Knife Steel Question

R

Reaper007013

Joined
Feb 12, 2023
Messages
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Which alloy is tougher,
DC 53 or Buck's 5160?
Buck says I can baton their 5160 knives all day long. Can I do the same with DC 53? They are both beefy fixed blade outdoor knives. I would post a picture of the
 
This is like asking which car is faster by only looking at the exterior.

There are too many factors to answer the question accurately.

Geometry will play the largest role in knife steel properties and then we need to talk about heat treat. Without knowing that process for each knife it’s impossible to make an informed guess.
 
Knife Basics says

DC53 Steel Toughness​

Despite being a hard steel DC53 offers moderate toughness better than that of D2 steel comparable to that of AUS 8 steel and 8Cr13MoV steel, the toughness of DC53 steel is improved by the smaller carbide size. DC53 knives can withstand pressure and impact without chipping or breaking.
Click to expand...
5160 is spring steel, so should have considerably more potential for toughness than an 8% chrome tool and die steel, even one that is “twice as tough as D2”

Knife steel nerds gives toughness ratings of:
5160 at 9.5 and D2 at 3.5.

I baton all my fixed knives, with the exception of my Spyderco in S90V. Many are ATS34 variants, some 12C27, some O1. Using a baton is a skill. Its purpose is to expand your knife’s functionality within your knife’s capability. Regardless of its design. If you are concerned that your need exceeds your knife’s capabilities, or you are concerned you lack the mechanical sympathy for your knife to recognise when you near its limits, maybe you need an axe, or a Skrama. ;). A lot of baton advocates come from experience in boreal forest. Very different wood to what you find in the southern US. Not much gnarly oak or Osage up there.
 
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