Results 1 to 4 of 4

Thread: New Carbon Steel

  1. #1

    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


    "All beauty that has no foundation in use, soon grows distasteful and needs continuous replacement with something new." The Shakers' saying.

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

  2. #2

    Join Date
    Apr 2012
    Location
    Santa Barbara, CA
    Posts
    51
    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
    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


    "All beauty that has no foundation in use, soon grows distasteful and needs continuous replacement with something new." The Shakers' saying.

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

  4. #4
    Knife is on its way to a pro kitchen for a workout. More to follow.


    "All beauty that has no foundation in use, soon grows distasteful and needs continuous replacement with something new." The Shakers' saying.

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

Posting Permissions

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