Best carbon steel for knives

M

malcolm47

Joined
Oct 11, 2005
Messages
64
I'm just getting into making knives and would like to know what types of carbon steel are best for making knives? Also, does anyone know an easy way to heat treat steel so it stays sharp. I know :rolleyes: another newbe question that has probably be asked a thousand times. Thanks for the info....................Malcolm
 
Malcom, check out the sticky thread at the top of the page "For the newbie..." There are a lot of great links there with tons of info. As far as steel goes, everybody has a favorite. Mine is 5160. it's what most old car and truck springs are made of, and its very forgiving as far as hardening and tempering goes (you don't have to be a rocket scientest to get good results).

Heat treat in a nutshell: Heat to red/orange (until it turns non-magnetic), quench in hot oil (145-165, olive oil works good). Check with a file: It should skate across the edge with out "biting", repeat if necessary. Immediately temper (heat in an oven for 2 hrs at 350). Check edge with dull file. It should now just start to bite a little.......
This is a gross simplification, chech out the tutorials on that thread at the top of the page. It'll get you started and running. Once you get going more questions will occur to you. Feel free to ask away, but if you chweck out those, you'll be way ahead of the game.

Good luck, have fun.
Ed
 
:thumbup: Thats a confusing but easy answer at the same time. I like 0-1 or the 1080 because 1084 is harder to get I think. Try a few different types.........wait.......I have onlu used 0-1 so I cant say try a few He He :thumbup:

Any choice you make will be fine. Make a knife, learn and make more :)
 
I would recommend D2. At first I didn't really like it, but now I love it!

I've found it to be a good "working" knife steel.

It is harder to grind than other steels, but it's not massively more difficult. It will take more time, but the results are worth it in my opinion. Edge retention is very good.

As for heat treat, I would recommend Paul Bos. Go for a HRC of 60-61.
 
For a new maker with simple equipment,5160 is cheap and easy to work with.There is no BEST steel to make a knife.There are only GOOD steels for certain knife types.5160 is fairly universal,forgiving,and simple to heat treat.Check out the "Newbie sticky" and also all the info available at www.knifehow.com .
Stacy
 
flatgrinder said:
I would recommend D2. At first I didn't really like it, but now I love it!

I've found it to be a good "working" knife steel.

It is harder to grind than other steels, but it's not massively more difficult. It will take more time, but the results are worth it in my opinion. Edge retention is very good.

As for heat treat, I would recommend Paul Bos. Go for a HRC of 60-61.
Click to expand...
what do i need to flat grind D-2 on a taper grinder? the wheel i have it set for 440a and 420 the D-2 is eating it up like jello.
 
You must log in or register to reply here.
Back
Top