CPM-10v/ A11 for A Santoku?

Rennd

Rennd

Joined
Jan 22, 2014
Messages
709
Would this steel produce good results in a thin santoku blade, or should I look for another steel? What "super steels" can take the fine edge you would want for a Santoku?
 
Yes it will work fine, won't have to sharpen it for a very long time, it's not stainless though.

Have to get someone that will work with it though.

For a kitchen knife stainless would be a better option, something like CPM 154, S30V, S90V, S110V.
 
Ankerson said:
Yes it will work fine, won't have to sharpen it for a very long time, it's not stainless though.



Have to get someone that will work with it though.
Click to expand...

Awesome. I kinda want to try a carbon steel, it'll add a more traditional factor to it.
I've got a guy who's willing, provided it's thin.
 
Rennd said:
Awesome. I kinda want to try a carbon steel, it'll add a more traditional factor to it.
I've got a guy who's willing, provided it's thin.
Click to expand...

Just make sure the hardness is up there in the 63-64 range if you are going to get it thin.

Something around .006-.010" range behind the edge.
 
Rennd said:
Would this steel produce good results in a thin santoku blade, or should I look for another steel? What "super steels" can take the fine edge you would want for a Santoku?
Click to expand...
That depends on how refined of the edge you want. I suppose that's because some of the ingredients need more delicate cuts. And at least in my experience, people tend to use push cuts in the kitchen vs. slicing.

As much as I love 10V steel, in the kitchen I prefer thin and very high polished edges, I'd go with something like Aogami/Shirogami, but since they're not available here, 52100 or AEB-L at high hardness would do, and CPM154 is also very decent in the kitchen, provided maker HTs it well.
If you don't plan on 10deg per side or less edges at 50K or 100K grit polish, then like Ankerson said, 10V will last very long time, but S110V would serve you better, because it's more corrosion resistant.
 
Ankerson said:
[quote name="Rennd" post=13323822]Does 52100 or Cpm-154 have higher edge refinement potential?
Click to expand...





In general yes. :)[/quote]

Haha, I'm certain over high carbide steels such as a11 they do, I meant between the two.
 
Gator97 said:
As much as I love 10V steel, in the kitchen I prefer thin and very high polished edges, I'd go with something like Aogami/Shirogami, but since they're not available here, 52100 or AEB-L at high hardness would do, and CPM154 is also very decent in the kitchen, provided maker HTs it well.
If you don't plan on 10deg per side or less edges at 50K or 100K grit polish, then like Ankerson said, 10V will last very long time, but S110V would serve you better, because it's more corrosion resistant.
Click to expand...

I've mostly used the Aogami series in kitchen knives personally. How would you compare them to a high hardness (with a similar geometry and profile) gyuto made of 52100?
 
You must log in or register to reply here.
Back
Top