Sharpening VG-10 and VG-Max

[wadebevan]

Wow, great info guys!
I will definitely be checking out the Atomas and perhaps breaking out the old set of water stones I have somewhere around here.
If I can get to < 170, I would feel pretty accomplished on these steels.

I'm sure this will help other folks on their sharpening of these so-called super steels

Thanks!

[me2]

This is interesting. I have only sharpened VG10 from one manufacturer, Spyderco. I do not recall Amy issues getting very sharp edges, hair splitting, paper filleting, etc. They do not publish hardness for their blades. How hard are the ones causing trouble?

[wadebevan]

Good question...
Anyone with a hardness tester and some VG steel?

[Mark Reich]

Most manufacturers tell you how hard they run their steel. Spyderco usually hits the highest recommended RHC in any steel. Benchmade always runs theirs a point or two softer.

Spyderco isn't listing their hardness, and Benchmade doesn't use VG10 currently.

Falkniven runs VG10 at RHC 59. Al Mar is 59-60. I know I've seen it run at 61.

VG10 MAX I don't know about, but check with the manufacturer.

Shooting a Rockwell on a blade is a tremendous stress riser, so if it's done, it should be taken on the tang where the steel is thick and flat. Then you'll probably want to re-flatten the displaced steel around the indention.

Generally, steel at max hardness is harder to remove, but easier to deburr. If you're having trouble deburring, the steel is on the soft side.

[EOU]

We have a Rockwell Tester Wade but don't know how to run it. It still has the plastic on it. The VG10 Shun knife we purchased is supposed to be 60/61. Why don't don't you come down here and limber up our Rockwell Tester and then we'll hand over the wampum we owe you for putting up the Rockwell calculator?

[Mark Reich]

Directions for using your Rockwell machine could be explained in about 50 words, Mr. EOU.

They might not tell you not to test on the surface of a finished blade, so don't test on the surface of the blade, unless you want the blade to break exactly where you test it.

I give up. I'll order a Shun in VG10. I can't stand not knowing how a particular blade sharpens.

[wadebevan]

Came across this:
----
WHAT IS THE DIFFERENCE BETWEEN VG10, VG-MAX AND SG2 STEEL?

VG10, VG-MAX, and SG2 are three different types of advanced “super steels” that Shun uses to make our blades. In blades with Damascus cladding, the cutting core—the inner layer of steel that actually does the cutting —may be made of one of these advanced steels. Blades with no cladding may be composed entirely of one of these steels. These three steels go far beyond the typical “good, better, and best” categorization. Instead, think of them as “excellent, superb, and ultra-premium.”

VG10 is a highly refined stainless steel with excellent edge retention and stain resistance.

VG-MAX has more chromium and vanadium than VG10, which provides even better edge retention and corrosion resistance, and enables Shun to harden the steel so it will take an amazingly sharp edge. VG-MAX is only available in Shun knives.

SG2 is powdered steel; this means it is even more refined than VG10 or VG-MAX and it remains more ductile (less brittle) even though it is very hard. It offers superior edge retention and corrosion resistance, with less chipping.​
----

Pretty confident marketing statements

I wonder what that 'hardening' process is (?).


One of the knives I was working on was a Miyabi brand, which is VG-10.
It was one of the harder ones to get a good edge on.

I also own a "Shun - Ken Onion", which is "VG-MAX Damascus". I have not tried sharpening it because I don't use it much - as I don't much like the feel of the curve of the blade.
Out of the box, it was scary sharp, and after the first time I used it (on a wood cutting board), I noticed a couple of very small chips out of it.
I wasn't doing anything hard core with it, just cutting vegs.

I think I still prefer old-school high carbon for refined kitchen work, or cheap 'commercial' blades for the rough kitchen stuff.

One of my favorite knives in the rack is my $12.45 - 10" Scimitar... not sure exactly what the steel is, but it is a breeze to sharpen and holds a pretty decent edge - for a few trips out anyhow.