We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Mon Jan 06, 2014 3:44 pm
Thank you very much for your help. Ordered the knives and I hope to see them soon. Quick question, as I couldn't see an answer in the forum. How does the SLD steel compare to the AEB-L and the 52100 steel?
Mon Jan 06, 2014 3:47 pm
I really like all three of these steels.
52100 is fully carbon and is a great kitchen knife steel. Easy to sharpen and holds an edge reasonably well.
AEB-L is nearly ideal stainless steel. It sharpens up really well and holds an edge well when it's hardened over 60 HRC. Fully stainless and easy to use.
SLD is semi stainless and is a little more wear resistant compared to AEB-L at similar hardness. It grinds a little bit more slowly too which is as expected. I think it's very similar to Konosuke's HD steel.
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