New Carbon Steel
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.
Ok to speculate, right:lol2:
Originally Posted by Marko Tsourkan
'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.
Originally Posted by bluntcut
Knife is on its way to a pro kitchen for a workout. More to follow.