Best Oil Quenching Knife Steel

[JRB Blades]

Just curious what everyone thinks is the "best" oil quenching knife steel. I know this is a question that has 1000+ answers based on use, type of knife, etc... I don't have the ability to do stainless at the moment. Sitting here for the past couple of weeks waiting on my MangnaCut to get back from heat treating gave me enough time to ponder this question. I mainly make frame/liner lock knives and I know most buyers want the "high end" steel, which usually involves stainless. I normally use O1 for my fixed blades and have used it in my folders as well. So just looking for some steel that can be quenched in oil but can hold up to some of the "designer" steels.

Thanks all!

 

[Skiller1nc]

26c3, 8670, 52100 depends on the desired use

 

[Stacy E. Apelt - Bladesmith]

26C3, W2, 52100 - Parks #50 at room temp.

 

[TheEdge01]

52100 & 8670 are two of my favorites. W2 is a great steel but can be a little difficult to find in the thickness I prefer.

 

[Natlek]

M2 can be quenched in oil

 

[DevinT]

52100 has the best properties of all low alloy steels.

Hoss

 

[Ken H>]

52100 has the best properties of all low alloy steels.

Hoss

Even better than 26C3? AND, again Thank You for sharing your knowledge and experience with the group.

 

[Skiller1nc]

Even better than 26C3? AND, again Thank You for sharing your knowledge and experience with the group.

I would argue they are really equal. It really just depends on the HT and use, grind, etc

 

[DeadboxHero]

Even better than 26C3? AND, again Thank You for sharing your knowledge and experience with the group.

Better hardenability, better toughness, harder carbides with 52100.

 

[Alex Topfer]

worse hamons though
i thought the carbides affected how fine an edge you can get on it?
all of these steels mentioned can be good in my (limited) experience. for a folder 52100 does seem like a good option

 

[DevinT]

Even better than 26C3? AND, again Thank You for sharing your knowledge and experience with the group.

Better toughness, better edge holding, finer carbides, harder carbides.

Hoss

 

[DevinT]

I would argue they are really equal. It really just depends on the HT and use, grind, etc

Testing (charpy, catra) showed better properties.

Hoss

 

[Ken H>]

Better toughness, better edge holding, finer carbides, harder carbides.

Hoss

Hoss: Thanks for the explanation. For some reason after reading Larrin's paper on 26C3 and I was thinking your comments on "spicy white" that 26C3 was perhaps the choice of steels. I've been using it in San Mai blades, but perhaps I should change to 52100 instead? AKS has a good selection of thickness for 52100 and it's about the same price as 26C3.

Thanks to all for comments, it does seem like the "old standby" of 52100 is the favorite.... but the term "Spicy White" sure has a nice ring ot it

Ken H>