Having a custom made. Which steel?

O

Omega Leather Works

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Jun 13, 2007
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It's going to be a large-ish Santoku.

Which steel and why?

CTS XHP
Or
S35VN
?

Carbon choices are

1084
1095
and
52100

I want to go with SS because it's for my wife and she's not use to carbon.

HT will include a cryo where applicable.
 
I don't think you can go wrong with CPM154 for a stainless. High hardness and toughness with small grain size.
 
Err... That isn't one of the options. :)

I'm fairly certain that I'm going with XHP, but I don't know anything about its grain structure.
 
Of the carbon steels, 52100 is probably the best choice due to toughness and grain size. 1095 will be close behind. 1084 will make a fine knife but will not perform at the level of 1095 or 52100.
How did you arrive at this list of stainless steels? Knowing what you're after will help you get a good recommendation.

- Chris
 
52100 or AEB-L are my favorite for carbon and stainless respectively. Both are very fine grained and take ridiculous edges.

Haven't used S35vn or XHP in a kitchen knife, but I do own pocket knives in those steels and like them. I do know one cooking knife maker who had issues with XHP and switched to AEB-L, though.

If you're sticking with only the options you listed, 52100 gets my vote.
 
Yeah, if it were to be MY knife I'd go with carbon for sure. It's for my wife though, and while I'll expect that she'll take care of such a beautiful knife, I don't trust her with carbon. We've had a few arguments over some carbon steak knives that I made, and that's with people that rarely argue. :/

The knife is a large santoku that will have deep, large hollow grinds, and while I don't yet own a knife from the maker, I believe he really knows what he's doing.

The steels listed are simply the ones he uses. Could he do it in AEB-L or any of the others? I have no doubt that he could, but these are the steels he has, or has coming. I'm fine with one of the two SS's.

Maybe I can have another one made in the bearing steel to match so that I can compare myself. :)
 
I would definitely go with a stainless steel it is just my preference for most custom knives or at least folders ( I like carbon steels on fixed blades as well as SS). I think you can not go wrong with either stainless offered, but I would go with the CTS XHP just from what I heard it can take a finer edge. I am not steel expert and am still learning, but as far as I can tell both those steels are great and the CTS seems to outrank the S35VN by just a hair.
 
Hey take a look at the Swedish steel from Damasteel in Söderfors, an amazing powder steel steel easy work and good qualities.
 
Strigamort said:
I'm fairly certain that I'm going with XHP, but I don't know anything about its grain structure.
Click to expand...

XHP has excellent fine grain structure, very good toughness and very good edge-holding properties. It also takes a beautiful finish, if that's important. It's one of the best alloys I've ever used (stainless or carbon)... and that includes quite a few.

S35VN is highly regarded as well. I haven't used it myself so I can't say more than that.
 
I have used S35 in several knives and like very much. I have made chef knives, large slicers, and many hunters. I really like the way it finishes and am very pleased with the edge holding I have been getting from my neck knife. I have some XHP but have not used it yet. That said, of the steels listed I would choose the S35VN, but I am sure the XHP will be fine too.
 
I would ask the maker which stainless he thinks would make the best knife HE can make and go with that. Or better yet, ask him if he was making this knife for his personal use which alloy would he choose.
 
Elmax, it can go to 61Rc. with a good toughness and sharpness. If you want a superb. But it recommended it must be in deep cryogenic that means it's too difficult if you do yourself.

I choose N695 , can make 60Rc. , tough and strong at a very thin edge as thin as you can do like a carbon.
 
I have a fiddleback forge 5" chef's knife in S35VN. i have used it as my main kitchen knife for 2yrs. i highly recommend this steel in the kitchen. i have never had to put this knife on a stone to get the edge back to hair popping sharp....this is all ive used to maintain the edge..
005_zpsfa9d964e.jpg
 
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