Grades of steel

H

HKG36

Joined
Oct 14, 2003
Messages
129
Hi, right now I know ALOT about the firearm world but almost nothing about the knife world, so I need yalls help.

Is there a chart on the grades of steel and their properties? Right know I have no idea what the differance between 420 steel, and 154 CM is.

So basically I need to know what the lowest grade is and why, all the way up to the highest grade and why.

Thanks!
 
I've read posts, Googled, and whatnot on steels.

The ONE steel I .....never......hear anything bad about is VG-10.

Now this post is sure to bring some.

If so, I ....would....like to hear some bad about VG-10 as it .....seems....nearly perfect if only from occasional lavish praise and nonexistent (far as I know) complaint.

:confused:
 
Many Spydie owners swear by Vg-10 - never owned a knife of this steal but expect a Moran FW within a week using this steel. You can find something bad to say about most steels but it is like everything else "horses for courses".
 
i can't think of anything bad to say about VG10... i've only used it in my Spyderco Calypso Jr tho... so i haven't tried other companies' VG10...

but my Calypso Jr doesn't chip, doesn't bend, and hasn't needed to be sharpened after daily use for 2 months...
 
If you want a knife that cuts, (bites) into things then VG10 is for you. With the Calypso Jr it's a great combination. The Jr has a full flat grind, very thin at the edge and just sings through cardboard, wood, etc. My experience
with VG10 is positive.
 
IMO, don't be a steel snob. Much more important than the kind of steel used is the heat treatment of the steel, and the geometry of the blade. Benchmade uses 440C in many of their knives...I find this steel very good, because Benchmade sure as hell knows how to heat treat it! D2 is a very nice steel as well, and requires almost no care (just be careful around salt water). Carbon steels (1095, 52100, etc) will usually wipe the floor with most stainless steels as far as taking an edge and sharpenability. S30V, 3V, INFI, and whatnot are the 'premium' stainless steels, but I've never had experience with them. 420HC is used in many mid-grade knives, and, with a good heat treat (think Schrade), they are awesome steels as well.

Bottom line: It really doesn't matter what KIND of steel they use, the company that heat treats and makes the knives is more important.
 
Why is heat treating important? Can someone explain how heat treating works and how they do it?
 
My experience with VG-10 has been good. I use the Fred Perrin knife all the time for dinners & it has held up well.

The Rescue knife that I gave to my dad held up like crap! Just normal light duty cutting ended up with a badly chipped blade. I sent it back & complained & Spyderco fixed it. Used it again for a little while & the chips came back. Heat treatment gone bad on that batch?

My verdict: 50/50 :) / :grumpy:
 
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