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Marko Tsourkan
07-14-2012, 10:01 AM
I am getting good results with a carbon steel I have been experimenting for a while, so I think I will offer it along 52100. It's similar to 52100, but is more stain resistant (though not stainless), and has more edge retention. Takes a comparable edge.

Comes from Germany is all I am going to say about it.

Thanks,

M

bluntcut
07-14-2012, 11:10 AM
I am getting good results with a carbon steel I have been experimenting for a while, so I think I will offer it along 52100. It's similar to 52100, but is more stain resistant (though not stainless), and has more edge retention. Takes a comparable edge.

Comes from Germany is all I am going to say about it.

Thanks,

M

Ok to speculate, right:lol2:

'along' = trade-offs, thus 52100 stays.

Steel: +C, +++Cr (more carbides - retention, extra left over - more stain resistant), +Co (help too keep CrC tiny & prevent grain growth).

Marko Tsourkan
07-14-2012, 11:17 AM
Ok to speculate, right:lol2:

'along' = trade-offs, thus 52100 stays.

Steel: +C, +++Cr (more carbides - retention, extra left over - more stain resistant), +Co (help too keep CrC tiny & prevent grain growth).

Yes, there are trade-offs and besides, 52100 is still my favorite steel to work with. I think the second steel might suit pro users better, as it should offer more stain resistance and some more wear resistance, yet still sharpen like a carbon steel.

M

Marko Tsourkan
07-14-2012, 07:26 PM
Knife is on its way to a pro kitchen for a workout. More to follow.