I'm a fan of simple carbon steels myself, preferably ones that sharpen easily. Thats why i've been using the equilivent of 1085. I think it performs great at 60hrc. Maybe i've just got to know how to get the most out of it. Edge retention is good in a way that the edge won't get out of shape in normal use, but it needs stropping regularly to stay as sharp as I want on food.
I think I will like white 2, and can get this in small quantities to test from germany. I don't expect miracles from it, but i'll have to try it now, just so I have.
There are a few new ones on me there, so i'll check them out and see what I can get. If anyone has some old knives I can cut up, please send them to....:lol2:
01 I can get in any shape or size in the uk. I can't get L6, at least not by that name. I'm using 75ni8/1085 for my damascus. I'm really happy with using these 2 in damascus, but I like the idea of it in san mai with something suitable at higher hardness. The 01 looks promising here, but so far I can't get it as sharp as my damascus, It could be harder than I think at the temper I've given it. Maybe it just "feels" different, I need to do more testing.
Hopefully I will have my own hardness testing machine arriving soon.
I have some steel strip coming from the company that gets me 75ni8. All they will tell me about it is that its 1.25% carbon, so i'll give that a go, probably more suited for razors and I can only get it in 0.8mm which is a pain.
This is one i'm thinking of giving a shot, its genuine oil hardening and the temper will work out great with the damascus cladding. If I can get it to stick.
http://www.mehr-als-werkzeug.de/product/719626/Kohlenstoffstahl--19-mm.htm?lang=en
V2 has been suggested to me too, whether I can get it or not is another thing though.
Basically I'll have to try them I guess to see what the buzz is about.
Semi-stainless wise I'm pretty sure I can get the sandvic version of aeb-l.
Thanks Guys :biggrin: