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最近KKF有一个比较热门的帖子，堆了好些楼。各路大神都亮相现身说法。看过之后我觉得体会颇深，就发上来跟大家分享下。 原帖在此：http://www. ... not-100-straight-ok 贴主发了个贴，说他的柳刃不是完全直的，问这样的柳刃是否OK, 是否能修理。并且附上两张图。  在回帖中，Korin的客服妹纸Mari给出了一个比较详细的回答： The reason why this happens is because of a phenomenon called age hardening. Carbon will bend and warp after being forged due to the nature of the metal. Forgers resolved this problem by adding a thin strip of carbon to a thick piece of steel. Even if a knife is purchased in good straightened condition, both metals will naturally want to bend in opposite directions over time. There are knives that were poorly made and cannot be straighten well, and there are knives that can be straightened and used without a problem. However, it is pretty impossible for a knife to be completely straight and stay straight forever. All yanagi knives need to be straighten out by a professional every now and then. Some places offer this service for free, so you could try asking whoever you purchased from. Honyaki knives are MUCH harder (and scarier) to fix, so make sure whoever you ask to fix can do it well. 80后翻译官翻译：这种现象叫做age hardening（直译：年龄硬化）。碳钢在锻打的过程中会产生弯曲，这是他的特性之一。解决的方法就是在把薄薄的碳钢打到厚厚的软铁上（本霞）。就算一把刀子买回来是直的，时间长了它也会弯掉。有的刀子做得垃圾，弯了就没法扳直；但做得好的刀子很容易的修复。想要一把刀子一直着几乎是不可能的事情。所以一把柳刃需要定期让专业人士打直。本烧更难弯，但也更难修复。 月心老Jon： All clad blades warp... even honyaki blades warp during sharpening. They must be fixed. So the craftsmen fix the bends, warps, and twists. Some that are beyond normal means are discarded (but this standard will vary depending on what line they are making, and for whom). Then, the knives go to retailers or wholesalers, who, in turn, perform QC and do the same thing (to the best of their means... which is often less than the craftsmen in a significant way, but not always). Then it gets sold. Even then, over time, when the knife is sharpened, it will need to be straightened. Its just the way it is. 所有夹钢的刀子都会弯掉，本烧在撸的时候都有机会弯。出现这种情况的时候必须处理，所以一个刀匠在撸刀的过程中一直在处理这些情况。如果这个刀子没法被 修复，那么就是废品。（然后一堆废话，暗吹自己多好）。反正时间久了，刀子就需要被修复。 Jon另外有趣的信息： 堺市的刀子，通常打刀的和磨刀（成型）的不是一个人（比如土井敬次郎的刀子，都是儿子逸夫在撸）。三条的风格则倾向于一个人全部搞定（重房就是）。 路人真相帝： The bending of my kobayashi and masamoto happened during sharpening sessions in winter; I was sharpening the knives late at night in the kitchen with tap water running. I exposed the blades to kind of 'hot' running tap water directly on the knives and stones as my hand was cold. I recall that the blades became hot enough that I could not touch it with my fingers near the tip area but blades became cool quickly. So, during the sharpening sessions the blades went through hot/cold cycles until I noticed the bending. As hagane/jigane have different thermal expansion coeff., I have been under the impression that the hot water might have caused the bending. Anyway, since the experience of the bending, I only use warm water in winter and never let the blades to become hot. I have never experienced any more bending of a blade since. By the way, I don't do the long stoke...only section by section. 我的小林？和正本都弯过。这事情发生在大冬天我撸刀的时候；我半夜在撸刀，刀子一直冲着水，就弯了。当时的情况是我的手很冷，我拿着刀子直接冲热水，热到我都没法拿手去碰它。然后刀尖因为薄，铁很少，所以冷得快。在撸刀过程中我一直给刀子冰火二重天，刀子受不鸟，就射了。从此以后，我撸刀只用温水，就没事情了。 某日本人贴出的修复工具：  总结： 1. 所有刀子时间久了都会弯，柳刃最明显 2. 本霞比本烧容易弯但也更容易修 3. 牛掰的卖家，商家能帮你搞定 4. 别让刀子周冷骤热，这样很容易弯。北方的冬天悠着点。 补充：a 看来本烧比本霞牛掰之处还是在于没那么容易弯曲， b 土井敬次郎的本霞和牛掰听说就是很直，不容易弯。 c 我记得重房说他的锻地就是为了解决本霞容易弯的问题，同时也比本烧更好撸。 |
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