Knife steels

To me, O7 looks closer to 52100 + ~1% tungsten rather than an O1 variant (which has 1/2 the Cr and 5x the Mn).

It would be interesting to play with though.
 
MoSmith said:
The 15n20 seems like a good steel and I'll try it. I guess the nickel helps with corrosion resistance. Thanks for this.
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They only make it up to 1/8th thickness. That is the only downside. It does not have the wear resistance of steels like cruforge V, W2 or 52100. But it is pretty tough and can be ran very hard. At 61 to 63 Rc I have not seen any chipping issues in the kitchen. Its perfect for carbon knives and smaller outdoor knives especially if some rust resistance is wanted. I guess it just gives something different and easy to use in that category that you asked about.
 
skillgannon said:
They only make it up to 1/8th thickness. That is the only downside. It does not have the wear resistance of steels like cruforge V, W2 or 52100. But it is pretty tough and can be ran very hard. At 61 to 63 Rc I have not seen any chipping issues in the kitchen. Its perfect for carbon knives and smaller outdoor knives especially if some rust resistance is wanted. I guess it just gives something different and easy to use in that category that you asked about.
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1/8" is fine for what I do. Skinners and kitchen knives rarely need more thickness than this so that's a good match. I'm also going to try W-2 first chance I get. I believe I can get that in bar stock and forge it down to the thickness I need. A long long time ago, before I swore-off ever using mystery metals, I used old files which I think were W-1 or something very close to it. Those actually made some pretty decent knives.
Thanks again for the info.
 
Guess it kinda matters whether you are forging or stock removal?? If forging, you are limited in choices. Stock removal.... you can use anything!

For kitchen knives(any wet use blade really), I have found CPM20CV to be superior to most anything! I know you said you rather not use stainless, but it’s more so a high alloy stainless that axrually uses MORE carbon than many so called “high carbon” steels.

But if I were to have a choice of only one steel for everything.... the answer is CPM3V. YES! It’s that good! As Brad from Peter’s said to me once, “If I was going to Mars & could take only one knife, it would be made of 3V & I would do the heat treating!” Still love that line!
 
One Armed said:
Guess it kinda matters whether you are forging or stock removal?? If forging, you are limited in choices. Stock removal.... you can use anything!

For kitchen knives(any wet use blade really), I have found CPM20CV to be superior to most anything! I know you said you rather not use stainless, but it’s more so a high alloy stainless that axrually uses MORE carbon than many so called “high carbon” steels.

But if I were to have a choice of only one steel for everything.... the answer is CPM3V. YES! It’s that good! As Brad from Peter’s said to me once, “If I was going to Mars & could take only one knife, it would be made of 3V & I would do the heat treating!” Still love that line!
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In the same vein, I would use z-wear. I think it’s the best balance of toughness and edge holding I’ve yet used. If the knife had to double as a pry bar, I might go with 3v, otherwise, it’d be z-wear.
 
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