Camp Kitchen Slicer in action!

That worked. Nice and thin potato slices. Hows this steel for keeping a sharp edge?
 
trkJr said:
That worked. Nice and thin potato slices. Hows this steel for keeping a sharp edge?
Click to expand...

Excellent, the edge holding is pretty darn good, 15n20 is essentially a high carbon 1075 steel with nickle and silicon added for more toughness and a tiny bit of corrosion resistance. It should be easy to get super sharp and stay that way for a decent mount of time.

Think Old Hickory knife steel on steroids, lol.

15n20 info

http://www.alphaknifesupply.com/zdata-bladesteelC-15N20.htm

http://www.bladeforums.com/forums/s...pinions-on-15n20-as-a-stand-alone-blade-steel

I really like the 15n20 but my use of it will be limited as I can only find it in ultra thin or odd sizes. L6 is somewhat close in properties, I'd love to try some of it out also.
 
Thanks for the links. Hadn't really heard much about this steel before. One of the posters on the BF link talked about
combining 15N20 with L6. Sounded interesting.
 
trkJr said:
Thanks for the links. Hadn't really heard much about this steel before. One of the posters on the BF link talked about
combining 15N20 with L6. Sounded interesting.
Click to expand...

It is not used for much besides damascus because it only comes in thin sizes but it is awesome blade steel. 15n20 and L6 are a lot alike and would probably make some killer damascus!
 
The one post was saying that many of the ABS test knives were
15n20/L6 though I have no idea how many were that combo.
 
trkJr said:
The one post was saying that many of the ABS test knives were
15n20/L6 though I have no idea how many were that combo.
Click to expand...

Yeah, it makes sense, they are both ultra tough and hold a great edge... 2 things you must have to pass the ABS test.

That is probably the main reason I use a lot of 5160, it is the go-to steel for the ABS test. All around performance!
 
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