best knife steel (chopper related)

buckmaster96

buckmaster96

Joined
Jan 6, 2012
Messages
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i am not one of those people who asks what is the best knife steel as i know that really hard steels like d2 are great for small skinner sized and under knives while things like 01 is good for choppers. i am going to be making a knife. it will be a large 10" blade and at least 1/4" thick. however i do not want to spend a small fortune on things like cpm 3v. i am looking at o1, a2, and s7. if you have any other suggestions then tell me the type of steel, where i can get it in small quantitys (2-5" x 18-36") cheap, and the attributes are that make it a good steel for my purpose. pictures of knives you have done in that steel would be greatly appreciated but are not necessary.
 
The best steel for anything is more rare than solid anvils of unobtanium with ground unicorn hoof faces. BTW, there was a chopper sized knife made by Kershaw in D2. It isn't bad for large blades.
To actually answer your question, I would recommend that you the search feature or google. if using google, follow the search query with the words site:bladeforums.com and it will drastically reduce that amount of answers you will have to comb through. http://lmgtfy.com/?q=O1+chopper+site:bladeforums.com

Also, http://www.bladeforums.com/forums/showthread.php/681316-Show-me-your-custom-camp-knife-chopper
 
Try 5160, good tough steel lotta swords are made from it, and has an ease of sharpening in the field when you choppin away at that edge.
 
5160 might be your best choice, it great for choppers, steel vs. wood. It holds it's edge well and takes a beating. S7 is an excellent steel, but it's more for shock resistance, think breaching tomahawk, steel vs. cinderblocks and metal.

There's all sorts of heat treating info out there, it can be done by beginners, at home.
 
Where can I get it, and just fyi this is going to be a stock removal blade so grindability needs to be high
 
Based on your requirements of good toughness, easy availabilty, and low cost (not to mention ease of grinding and HT), I second Aldo's 1084.

The other alloys mentioned will not be easier with which to work, and will not give much better performance; unless you step up to 3V or perhaps M4, 1084 is the best buy for a chopping knife.
 
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Aldo (New Jersey Steel Baron) is a great supplier of steel, and I second 1084 closely followed by 5160.
 
Many people work the steel choice backward. They try and pick the BEST steel, and work from there.

You first decide the task, and then determine which steels are suitable for that task. You select one from that list. Most all steels on that list will make a nearly identical blade.

For a large chopper, the task requires toughness, moderate hardness, good edge retention, and ease of sharpening.
Of the common steels, 1084, L-6, O-1, 5160 will all do the job.
1084 and 5160 are easy to work, cheap, and available is nearly any size. I would go with one of those.
 
well i think i woul prefer 5/16" but aldo dosent have either 5160 or 1084 in that size so i think i will fork over a little extra and just get .270 3v
 
You're going to be adding a lot of cost and work for that 1/16" of steel... and I doubt very much that will make a significant difference in the end. 1/4" 1084 or 5160 should take anything you throw at it, and then some.
 
I read through the tread again... are you doing your owe HT? cause CPM 3V isn't one you should be doing without proper equipment.

Austenitize: 1875-2050°F, hold at that Temp for 20-45 minutes.
Quench: Air or positive pressure quench to below 125°F ; or salt or interrupted oil quench to about 1000°F, then air cool to below 125°F (50°C). Salt bath heat treatment will ensure maximum attainable toughness for a given hardening treatment.

Temper: Two times at 1000-1050°F, 2 hours minimum each time.
 
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