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- Jul 9, 2015
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I have a tone of 5160 steel. Would it make a good chef's knife?
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5160 questions
- Thread starter scotty_p74
- Start date
DeadboxHero
Knifemaker / Craftsman / Service Provider
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- Mar 22, 2014
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- 5,468
sure, just make it hard and thin 
5160 is a great steel-- holds its own and even excels despite the newer technology and trends in metallurgy like PM, Micromelt, etc. With a good heat treat and geometry, 5160 is superb. One legendary maker who uses it is Dawson Knives. Another is Daniel Winkler.
It could certainly make a good chef knife. Deadbox summed it up nicely. There are steels better suited to chef knives but 5160 could work if you wanted it to. Corrosion/oxidation is a worry but a coating or patina may help. Other than that, go for it.
It could certainly make a good chef knife. Deadbox summed it up nicely. There are steels better suited to chef knives but 5160 could work if you wanted it to. Corrosion/oxidation is a worry but a coating or patina may help. Other than that, go for it.
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^^ What he said...I think 5160 would actually be pretty perfect for a chef knife as long as you think about maybe a patina. That'll help protect it against corrosion/rust from certain citrus foods, repeated wash, etc...
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- Apr 2, 2011
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Yes it will work. Run it thin and hard. Canola oil will protect it. Good luck.