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    Username Post: 12C27 Steel any good?        (Topic#920734)
    thercman
    Journeyman KnifeNut!
    *
    03-10-12 18:36.00 - Post#2450801    



    I am thinking about getting an Boker Rhino as an EDC blade. However I am unsure how the 12C27 steel will hold up. I read a long explanation on steels and it seems that this is a mid grade steel. My current EDC is a Benchmade Griptilian and its blade steel is 154cm. This is better than 12C27? I must say I have not been impressed with it so I do not want something of lesser quality...
     
    antonio_luiz
    Master Member KnifeNut!
    *
    03-10-12 22:29.21 - Post#2450813    


        In response to thercman

    Hold up to what? Why did you find you Grip disappointing?

    And what is the great attraction you have for the Rhino anwyway?
    I'm paranoid only cause everyone's out to get me!


     
    slysir
    Master Member KnifeNut!
    *
    03-11-12 00:48.28 - Post#2450834    


        In response to thercman

    I won't comment on the Rhino as an EDC...everyone has their preferences.

    But I've had years of daily use from 12C27 and 154CM. First off, geometry and heat treat is more important than choice of steel. With that said, I've carried a Grip as EDC for a few years. When I first purchased it, I convexed and thinned out the edge. I find it to excell in every aspect I would expect from a pocket folder. It takes and holds a wicked edge, and is extremely rust and scratch resistant.

    As to 12C27...my most used kitchen knife(or any other knife for that matter) is a BRK Kitchen Petty. It has been in daily service for over 3yrs. It doesn't have a hint of patina or a single scratch on it!! And it's really easy to hone the edge back to scary sharp.

    I've also used a 12C27 J. Marttinni fillet knife for over a decade...it has processed literally over a thousand pan fish. It also takes and holds a wicked edge, and doesn't have a spot or scratch on it!!

    My question to you is...What are your expectations for your next purchase??


    Good-luck
    John
    Diplomacy is the art of saying good dog...until you can find a rock!!


     
    wescobts
    Master Member KnifeNut!
    *
    03-11-12 01:59.11 - Post#2450839    


        In response to slysir

    Antonio and slysir are correct, these are both fine steels. What I would do is work on your knife before purchasing another. As said above, try thinning the edge down, i.e. stone or a ginder. Then start using knife again, I will bet you will start seeing a vast improvement. I would say from there you could look at a new EDC.

    As for 12c27, it is a very good steel, and you should have no problem with it doing what you ask of it, being reasonable
     
    Nasty
    Master Member KnifeNut!
    *
    03-11-12 02:21.38 - Post#2450845    


        In response to wescobts

    Both are great steels once properly heat treated and ground.

    As a reminder, you buy the knife, not the steel...it's a total package.


    "Life has a special flavor to those who fight for it that the sheltered never know."


     
    arty
    Master Member KnifeNut!
    *
    03-11-12 02:31.51 - Post#2450848    


        In response to Nasty

    I have a knife in 12c27 and a few in 154cm. The 12c27 is a fishing knife and optimized for a fine edge and rust resistance. The knives in 154cm are pocket knives, with better edge holding than I'd expect from 12C27. The 154CM has higher carbon content and was designed as an improvement in toughness and edge holding over 440C.

    I don't know if this is correct, but I'd expect that 12C27 with a good heat treatment should hold an edge about like 1095 at RC 57-57. I'd expect edge holding to be better with 154CM.
    Most people view 154CM as a quality steel, and so if you are unhappy with your knife, perhaps it needs a proper sharpening. I find 154CM to be more difficult to sharpen than some other similar steels, like VG10.

    Edited by arty on 03-11-12 02:32.17. Reason for edit: No reason given.
     
    Big Mike
    Master Member KnifeNut!
    *
    03-11-12 03:16.33 - Post#2450857    


        In response to arty

    Both can make great knives, but, as others have stated, it's the combination of metallurgy, heat treatment and edge geometry that define a knife.

    154CM offers both toughness and good edge retention for a stainless.

    Some think 12C27 is only a mid-grade stainless, but it's very fine grain structure makes for very tough yet easy to sharpen knife blades.

    It's ease of sharpening can give it an advantage over 154CM if you are "sharpening challenged".


    I like them both.



    Big Mike


    “Let your plans be dark and impenetrable as night, and when you move, fall like a thunderbolt.”

    ― Sun Tzu, The Art of War



    Semper Vigilis


     
    y2ksputnik
    Master Member KnifeNut!
    *
    03-11-12 04:03.39 - Post#2450870    


        In response to Big Mike

    awhile ago I picked up a Boker-plus PSK...it's basically a licensed copy of a design by Tom Krein, a custom maker from Arkansas. It is made from the same 12c27 I believe the Rhino to be made from. I bought it because I was, and still am considering one of Tom Krein's customs and wanted to get an idea for how I liked the design of the knife...a decent approach given the price difference (about $50 for the Boker and upwards of 300+ for a custom Krein)....anyways...the Boker PSK, and the Rhino are both similar approaches...a way to get your hands on a custom design without the custom price...and are both produced in China of the same 12c27... the PSK has been a pleasant suprise to me...the 12c27 seems to have been treated well, holds it's edge quite nicely and is easy to sharpen...nothing to complain about at the price point....I think you'll be happy with the Rhino if that design appeals to you...I also have a number of different knives in 154cm and have never had any sort of probs with it...so...get what you like and use it...imho it's the only way you will know what is gonna work for you...and what isn't...just my .02....individual experiences may vary
    ...is against animal testing, they get all nervous and give the wrong answers...


     
    brucesears
    Master Member KnifeNut!
    *
    03-11-12 04:07.01 - Post#2450871    


        In response to Big Mike

    I have several knives in both steels and both are great steel. 12c27 is tough and very easy to sharpen. 154cm may be a little tougher, also seems to be harder to sharpen,but once you get it there, it holds the edge well.
    Bruce
    BRKCA Mike #338
    Founding Member


    "...patience is for the Dead"


     
    y2ksputnik
    Master Member KnifeNut!
    *
    03-11-12 04:11.49 - Post#2450873    


        In response to brucesears

    and what Bruce said
    ...is against animal testing, they get all nervous and give the wrong answers...


     
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