VG10 vs 13C26

[The Mastiff]

13C is a good, clean steel. IMO, it's more reliant on higher RC numbers to make it competitive with a steel like VG10 with a higher carbide percentage when it comes to wear resistance.

It's a different animal when it's at RC62-63 than it is at RC58-59.

It has great edge stability at higher numbers, and can take fine edges. Of course too high and it gets chippy, like most or all steels. What's too high? That depends on the job it's needed for, and the geometry it's ground to.

Pretty much same story with every steel used in cutlery to one extent or another.

 

[Ed Vizard]

I would go with VG-10. In my experience it has far superior edge retention and it is not too difficult to sharpen.

I've been looking but cant seem to find a company selling VG-10...... Anybody know a steel supplier how carries VG-10?

 

[Barmaley]

I found this old thread through google search trying to compare VG10 and AEB-L. I have some VG10 knives and they are great but I love a concept of AEB-L that is: it does not hold the edge but a) it can be sharpen extremely sharp b) it is very easy to sharpen. Now my question: it is true that AEB-L can be sharper that than VG10 with the same amount of efforts and AEB-L can be sharper that than VG10 if we put the max effort to make it as sharp as possible?

 

[knarfeng]

I found this old thread through google search trying to compare VG10 and AEB-L. I have some VG10 knives and they are great but I love a concept of AEB-L that is: it does not hold the edge but a) it can be sharpen extremely sharp b) it is very easy to sharpen. Now my question: it is true that AEB-L can be sharper that than VG10 with the same amount of efforts and AEB-L can be sharper that than VG10 if we put the max effort to make it as sharp as possible?

No. Sharpness is not dependent on the alloy compostion. It's just a matter of geometry.