carbon steel or sandvik 12C27 in a laguiole?

R

rev_jch

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Jul 29, 2002
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I am thinking of purchasing a qaulity laguoile, but can decide which to go with. I like the idea of the carbon steel, but Im not sure what the quality of french carbon steel will be like. I have an old cheap laguiole made of the 12C27, but the blade is crummy, so Im not sure if a better quality laguiole in 12C27 is a good idea.

Any thoughts? Experience on these knives in both steels?
 
In itself, 12C27 is a good working steel. I don't think there is such a thing as 'French carbon steel ' but if there were, it might be what Opinel uses, a very nice steel indeed.

If the Laguiole is for use as a jack knife, looking good but likely to see a lot of use, go with the carbon steel. If you get the 12C27 you won't be disappointed in the steel, but I can't speak for the manufacturing :)
 
Thanks, i appreciate your comments. i have an old one in the 12C27, but it really is a crummy blade. Ive heard mixed things about. i do want the knife as a "looker', but I also want it to be a user also, hince my dilemna!!! :(
 
Most laguiole's I've seen are stainless. You may have trouble finding anything else.

As with any steel, performance depends upon the manufacturer of the knife. I have EKA and Benchmade versions of 12C27 and have been quite pleased. Both get a razor sharp edge and hold it for awhile, but it's not a wonder steel when it comes to edge retention. It can get very sharp, is somwhat flexible and very stain resistant. It does not chip that I've seen. All in all a good cutlery steel, but not a wonder product.
 
actually the place where I am looking, is in laguiole france and they will make it for me, i just cant decide between steels right now (and yes it will cost a littel money).
 
I have 2 by 2 different makers, and they are both in 440 stainless. I am impressed with the foreign 440 as it gets sharp, holds a good edge, and also think they have come a ways with heat treat of the newer knives with the 12C27 steel as well. I have handled some with 12C27 in the last year, and feel they have improved it as well as the 440 they use. Just like the USA they have improved their steels as well, and are much better than knives from years ago.
I would not be afraid to get the knife you want in 12C27, and will be surprised at how much better the blades are especially getting a semi-custom version like you are wanting.
Just my .02 cents.

Larry
 
Mine has 440A steel and takes one of the best edges I've ever seen. I've never been able to get anyone else's 440A near this sharp.

Paul
 
:rolleyes:
Mine and my wifes custom ordered Laguiole are both 12c27. If anyone can destroy a knife it's my wife but her Laguiole has withstood the "Cathy" test and is still going strong. It is not hard to put back a good cutting edge and she uses it even when we go out to dinner as a steak knife (one of their intended uses in France.)

If you buy from a good company and you get 12c27 I don't think you will have a problem with it. My wife got one with olive wood and brass bolsters and her name on the blade and I got the stainless bolsters and ebony.....good looking knives!

Ron
 
Larry, you've been a big help!! Thanks much!!!

Ron, thank you also!!!

The Lord bless you guys!!!! Happy New year to you and yours!!!!

Sincerely in Christ's love,

John :)
 
From what I can see, 12C27 should be fairly comparable to 440A in terms of performance. Stainless steels of this type and hardness are what most kitchen cutlery is made from so I would expect a 12C27 blade to perform about like a typical kitchen knife blade. These things aren't exact and heat treatment plays a part but it should be a fairly useful analysis.
 
Yes, I have thanks!!!

I decided to go with layole.com and get one of their 12cm prestige horn tip knives in the sandvik and one of the 12cm prestige stag horn knives in 1075 carbon.
 
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