How much do you care about steel?

anthony cheeseboro

anthony cheeseboro

Joined
Aug 8, 1999
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The bottom line for me is that whatever the steel, I never wear out a knife. I have kept and used knives made of AUS-6 for nearly thirty years, and I have had S30V knives for nearly five years that looked new although I touched them up as needed. My point is that assuming a steel is decent, is general fit and finish more important when choosing a knife than blade steel for most people?
 
I'm very flexible on the steel I carry. I have my favorites and I only have one AUS-8 blade but overall, I will buy a knife that appeals to me as long as the steel is good and the knife is well made. I'm anal about my edges so I seldom lose an edge on any knife or steel, if ever. They usually get touched up or stropped after I use them each day . . . Except for my large Beckers of course. They get beat up for a longer period of time before I make them shaving sharp again!
 
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I care enough that I don't buy mistery steel, and I also use it to figure out the value. I have nothing against 420HC, but I'm not paying $50 for a basic folder made of it.

If I like the design and features of a knife, I don't care too much about the steel as long as it's not a mistery steel and the value is reasonable.
 
Sep said:
I care enough that I don't buy mistery steel, and I also use it to figure out the value. I have nothing against 420HC, but I'm not paying $50 for a basic folder made of it.

If I like the design and features of a knife, I don't care too much about the steel as long as it's not a mistery steel and the value is reasonable.
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I agree.
 
After my experiences with a $100 benchmade D2 blade vs. a $17 kershaw chinese 8cr13mov blade, I don't care about steel one bit, as long as it performs... and some cheaper or less "high tech" steels, definitely perform.
 
I will not buy blades with inferior steel. That said, what is inferior steel? 420J2 is inferior IMHO, but 420HC from Buck is fine. I have knives with steel from 420HC and 440A, up to S30V and S35VN. I have developed an appreciation for your basic carbon, tool and stainless steels, like O1, A2 and 440C, while doing most of my own sharpening (it's great when a knifemaker lives about 10 minutes from you, thanks Scott ;)). One of my favorite knives is an EDC made for me by David Farmer, 1095 steel.

While I have a few knives with "super duper" steels, the models I usually carry are easy to sharpen, and hold an edge for at least a while. Those are 440A, Case SS, 1084, and an S30V thrown in for good measure.
 
I don't care too much about blade steels. I won't touch 420 stainless, and I'm liking 1095 for small knives less and less everyday but other then that I don't care.
 
Country of origin is more important to me than type of steel. I won't own a knife from China or Taiwan, regardless of the steel or the name of the maker.
 
It matters to me as far as the knife I am buying or what I am planning on using it for. If I am spending less than $100 than I am not AS picky about steel, when I am spending over that then yes it certainly does matter. I am not going to spend $400 on a knife in 420J....just not gonna happen. I am pleased when I can get a CPM D2 knife for $70 though.

And to clarify, I do care about which steel goes into which types of knives. I dont prefer S30V in fixed blades but like it in folders. I do prefer carbon steels or tool steels for my fixed blades. I have a few Stainless fixed blades and that's ok but I still like D2, W2, O1, 5160, 1095 etc in them. In larger choppers a tool steel is a must have and yes again it matters. I dont prefer D2 in choppers but instead prefer SR101, INFI, SR-77, 1095, W2 etc etc.
 
I won't buy a knife with junk steel, but on the other hand, I don't go hunting for exotic steels either. S30V is my favorite still, not having played with the new supersteels, and I like D2 a lot as well...pretty anything "above" AUS8 is good enough for me...
 
I own blades from the 1970's marked just "Stainless" that held up to years of abuse....So steel really doesn't matter a whole lot to me as long as I like the blade design and it comes from a reputable manufacturer. But I really have to laugh when a person says they will never buy a knife if it has 154CM, only if it has S30v. Like the safe will ever know the difference. ;)
 
Sep said:
I care enough that I don't buy mistery steel, and I also use it to figure out the value. I have nothing against 420HC, but I'm not paying $50 for a basic folder made of it.

