Ankerson
Knife and Computer Geek
- Joined
- Nov 2, 2002
- Messages
- 21,094
I just saw that. Now I'm very interested in how hard burger runs it in their knives
60-61 is gonna be max for that steel.
I would guess 59-60....
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I just saw that. Now I'm very interested in how hard burger runs it in their knives
I thought there were N690Co and N690BO variants. I know Boker uses the "BO" in some of their knives. Is there a difference? Are they two completely different steels. Just wondering, since I've been interested in this steel but don't have any knives made of it.
I have a burger lexk in bound, and I'm curious about how the steel behaves. And if anyone knows how hard they run it that'd be great!
Mostly I wanna know what kind of edge it takes, toothy or fine? Does it work well in a thin edge? Prone to rolling or chipping? Good edge holding? How's the stain resistance? Etc etc
And then most importantly, what are your guys' experiences with the like? Any comparable steels that act similar to It?
Thanks much!
Phil's comments about N690 remind me a lot of VG-10's properties.