Cleaver vs Cleaver (Stainless Steel Knife Test) - 5Cr15MoV
0Two Chopper (Butcher) Knives chopped against each other along the knife edge. See how they perform on sharpness in this no-holds barred knife test. One is a name brand, while the other one is a no-name brand. See how they compare to each other (or rather against each other) when both blades are placed together (hammered) at full force. Although they are called Cleavers, other names are Chinese Chef knives, choppers, butcher knives, and many other names. Their defining shape is rectangular, and are used mostly to chop hard material like bones. Later in the video you can see the reason why these two cleavers were ruined this way, to make way for a Supor 50Cr15MoV Chinese Chopper (related or similar to EN 10088-1 (2005) standard Martensitic stainless steels X50CrMoV15). The naming refers to imported German steel with 0.50% Carbon, 15% Chromium, and trace amounts of Molybdenum (0.60%), and Vanadium (0.10%). Of course, the rest of the material has to be Iron(Fe) to be steel. A Chromium content greater than 10 percent means it is Stainless Steel. Hardness is about 55-57.
Carbon(C) = Hardness and Edge Retention
Chromium(Cr) = Corrosion Resistance
Molybdenum(Mo) = Toughness
Vanadium(V) = Toughness and Wear Resistance