best all around steel

U

USCGGM

Joined
Feb 24, 2010
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so, I am definitely not the expert on steels and would love a little insight...lets say you could only have one knife (what a shame! How could I say such a thing?) What would be the best all around steel to have a blade made out of? I understand that some have better sharpening ability, some better at corrosion, etc. but if you could only choose one, what would it be and why?
 
I'd venture to say that S30V will get a lot of votes. But then a lot of people like 1095 and its variants as well.

Stainless vs carbon anyone?
 
Big fan of VG-10, as well as S30V. I have never had an issue with 420HC and would not hesitate to purchase any knife with this steel as long as the H/T were as good as Bucks or better...;)


Oh and what was I thinking?:eek: Who doesn't appreciate "INFI"???:D:thumbup:




:)
 
I understand that a lot of people choose the steel for the job but remember, you can only have one so this knife would have to do everything (I am talking about field work...kitchen work is excluded.) So, one knife to carry to do all the jobs you could possibly do in a lifetime minus in the kitchen; what would it be made of?
 
ac1d0v3r1d3 said:
Stainless vs carbon anyone?
Click to expand...

Carbon for me ,thx. I never had a problem with rust and it just seems I can get it sharper than stainless...
Still have plenty S30V, 154CM,VG10, etc... blades and I like them enough to keep and use them. But overall it's carbon steel for me!
 
I like S30V, but it isn't the "best".
There is no "best".
But S30V seems very good for pocket-knife sized knives. For a chopper I'd want a different steel.
 
Looking at my edc (pocket) knives, I see s60v, vg-10. 440a, 440c, SG2, AUS8A, 8cr13mov, and two lonely knives with 1095 blades. I like to say that I prefer carbon steel, but it looks like I actually like stainless better. My fixed blades on the otherhand are almost all carbon steel. SR101, 1095, 1080, 52100 etc. Although I do have a SOG and a Buck, which are AUS8A and 420 respectively.
YMMV
 
No question for me. If it was only one, 12C27.

FWIW, there are so many different alloys that can do so many different things, the stainless vs. carbon steel discussion is so oversimplified as to be meaningless now.
 
me2 said:
FWIW, there are so many different alloys that can do so many different things, the stainless vs. carbon steel discussion is so oversimplified as to be meaningless now.
Click to expand...

And so that's where personal preference comes into play,which can be influenced by a lot of things. Growing up with Opinels and Herder knives (not to mention Sheffield slippies), I prefer old fashion carbon steel if only for the nice patina it takes.
 
I love Spyderco's CPM S30V. Holds a very sharp edge, is very durable and not too bad to sharpen.
 
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