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    Marko Tsourkan's Avatar
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    New Carbon Steel

    I am getting good results with a carbon steel I have been experimenting for a while, so I think I will offer it along 52100. It's similar to 52100, but is more stain resistant (though not stainless), and has more edge retention. Takes a comparable edge.

    Comes from Germany is all I am going to say about it.

    Thanks,

    M


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    Quote Originally Posted by Marko Tsourkan View Post
    I am getting good results with a carbon steel I have been experimenting for a while, so I think I will offer it along 52100. It's similar to 52100, but is more stain resistant (though not stainless), and has more edge retention. Takes a comparable edge.

    Comes from Germany is all I am going to say about it.

    Thanks,

    M
    Ok to speculate, right

    'along' = trade-offs, thus 52100 stays.

    Steel: +C, +++Cr (more carbides - retention, extra left over - more stain resistant), +Co (help too keep CrC tiny & prevent grain growth).

  3. #3
    Marko Tsourkan's Avatar
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    Quote Originally Posted by bluntcut View Post
    Ok to speculate, right

    'along' = trade-offs, thus 52100 stays.

    Steel: +C, +++Cr (more carbides - retention, extra left over - more stain resistant), +Co (help too keep CrC tiny & prevent grain growth).
    Yes, there are trade-offs and besides, 52100 is still my favorite steel to work with. I think the second steel might suit pro users better, as it should offer more stain resistance and some more wear resistance, yet still sharpen like a carbon steel.

    M


    An expert is a man who has made all the mistakes which can be made, in a narrow field.
    -Niels Bohr

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  4. #4
    Marko Tsourkan's Avatar
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    Knife is on its way to a pro kitchen for a workout. More to follow.


    An expert is a man who has made all the mistakes which can be made, in a narrow field.
    -Niels Bohr

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

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