How does CTS-XHP steel hold up to corrosion?

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PC87

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Dec 27, 2011
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Curious has how the steel holds up to corrosion, anybody have any experiences?
 
Thank you, Mr. Glesser I did not know that, but I dont know alot about these types of things.
 
austonh said:
Would this Steel be comparable to Sleipner steel then?
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Sleipner steel is basically D2 with less chromium, and the undesirable characteristics that come with the added chromium in that steel (chipping, etc). I don't think it's made with a powdered metal process. So it basically sounds like the reversed XHP in that it's not as corrosion resistant as regular D2 even. It seems like XHP would perform better in every way, it just has an added cost because of the process used to make it.
 
With 16% chromium it should be very corrosion resistant. I have heard though that it is prone to staining (eg, lemon juice can stain XHP). Haven't been cutting any lemons with my XHP steeled knives... but something to be aware of I suppose.
 
It would be excellent for kitchen duty, even carbon steel is good for kitchen duty, and many top end stainless japanese kitchen knives are only semi-stainless. What it is not, is suitable for throwing into a wet sink every day for a few hours or put away into a knife block while still wet.
 
fzla226 said:
Sleipner steel is basically D2 with less chromium, and the undesirable characteristics that come with the added chromium in that steel (chipping, etc). I don't think it's made with a powdered metal process. So it basically sounds like the reversed XHP in that it's not as corrosion resistant as regular D2 even. It seems like XHP would perform better in every way, it just has an added cost because of the process used to make it.
Click to expand...

Thank you for the response.
 
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