What is the best steel

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May 25, 2004
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Gentlemen, I searched, but I couldn't find it. After all, which of these steels is best for kitchen knives. 13c26, or 14C28N. Thank you very much.

Andreotti
 
what is your criteria for "Best"?

A quick google result

14C28N
https://www.google.com/search?q=14C...4KHcA6BxkQ_h0wAXoECA8QBQ#imgrc=T3TkQcqfefIZWM
www.amazon.com
Featured snippet from the web
14c28n is stainless steel made by the Swedish company @Sandvik, its mainly made for knives, it's high in Chromium for great corrosion resistance. Quick History: In fact, 14c28 is an upgrade of the 13C26 “Kershaw asked Sandvik to make their 13C26 steel more resistant to corrosion and the result was 14C28N”.

Is 14c28n a good knife steel? [Complet Steel Guide] - Knife User
knifeuser.com › 14c28n-steel-review
 
I'd avoid that place

what is your criteria for "Best"?

A quick google result

14C28N
www.amazon.com
Featured snippet from the web
14c28n is stainless steel made by the Swedish company @Sandvik, its mainly made for knives, it's high in Chromium for great corrosion resistance. Quick History: In fact, 14c28 is an upgrade of the 13C26 “Kershaw asked Sandvik to make their 13C26 steel more resistant to corrosion and the result was 14C28N”.

Is 14c28n a good knife steel? [Complet Steel Guide] - Knife User
knifeuser.com › 14c28n-steel-review
 
I don't think I explained myself correctly. I have only two stainless steel here. Between the two, I would like to know, from your experience, which is the best for kitchen knives.
Thank you very much.
Hugs.
 
The 14C28N would be the one I'd use between the two. It was designed to be an upgrade to 13c26. The 14c28n was designed to improve the corrosion resistance a little without any detriments to 13c26. It did pretty good in Catra testing it is still very similar to 13c26 and AEBL.

Either will make a nice knife.

I don't think I explained myself correctly. I have only two stainless steel here. Between the two, I would like to know, from your experience, which is the best for kitchen knives.
Thank you very much.
Hugs.
 
According to Larrin, 14c28n is the best budget steel. With better edge retention than 13c26 (414 tcc @62hrc vs 387 tcc @62.7hrc), better corrosion resistance (14c got 8.8 vs 13c's 7.1), and a slight dip in toughness (13c @ 60.8hrc got 33 ftlb on a Charpy test, while 14c got 31 @ 60.7hrc).
 
Gentlemen, I searched, but I couldn't find it. After all, which of these steels is best for kitchen knives. 13c26, or 14C28N. Thank you very much.

Andreotti


That is like asking 'what is the best car sports car' you have to factor in what qualities you want to prioritize both of the steels you listed should be good steels it just depends on what you want from your knife and what price you want it to be.[/QUOTE]
 
what is your criteria for "Best"?

In fact, 14c28 is an upgrade of the 13C26 “Kershaw asked Sandvik to make their 13C26 steel more resistant to corrosion and the result was 14C28N”.

In 1986 I was working as a fishing guide at Big Bay Marina on Stuart Island BC. 90% of our clients were Americans who showed up in their yachts and helicopters. I had a Kershaw floating fish knife. One day my guest asked me how I liked my knife. I told him it was great because it took a great edge and held it nicely, but it rusted faster than other my buddies used and I was thinking of replacing it. Guest's name was Pete and he started talking about how it was stainless but still needed to be rinsed in fresh water and dried after use. He talked a lot about steel and why it did or didn't rust, but it all went over my head. After a while he pulled out a really nice folding Kershaw fillet knife and told me it was mine. Also gave me a beautiful Kershaw skinner and Kershaw pocket knife. I looked at the package for the pocket knife and noticed that it said "Pete Kershaw" on the box. It was Pete Kershaw that I was guiding! he was a really great guest...not just because he gave me knives.
So I'm telling this story because MAYBE my comment about his fishing knife rusting was the reason that 14c28N was invented!!:D:D. Well probably not...but a guy can dream right?
 
Between the two listed, I would pick 14c28n. After all, it is an improved version of 13c26. There are steels out there that could outperform those 2, but 14c28n is very good.
 
Yeah, Kershaw, for a while there, were making lots of folders out of bead blasted 13c26. The finish held more moisture than a polished blade leading to more blades oxidizing. Sandvik designed 14c28n to solve this problem. So, yeah, thank Kershaw and Sandvik.

Hoss
 
I make knives primarily out of AEB-L (13c26 is "Sandvik AEB-L") and 14c28n. AEB-L does stain a little easier.
I think the difference between the two is worth less discussing than what you put into geometry and ergonomics in your knives though, if you know what I mean.
One big plus for 14c28n is that is a complete breeze to machine, much easier than the AEB-L I am using.
 
In 1986 I was working as a fishing guide at Big Bay Marina on Stuart Island BC. 90% of our clients were Americans who showed up in their yachts and helicopters. I had a Kershaw floating fish knife. One day my guest asked me how I liked my knife. I told him it was great because it took a great edge and held it nicely, but it rusted faster than other my buddies used and I was thinking of replacing it. Guest's name was Pete and he started talking about how it was stainless but still needed to be rinsed in fresh water and dried after use. He talked a lot about steel and why it did or didn't rust, but it all went over my head. After a while he pulled out a really nice folding Kershaw fillet knife and told me it was mine. Also gave me a beautiful Kershaw skinner and Kershaw pocket knife. I looked at the package for the pocket knife and noticed that it said "Pete Kershaw" on the box. It was Pete Kershaw that I was guiding! he was a really great guest...not just because he gave me knives.
So I'm telling this story because MAYBE my comment about his fishing knife rusting was the reason that 14c28N was invented!!:D:D. Well probably not...but a guy can dream right?

Awesome
 
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