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Boondocker
03-06-2009, 03:49 PM
http://img.photobucket.com/albums/v478/lilmartin/Kitchen/nen-suj-5.jpg

http://img.photobucket.com/albums/v478/lilmartin/Kitchen/nen-suj-1.jpg

http://img.photobucket.com/albums/v478/lilmartin/Kitchen/nen-suj-2.jpg

http://img.photobucket.com/albums/v478/lilmartin/Kitchen/nen-suj-4.jpg

http://img.photobucket.com/albums/v478/lilmartin/Kitchen/nen-suj-3.jpg
Arturo
03-06-2009, 06:20 PM
I'm sorry did someone say Belgian beer?
9mmbhp
03-06-2009, 06:31 PM
I'm sorry did someone say Belgian beer?

New Belgium's Trippel is good, but it isn't Chimay :D

Nice knife!
Arturo
03-06-2009, 08:20 PM
Gimme anything by Unibroue or a Rochefort 8 :)

A coworker of mine uses a st of nennox he bought a couple years back. Sweet knives.
Seb
03-06-2009, 08:57 PM
The fame of La Fin du Monde, Maudit, Chimay, Gulden Draak, Kwaak and 3 Monts have even reached Australia's beer-benighted shores. (Aussie beer is nothing short of industrial effluent, with only a handful of notable exceptions.)
Boondocker
03-07-2009, 12:17 AM
chimay is spendy on my pay :(
ChefOfTheFuture
03-07-2009, 01:26 AM
How does the G series steel compare to the S1 steeel?
AFKitchenknifeguy
03-07-2009, 08:31 AM
How does the G series steel compare to the S1 steeel?

I always wanted to know this as well. What is the difference?
Boondocker
03-07-2009, 09:28 AM
the steel in the G series is great, I've never had the luck of working with the S1 steel though
gastronome
03-07-2009, 09:36 AM
From what I understand, the steel used in the two series differs in that the G-series steel is a HRc of 59-60 and the S-series is 61-62. Not sure of the composition of either. In my experience (I have a G-series Gyutou and Petty) the G-series steel comes ridiculously sharp holds and edge quite well and is very easy to sharpen.
claudeh
03-07-2009, 10:31 AM
I understood that the G series uses VG1 and the S series a mystery steel. I have an S1 gyuto and it is a lovely knife (albeit questionable value for money). Very easy to sharpen, takes a great edge and pretty resilient. Also benefits from being thin although not quite to a Suisin / Tadatsuna degree.

Claude
ChefOfTheFuture
03-07-2009, 01:42 PM
I've heard that the S1 uses VG1 but Nenox did something to make it a proprietary steel.

I also heard that they are reformulated(ing) their S1 steel to something new, supposedly VG10 based.

Also, from some of the people I talked to tended to hold VG1 in higher regards than VG10 based on the carbide structure, so I don't know what Nenox has in mind if what I heard is true.