Knives in L6?

K

kodeslinger

Joined
Oct 2, 2007
Messages
69
Does anyone know if there are knives made in L6?

If so, what are they,

If not, why not?

I always though L6 was legendary for toughness (Some of the best "modern" Katanas use them).

How would it compare to D2 M4 etc?

Thanks in advance.
 
Far tougher than D2 or M4--more in the range of 5160, 1065, etc, with a bit more stability in thinner edges (in my experience). I have a couple customs in L6 and I've been very happy with them. Primarily, I think it's a very good cutlery steel, but more difficult to heat treat well than many others with similar attributes, it's not as widely available in the stock sizes knife makers look for, and it rusts very easily, even compared to other non-stainless tool steels.
 
I don't think that it rusts any more than A2, and the HT is similar (i didn't say the same, metallurgists!) to O1. I dont know why It isn't used so much. The same could be said about any other mid-range carbon steel, Even though steels like W2, 5160 and O1 are well used in handmade knives, you don't see them often in production knives.
 
Keith , yes you know I'm watching !! L-6 is best as a chopper and is very tough. Because it's similar in HT to O-1 an L-6/O-1/L-6 laminate works well.
 
Mete, is there a certain procedure/hardness you'd recommend for L6 in a big chopper?
 
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