Recommendation? Where to get VG10?

Hankins

Hankins

Joined
Dec 7, 2008
Messages
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Looking for a source of VG10 from 1/8 to 3/16 thick.
Also for those that have been around for a while might remember me. Been out of the game for 3yrs and ready to get back.
Ordering a New Ameribrade next week as I kept all my other tools "Just in case" !
Anyway look forward to jumping back in the pond with all of you.
 
The only place I have ever seen VG10 for sale is at a table at Blade Show. A gentleman from Japan brings some to sell, and it isn't cheap.
 
Thanks gentlemen! Looking to start a line of blades with that as a "Featured Steel" understand it is pricey.
From personal experience I am finding it to be exceptional in the Kitchen and in the field.
Via Fallkniven F-1 and a few San Mai kitchen blades that don't get babied!
There is always the endless debate which steel is better for what activity...
Maybe CPM-3V with a 58-60 hardness would work
 
VG10 and N690 have similar composition. N690 is in stock:
www.alphaknifesupply.com

N690 Stainless Steel • Alpha Knife Supply - AKS™

N690 Steel For Sale • Largest variety of thickness, lengths and widths of N690 Billets and N690 Bar Stock • Fast Shipping & Excellent Prices!
www.alphaknifesupply.com

We've had VG10 knives chip when used in the kitchen. I prefer AEB-L for kitchen knives.

Chuck
 
Thanks Chuck,
What hardness were you running the VG10 that chipped?
Plan is for Convex grinds 58-60rc
 
Run AEB-L or Nitro V at 62 Rockwell and you will be much happier! CPM154 (60-61) is very nice as well as MagnaCut (63-64) for kitchen blades. I am playing with a 52100 kitchen knife and it is performing very well, too!
 
Funny … i have a vg10 san mai cleaver that is a favorite knife, and not chippy at all.

Can i ask how a kitchen knife is being used hat causes it to chip?

As an alternative, i have had really good experience with cpm154 for kitchen knives
 
I played with VG-10 san-mai and wasn't wowed by it.

I have used CPM-S35-VN for most kitchen knives for many years. I am now testing Magnacut, which I expect will become my go-to culinary stainless (26C3 is my carbon favorite).

I'm waiting for someone to come up with a reliable source of magnacut core suminagashi and I may never use a different steel for high end culinary blades.
 
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