Help Support Kitchen Knife Forums by donating using the link above or becoming a Supporting Member.
Page 4 of 4 FirstFirst ... 234
Results 31 to 32 of 32

Thread: White and Blue paper steels. pros and cons.

  1. #31
    Senior Member
    Join Date
    Oct 2011
    Stainless for kitchen could be AEB-l and 13C26 and CPM 154. Why? Well the first two have extra fine "grain", allowing for sharp edges, CPM 154 has pretty good grain and edge (less sharp) should last longer. The RC hardness you can get in stainless (As well as carbon) varies. Hardness often keeps edges longer until you get so hard it gets chippy. I am no expert, and there are maybe 50 other choices most people would be happy with,

  2. #32
    Shepherd's Avatar
    Join Date
    Jun 2011
    when I spoke to a member of the Tokyo knife guild, white and blue were about $7/lb with a 1000lb min.+ shipping from japan. I asked about super blue and got laughed at.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts