Favorite blade steel?

I have had pretty good experience with S30v, S35v and VG -10 blade steel. All have been really easy to sharpen and get a really nice edge on those blades. I currently am carrying a Spyderco Lil’ Native in 15v blade steel. It holds an edge longer that the previous steels but it does take more work to get a really nice edge. I am not sure if it is the steel or just me learning what that steel likes when it comes to sharpening.
 
I consider myself a steel snob of sorts.
I like to use and make the best cutters around.
As a maker I appreciate the responsibility of matching the steel to the knife purpose. It's important. Certain steels are better for certain knives.

Still, I really like a bunch of steels.
If I had to give an easy answer I'd say Cruwear, but I generally want to use more variety. I love it when someone wants something "different" like CD1, 8670, D2, M4, 10V...... All of them can be So Great!

Another answer I'd give.......if I was on a deserted Island and the Only steel I could use for the Rest of my life??? The Best steel (for Everything) .... That's Easy
it's AEB-L. I don't think anyone can argue that Haha!

-Tomorrow I'm getting my first batch of Thinner MagnaMax. Super Thin, thinner than normal.
it will be Glorious......
 
As of right now I have been enjoying Sandvik, in my French knives….and while also have found plenty of good use of 420HC, I have Magnacut in my CS Buck 112 and 8670 in some users I got from a maker in Bushcraft USA to try. Also using some AEBL too.

Edit: years ago I thought ATS 34 was the greatest thing, so point made, a good steel properly heat treated will do just fine, and it still cuts even if the latest and greatest comes along.
 
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I like a lot of steels. Not too picky as long as it is heat treated well and not chippy. I'd rather sharpen more often than have steel that's difficult to sharpen.

It's easier to say that I don't like D2, s30v and s35vn. Lol.
 
5160. There's MORE than enough for everybody, and it's everywhere! It might not finish as nicely as some steels, but it's just as good as the design, heat-treat and edge geometry. It's a good beginner steel, it demands little, and nicely rewards some skill. While I think 52100 is better, it's not usually as easy to find, or work down.

For a stainless alloy, it would be 14C28N. It's a good all-around steel, easy to get really sharp, holds a decent edge, and it's actually tough for a SS.

I have blades in properly done D2, Bohler K110, M390, VG-10, S35VN, ATS-34, 154CM, CPM154, Magnacut, ZDP-189, N690, 12C27, 14C28N, 440A/B/C, 420HC, AUS-6, AUS-8A, 8CR13MOV, L6, SK-5, 0170-6C, 1095, 1095Cro-Van, Carbon V, 52100, and 5160. They're all usable, but you have to tailor expectations with some knowledge. I also have some damascus, and a few lesser quality Asian steels. The former get little, or no use, because, well, damascus. The latter get little use because they're cheap crap. But, I generally carry a folder in M390, and a fixed blade in Magnacut. I have several blades in S35VN, not because I particularly like the steel, but because I like the designs.

Blackie Collins gave me some advice about 40 years ago, and it's kind of become a mantra after all this time. While not every steel will make a good knife, there's really no such thing as a bad blade steel. If it can be hardened to about 55-RC, or so, it can be made into a perfectly serviceable blade, as long as the maker does his job, with good design, proper heat treatment, correct edge geometry for the intended use, and a competent user who knows how to use that knife properly.
 
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Wouldn't kick CruWear out of bed for eating crackers. Great balance of toughness and edge retention. Easy to sharpen and takes a wicked edge.

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I've probably made more knives in AEB-L than any other steel. Everything from small neck knives and kitchen cutlery at 63 HRC to fighters and large choppers at 61 HRC. AEB-L is my de facto favorite, even if I can point to other steels that I also love.
 
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