Oatley Sandvik 12C27

Discussion in 'The Kitchen Knife' started by Raleighcook15, Oct 19, 2019.

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  1. Oct 19, 2019 #1

    Raleighcook15

    Raleighcook15

    Raleighcook15

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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.
     
  2. Oct 20, 2019 #2

    Interapid101

    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.
     
  3. Oct 20, 2019 #3

    LostHighway

    LostHighway

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    Larrin's article should answer most of your questions
    https://knifesteelnerds.com/?s=AEB-L
     
  4. Oct 20, 2019 #4

    captaincaed

    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
     
  5. Oct 20, 2019 #5
  6. Oct 20, 2019 #6

    M1k3

    M1k3

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  7. Oct 20, 2019 #7

    Benuser

    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.
     
  8. Oct 20, 2019 #8

    captaincaed

    captaincaed

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    Oh goddamit
     
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  9. Oct 20, 2019 #9

    captaincaed

    captaincaed

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  10. Oct 20, 2019 #10
    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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