9Cr18Mo or something else?

A

arijer

Joined
Jul 13, 2009
Messages
745
Hi everyone.

I am on a project of making my wife a custom (home made) kitchen set. That being i am making the handles... and buying the blanks i like for the blades. I am on to making the steak knives. I was thinking of using the Mule knife, and have already been able to get a couple of the 9Cr18Mo blades at a really good price. I guess that is my concern.... Now these knives wont be used for bushcraft or tough jobs, just kitchen duty and mainly at dinner with guests. Is the steel edge retention decent or should i try to go the route of another mule knife? Please dont say CMP-M4, i cant even get one for myself:mad: Its the only one missing from my set:grumpy:

Any suggestions are appreciated, if they are constructive:D
 
FYI, I have a 9Cr18Mo kitchen knife. I made it into a paring knife:

Mule-9Cr_3.jpg


I find that the blade is less stainless than other typical kitchen knives. There have been times when the knife was left to dry on the dish rack instead of wiped dry and put away. And it did get a few light rust spots. The spots were easily removed but it's still a blade steel that needs a little extra care.
 
I've used my 9Cr18Mo Mule for kitchen work/steak knife and works well. The edge has a decent life, I touch mine up on the Sharpmaker every once in a while(takes no time at all). Don't have any problems with rust, that said, I always dry mine after I use it. Best of luck on making the set.

Canis
 
thanks for the input guys. I guess i am good to go with it.

I will try to post the set when i am done
 
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