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How does ytl8 compare to14c28n?
- Thread starter db kirk
- Start date
gazz98
Gold Member
- Joined
- Sep 3, 2008
- Messages
- 5,365
Welcome to the forums.
I had to google ytl8. Never heard of it. It seems to be part of the 8Cr family. Considering there isn't a lot of info on it, that isn't a good sign imo. It might best EST proprietary 8Cr steel?
14C28N is a great steel assuming the maker did a respectable job with the heat treat. This is an easy choice. 14C28N.
If you didn't know, the steel used in the blade is *part* of the equation in making a good knife blade. The other *part* is a proper heat treat of the steel. Some companies have a better reputation for doing great heat treatments than others.
A good example in 420hc. Very common blade steel. Bucks 420hc is probably the best out there due to the Paul Bos heat treatment.
ESEE, TOPS, and Kabar do a great job on 1095.
I had to google ytl8. Never heard of it. It seems to be part of the 8Cr family. Considering there isn't a lot of info on it, that isn't a good sign imo. It might best EST proprietary 8Cr steel?
14C28N is a great steel assuming the maker did a respectable job with the heat treat. This is an easy choice. 14C28N.
If you didn't know, the steel used in the blade is *part* of the equation in making a good knife blade. The other *part* is a proper heat treat of the steel. Some companies have a better reputation for doing great heat treatments than others.
A good example in 420hc. Very common blade steel. Bucks 420hc is probably the best out there due to the Paul Bos heat treatment.
ESEE, TOPS, and Kabar do a great job on 1095.
Never heard of ytl8. But 14C28N is a steel designed specifically for knives. It's one of the most well-rounded stainless alloys out there. Decent corrosion resistance, easy to sharpen, takes a very sharp edge, and holds it acceptably well. And it's tough, especially in comparison to many other SS alloys. All of the Sandvik alloys are clean steels, with very few inclusions, and a fine grain structure. These are things I know.
I'm not a steel snob, by any means, but somebody else can try this new steel. It might be deep-fried beer-batter-dipped andouille sausage on a stick, or just another corn dog. I really don't care.
We already have Magnacut, the triple cheeseburger, with double bacon!
EDIT: I should mention, I like 14C28N quite a bit, it's the steel in my EDC folder for the last couple of years. And I like the S35VN in my EDC fixed blade. These do everything I need an EDC type knife to do. I don't need super-steels, just good ones.
I'm not a steel snob, by any means, but somebody else can try this new steel. It might be deep-fried beer-batter-dipped andouille sausage on a stick, or just another corn dog. I really don't care.
We already have Magnacut, the triple cheeseburger, with double bacon!
EDIT: I should mention, I like 14C28N quite a bit, it's the steel in my EDC folder for the last couple of years. And I like the S35VN in my EDC fixed blade. These do everything I need an EDC type knife to do. I don't need super-steels, just good ones.
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