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Best knife blade material
- Thread starter garyb252
- Start date
- Joined
- Mar 10, 2001
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- 2,033
What is the knife for? Are you willing to take minimum care of the knife?
- Joined
- Jun 29, 2002
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- 4,131
That is impossible to answer! 
If you mean for an EDC knife, my current favorite is a tie between D2 and M2.
I want to try S30V though...
If you mean for an EDC knife, my current favorite is a tie between D2 and M2.
I want to try S30V though...
- Joined
- Apr 1, 2001
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- 737
An "alloy" of Talonite and M2!!!
- Joined
- Sep 20, 2002
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- 268
Hello,
My all time favourite steel, which I personally believe has the best characteristics of a mix of strength and edge holding ability, is D2 tool Steel. It holds an edge well, and compared to most modern stainless steels available for blades today, is relatively easy to sharpen. The downside is, that you will have to look after it. It is easy enough to do though, a quick rub down with oil, I use WD50, after each use, and it should keep shining like a new pin. Neglect it however at you peril.
Others in order of preference:
VG10
BG42
SanMai laminated (this would be my favourite, but it's too damn pricey!!) This is the one if you have unlimited funds. Usually only available as a custom blade.
Regards,
Doug
My all time favourite steel, which I personally believe has the best characteristics of a mix of strength and edge holding ability, is D2 tool Steel. It holds an edge well, and compared to most modern stainless steels available for blades today, is relatively easy to sharpen. The downside is, that you will have to look after it. It is easy enough to do though, a quick rub down with oil, I use WD50, after each use, and it should keep shining like a new pin. Neglect it however at you peril.
Others in order of preference:
VG10
BG42
SanMai laminated (this would be my favourite, but it's too damn pricey!!) This is the one if you have unlimited funds. Usually only available as a custom blade.
Regards,
Doug
- Joined
- Oct 3, 1998
- Messages
- 4,842
440A. But if you give me even the slightest idea of what kind of knife it is and what it will be used for, I just might suggest something different.
Ask a question this open, you're almost guaranteed most answers you get might be right for the guy answering, but not right for you.Joe
- Joined
- Mar 28, 2001
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- 2,491
As Joe has said, this is a wide open question. I will tell you what I like personally.
I am a fan of carbon steels, because I like the kind of edge I can put on them, and how easy it is to put that edge on. I like the patina that a well aged and well cared for carbon blade develops. This is strictly a matter of personal preference.
I like 52100, 1084, 1095, O1, 5160, etc.
If I lived somewhere besides on the high plains where the humidity is very low, I might want something more stainless.
In stainless steel, my favorites are VG-10 and D2, which is almost stainless.
I am a fan of carbon steels, because I like the kind of edge I can put on them, and how easy it is to put that edge on. I like the patina that a well aged and well cared for carbon blade develops. This is strictly a matter of personal preference.
I like 52100, 1084, 1095, O1, 5160, etc.
If I lived somewhere besides on the high plains where the humidity is very low, I might want something more stainless.
In stainless steel, my favorites are VG-10 and D2, which is almost stainless.
- Joined
- Jan 29, 2000
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- 546
For a utility folder, as gets most of the use form most of us, I'd say VG-10.
If you had unlimited funds, you would do plenty of research to find a material that had the following qualities:
It has to be hard enough that you can cut (slice or chop) through practically anything without any edge damage or wear.
It has to be able to take a fine edge that slices smoothly and cleanly, yet the fine edge must not be damaged if the blade is employed for chopping.
It has to have strength enough that it will not shatter if struck or bent the wrong way.
It has to polish up really nicely, or exhibit a beautiful pattern, whichever your preference.
Note that if the edge never wears or gets damaged, we can dispense with the requirement that it can be re-sharpened easily. And since we have unlimited funds, the price of the finished knife is no object.
Since no one really has unlimited funds, such material has yet to be discovered. The steels used in modern knives are a balanced compromise of hardness, strength, looks and price to suit the application.
For pocket knives, I prefer VG-10 or Talonite. They hold a fine edge and slice well, sort of like a surgeon's scapel. Haven't tried M2 yet, so can't comment. Wasn't too pleased with my D2 Sifu, but I'm planning to get a Camillus EDC in D2 to compare. ATS-34, ATS-55 and CPM-154 are all more than adequate, but don't seem to take as fine a slicing edge as VG-10. CPM440V appears to take a rougher edge suited to rough cutting. Great for going through steaks.
I don't have many of the larger knives that might see chopping duties, so it isn't fair for me to comment in this area. However, I am pleased with my Busse, which uses Infi, and my HI Ang Khola which uses the spring steel from a Mercedes bus. Kind of at the extremes of the spectrum there.
It has to be hard enough that you can cut (slice or chop) through practically anything without any edge damage or wear.
It has to be able to take a fine edge that slices smoothly and cleanly, yet the fine edge must not be damaged if the blade is employed for chopping.
It has to have strength enough that it will not shatter if struck or bent the wrong way.
It has to polish up really nicely, or exhibit a beautiful pattern, whichever your preference.
Note that if the edge never wears or gets damaged, we can dispense with the requirement that it can be re-sharpened easily. And since we have unlimited funds, the price of the finished knife is no object.
Since no one really has unlimited funds, such material has yet to be discovered. The steels used in modern knives are a balanced compromise of hardness, strength, looks and price to suit the application.
For pocket knives, I prefer VG-10 or Talonite. They hold a fine edge and slice well, sort of like a surgeon's scapel. Haven't tried M2 yet, so can't comment. Wasn't too pleased with my D2 Sifu, but I'm planning to get a Camillus EDC in D2 to compare. ATS-34, ATS-55 and CPM-154 are all more than adequate, but don't seem to take as fine a slicing edge as VG-10. CPM440V appears to take a rougher edge suited to rough cutting. Great for going through steaks.
I don't have many of the larger knives that might see chopping duties, so it isn't fair for me to comment in this area. However, I am pleased with my Busse, which uses Infi, and my HI Ang Khola which uses the spring steel from a Mercedes bus. Kind of at the extremes of the spectrum there.
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Edited because I posted to the wrong thread.
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- Oct 3, 1998
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- 4,842
Since this thread's question is so wide open, I just wanted to point that that the steel I mentioned is the best advice for a knife which is primarily used as a salt water dive knife, and secondarily as a chopper. No other steels mentioned in this thread would beat 440A out. I am convinced this is the usage the original author had in mind.
Joe
PS
Joe
PS