Edge Stability of Steels?

[Gunsnknives]

Here is one for the steel nuts and sharpening obsessed...

I have been enjoying my Caly Super Blue for the past few weeks. I think I really like that I can grind the bevel to a thin edge. I love the way the steel just glides through material.

The question is: What other steels exhibit very good edge stability (narrow bevel, fine edge)? How is ZDP189, VG10, M390, M4, 154 CM? Hopefully my understanding of edge stability is accurate and my question makes sense.

Thanks again to the gurus.

 

[BluntCut MetalWorks]

Me - Ed Gruberman, a 4* black belt metallurgist non-guru speaking

Any post-HT 99.9% uniform fine grain steels will support edge stability at thinness proportional to the grain size. An ideal smallest grain in any particular steel consists of its elements composition holding together via intramolecular bond. This bond characteristics - static, stretch, compress, displacement, so on, determine how strength & toughness for within & inter grains. Yup, a botched HT job will ruin everything.

No 'boot to the head' please

 

[Gunsnknives]

Any other points of view out there? It seems the HT is a big part of the edge stability. Therefore other than just asking which steels have good edge stability, maybe I should ask which steels and HT's exhibit good Edge Stability. For example the Spyderco Super Blue seems to exhibit good edge stability.

Are there others out there that have experienced good edge stability in other steels?

 

[capid1]

I did a review of K390 at 63r and 10v at 64rc. Both exhibited excellent edge stability and they are .014 behind the edge and sharpened to 25deg exclusive.

 

[pwet]

hardness plays an obviously huge role. simpler carbon and stainless steels will show the most edge stability when run hard.

one good exemple is 12c27 and aeb-l very close cousins, 0,6c 13,5cr for 12c27 0,67c 13cr for aeb-l. i've got a couple exemple of the first on tradtitional french knives, hardened to 56-7 hrc, its pure crap. it rolls just seeing a piece of wood at relatively obtuse angles, simply fails when at 15° and below, impossible to deburr at those angles.... AEB-L on devin thomas kitchen knives, at 62hrc is bliss, takes a crazy edge, holds it even very acute ....

another exemple 19c27 on french semi custom, same 56 hrc range. a lot better than 12c27 at the same hardness for edge retention but still wont hold an acute edge and will roll easy. same steel on suisin inox honyaki knives is stellar at 62-63hrc ...

imho at some very few exceptions alloys are your enemies when going extremely thin. even at high hardness. havent tested anything in the 10v range though.