Talking Steel: X50CrMoV15 (German Cutlery Gold Standard)

X50CrMoV15 is a stainless steel that has been used in German cutlery for a long time. Huge brands like Wusthof, Zwilling and Victorinox use it almost exclusively in their knives. It is typically hardened between 55-58HRc with the lower end resulting in a very soft blade that constantly needs honing and the higher end giving a blade that still requires regular honing but keeps a keen edge longer. It is a workhorse steel that is still a valid option in todays home and professional kitchens.
CORRECTIONS:
6:17 There is a decrease in toughness NOT hardness.
7:35 Particle metallurgy, not just crucibles CPM technology.

[@EngineersPerspective701]

See corrections in the description to a couple mistakes made in the video. I don't write a script so sometimes I mix up my words.

[@ahall3823]

I used to have the same experience with my Wusthof. I would sharpen with the steel once per day, and would need the whetstone every couple of months. I’ve since changed tactic and now don’t use a steel any more. Once every 12 months, I sharpen with the whetstone to 5000 grit, then polish with the leather strop. It’s much sharper, and I only need to strop once per week.

[@EngineersPerspective701]

Working a strop in is a higher changer I think. It brings back a way better edge than a steel. I’ll still use the steel day to day but I’ll bring it back to life with the strop regularly

[@ahall3823]

@@EngineersPerspective701 30 seconds on the strop, once a week, leaves the knife in better condition than 10 seconds per day with a honing steel. For me, the strop is quicker and more effective, even on knives made with softer steel.

[@jackmclane1826]

To me this steel is the unpretentious workhorse knife steel. Makes decent blades and if kept in a good shape - which is quite easy with this material - can hold up well. Not fancy but gets the job done. Very German! ;)

[@EngineersPerspective701]

That’s a very good way to put it. Very German indeed!!

[@Battlegris]

Don't forget the F. Dick knives. Love them

[@EngineersPerspective701]

I was extremely close to picking up some from the 1905 series! Not sure if I like how high the tip is on the chef though but it’s super hard to tell from pictures

[@kraftzion]

I have recently added bd1n to my kitchen knife steel collection. Have a sg2 knife on the way. Ive got vg1, vg10, german of course, case xx , cutco, don't know the comp of the last 2, might just be german although they seem harder.

[@EngineersPerspective701]

BD1N is great in the kitchen from my experience. Highly recommended

[@einundsiebenziger5488]

Actually, Victorinox uses an older version of German steel, X45, with an even lower carbon content (0.45 vs 0.5 %). It's usually hardened to no more than 55 HRC deliberately preferring flexibility and ease of sharpening over edge retention. That is due to Victorinox' fixed blade knives having a longer history as butcher knives for the meat industry rather than as kitchen knives.

[@EngineersPerspective701]

Appreciate the information and clarification!

[@truth-uncensored2426]

Yep, Tramontina does the same, they also use 1.4111 (geman) which is ideal for entry level kitchen cutlery and butcher work, it won't retain the edge very long but it's easier to sharp, and it basically offers 97% of the 1.4116 performance. And it's also cheaper than Victorinox, some people think that by buying Victo they are buying a superior product compared to cheaper brands but that 's not always the case.

[@dris9274]

the steel road is not just straintening the blade, it's also taking some steel from the blade. but it does not take that mush as a stone, so it can not sharpen a dol blade, but it can maintain a sharpeness without using a stone for very long time(never for some cases)

[@EngineersPerspective701]

The usefulness of a honing rod depends on the person I feel. For my preference I have not found a rod that can produce an edge that I like to work with. Some come close but I always wish it was better. Add in a strop and I can get satisfactory results and it is a lot faster and uses up less steep than a stone like you mentioned. Probably the best route for most users

[@dris9274]

@@EngineersPerspective701 same here, i don't use rod, i don't even use strop this times. just sharpening on water stones every 3month lol

[@EngineersPerspective701]

@@dris9274 I like to keep these German steel knives going with a strop and hit the stones every 3 months or so too. If I don't do twice weekly stropping then I need the stones every 3-4weeks

[@dris9274]

@@EngineersPerspective701 im gone try it again, thx you 👍

[@einundsiebenziger5488]

... steel rod* is straightening* the blade ... a dull* blade ...

[@tucut8054]

Your rod is diamond coated and it does sharp. the regular is honing not sharpening.

[@EngineersPerspective701]

Not quite accurate. The diamond cuts the blade steel versus honing rods sharpen very slowly through adhesive wear. There have been tests that detected the steel transfer to the rod and magnified images of the abraded edge. I didn’t know this for a long time and have myself misstated this.

[@tucut8054]

I am an expert in the definition of sharpening it taking of material this is what the diamond does there are many grades of fine very fine coarse and so smooth steel has many grades fines etc but generally it is not sharp but straight the blade and centralized it to middle line the same way you brush your hair it takes of steel only when it is almost fall and was torn before as a result of wear this is why honing smooth must be magnetic also.@@EngineersPerspective701

[@jn3750]

better than CPM 3v?

[@EngineersPerspective701]

Well I suppose it depends on what a person is looking for and heat treatment. Assuming stainless isn’t a priority it’s pretty safe saying 3V will be by far the preference of most

[@einundsiebenziger5488]

3V is a high-speed tool steel originally developed for metal-working tools such as lathe chisels. It's nice for small blades like folding knives. A large-blade (8-inch+) chef's knife made from that steel would be awfully expensive and a nightmare to sharpen, which is why nobody offers kitchen knives with that steel.

[@dimmacommunication]

Victorinox is 56

[@EngineersPerspective701]

I’ve seen conflicting reports of what it actually is in Vics! I’ve leaned towards the lower Carbon because at that low hardness there would be more carbon bonding with chromium forking carbides. That in turn reduces the amount of free chromium in solution and reduces stainlessness. Based on how stainless their blades are and that hardness target it seems like the lower carbon option makes more sense.

[@dimmacommunication]

@@EngineersPerspective701 aside from chemically speaking , in real world testing I find them to have a better edge retention than my other knife that has a declared 54-55 .

[@EngineersPerspective701]

I think the Vics are targeted 54-56 so I could see that. Plus they have such good geometry that they will cut better for longer than some comparable steels and hardnesses from my experience. However I was surprised to see that my Mercer Renaissance chef does hold better and less likely to roll.