Another " 1 Steel " question

S.Grosvenor

S.Grosvenor

Fulltime KnifeMaker
Joined
Jan 24, 2010
Messages
665
I've done many search's on steel properties and WOW the numbers baffle my simple mind,

Question: Is there a list of steels and there BEST purpose? and or Best RC, toughness, edge retention for Said purpose

Fillet / Boning knife ??

Skinner/ Hunter ??

Chopper/ Camping ??

Question: Is there 1 steel that will transcend ALL groups?


The steel that I've had good luck with so far are w2, 1084

Reason for the question, this fall i've had several skinner orders and with each order the client is always curious with the notion, "Well what about this steel?" "Wouldn't this one be better?" etc ...

For ME, if I could use a compiled List (and I have no problem doing just want to make sure the correct steel goes to correct category) I could show customer a Best Options list for the knife they would like to order.

Sorry if this has been discussed, I was unable to find anything in my search.

Steve.
 
Too many variables!! Ht & blade geometry play a HUGE role in the abilities of any blade/blade steel.
 
Deweyknives said:
Too many variables!! Ht & blade geometry play a HUGE role in the abilities of any blade/blade steel.
Click to expand...

There's the catch 22 I know the difficulty of asking this question and all the many variables

Let me define best, as in the the best Compromise in CARBON steels. I realize there is not a ONE do all end all, just "Most Likely to Use" ...

for example if you were going to make a chopper, what steel would you grab? The question is , why did you grab that one?

Your starting a Skinner Build, etc...

this is a odd question sorry for that

Steve.
 
If you are talking about best compromise for carbon steel, I think that you have already found a very well qualified candidate in W2. IMO, the issues with W2 traditionally were a need for a fast quenchant and more importantly, avaiaibility of the steel itself. Neither are any issue anymore.
 
So...

Camper/Chopper : .200-.250 W2 @ 56Rc

Fillet: .065 -.085 W2 @ 52 Rc

Boning: .090-.105 W2 @ 59Rc

Skinner/Hunter: .125-.185 W2 @ 60Rc

something like this?
 
R.Rock said:
something like this?
Click to expand...

That seems reasonable, except 52Rc is way too soft for a fillet knife. The folks I've asked want good edge retention so they can clean a mess of fish without touching up their edge. I would shoot for 58-60 Rc. Grinding it thin will give you the flexibility you probably want, you don't have to sacrifice hardness.
 
I would suggest 1095. It is well known for its good strength and edge holding.
 
Yup, W-2 is 1095 with a but of vanadium added for edge retention/keenness . Vanadium carbides are about the hardest that can be had in knife steel. Makes for a very wicked edge. I have used it for everything except filet knives. I have just not had a call for one yet.
 
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