Dr. Tad Hussein Winslow
member
- Joined
- Nov 14, 2007
- Messages
- 13,146
Looking at moderately mid-high stainless steels, particularly Sandvik 13C26, which is now more and more popular with Kershaw on several blades (including my "Needs Work" Kershaw, which is super sharp), but excluding expensive "super-premium" stuff like 154CM and S30V. Which of these:
1. Sharpens easier?
2. Holds an edge longer?
Mainly I'm concerned with question #2, but also question #1 - the relative ease or lack thereof in sharpening.
Is this 13C26 superior to 8A and 440C in edge-holding (hardness), or what? Why is Kershaw using it? Would you call it a "premium" stainless? It's certainly not as pricey as their S30V models. If it is harder/better edge-holder than the others in the same price range, then I assume the drawback is less toughness - inferior or roughly the same toughness as the competitors in the price range? Less resistant to chipping under hard use?
Thanks.
http://www.knifecenter.com/kc_new/store_detail.html?s=KS1820
1. Sharpens easier?
2. Holds an edge longer?
Mainly I'm concerned with question #2, but also question #1 - the relative ease or lack thereof in sharpening.
Is this 13C26 superior to 8A and 440C in edge-holding (hardness), or what? Why is Kershaw using it? Would you call it a "premium" stainless? It's certainly not as pricey as their S30V models. If it is harder/better edge-holder than the others in the same price range, then I assume the drawback is less toughness - inferior or roughly the same toughness as the competitors in the price range? Less resistant to chipping under hard use?
Thanks.
http://www.knifecenter.com/kc_new/store_detail.html?s=KS1820