Oatley Sandvik 12C27

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cheflife15

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Curious what this steel can be compared to.

How does it hold up with edge retention? Ease of sharpening?
Sharpness?

Feel free to compare to most other common steels.
 

Interapid101

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It's very similar to AEB-L. It has a bit more chromium, and a tiny bit less carbon and manganese.

Full disclaimer: I have not used it in a kitchen knife. But it's so similar in alloy, like AEB-L it should be tough for a stainless, should take a fine edge, and have relatively poor edge retention.
 

captaincaed

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The couple I know have been described as:
- easy sharpening
- very fine grain
- edge retention isn't an award winner, but not bad
- overall focus is on painless retouching
 

Benuser

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IIRC AEB-L is equivalent to 13C26. 12C27 is quite popular amongst French makers, usually with added C though, as the 12C27M used by Opinel. Finely grained, easy sharpening. Don't expect a terrific edge retention.
 

DevinT

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Look up Sandvik knife steels for an explanation. 12c27 is their middle grade. It’s made for cutlery, it’s a very simple stainless. Better than a lot of grades for knives.

Hoss
 
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