my steel.

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bryan03

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hi KKF !

a small talk about "my" steel :D

as you know, i make my sanmaï myself. I use most of time the 145sc for the edge. and soft steel for the outside layers . this is not stainless.

the steel comp :
145sc :
C 1,44%
Si 0,09
Mn 0,31
P 0,006
S 0,004
Cr < 0,1
Ni < 0,1
Mo < 0,1
Cu < 0,007
Al < 0,04
Ti < 0,001
Nb < 0,002
V < 0,004
W < 0,003
Co < 0,002
N < 0,003
Mg < 0,0003
As < 0,002

the soft steel :

C:0.03
Mn :0.2
P: 0.007
S: 0.002
Si: 0.20
Al: 0.042
Ni: 0.000
Nb: 0.000
V: 0.000
Cr: 0.000
Cu: 0.000
N: 0.007
Mo: 0.000
Ti: 0.000
Ceq : 0.000
B: 0.000

achim W, made another steel, 125sc, same as the 145sc but with "only" 1.25%c and more Mn, for oïl quenching .
the 144sc , is only for water quenching (or for thin thicknesses , with fast oïl like V35) .
 
Bryan, once opened this pandora box, I would ask a few questions :)

- How long have you been using the 145SC?
- Why did you choose this particular steel?
- What hardness (range) do you find works best for kitchen knives with this steel?
- Did you by any chance tried also the 125SC? (I plan to do so soon and am wondering what HRC to go for and what to expect)
- Do you use other steels than 145SC at the moment?
 
The steel is a great choice IMHO.
I have knives in both (SC145, SC125) and tested a few others in SC145 and I can only recommend them as very good carbon steels.

The difference between SC145/SC125 is hard to tell, because they're two different knives. Both lasers but one Gyuto and one Santoku. One Honyaki, one San-Mai... from two different makers. But my impression ist, that the SC145 (in my honyaki as well as in the San-Mai and monosteel knives I've tested from JJ Tritz) has better edge retention while SC125 gets sharp a little bit more easier. Neither of them chipped easily..

But compared to Shirogami 1/2 for example... i'd prefer both SC125/145 :whistling:
 
well i start knife making 6 or 7 years ago , and i start with 1.3%C i 've forged 70kg of this steel ( C130 in france ) , after that i start with 145sc. i have +- 145kg ... and couple of kg 125sc :D .
why this steel ? i've started forge learning and HT "with" Eric Plazen, the water quenching guy in France , a famous metallurgist, become a realy good friend, but He passed away a year ago..... so i will never change my way to do . and for be honest, there is no other steel like that, at each blade we can make something better , no big deal, but .... the little thing, That is what matters. And there is no carbon steel who cut like this , maybe shiro 1A , but can't find this one in france .... or very expensive.
for kitchen knives, i keep the blade at 63/65 hrc.

as i said, i have 125sc, i've made just 5 or 6 blades, I can say that it is easier to work with.


another steel ? yes sometimes i want to work with tools steel,but i always go back to my "water steel" , it's more "challenging" :D

Achim is a very good friend, and his knowledge about steel is crazy ! he made the 145sc for Eric plazen and some other bladesmith in europe, only 700Kg .... he make more 125sc...
(sorry for my english again... i hope you understand what i want to say :/ )
 
Thank you Bryan, very interesting. I am looking forward to "challenge you" sometimes early next year :)
 
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