rwl-34

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inferno

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this steel looks very interesting. stainless powder.

not 1,5%C!
not 3-4%V!

compared to the regular powders this looks like it would be:
tougher/less chippy.
more stain resistant.
much easier to sharpen and grind.
yet still hold a decent edge for a very long time.

Anyone used rwl in the kitchen? what do you think about it?
 
this steel looks very interesting. stainless powder.

not 1,5%C!
not 3-4%V!

compared to the regular powders this looks like it would be:
tougher/less chippy.
more stain resistant.
much easier to sharpen and grind.
yet still hold a decent edge for a very long time.

Anyone used rwl in the kitchen? what do you think about it?

It’s lovely steel, as is CPM154CM, which as a maker is my favourite.
Really nice to work with. High hardness with very predictable results, good toughness and finishes nicely.
As a user it’s pretty much as you’ve described. It’s well worth a try if you find a knife you like.
My second knife I ever made was in this steel and it is still getting a workout in my kitchen 6 years later.
 
Very tough and a lot easier to sharpen than other stainless steels. Takes a very good edge but loses *peak* sharpness faster than most of my super blue knives.
 
I just order a custom knife with Rwl-34.

Hopefully you guys are right : )

I have high expectations on it !!!
 
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