What should I expect from this steel type?

[jakemex]

My son bought a fixed blade in this steel x50 CrMO V15 The knife was made in Solingen Germany. Meridian Elite is the model name.

 

[Locutus D'Borg]

Larrin should know.

 

[HexY3co]

It's a softer steel similar to 440a typically about 54hrc so it won't hold an edge very long.

 

[Alberta Ed]

A web search turns up quite a bit of information. It's a German high/mid-range martensitic stainless steel mainly used in high-quality kitchen knives, with good corrosion resistance and toughness.

 

[Arathol]

Discussion here-

X50CrMoV15, knowledge about it

Im looking at a brand of kitchen cutlery and they use x50CrMoV15 @ 58rc (they say 58, i think the range is actually 56-58) I have no exp with this grade steel, i do with the -Cr--MoV line of steel but this one seems odd. following the way these steels are named i highly doubt that the kitchen...

www.bladeforums.com

 

[Larrin]

It’s also called 1.4116. As noted it is typically hardened to the mid-50s so cutting performance isn’t spectacular.

 

[jakemex]

Thanks for the responses. My son had bought a regular two grit water stone to sharpen that and another large kitchen knife. I thought that would be adequate.

 

[Alberta Ed]

Thanks for the responses. My son had bought a regular two grit water stone to sharpen that and another large kitchen knife. I thought that would be adequate.

That should do just fine.

 

[Riz!]

I have a kitchen knife set in it that was great

 

[herisson]

Like 1.4116 it's not a spectacular steel but it performs very well in the kitchen. Surprisingly well, actually.
It's not what you want for an outdoor knife, of course. But you will see, even the edge life is surprisingly good in kitchen conditions.

 

[ShaiHulud]

Anything out of solingen is top knotch
Even 440c, as long as you aren't trying to cut with a wooden folding knife kit you're good

 

[Twintails]

I hope it's ok to dig out this old thread again.

I'm fairly new to knives and trying to figure out what I might enjoy using in the kitchen. To that end I've read, among other things, over some articles on knifesteelnerds.com. In particular also those big score tables there: https://knifesteelnerds.com/2021/10...ness-edge-retention-and-corrosion-resistance/.

Seeing as how MagnaCut isn't really available for kitchen knives, LC200N seemed like the next-best-thing for daily use based on the scores. But then there's other people out there arguing how LC200N is as good as 1.4116 for kitchen use. In particular the linked thread mentions it's "just as tough". Yet in the score table 1.4116 gets a 2,5 hardness rating while LC200N gets an 8,5 - in addition to also being (slightly) ahead in every other category as well.

And it's not just random forum threads either. Stylish Chinese cookware brand Misen claims their AUS-10 chef knife (similar to 440C?) is "as good as" Wüsthof. Yet based on the score tables 440C should be solidly above 1.4116, albeit in a different way than LC200N. Even post #11 on this thread here seems to insinuate that 440C is worse than 1.4116/Wüsthof.

What am I missing here? Is there a difference between 1.4116/X50CrMoV15 and what Wüsthof in particular sells? Are there any specifics of kitchen use that invalidate the data on those score tables?



For the record, I do have a 6" Wüsthof chef knife as well as a 7" (noname?) santoku from Amazon that claims to be 7Cr17MoV and I'm looking what to upgrade to from there. The 7Cr17MoV one has developed some very faint stains after (repeatedly) spending a few nights with food on it.

 

[jfk1110]

I hope it's ok to dig out this old thread again.

I'm fairly new to knives and trying to figure out what I might enjoy using in the kitchen. To that end I've read, among other things, over some articles on knifesteelnerds.com. In particular also those big score tables there: https://knifesteelnerds.com/2021/10...ness-edge-retention-and-corrosion-resistance/.

Seeing as how MagnaCut isn't really available for kitchen knives, LC200N seemed like the next-best-thing for daily use based on the scores. But then there's other people out there arguing how LC200N is as good as 1.4116 for kitchen use. In particular the linked thread mentions it's "just as tough". Yet in the score table 1.4116 gets a 2,5 hardness rating while LC200N gets an 8,5 - in addition to also being (slightly) ahead in every other category as well.

And it's not just random forum threads either. Stylish Chinese cookware brand Misen claims their AUS-10 chef knife (similar to 440C?) is "as good as" Wüsthof. Yet based on the score tables 440C should be solidly above 1.4116, albeit in a different way than LC200N. Even post #11 on this thread here seems to insinuate that 440C is worse than 1.4116/Wüsthof.

What am I missing here? Is there a difference between 1.4116/X50CrMoV15 and what Wüsthof in particular sells? Are there any specifics of kitchen use that invalidate the data on those score tables?



For the record, I do have a 6" Wüsthof chef knife as well as a 7" (noname?) santoku from Amazon that claims to be 7Cr17MoV and I'm looking what to upgrade to from there. The 7Cr17MoV one has developed some very faint stains after (repeatedly) spending a few nights with food on it.

Plenty of guys here would make you whatever you want in Magnacut....Look around the link below and contact. One...

For Sale: Kitchen Knives

www.bladeforums.com

 

[Twintails]

Thank you for the suggestion. There's a few interesting pieces there.

I'm still curious though about what the deal is with German knives and 1.4116 steel.

 

[Blues]

Necro posting is frowned upon on this site. We have a sub-forum for discussion of knives designed for kitchen use.