If I like the design and features of a knife, I don't care too much about the steel as long as it's not a mistery steel and the value is reasonable.
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I also agree.
 
Years ago when I bought the CRKT Kaspar/Crawford folder, the guy in the knife store told me that the steel [probably 420] wasn't very good. I remember looking at him in amazement because I thought the knife looked so good and seemed so solid, that I was indifferent to the type of steel as long as it was strong, and could be nicely sharpened. I still have that knife and, although I now have many more expensive knives, it still strikes me as a good looking, well made folder.
However I'm not entirely immume to the obsession which expensive steels, and I would probably no longer buy a knife with a 420 blade. However I'm perfectly happy with steels like Aus 8 and 440 c.
I just bought the BM Bedlam folder, which is made with some expensive steel, but I'd have to look at the blade to actually know what the steel is.[ might be CPM 154 ?] I bought it because it's a very good looking knife and for me, asthetics will always come first. And ,like the guy who started the thread, I've never even begun to wear out a blade regardless of the type of steel.
 
Larry Turko said:
Years ago when I bought the CRKT Kaspar/Crawford folder, the guy in the knife store told me that the steel [probably 420] wasn't very good. I remember looking at him in amazement because I thought the knife looked so good and seemed so solid, that I was indifferent to the type of steel as long as it was strong, and could be nicely sharpened. I still have that knife and, although I now have many more expensive knives, it still strikes me as a good looking, well made folder.
However I'm not entirely immume to the obsession which expensive steels, and I would probably no longer buy a knife with a 420 blade. However I'm perfectly happy with steels like Aus 8 and 440 c.
I just bought the BM Bedlam folder, which is made with some expensive steel, but I'd have to look at the blade to actually know what the steel is.[ might be CPM 154 ?] I bought it because it's a very good looking knife and for me, asthetics will always come first. And ,like the guy who started the thread, I've never even begun to wear out a blade regardless of the type of steel.
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I believe it's 154CM, which is a mid-tier steel, but I've had good experiences with it...I've had like 10 different 154CM knives. I wouldn't say it's anything special, but it's definitely not bad either. CPM-154 is supposed to be awesome though.
 
arcstarter said:
steel doesn't mean as much as the heat treat applied to it
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What he said.


I don't get all caught up on blade steels.

I do really like 154CM though , it works for me every time. :)


Was discussing Aus-8 last night. Aus-8 when done properly ala Cold Steel is a good , working steel.


tostig
 
I mostly care about how corrosion resistant and wear resistant the steel is. As long as the cost for the steel isn't too high, it's fine for me.

For example, my experiences with BM's D2 for my uses were that it is not stainless enough. BM's 154CM and S30V are great though.
 
IMO fine steel is like fine wine or whiskey. Yeah you can still get drunk on the cheap stuff but its gonna taste foul going down and you're really going to have a sore head the next day. Somehow when you're drinking quality booze, the whole experience of getting hammered is that much more pleasant...

I believe after a few years of buying and trying knives, you can EASILY tell the difference between quality and inferior steels. I personally prefer knives that dont have to be sharpened all that often. I dont really enjoy the experience of sharpening a knife. Its a bit nerve-wracking. I always think I'm going to screw it up. So if I can buy steel that doesnt need to sharpened that often, I'm all for it.

Plus the experience of cutting with a fine steel is much like that of sipping a fine bourbon. Just so much more pleasurable. ;)
 
Not really,all I care is it's at least known "good" stuff i.e. a $5 cheapo from China I avoid,a brand name made in China of something like 420 is ok,not the best but it'll work.

My Douk-Douk is just stamped 440 but I know it's French and it works great.

I do however play with all steels such as the 755 MPR in my pocket right now,sucker is HARD but works wonderful.
 
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