I Tested the Edge Retention of 48 Steels

I have this book in my Library, frankly, I forgot I had it. I am used to eBooks and Audiobooks, so hard copies slip my mind. I'm definitely going to move it to the sharpening bench.
 
kasumi said:
You are right. I did not say that Geometry is the only factor making a good knife . I only wanted to say that Geometry for me is the leading factor. Of course when all contributing factors to a good knife for you come together it is always better!

When the steel is in such bad condition as you describe only the waste bin remains as the last resort.🥴.

By the way ( speaking about Victorinox) I give to anyone on a tight budget who is asking me what kitchen knives I would suggest the Victorinox FIBROX serie. A good example of cheap good stuff if you do your part in the geometry/ sharpening/stropping area. Even a much better suggestion for many people than a 400 dollar Japanese “ high quality , high hardness” steel knife.
Click to expand...
Another issue with prioritizing geometry is that the end user can much more easily change the geometry of their knife than they can to heat treat. It is relatively straightforward thinning a knife or adjusting the bevel to make it cut better, however trying to reheat treat the blade would be significantly more challenging and out of the realm of most people's capability.

So while both are obviously important it could be argued that heat treat is the more important quality simply due to the fact that it's the one that is harder to change after the fact.
 
Last edited:
Been interesting reading the results. Bob Dozier D2 proved heat treat make a difference. I have experienced D2 out of China vs EU Manly at 60ish whom had probably the best value knives till they stopped. I'd say better value than even Chinese whom stop at 58hrc with their native D2. Points snap and chipping is the thing here. Geometry.

10Cr15CoMov often sold as VG10 and all sorts of others has some ductility. I made a hollow internal tang but due to surprising flex at 60 used the solid tang instead. Has D2 beating edge retention in my layman hunting experience and sisal rope. At least better than vs Chinese D2 at 58.
Had possession of a Chinese D2 sample and it was fragile brittle. Honey Badger out of China that has 58 D2, it's point can snap.

Now the Manly point. A clip point 3 mm spine could bend. But also many had blade snap but leverage force is contextual. Saying that though it could cut and was very popular for those use to .5 carbon blades, a revelation.

D2 really wasn't meant as a blade steel. It was well priced and Dozier managed to get it to work. From there got noticed.

Besides edge retention, balancing steel flex so point that won't easily snap is as important for hunting use. You buy a profile, you want to keep that profile. Protruding drop or spear point for penetration with belly for slicing needs a balance of edge retention and blade toughness.
 
Last edited:
ALLHONE NZ said:
Been interesting reading the results. Bob Dozier D2 proved heat treat make a difference. I have experienced D2 out of China vs EU Manly at 60ish whom had probably the best value knives till they stopped. I'd say better value than even Chinese whom stop at 58hrc with their native D2. Points snap and chipping is the thing here. Geometry.

10Cr15CoMov often sold as VG10 and all sorts of others has some ductility. I made a hollow internal tang but due to surprising flex at 60 used the solid tang instead. Has D2 beating edge retention in my layman hunting experience and sisal rope. At least better than vs Chinese D2 at 58.
Had possession of a Chinese D2 sample and it was fragile brittle. Honey Badger out of China that has 58 D2, it's point can snap.

Now the Manly point. A clip point 3 mm spine could bend. But also many had blade snap but leverage force is contextual. Saying that though it could cut and was very popular for those use to .5 carbon blades, a revelation.

D2 really wasn't meant as a blade steel. It was well priced and Dozier managed to get it to work. From there got noticed.

Besides edge retention, balancing steel flex so point that won't easily snap is as important for hunting use. You buy a profile, you want to keep that profile. Protruding drop or spear point for penetration with belly for slicing needs a balance of edge retention and blade toughness.
Click to expand...

I'm not generally a fan of Chinese D2. Its edge retention really shines when used as a replacement for 8Cr13MoV in budget knives. Some companies do a better heat treatment on it than others but still... The answer to "why bother" is what you mentioned here. "D2" had cachet, a popular reputation that still drives sales. "VG-10" might not be as hot as "D2" but 10Cr15CoMoV is definitely the better steel. The edge retention is more consistent and often better. 10Cr15CoMoV is also tougher and a whole lot more stainless.

Heck, even 9Cr18MoV with a good heat treatment can hold a noticeably better edge. It's less tough than 10Cr15CoMoV but has even better corrosion resistance. The older Civivi knives in 9Cr18MoV were awesome for the price, and the Sencut knives running 9Cr18MoV still are. Spyderco has finally started using 9Cr18MoV in their Chinese-made knives but they're charging shockingly high prices for the knives that use it.
 
Probably Taiwan made. But Taiwanese companies are deep into Chinese factories even their own there. The CNC machine like Colt 45 made everyone equal so long as tool change and quality control is performed.

America is always going to have the new item for hunting because Charlie don't surf or hunt to quote Apocalypse now. With robotics making robotics its the end of China as being the lowest cost provider. And that's good, initiative and inventive culture is American.

e.g. Bob Dozier's D2 and Bob Loveless drop point. Knife changing events.
 
Last edited:
You must log in or register to reply here.
Back
Top