kitchen knife steel

I think it's possible for knives to be too sharp - a super sharp knife can cut one's finger without even noticing.

Unless your aunt is into super-sharp, I would look into a stainless that can hold a pretty good edge for a long time. I am currently using S35VN, and like it fine. Will probably switch back to CPM154CM for the next steel order though...

There are a lot of great knives out there in a variety of steels. I'd say pick one and go for it!

p.s. Sometimes it's hard to find stainless in thicknesses appropriate for paring knives. Aldo (njsteelbaron.com) has some S35VN listed in 1/16 right now.
 
I'm glad you mentioned the S35VN Tait. I've had a lot of makers call me on it. The thin stuff I have is excellent for small paring knives and Petty's and I've been getting good reviews on the thicker sizes(3/32" and 1/8"). The difference in the formula between S30 and S35 may seem slight but it has put it in a league of it's own.

Some makers have been using the CPM D2 in 3/32" and 1/8" as well. No, it's not stainless, but it holds an edge well, polishes better than D2 ever did and can be sharpened a bit easier than some of the others mentioned.
 
In the kitchen I personally prefer regular high carbon much more than any stainless steel. However for the knife you describe for someone that is not a "knife person" I would go with any of the stainless steels previously mentioned.
 
james terrio said:
If you haven't used any, how do you know? :confused: :D
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lol cpm154 is a great all around steel, I thought it was common knowledge. :D I trust expert opinion on this one.

I can also say "Ferraris are fast", just because I haven't driven one doesn't mean it isn't true. :p :D

I understand you busting me on this, lol, I was hesitant to mention it but I figured it was a helpful answer. :D :D :D It is just a starting point anyways, in my opinion you should test every knife.
 
You happen to be right about CPM-154 Daniel, it's a wonderful alloy. I was just busting your chops :p
 
I usually suggest CPM-154 to kitchen knifemakers. I have been using Aldo's CPM-S35VN steel lately, and really like it. The slight increase in the carbon content, plus the Niobium make a noticeable difference over S30V and CPM154.The big plus is that he carries it in .060, which makes a great slicer or fillet knife. The biggest problem with most kitchen knives made by newer knifemakers is that they are twice as thick as they need to be. - .100 is more than thick enough for most any kitchen knife. - .060 is superb for making really thin slices.
 
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i like the .060 thick for smaller stuff only cause on larger knives you can get more flex then you want
the cpms35vn is ok i have been testing it a bit here at the house but dont think i ll be swapping any time soon ((sorry aldo) i can say that i ll be keeping the cpm154 in my line up and also looks like im adding thee xhp for SS with custom ordered high alloy if wanted
i am also gettign ready to test PD1 and have high hopes but till then its O1 or W2 depending on what i want to do with the steel
 
butcher_block said:
i like the .060 thick for smaller stuff only cause on larger knives you can get more flex then you want
the cpms35vn is ok i have been testing it a bit here at the house but dont think i ll be swapping any time soon ((sorry aldo) i can say that i ll be keeping the cpm154 in my line up and also looks like im adding thee xhp for SS with custom ordered high alloy if wanted
i am also gettign ready to test PD1 and have high hopes but till then its O1 or W2 depending on what i want to do with the steel
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Hey Butch, can you take CPM-154 down to a zero edge without HT problems? Thanks, EA
 
Aldo can attest to the number of sheets of CPM-S35VN I have made into knives. It is great stuff for kitchen blades. Getting the HT done by Peters in large batches keeps the cost low and the quality high.
I have them done at Rc 60.
 
bladsmth said:
Aldo can attest to the number of sheets of CPM-S35VN I have made into knives. It is great stuff for kitchen blades. Getting the HT done by Peters in large batches keeps the cost low and the quality high.
I have them done at Rc 60.
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Stacy, CPM-S35VN vs. AEB-L for Kitchen - What say you?
 
Disregard the last post(s). I used the google BF search tool and decided I can't go wrong with CPM-154, AEB-L, or CPM-S35VN. I'll work it out with Aldo who will call me back when he gets his power back on :)
 
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