Freediver wrote:I wish they would make some kitchen knives in good ole vg10.
That would be great for me also. I'm wondering how much demand there will be for Spyderco kitchen knives. I'll buy one, ok maybe two.
But to keep the cost down maybe use 8Cr13Mov also. A Byrd set of kitchen knives in addition to a set with better steel. In my experience most cutting in my kitchen is softer stuff. I think the hardest use I do is carving a turkey or ham or anything with bones. Even then I'm not sawing through the bone. Also, 8Cr steel is no slouch even though it's edge retention isn't like VG-10 or the others. It's easy to touch-up quickly.
Just a thought.
Here's another thought about the knife block. I don't know much about them but the one we have is wooden and I don't put the knives in there wet. I'd like to see a block that can sit beside the sink so I wash the knife and stick it right in the block wet. When we wash dishes by hand we have a strianer for silverware but I don't put knives in there that I care about the edge. The "drying block" wouldn't need to be the "nice" block if you have a beautiful one, just a drying one for $5.00 or something. You may want to dry carbon steel knives by hand but the stainless would be ok to air dry I think. Like I said, it's a thought from someone who doesn't really know a lot about kitchen knives (good ones) and how to take care of them.