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Thread: Some questions about carbon steels

  1. #11
    Senior Member NO ChoP!'s Avatar
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    As personal preference really. I would take most stainless to 3 or 4k, as I feel the edge becomes slick with anything higher. Most carbons will retain some toothiness past 6k. I think newer stainlesses like aeb-l and others I've yet to try may break this mold. There is no science to this claim, though.
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  2. #12
    Senior Member NO ChoP!'s Avatar
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    Also, in response to the reference to German knives; this is where the heat treat really does make a difference as many of these knives have a much lower hrc. I think it's the softness of the steel, and not the steel itself that keeps it from holding a high polished edge. I have a few very old carbons that seem rather hard; I'd guess 58 or 59ish; that take a 6k edge ans stropping beautifully.
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  3. #13
    Senior Member Benuser's Avatar
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    I rather belief it's the crazy large carbides who limit the possibilities. My much softer French carbons benefit from a relatively high polish.

  4. #14
    Senior Member Geo87's Avatar
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    Thanks again for all the replys. I think I've got my head around the basics of it.

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