Mon Aug 20, 2012 5:11 pm
Carter's White steel is a good example of a carbon steel that is quintessentially carbon. No stainless will ever behave exactly like some carbons, that is one of them. It's just a matter of metallurgy--adding Chromium to make it stainless will make it behave differently. The difference is pretty dang small, but Carter's white steel sharpens up very very easily.
I would say that while CPM154 is a great steel for knives, it does not behave like a carbon steel. It doesn't refresh as easily, and it sure as hell isn't as easy to sharpen when hardened to 62 rockwell.
My picks for carbon-like stainless are s35vn and AEB-L.
Tue Aug 21, 2012 2:15 am
Thanks guys! Yes I have an ITK AEB-L suji that is possibly the closest ive come to say my other carbon knives... Completely on the same page that There is a certain difference on the way they behave, particularly on the ease of sharpening...
I also agree with Ricks point on sharpening technique is important to obtaining sharpness... I have found that knives that are thin behind the edge are easier to sharpen like my lasers (like my Pierre R. Damasteel suji). Heat treatment I believe is important as well...
I would like to get a S35vn to see how easy it is to sharpen....
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