Talk:Chef's knife

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[edit] Carbon Steel

(sigh) This article incorporates the same nonsense as the earlier article it was split off from. There are no alloys of Iron and Carbon with more than 4% carbon. Zero. Nada. This is due to the solublity of Carbon in Iron. Carbon is not highly soluble in Iron. At concentrations of greater than about 4% you get little chunks of pure carbon precipitating as the alloy solidifies. Alloys with concentrations of greater than 2% carbon are considered high carbon steel. -- Geo Swan 17:45, 28 December 2005 (UTC)

Thanks for the correction, Geo. I think that I'm the one who originally put in the high number. I copied it straight out of one of the reference, though I never actually believed it.

BTW, an anonymous IP address changed "rolled steel" to "conical steel". Any chance that you know what "conical steel" is?

DanielVonEhren 16:09, 31 December 2005 (UTC)

[edit] Kitchen Knife article

I think that much of the content in this article belongs in Kitchen knife, such as materials. Actually, there really isn't anything after the intro paragraph that is specific to a chef's knife. I am happy to do this if someone gives me a thumbs up, as I am going to make some significant changes to the kitchen knife article in the near future. -- Chris 08:24, 14 January 2006 (UTC)

Please do. Not only does that stuff belong somewhere else, most of it is wrong or irrelevent. I'm tempted to edit it, but it is way too wrong for me to bother. When you do correct it, the Japanese equivalent of a Western chef's knife is a gyuto, not a santoku.

[edit] "only a small amount of carbon"

I believe that steels like 440 C and the exotic 440 V have considerably more carbon than "carbon" steel does. I myself use the term "rustable steel" to avoid this confusion.