All these new super steels?

H

hudak

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Feb 10, 2008
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So when I got into knives there were really only two high performance stain resistant steels...154cm and D2. Old fashioned steels like 1095, O1, 52100, etc. were better performers, but you had to take care of them which I never minded. Fast forward many years and there are a plethora of high end knife steels that promise everything. Is there still a place for the old stuff? Is the only benefit the lower price?
 
In my opinion, carbon and tool steels are better performers, but yes, you do have to maintain them. It comes with owning and using a knife. Frankly, I feel that it is a sin to only buy stainless because you don't want to clean oil your knife.
 
Depends on the use. I see more talk about carbon steels than before, mostly because of the interest in large camp and field knives. I'll accept carbon steel in a knife that needs the toughness, but for carry knives and hunting knives I'm still more interested in stainless.

When I got into knives, we had 440. Then ATS34 came along and it was THE popular steel. Now you don't hear about it anymore.
 
It depends on where you are. If you have a high humidity and/or salt water you better get stainless. If you can maintain your tool steels, get them they rock. L6 all the way.
 
IMO, the "old" carbon steels like O1, 1095, etc still have the advantage over new super steels of ease of sharpening, and ability to take a finer edge because they don't have the vanadium carbides in them.
 
hudak said:
So when I got into knives there were really only two high performance stain resistant steels...154cm and D2. Old fashioned steels like 1095, O1, 52100, etc. were better performers, but you had to take care of them which I never minded. Fast forward many years and there are a plethora of high end knife steels that promise everything. Is there still a place for the old stuff? Is the only benefit the lower price?
Click to expand...

I like taking care of good steel. It's therapeutic for me to spend time at my knife table maintaining not just the edge, but the blade and handle finish as well. I have several non-stainless steels that I really like. My most used FBs are A2, L6, and 1095. They all work very well for me. My folders are SS, but when I buy a knife it's for the overall package, not the blade steel. I'm not a steel connoisseur, I buy what works for me and that's usually what I'm most familiar with from past experience. I'm happy with the "tried and true" stuff, so as far as I'm concerned, "yes, there's still a place for the older steels".
 
I would say there is also a third category, older steels that have been "modernized". Example: right now I'm carrying my manix2 in CPM-M4
 
jimnolimit said:
powdering 5160, 1095 or any basic carbon steel (low alloy steels) is pretty useless. the powder steel process gives an advantage to high alloy steels.
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Just like to add,

The PM process allows the the mixing of alloy elements not possible with normal steel production methods. It also promotes finer and more uniform carbide distribution and grain structure.
 
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