've tried one out and know the handle won't bother you.

            BTW, my favorite knife in the price range is the Tojiro DP.
            http://www.chefknivestogo.com/tojiro-...
            I recommend it to anyone who won't use it to open cans and who'll agree to sharpen it every once in a while (the edge retention is so-so).

            1. re: cowboyardee

              why do you think the global will perform better, why will the global be a pain to sharpen(will the ikea also be a ;pain?) and yes it is in fact VG-10 it says so on the blade, i do prefer the heavier feel of the ikea though

              1. re: vandan

                bump

                1. re: vandan

                  I will answer from my angle. The Global knives have thinner blades. When all else are equal, a thinner blade knives give better performance. Global is tougher to sharpen because it has a convex ground. When performing hand sharpening, it is easiest to do a flat ground. If you try to convert a convex ground knife into a flat ground knife, it can be painful the first time around. It will be fine after that first time.

                  1. re: vandan

                    Sorry Im late to reply - i've been working.

                    The reasons the Globals will perform better (generally anyway - the ikea knives will perform better at, say, chopping through bones, but I wouldn't use it for that anyway) are for one what Chem pointed out - thinner blade (he's also right about the sharpening issues with Globals). But beyond that, the Ikea damascus had a grind that I didn't like - not only was the knife a bit thick but it didn't taper all that well from the spine to the edge, leaving the area behind the edge quite thick. IMO this is more important to performance than how thick a knife is in general. It makes it hard to use a low angle edge (like even 15-18 deg) and also makes for a lot more resistance when cutting. Or in other words, it was too meat cleaver-esque for a santoku made of VG-10 (or something similar, whatever).

                    The global on the other hand has fairly nice blade geometry.

                    I should point out that as a bona fide 'knife guy,' these types of distinctions matter more to me than they do to most people, and you might not care so much in lieu of price/looks/feel/whatever.