Impressions of 13C26 Stainless Steel

JC in SC

JC in SC

Joined
Feb 28, 2009
Messages
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Hey Dan,

I know you're at Blade this weekend (and unfortunately I can't make it) so I don't expect an immediate answer, but now that you've completed the first few BarraKudas, I'm curious to see what your (and anyone else who has worked with it) impressions are of the Sandvik 13C26 Stainless Steel. I think you sent these out for heat treat, but otherwise, how did they process? What are your initial thoughts on performance, etc? I'm designing some slip joints and am trying to decide on what steel to use for the blade and spring. Any feedback would be greatly appreciated. If you happen to have a few small cutoffs laying around, I'd be interested in buying them. Have fun at Blade! I certainly wish I were there:grumpy:

Later,
JC
 
I have a BRKT Canadian Sportsman in 12C27 @ 58RC that is my current favorite fish knife -- I too am very interested in hearing about this similar steel. Any user feedback yet? Any comparisons?
 
12C27 has a higher chromium content than ot5her typical stainless steels (like CPM154, S30v, et5c) so expect it to be better at resisting tarnishing, et5c. It also has a lower carbon content, so it will be easier to sharpen and, again, less likely to rust.

Dan
 
Have a look to the Niolox steel:
close to a carbon steel in performance and still stainless.
 
Oops - I missed the original question - it was about 13C26


I have a Mater in 13C26 that I have used in my kitchen nearly every day for the last 2 years. It has natural canvas micarta handles.

It's not unusual to come in the kitchen and see it laying in something....food, water, mess, etc. Of course, I wipe it clean and put it by the sink whenever I see it....but what about all the times I have missed seeing it?

It has yet to rust.

So, overall, I am VERY happy with the Sandvik steels in terms of their ability to resist rust.

:thumbup:

Dan
 
Incidentally, for those wondering what the numbers mean and what the differences are between them:



The first number is the carbon content, the second number is the chromium content.

Both numbers are "doubled"

The Chromium number is an actual percentage while the Carbon number has to be divided by 10 to get the actual percentage.


So, long story short:


12C27 means 0.6% Carbon and 13.5% Chromium
13C26 means 0.65% Carbon and 13% Chromium
19C27 means 0.95% Carbon and 13.5% Chromium


I have used all three and here are my thoughts:

12C27 makes a great neck knife. Lower carbon = less rust potential
13C26 is a good compromise between ease of sharpening, carbon content and stainless
19C27 is best for hard use knives that need the benefit of higher carbon and longer edge-holding.


Keep in mind that ANY steel that has ANY carbon in it at all...can still rust.

It's **stainless**, not "stain-proof".

:thumbup:

Dan
 
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