13C26 Sandvik

aznpos531

aznpos531

I like sharp and pointy things...
Joined
Dec 12, 2010
Messages
1,176
Can someone tell me a little more about this steel? How does it stack up in terms of edge retention, corrosion resistance and ease of sharpening? Is there any steel that's comparable to 13C26 Sandvik?

Thanks in advance for your replies!
 
I havent used it hard, so I will not speak to edge retention, but it gets very sharp and is extremely easy to sharpen.
 
I have read that it is quite similar to AEB-L also a razor blade steel, also used for knives. It should be very tough as far as stainless goes and may approach toughness of many non stainless - seems like that would be hard to do(but carbide and grain structure are small). It should have less wear resistance than most steels although I have read some testing that had it do very well. Easy to sharpen. Used in some Kershaw's and maybe others and probably excellent for kitchen knives to take a sharp thin edge and possibly for knives needing toughness outdoors. I believe A kitchen knife might be RC 61-62 and outdoor would be 58-60 RC. I really like the steel in theory and have a kershaw, very nice edge.

Good luck, David
 
I've found it is very easy to sharpen and polish and holds its edge pretty well. That's about all I can offer, sorry :p
 
Thanks for all the replies. I'm looking at the Buck Vantage right now and want to give 13C26 steel a try. I feel like I have too many knives in S30V :p
 
I love the Sandvik steels. The 12c27 (57-59 RC) blades by Frosts is an excellent performer too. Takes a wicked sharp edge and has good retention, but touches up very easily.

I've used 13c26 in Kershaw knives. It too takes a wicked sharp edge, but I wish they'd take the RC up a couple of points for better edge retention. It dulls more quickly than I feel it should and tends to roll a little at times. I read somewhere (can't find it now of course) that Kershaw runs it around 55RC. That makes for easy sharpening but I'd take more edge holding any day.
 
cramsey3006 said:
I love the Sandvik steels. The 12c27 (57-59 RC) blades by Frosts is an excellent performer too. Takes a wicked sharp edge and has good retention, but touches up very easily.

I've used 13c26 in Kershaw knives. It too takes a wicked sharp edge, but I wish they'd take the RC up a couple of points for better edge retention. It dulls more quickly than I feel it should and tends to roll a little at times. I read somewhere (can't find it now of course) that Kershaw runs it around 55RC. That makes for easy sharpening but I'd take more edge holding any day.
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I have a folder STR made with 12c27 @ 61 and it is amazing!!! It's what gave me much respect for the sandviks !!!!
 
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