carbon steel, or sandvik 12C27 on a laguiole?

R

rev_jch

Joined
Jul 29, 2002
Messages
3,228
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?

Obvioulsy, carbone steel is probably better, i plan on using it, so it probably would be best, but also if the sandvik will hold up, I might go with it. I have a "lesser quality" laguiole made in the sandvik that does not hold a decent edge, so its hard to use that as a gauge.

Any thoughts?
 
the cheep opinals always seem good even though they are cheep the carbon steel is good in them. I wouldn't worry about the quality of the carbon steel
 
Thanks Andy, I appreciate the comments. Im going to actually have it made by a cutlery in laguiole itself. Ive heard good things about them, I just can decide which steel to go with.
 
Read my comments I made to you on this in the General Forums where you also posted this question.
Rather than take up web space will not repeat what I said there.
Take care.

Larry
 
Rev if it's gonna be a user than go with the Sandvic(easier to take care of), if it's gonna be a closet queen go with the HCS(easier to sharpen), I have one in 440 C and it's an EDC eating knife, I use it,(much to my wifes dismay) whenever we go out to eat.
 
Thanks guys!!!

Larry,
I just caught your message, went back and looked at it. Thank you for the the comments, much appreciated!!!

God Bless!!!

Sincerely,
John

:)
 
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