I have been trying to find a comparison chart or white paper comparing the better Japanese steels (white paper and blue paper) with U.S. steels (52100, W1, etc.) for chefs knives. I would then like to compare those carbon steels to some of the better Stainless steels (CPM 154CM, S35VN, M390/CPM 20CV, etc.).
While at the OKCA show this year, I found that most people had no idea of the difference in blade steels. They didn't know why one steel would take a better edge while another would hold an edge longer. They don't want to stand there and listen to a long explanation about the difference because, really, all they want is a knife which is sharp and will stay sharp forever!!! A paper which could be handed to an interested user would be great.
While I know a little bit about the different steels, I know just enough to be dangerous. If all you very knowledgeable makers will comment, I will try to distill those comments into a short white paper and post the results here for final comment.
Thanks in advance.
Tim
While at the OKCA show this year, I found that most people had no idea of the difference in blade steels. They didn't know why one steel would take a better edge while another would hold an edge longer. They don't want to stand there and listen to a long explanation about the difference because, really, all they want is a knife which is sharp and will stay sharp forever!!! A paper which could be handed to an interested user would be great.
While I know a little bit about the different steels, I know just enough to be dangerous. If all you very knowledgeable makers will comment, I will try to distill those comments into a short white paper and post the results here for final comment.
Thanks in advance.
Tim