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Any kitchen knife in Sandvik 12C27?

post #1 of 4
Thread Starter 
Sharpened a stainless Opinel today, and wondered why I haven't yet seen its steel being used for kitchen knives. Very easy sharpening, almost carbon like, just a little more abrasion resistance, and asking a little more attention with deburring. All one may expect.
No idea yet of its edge holding properties. According to my first impression the stuff is a little harder than Opinel's carbon (XC90).
Any thoughts?
post #2 of 4

Swedish knife manufacturer Mora have a line of kitchen knives called "Frost by Mora".

They are rather popuplar in large scale commercial kitchens here in sweden, school cafeterias and such, where staff normally only use the

employers equipment, the knives are very cheap.

 

I don't like the chef knife since the grip is made from rubber and the longest is only 21 cm, but for any work where you get wet or bloody hands, the rubber grips are excellent.

 

/JAH

post #3 of 4

Technically 12C17 is "high carbon," but at 0.60%, not by much; and no moly nor vanadium. 

 

Generally, it's not "strong" enough (with "strong" used as a term of art) for "better" kitchen knives, although it does get pretty sharp.  It's best uses are along the lines of pocket folders, tackle box, camping and other knives for which stain resistance and durability are key.   

 

XCrMoV15 is a much better all-around kitchen knife alloy.  Damning when you stop to think about it. 

 

Sandvik makes another very similar alloy with even less carbon, 12C17M (which may or may not be the same as 12C27Mod -- I don't know offhand).  Whatever Sandvik makes, Uddeholm usually also makes; and I think the Uddeholm version is called Marss 500.  Good idea to look them up on zknives before repeating anything I said here.  

 

Did this help?

BDL


Edited by boar_d_laze - 8/15/13 at 11:02am
post #4 of 4
Thread Starter 
Thanks a lot for putting my experience into perspective!
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