5160 steel for what kind of knives

I'm just sitting back and grinning because I had this rodeo fifteen years ago over calling Ed out in public for his writings.
I am still waiting for "The Book" being done by "A university" on his secret technique that gets steel 10X harder.

If you have time for a fun read:
https://www.bladeforums.com/threads/bladsmth-stacy-apelt-in-latest-issue-of-blade.912681/

The good news is that the death threats have dropped off. The bad news is it didn't phase ed in his articles. As pointed out, people will read those articles and books for the next 50 years.
 
I first read Ed’s stuff after reading Verhoeven, and it was pretty clear who actually knew what they were talking about.
 
5160 is typically recommended for tough knives, but I would like to see it used in a thin ground hunter with a hardness in the low 60s, just to see what happens.
 
One company in Missoula Montana makes all their swords(spears, etc.) out of either 5160 or 6150 steel.
 
me2 said:
5160 is typically recommended for tough knives, but I would like to see it used in a thin ground hunter with a hardness in the low 60s, just to see what happens.
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I've made several of them for people that I know are kinda rough on their knives. They do OK but still don't hold an edge very well even at 60-61. I find that 52100, O1, & A2 are plenty tough enough for this application and hold an edge a bit longer.
 
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