hi KKF !
a small talk about "my" steel
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 :
the soft steel :
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
achim W, made another steel, 125sc, same as the 145sc but with "only" 1.25%c and more Mn, for oïl quenching .
Ceq : 0.000
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?
It really looks like Achim Wirtz is a/the steel guru!
I will be getting a SC125 knife soon. Looking forward to seeing how it performs ...
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
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 .
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"
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