Best steel for the job?

M

maxwell0700

Joined
Jul 23, 2014
Messages
9
Hello guys I am new here and I wanted to know what you guys believe would be the best steel for a large knife used for cutting wood and bone. It should he tough and be decently corrosion resistant.

I know an older man that males knives and I would like to order this steel for him to make a knife for me.

I bought this knife from him today but the steel is unknown and prone to rust. But I like his build quality.
 


Here it goes. But yes. I want the exact knife but in just a better quality steel. Thank you for your suggestions. Always learning.
 
The edge is descent If it chips I can just always hone is back but it rusts really quickly and I would like to avoid that.
 
maxwell0700 said:
The edge is descent If it chips I can just always hone is back but it rusts really quickly and I would like to avoid that.
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Many, many high quality knives will rust (more likely tarnish) if not properly cared for. I personally do not care for stainless blade steels, but that's what you may want if you want the blade to stay shiny. As a carbon steel blade develops a 'patina' it is more resistant to rust. Looks good too.
 
maxwell0700 said:
What can I do to prevent rust as it is now?
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What can I do to prevent rust as it is now?
Don Hanson III said:
Many, many high quality knives will rust (more likely tarnish) if not properly cared for. I personally do not care for stainless blade steels, but that's what you may want if you want the blade to stay shiny. As a carbon steel blade develops a 'patina' it is more resistant to rust. Looks good too.
Click to expand...
 
maxwell0700 said:
What can I do to prevent rust as it is now?
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Do a quick search of the knifemaker's section of this forum for 'patina'. You may come up with some methods you like.

There are also various oils and waxes you can try, as well as Sentry Solutions Tuff Cloth, etc.

Before you buy your knifemaker a piece of steel, I'd strongly suggest getting his input. Most knifemakers feel pretty strongly about their steel selections, and they may have their shops set up to handle certain steels, and may not be able to address the heat treat needs of the steel you acquire.
 
Matthew Gregory said:
Do a quick search of the knifemaker's section of this forum for 'patina'. You may come up with some methods you like.

There are also various oils and waxes you can try, as well as Sentry Solutions Tuff Cloth, etc.

Before you buy your knifemaker a piece of steel, I'd strongly suggest getting his input. Most knifemakers feel pretty strongly about their steel selections, and they may have their shops set up to handle certain steels, and may not be able to address the heat treat needs of the steel you acquire.
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I'll definately check that out thanks. I will ask him next time but he's an older guy and he's not too familiar with modern steels. He carried his knife making tradition here to the states from Se asia.
 
maxwell0700 said:
What can I do to prevent rust as it is now?
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Just wipe it off after cutting something wet. I have a dozen or so carbon steel knives in the kitchen that never rust, but they don't get left wet. I also carry a carbon pocket knife and one on my belt that never rust. Never put any oil on them either.
 
Don Hanson III said:
Just wipe it off after cutting something wet. I have a dozen or so carbon steel knives in the kitchen that never rust, but they don't get left wet. I also carry a carbon pocket knife and one on my belt that never rust. Never put any oil on them either.
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Why no oil?
 
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