You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!
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. 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.
Users browsing this forum: No registered users and 2 guests
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot post attachments in this forum