A2 vs 80CRV2

J

J Lensmire

Knifemaker / Craftsman / Service Provider
Joined
Oct 30, 2021
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Interested in opinions from more seasoned makers on using 80CRV2 vs A2. To date I have used CPM154(stainless option) and O1 or A2 for other blades I've currently made. I really like how A2 behaves while grinding and the end result, but I'm open to change. I'm trying to use the wealth of knowledge on this forum, to minimize costly mistakes. if I can use someone else's experiences to save me time and money fantastic.
Currently I am making small to mid-size hunter/skinners, bird/trout and the occasional parer/kitchen utility. Typical OAL 6.5"- 9" with 2.5"-4" edge length and blade width .75" - 1.5" and ~ .125" stock thickness. I have made a few larger utility blades, but not many.
Since I send my blades out for heat treatment, I try to use one source of steel at a time. It keeps down confusion and cost.
So, would you switch from A2 to 80CRv2? If I would switch it would mainly be due to cost. It appears 80CRV2 is almost half the price of A2. But what am I giving up?
Thanks in advance.
 
I don't use either but I think 80Crv2 is tougher, and A2 is air hardening and has a little more edge retention but is plenty tough. 80Crv2 costs less too.
 
Years ago I only used A2 but once I switched to PM steels i never looked back. For market seems like many people love 80CrV2 while I don't see many A2 knives up for sale anymore.

If I had to choose for my own personal knife it would be A2 as I like the little added corrosion resistance and edge wear.
 
Unless you are looking for improved toughness that 80CrV2 offers over A2, I would stick with A2 personally. Like was just said, better corrosion resistance and better wear resistance. AEBL is pretty inexpensive, and since you are sending out for heat treatment anyway. AEBL behaves like a stainless steel A2, and is very tough.
 
I've settled on AEB-L for a good number of my knives I make. It really is a great steel, gets insanely sharp and will mirror polish, if that is important to you. It is one of the toughest stainless steels and can get very hard. The downside is that it doesn't have great wear resistance and it isn't extremely stainless but it is easy to sharpen and grinds like a dream even when very hard. If I need more of either of those qualities I use MagnaCut.

I just finished rough grinding an AEB-L Fighter and 2 MagnaCut kitchen knives tonight, the AEB-L was MUCH easier to grind lol. The AEB-L was 61HRC and the 2 MagnaCut knives were 63 and 62 HRC respectively.
 
A2 is meh......

In my opinion who & how it's heat treated is More important than the steel used.

Whoever is doing your heat treating? Use the steels they are best at doing
 
mooniesdl3 said:
I've settled on AEB-L for a good number of my knives I make. It really is a great steel, gets insanely sharp and will mirror polish, if that is important to you. It is one of the toughest stainless steels and can get very hard. The downside is that it doesn't have great wear resistance and it isn't extremely stainless but it is easy to sharpen and grinds like a dream even when very hard. If I need more of either of those qualities I use MagnaCut.

I just finished rough grinding an AEB-L Fighter and 2 MagnaCut kitchen knives tonight, the AEB-L was MUCH easier to grind lol. The AEB-L was 61HRC and the 2 MagnaCut knives were 63 and 62 HRC respectively.
Click to expand...

I second that. Belts don't do very much to Magnacut after 220 ceramic. AEB-L is a completely different story.
 
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