LC200N steel for kitchen knives

[Barmoley]

Curious if any of the makers played with LC200N steel. Seems like it would work well for a stainless kitchen knife. Very stain resistant, sounds like it is tough and somewhat wear resistant. Should work well for relatively thin edges. The only thing the working hardness is in low 60s, but might still work well for workhorsy type knives.

 

[DevinT]

Cronidur was the original alloy I think. Dick Barber from crucible steel sent me some back in the late ‘90s. It was developed as a corrosion resistant bearing steel.

Very good steel for cutlery. Michael Rader uses it for his integrals. It is a nitrogen alloyed steel, nitrides are not as hard as carbides but better for corrosion. As for hardness, very few stainless steels have high attainable hardness.

Hoss

 

[Barmoley]

Thank you Hoss, very much appreciate your input. It seems that it was called cronidur30 at some point. I've only seen spyderco use it for their salt series, so never really paid attention to it. Then, I got curious and after reading a bit about it, it seems like a good choice for stainless steel kitchen knives.

 

[parbaked]

I've only seen spyderco use it for their salt series, so never really paid attention to it.

Spyderco also use LC200N on the Spydiechef...Marcin Slysz's folding "camp knife" : https://www.spyderco.com/catalog/details/C211TI/1004

 

[Barmoley]

Yep. It gets pretty good reviews. Funny they called 84mm blade a chef knife, but I am guessing it is due to the blade shape. I am kind of curious about it, but it is too much ~$215. Slysz's designs are good though, I had spyderco Slysz bowie and it was very good, should've kept it, very expensive now.