Chart of steel characteristics?

G

Grapevine

Joined
Mar 5, 2002
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Is there somewhere on the web or in a book where they have a chart with basic characteristics of often used steel? Something that gives a rough indication of how stainless, edge holding capability, sharpening ease, etc.? I've seen charts that list percentage of elements in a named steel, but that's way over my head.

I need the chart as a basic guideline when buying knives. I have this blank stare when a seller starts talking about the blade's steel.
 
Don't think you'll find a very accurate chart if you do, those are very general characteristics. When I first got into knives, let alone making them I asked a very similar question. Then when I started seeing that identical steels were being used in many forms and applications, it was then I figured there has to be a lot more to all this steel stuff. :D

The only charts that show the true nature of any kind characteristics of steel are the I-T diagrams, embrittlement diagrams, iron carbon equilibrium diagrams, etc, these are basic metallurgical diagrams that is. After a great deal of time studying them, it is through these diagrams you can gauge how a steel will perform.

Something to understand is that steels are not inherently "pre-set" at any type of performance level. They can and are manipulated through working and heat treating techniques to alter their performance.:cool:

-Jason
 
This link goes to a page by the late knige master, Bob Engnath. I never knew Bob or even knew of him while he was alive, but his website (maintained as I understand as a monument to him by his family) is truly a wonderful thing for a newbie knifemaker or a collector who want's to understand more about how they're built. I'd like to find a way to download the whole site, just in case it ever goes down.

Seems Bob was a hell of a guy.

jmx

http://www.ameritech.net/users/knives/steels.htm
 
JMX pointed you to a good site. There is a steel faq that I consider a must read for any new knifemaker. Eplisom was also correct in stating that there are many factors that go into a knife blade, not just the steel. I can make a knife from 5160. The better smiths like Bruce B. Bruce E. Jerry, Laurence or most of the rest here, can make the same knife from the same steel and it will be sharper, cut better and hold an edge longer. It's 60% steel and 40% knowhow.
 
There is an interesting article in Blade Magazine, Sept. 2000. "Rating the Top Factory Stainlesses," page 58. Maybe you can locate a back issue.

Wherein, survey results of top makers rate various stainless steels for:

stain resistance
edge retention
ease of sharpening
toughness

I found the reading provided a lot of insight and invaluable to understand some of the variables and trade offs in selecting the "perfect" steel.

Hope this helps.
 
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