12c27 steel ,pros and cons...

[lonestar1979]

This is one of my favorite,if not favorite steel when heat treated at 58-61rc.Easy to sharpen ,holds edge for decent amount of time and pretty tough with good edge stability.It doesnt rust but behaves like carbon steel.All input is welcome!
Ps.is 13c26 and 14c28 better?and how? Or all depends on heat treat?

 

[Blues]

P.J. Tomes, ABS Master Smith would use it as stainless alternative to his forged 52100 blades. He told me that he felt it was the closest he could get to the qualities of 52100 with a stainless.

While most of my Tomes knives are forged 52100, I do have one of his in 12c27 I purchased from ABS Master Smith Don Hanson several years ago.

 

[Mr.Wizard]

A long thread already exists on this steel: https://www.bladeforums.com/threads/12c27-why-not-more-love.1263610/

AEB-L is quite similar to 12c27 and Larrin Thomas implies it is an evolution of 12C27.

 

[lonestar1979]

Thx

 

[lonestar1979]

I have on order Manly Vasp in 12c27 and rc is 61 I th8nk,cant wait to get it.Something similar to AEBL is in helle laminated stainless core,it sharpens up easily,is tough,holds excellent edge and is sharpest knife I have.

 

[115Italian]

It can take a really fine edge. It has a fine grain structure.

 

[lonestar1979]

When i put polished edge on 12c27 it still has that bite,bites into soft materials,and also push cuts in same time.For kitchen use is perfect,and doesnt rust,can leave it in sink or dishwasher.Any good knives made in AEBL?Havent seen almost any except some customs

 

[Mr.Wizard]

There don't seem to be a whole lot, and I haven't owned any myself so I cannot make recommendations. To help with your search check for proprietary versions of AEB-L: http://zknives.com/knives/steels/Bohler-Uddeholm/aeb-l.shtml

For example Chef Knives to Go has a Kanehide PS60 line.