We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Fri Oct 12, 2012 4:44 am
Shopping again and came across knives made with 4116 steel. I didn't find much info about it though. I assume that it is similar to the common german knives off the shelf, performing just under AEBL in sharpness and edge retention. Would this be correct?
It is definitely affordable although price is not an issue.
If it's good knife steel I may consider using it in a pro environment.
Also, is it No-Stain or just stain-less?
Thanks for the help!
Fri Oct 12, 2012 5:54 am
"Thyssen-Krupp medium carbon steel. Officially used in hygienic products. Also used in entry level factory knives....Basicallly, it's the same steel you have in your Henckels and Wusthofs..."
It has 14-15% Chromium, so it is Stainless.
Hope this helps
Fri Oct 12, 2012 6:12 am
I don't think I would rate Henckels and Wustoff's "just under" AEB-L in sharpness and edge holding. They are WAY under!!!
Fri Oct 12, 2012 7:58 am
Thanks. I'm impressed with an Artifex AEBL I've handled recently; appears to stay very sharp for stainless.
May have considered 4116 if it could perform better than the other germans at the same price point.
I definitely want knives better than Wustoff and will pay more for one. For me it's an investment that is cheaper in the long run. Less frequent sharpening sessions extending the life of my blades.
Powered by phpBB © phpBB Group.
phpBB Mobile / SEO by Artodia.