How does the 14C28N steel compare to rather common steel types: 8cr13, 440c, AUS8, or 154cm? [Rust/ Corrosion, Edge Retension, Ease to Sharpen]?
1280299
I like it, I think it holds an edge well and is decently easy to sharpen. Probably better than 8cr13 or 440c in my opinion, not sure about AUS8 I don't have any personal experience with that. Doesn't hold an edge as well as VG-10 but isn't as brittle either (and easier to sharpen).
1280300
Very easy to sharpen. Takes a fine edge. VERY sharp. Hold better than most. 154,s30v and Elmax are far superior though. Good for the price compared to the others.
1280301
The 14C28N steel holds up extremely well. It will take a shaving edge quite easily but likes a slightly steeper bevel. That being said, the Skyline holds a sharp edge for quite some time with heavy use, better than the AUS8. It WILL get a light brown rust on it if exposed to water and left but nothing that wont come off with a scotch pad. In conclusion, this is a sharp, tough knife with excellent edge retention and a blade that is easy to care for. Highly recommend it for someone who will USE it.
756586
The blade is 8cr13mov not Sandvik 14C28N. Its a great knife! The blade steel isn't the best but its not the worst either. I've EDC'd it for over a month and I haven't had to sharpen it yet.
1420663
High carbon stainless steel, so 420 C, 440 C, 1040, 1095 crovan steel... the carbon is what is making it hard to sharpen. I have several carbon steel knives and for the best edge I find that using a butcher's sharpening steel.
116215
Straight from Mora's website, this one is Stainless. Steel Quality Three steel grades are used for knives from Mora of Sweden Stainless steel (S) Knife blades are made of hardenable stainless steel- Sandvik 12C27 (hardened to HRC 56-58), producing knives with extreme strength, long life as well as having high resistance to moisture without rusting. Stainless steel stays sharp much longer than carbon steel and is far less sensitive to rust. Carbon steel (C) Knife blades of high carbon steel can be hardened to HRC 58-60 giving best possible sharpness to lowest price. Knives made from above mentioned steel grades will after some use achieve a dullish grey finish. However, this will not negatively affect the quality of the blade. On the contrary it will somewhat improve the resistance to corrosion. Carbon steel is easy to sharpen, but requires more maintenance when exposed to moist or corrosive environment. Keep the blade clean and dry. Common fruit acids leave for example immediately spots on the blade. Laminated steel (L) This steel grade is unique to knives from Mora of Sweden. The core of the blade is of high carbon steel surrounded by a softer alloyed steel layer. A high hardness (HRC 58-60) can be achieved through hardening, resulting in a knife blade with superior toughness, cutting edge retention and thereby maximum sharpness and long life.The blade can also be bent into a predetermined shape.
2229630
I never use a steel.. The amount of metal removed would depend on how dull your blade is when you sharpen. If you start with an average sharpened blade I would say that the amount is minimal. This is an excellent sharpener. Read the directions & follow them. You will be pleased
2119435
The only trade-off that I've heard about with stainless, is that it won't take as sharp of an edge as the carbon steel. That may be true, but not that it has ever been an issue for me.
591215
D2 Steel is harder which provides a longer edge retention than 1095 but since it is a harder steel once it does need sharpening it may take slightly longer to bring the edge back.1095 is easier to sharpen but will need sharpening more often. Each is a trade off that comes down to personal choice.
2024327
It's 1055 Carbon Steel, which is talked about as being one of the toughest knife/blade steels around because it's right on the border between brittle high-carbon steel and soft low-carbon steel. It holds a very good edge while basically behaving like a spring steel, meaning that no amount of mistakes or abuse will bend the blade or mess up its edge alignment. It's not a stainless steel, so like everyone says you have to keep it clean and oiled constantly or it will blemish very quickly. Source - Materials Engineer
346307
Most cutlery stainless steels have a carbon content. High carbon stainless should hold an edge longer than others with less carbon. Those high carbon stainless steels are more expensive and harder to form/grind than lower carbon, but are tougher steels when hardened. The Pure Komachis that I have are holding their edge just fine. I liike the ergonomics and light weight of the tools. Bear in mind that "high carbon" is a relative and not exact description. There is a lot of leeway.
