Oatley Sandvik 12C27

[cheflife15]

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]

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.

 

[LostHighway]

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.

Larrin's article should answer most of your questions
https://knifesteelnerds.com/?s=AEB-L

 

[captaincaed]

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

 

[captaincaed]

FWIW
http://zknives.com/knives/steels/steelgraph.php?nm=19C27,AEB-L&ni=709,878

 

[M1k3]

FWIW
http://zknives.com/knives/steels/steelgraph.php?nm=19C27,AEB-L&ni=709,878

Psst, they're asking about 12C27

 

[Benuser]

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.

 

[captaincaed]

Psst, they're asking about 12C27

Oh goddamit

 

[captaincaed]

This should be better http://zknives.com/knives/steels/steelgraph.php?nm=12C27,AEB-L&ni=,878&hrn=1&gm=0
Still pretty similar element composition. Doesn't say much about processing though.

 

[DevinT]

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