question about knife

Discussion in 'Cooking Knife Reviews' started by rockenroller, Aug 31, 2013.

  1. rockenroller

    rockenroller

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    Cook At Home
  2. benuser

    benuser

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    Given a proper heat treatment both hardness and edge retention of the Sandvik 12C27 should be very superior to Dick's X45etc, but I'm no butcher and don't know if hardness or edge retention have any meaning to butchers who steel their blades constantly. Technically though, the Sandvik is the better steel.
     
    Last edited: Sep 15, 2013
    anton kudris likes this.