/ck/ - Food & Cooking

It's pretty funny how X50CrMoV15 or 4116 is considered durable when actual testings show it being only a bit tougher than vg10.

>>13494861
The part I posted here >>13493363 have them all sharpened with the same sharpener and same edge angle and it shows them getting similar edge retention.
14c28n is a modified version of 13c26 / AEB-L and should have similar toughness.
Top Cut has santokus and chef's knives around $50 made with 14c28n
You really need to look at the individual results instead of the averages that get skewed by different sharpening grits and geometries.

>>13449576
Adding chromium doesn't really have any downsides until you get into the stainless steel territory where you start getting coarse carbide structures that causes brittleness.
52100 is has mostly the same composition as 1095 but with the higher chromium content it gets a much higher toughness.

German knives 1.4116/X50CrMoV15 = low hardness and low toughness.
Japanese knives VG10 = high hardness and even lower toughness
All other steels = better hardness and toughness

>>13377676
Then Wusthof is a bad choice since they use X50CrMoV15 / 1.4116 which has a max working hardness of 58 rc and low carbide content.
Toughness is only barely higher than VG10 because of uneven carbide distribution.