1112926
Without metallurgical knowledge and equipment, I cannot tell if the steel is a bate and switch. I can say from practical experience and use that the blade is comparable to the AUS-8A blades of my Cold Steel knives. Blade retention is decent and the steel is fairly easy to sharpen. For a knife under $30, this knife easily outperforms other knives 2 to 3 times the price point.
2130682
It is a slightly enhanced 440C steel which has Vanadium and slightly more Chromium. More importantly, it is available in Taiwan where the knife was made. It said to out perform 154CM and 440C steels. I really like this knife. It is light and very sturdy with an impressively machined Titanium handle and the blade can be made very sharp with a long lasting edge.
1016807
It is 420HC (according to amazon and Gerber's website). 420 steels, like the 440's are a stainless steels. Although, 420hc has more carbon than 420 (hc stands for high carbon), it is still a stainless steel. -Btw, stainless steel knives do rust; they're not impervious to moisture, just resistant. Wikipedia quote: "420HC ( 420C ) is a higher carbon content 420 stainless. The HC stands for "high carbon" and it can be brought to a higher hardness than 420 and should not be mistaken for it."
1831081
i assume its 410 steel. its a fixed blade snarl, I found it hard to sharpen also
23857
The AUS stainless steel series is produced by Aichi Steel Corporation, Japan. They differ from the AISI 4xx series because they have vanadium added to them. Vanadium improves the wear resistance, toughness, and ease of sharpening.[7]AUS-6 (6A) is comparable to 440A with a carbon content close to 0.65%.[7] It is a low cost steel, slightly higher wear resistance compared to 420J.AUS-8 (8A) is comparable to 440B with a carbon content close to 0.75%.[7] AUS-8 is often used instead of 440C.[7] SOG knives uses AUS-8 extensively.AUS-10 (10A) is comparable to 440C with a carbon content close to 1.10%.[7] It is slightly tougher than 440C. The AUS stainless steel series is produced by Aichi Steel Corporation, Japan. They differ from the AISI 4xx series because they have vanadium added to them. Vanadium improves the wear resistance, toughness, and ease of sharpening.[7]AUS-6 (6A) is comparable to 440A with a carbon content close to 0.65%.[7] It is a low cost steel, slightly higher wear resistance compared to 420J.AUS-8 (8A) is comparable to 440B with a carbon content close to 0.75%.[7] AUS-8 is often used instead of 440C.[7] SOG knives uses AUS-8 extensively.AUS-10 (10A) is comparable to 440C with a carbon... » Read More The AUS stainless steel series is produced by Aichi Steel Corporation, Japan. They differ from the AISI 4xx series because they have vanadium added to them. Vanadium improves the wear resistance, toughness, and ease of sharpening.[7]AUS-6 (6A) is comparable to 440A with a carbon content close to 0.65%.[7] It is a low cost steel, slightly higher wear resistance compared to 420J.AUS-8 (8A) is comparable to 440B with a carbon content close to 0.75%.[7] AUS-8 is often used instead of 440C.[7] SOG knives uses AUS-8 extensively.AUS-10 (10A) is comparable to 440C with a carbon content close to 1.10%.[7] It is slightly tougher than 440C. « Show Less
1406396
I'm not aware of the metallic composition or properties of steel carbon vs stainless steel. I do know that the two Paderno blades that I own have stay sharp and never rust.
1082658
Carbon steel is easy to keep sharp but it will rust very easily. Even wiping a blade with a paper towel leaves a little moisture behind. Coating the blade with just a tiny amount of food grade mineral oil can help prevent rust.
832734
As others have mentioned, the exact grade of the steel isn't listed anywhere. Given the reasonable price point for this, I doubt it would be anything fancier than a 440 variant or similar. But it must be tempered very well because it definitely holds its edge.