Age old question, best all around blade steel?

On the one hand it is hard to define "best all around" probably impossible with respect to enthusiasts because we all have our own interests. On the other hand it is probably easier for the general public, people who aren't into knives. They would probably be good with Magnacut, Cruwear, S35VN, steels like that. However there is more than just the steel involved, depending on how a person uses the knife they might need a different edge geometry.
 
I gotta say Magnacut, hands down. For all of the new steels that people go crazy for every year. Magnacut is the only one that's really living up to the hype.
 
I agree with what has been said above about removing the factory edge. My first magnacut blade was a Sebenza and it picked up some minor edge damage on its first zip tie. After a good resharpening, it's been tip top.
 
1095. Possibly even a lower carbon content (1075 or 1050) if we are to consider high impact applications like swords and other large tools.
 
The best steel depends on what you're going to be using it for! That being said, looking at the total range of capability of steels, Magnacut really stands out in a sweet spot of toughness, edge retention and corrosion resistance. Personally, I'm hoping Larrin Larrin is going to be playing around with the formula in the future to get a higher edge retention variant. More vanadium please!

Steels (1).png
 
Cobalt said:
The steel you would use on a small blade would be much different than a large blade for obvious reasons.

For large blades, my all arounders are INFI, A8mod, K329, K340, 3v, S7, L6. But I would also settle for any of the tough plain carbon steels or even low carbon stainless steels.

For folding knives, I prefer a good stainless steel. S35VN, M390, AEB-l. I'll even go with old school steels like 440C, ATS34, VG1 and VG10. Well made and heat treated, any of these are excellent. My only requirement is that I should not need diamond stone to sharpen my blade. I carry 400 grit sand paper pieces to keep an edge going. If I can't sharpen with that, I am not buying it.

Basically, there is no one steel that fits everything. But you can make almost any steel fit a lot. I don't like non stainless steels in folding knives, because rust gets into areas that you cannot clean off without completely disassembling the knife.
Click to expand...
I’m old enough to remember when 440C was the new wonder Steel! I made custom knives for over 25 years and used a wide variety of steels, living & having my shop by the ocean, I prefer modern Stainless Steels. As mentioned HT can be everything! Also I wouldn’t have the same hardness for a big chopper/Cleaver knife that I would for a 3-4” culinary knife. Also as AntDog AntDog mentioned, factory edges can be overheated, ruining the edge. Besides Zip ties, what do you primarily use your knives to cut?
 
If you're going purely off the best balance of properties on paper, then Magancut is the clear & obviously choice. If you also consider price, availability and ease/consistency of HT in mass manufacture, then maybe 14C28N.

The actual answer is that there's no such thing, but you dont need me to tell you this. The most well balanced steel is not always the best choice.
 
RHINOKNIVES said:
I’m old enough to remember when 440C was the new wonder Steel! I made custom knives for over 25 years and used a wide variety of steels, living & having my shop by the ocean, I prefer modern Stainless Steels. As mentioned HT can be everything! Also I wouldn’t have the same hardness for a big chopper/Cleaver knife that I would for a 3-4” culinary knife. Also as AntDog AntDog mentioned, factory edges can be overheated, ruining the edge. Besides Zip ties, what do you primarily use your knives to cut?
Click to expand...

If you were around when 440c was invented than you must be at least 85 Years old. I was using it in the early 90s so not as old as you. If all you made your knives for was cutting zip ties then likely any steel would work.
 
Cobalt said:
If you were around when 440c was invented then you must be at least 85 Years old. I was using it in the early 90s so not as old as you. If all you made your knives for was cutting zip ties then likely any steel would work.
Click to expand...
I’m 65, When the Buck 110 folding Hunter came out and I bought one in 1971… It just seems funny to me that the latest & greatest Super steel seems to be out replacing everything before it, in many peoples minds about every 2-5 years! You could hand most people a knife of 440C and they would probably not be able to tell the difference between it and the current whiz bang steel..
 
RHINOKNIVES said:
I’m 65, When the Buck 110 folding Hunter came out and I bought one in 1971… It just seems funny to me that the latest & greatest Super steel seems to be out replacing everything before it, in many peoples minds about every 2-5 years! You could hand most people a knife of 440C and they would probably not be able to tell the difference between it and the current whiz bang steel..
Click to expand...

Quite true. Super steels only matter to us knife nuts.
 
I still don't get the big modern interest in non-stainless steels. In some cases, it is a matter of sharpening but if you have diamond stones, who cares? In other cases, it is a matter of toughness but stainless steels like 14C28N, Nitro-V, and AEB-L are very tough. Is it that K390, 3V, etc. have such a fantastic combination of edge retention and toughness, or is it people who live or work in totally non-corrosive environments?

That said, 14C28N has a wonderful balance of properties. It is very stainless, very tough, and holds a decent edge.

For more edge retention, or more corrosion resistance, and reasonable toughness; MagnaCut really does seem to be a winner. Otherwise, I'm partial to Elmax. I still haven't tried S45VN but at least on paper, it should be similar to Elmax.
 
CuSn20 was great for my ancestors. They had a hard time improving on it and it worked very well for them for just about every task they could come up with. You might have to go custom on it, though, as not many companies are working with it nowadays.

Zieg
 
RHINOKNIVES said:
I’m 65, When the Buck 110 folding Hunter came out and I bought one in 1971… It just seems funny to me that the latest & greatest Super steel seems to be out replacing everything before it, in many peoples minds about every 2-5 years! You could hand most people a knife of 440C and they would probably not be able to tell the difference between it and the current whiz bang steel..
Click to expand...
I would have an idea of what supersteel it isn't when I go to sharpen! 🤣🤣🤣
 
I have knives in everything from tool steel to MagnaCut. Pretty much every steel available since the 1970s. They’re all good. I bought a Herman flipper in MagnaCut a few months ago and like it a lot. It’s gotten more pocket time than my Laconico EZC and that’s saying something. I’ve had no chipping and it’s been sharpened a few times now. Keeps an edge pretty well.

I’m also impressed with the design and geometry of the 8-inch fixed blade James Brand Anzick for a kitchen slicer but it’s stupid expensive.
 
Chronovore said:
I still don't get the big modern interest in non-stainless steels.
Click to expand...
Speaking for myself alone, I enjoy the character imparted to a blade by patina. Modern construction is great, and I carry one every day, but it still seems a bit soulless. As someone with a rather modest accumulation, and who doesn't tend to rotate a whole lot I like how the appearance shifts with time. Same sort of reason I like jigged bone... More of a story there, even if I'm the only one who can read it.

As far as "best" right now... I like 15n20 or 8670 in carbon, Buck's 420 and aeb-l are pretty easy going for stainless. So far as PMs are concerned I currently only have magnacut and s45vn. They're both pretty good, I have more experience with the s45vn, but I've used magnacut enough to feel like it definitely sharpens a bit easier.
 
You must log in or register to reply here.
Back
Top