12C27 vs ATS34

[INSL8R]

Does anybody know how the two compare as far as edge holding capability. I'm sure Benchmade had to have a good reason for using 12C27 instead of a proven winner like ATS34 Which they use on a lot of their other models.

 

[Gollnick]

12C40 is an unusual alloy because it was formulated specifically for use in cutlery. Because the knife market is very small and the cost of developing a new steel alloy is quite large, very few steels have been specifically made for cutlery.

The TS in ATS-34 is for Tool Steel. A knife is a tool, yes, but the type of tool that ATS-34 was made for is more like plastic moulds... high pressure, high temperature stuff, or high-speed (also high temperature) cutting tools which actually don't have to be that sharp. It's also found a lot of use in engines and especially jet engines... again, high temperatures. It's high temperature characteristics make it a bit more difficult to work with. Tempering it has to be a well-controlled process.

Now, ATS-34 is a great steel for knives, there's not doubt of that. My everpresent AFCK is ATS-34. But, ATS-34 has one flaw. It's brittle and it can actually shatter on impact. "Well," you might say, "I'm not planning on hammering with my balisong." But, impact can include dropping, especially onto a hard surface like concrete or stone. Because balisongs are more likly to take the occational tumble, 12C40 is a good choice.

------------------
Chuck
Balisongs -- because it don't mean a thing if it ain't got that swing!
http://www.balisongcollector.com

 

[AchimW]

12C27 is a steel made by sandvik of sweden and was developped to make blades, i.e. razors and kitchen cutlery. Sandvik has developped a wide range of knife steels from which 12C27 has the most stain resistance. Personally i don't like it very much because i think that the edge holding ability is not sufficient. Same for ATS 34 to me. There is another steel from sandvik, 19C27, which i like a lot. It has about 13 % chrome, thus qualifies as a stainless steel, too, but it has much better edge holding qualities. The knife steels of sandvik are produced under high quality standards and with the goal to keep carbide grain size to a minimum which allows to get a fine edge.
I have an article about the sandvik blade steels written by a sandvik engineer, but it is in german. If someone is interested in it i can email it.

Achim