Maintenance - San Mai Knife Blade

[Keith Edmunds]

I have come to the conclusion that ease of maintenance is a big factor when it comes to knife purchase. I must admit, I was a little cautious about the San Mai laminated blade from Piotr at Groovy Knives as I had absolutely no knowledge of these blades.

Not only does the knife retain its edge well it is probably the easiest knife to sharpen, that I own - and I own a few. It's done around 20 deer in the last 10 weeks or so, including 2 reds. All deer gralloch plus head and feet off. I've stropped it after each use and just gave it a quick dressing on the Lansky - a few strokes with the smooth stone and quick strop brought it back to razor sharp.

The blade material is Bohler K390 core laminated in N695 and nickel. I am not sure if this material is known for ease of maintenance but I can thoroughly recommend it.

 

[Majki14]

Thank you for your recommendation.
I'm glad that the knife does the job and the user is satisfied with it.
Carbon steels are easier to sharpen, but the geometry of the blade is crucial.
The laminates have a great composition, a hard core for cutting and stainless sides.
Once again, thank you for the recommendations, it's hard for me to become recognizable in this environment.
I will soon be sending the laminated vancron for testing to someone who culls around 500 deers a year.
Personally, I am delighted with this steel in my kitchen knife.
Regards,
Piotr