kitchen knife steel

AEB-L / 13C26, 12C27, 19C27, CPM154 are all good choices assuming you want something stainless. Niolox woudl also be interesting if you can get it.

I really like AEB-L and make all my knives in it now. Gets harder and sharper than 12c27 which I made my first two from.
 
I love AEB-L, or at least in it form as 13c26 from kershaw because it takes a very, very good edge, holds it fairly long, and sharpens up easily. it is just wonderful.
 
ernestrome said:
AEB-L / 13C26, 12C27, 19C27, CPM154 are all good choices assuming you want something stainless. Niolox woudl also be interesting if you can get it.

I really like AEB-L and make all my knives in it now. Gets harder and sharper than 12c27 which I made my first two from.
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I agree totally on the AEB-L choice.
 
Kitchen, camp or combat, CPM-154 is my go-to stainless. O1 is my go-to non-stainless. CPM-3V is my go-to tool steel. Each is hard to beat in its own class.
 
I recommend CPM S90V. It takes a little longer to sharpen, but you get a longer lasting edge. Wear resistance in equals wear resistance out. Buy a cheap 6" ceramic blade and use it for a finishing steel to touch up your S90V blade.
 
tiguy7 said:
I recommend CPM S90V. It takes a little longer to sharpen, but you get a longer lasting edge. Wear resistance in equals wear resistance out. Buy a cheap 6" ceramic blade and use it for a finishing steel to touch up your S90V blade.
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i would never recamend a knife to "hone/steel " another knife. if you are using s90v is it for a steaking/boning knife? i woudl not want that on a general prep knife

i have used cpm154 at 62-63 hardness and am not working with xhp at 61-62 tho i might be bumping that up a point more depending on feedback
i have made kitchen knives in most main streem steels even including cpm10v 3v and M4 just to see and for som users it was what that liked but i sell and get great feedback more often form the cpm154 (still too early to tell how xhp will pan out in use)
 
Ive got some shuns that are VG 10 if you keep them out of the bottom of the sink they hold up pretty well.
 
My first choice would be VG-10 but it's not available in the US. I think ZDP-189 would be interesting if you could find any.
 
52100 would be a popular choice. I also like O1, it is a great all around steel.

Butch mentioned cpm154, I haven't used any but I know it would be an excellent steel to use.
 
I can and do recommend using ceramic knives to steel other metal knives. You just have to know the relative hardnesses of the two objects being brought into contact. Ceramic knives are as smooth as glass and as hard as a rock. They are perfect for the quick touch up of a micro edge. Just use light pressure as you are only trying to reform the very edge of the blade.
 
Daniel Fairly Knives said:
Butch mentioned cpm154, I haven't used any but I know it would be an excellent steel to use.
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If you haven't used any, how do you know? :confused: :D

Butch also mentioned CTS-XHP; I've only made one knife with it but it does seem to be a step up from the already-excellent CPM-154. Regardless, both are really, really good.
 
i get steeling and or using one of the glass rods to dress up an edge (tho most of the buyers of my knives dont do it )
i just would not use another blade to do such a thing when a glass rod is made for the job
 
Jonathan,

Can you tell us exactly how it will be used (paring? deboning?) and by whom (you? your 85 year old grandmother who never sharpens knives? a gift?)?

It seems like it might make a difference...

Tait
 
tait i was waiting for that question. it is most likely going to be used as a paring knife and by my 64 year old aunt that couldn't sharpen a stick more or less a knife. hopefully she will listen when i tell her to bring it back to me to be sharpened
 
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