14c28n

H

HikoIto

Joined
Oct 28, 2013
Messages
27
What do you think of this steel?
I've made several knives with this steel and been using two knives (a chef knife and an EDC) for a couple of months now.
I heard people talk highly of 14c28n and that's why I chose to use it. However, I'm not very happy with its ability to hold a keen edge. I understand I can't compare it to higher end stainless steel like cpms30v but the steel did not meet my expectations. I just want to know what others think of 14c28n relative to other stainless. Thanks in advance.
 
I have been happy with CPM-S35VN, so I never tried 14c28n. From my reading on it, it should make a good kitchen knife. I believe HT is very crucial to getting good results from this high chromium alloy. What method of HT did you use?
 
I've used 14C28 for a few blades. I just followed Sandvik's HT directions and am very pleased with the result. This steel seems to sharpen as easy as any steel I've ever used. Even more easy than 12C27 which I've been pleased with. How long it holds an edge? Not sure - the wife's been using kitchen knives of Sandvik steel and they've done pretty good.

Ken H>
 
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