New Wonder Steel.....Wich one?

J

JDBraddy

Joined
Sep 20, 2002
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I know it's probably been done to death, but basic members can't search. Does anyone have a good discussion comparing the new steel's? ATS-34, CM-154, BG-42, G-10, AUS-10,8,6, S-30,60,90,V, S-440V, Talonite, Timascus, Stamascus, Etc...Etc... I can't keep them all straight. Which one does what better than which? I'm so confused!!!
 
This is going to be a very LONG discussion.

Just so you know, the best stainless steel is now S30V

Carbon steel : depends on the heat treating, I like 52100 or 5160 though

Semi stainless steel : you can't go wrong with D2

Timascus is not very suitable for blade material, because it can only be hardened to 40's RC. It loses its edge pretty quickly.
 
Originally posted by JDBraddy
I know it's probably been done to death, but basic members can't search. Does anyone have a good discussion comparing the new steel's? ATS-34, CM-154, BG-42, G-10, AUS-10,8,6, S-30,60,90,V, S-440V, Talonite, Timascus, Stamascus, Etc...Etc... I can't keep them all straight. Which one does what better than which? I'm so confused!!!
Click to expand...
Ok... first lets pick off the bad one... g-10 is a handle material, you might have thought of Gin-1. It's 154CM, and S-440V (CPM440V) and tnd S60V is the same thing....
So the list is left ATS-34, 154CM, BG42, Gin1, Aus series, the S30/60/90V....
The following information is something off my head... if such trends change don't blame me :p
S60V is the current edge holding champion used in production knives, while I think some (I've only heard of it) custom makers do use S90V as the blade material. I think S90V should hold the edge even longer than S60V, and would be even harder to sharpen than S60V.
BG42 is the latest exotic steel, used by custom makers and production knives. I'm not quite sure of its properties.
S30V would be the latest trend - It's slightly not so well at edge holding compared to the S60V, but it's a lot easier to machine. Some production knife manufacturers (like Spyderco) will have knives out soon.
ATS34 & 154CM practically is the same thing, the only thing is they come from different mills that are on different countries. One of them is from Hitachi.
Gin 1 is kind of similar to ATS34, but probably the ATS34 would be better. It seems fairly stainless and holds a good edge for me. I have a knife in that steel.
AUS 10 is not used often, but it's "better" than AUS 8 because it takes a good edge and holds it decently long (not really comparable to the S60V stuff).
AUS8 is a good steel, it's easy to sharpen and can take a scary edge.
AUS6 is more stainless, but it's softer. I have blades made with this, and I'm very fine with it. They can take a good edge, but I think AUS8 is better...
I'm not good at explaining things, so I ask you the following, click the link at the very top of this page (and any other page in the forums) called Tutorials/FAQs, and then at that page, on your left, find the knowledge base and you should find information on knife steel.
 
Timascus was not designed to be a blade material and I don't know of anyone who has tried to use it for a blade. However we are working on a Timascus over Talonite blade material.
 
In the article in the Knowledge base (the instruction to click either home or tutorials/faqs, and the knowledge base on the left, and then the steel faq, steels are generally grouped in somewhat like this:
softer, more stain resistant steel: (eg AUS6/8)
Mid level steel (Kinda good at everything): I guess ATS34 fits there
and the High end, specific job steel: eg: Best edge holding - CPM440V (aka S30V)
I think VG10 would fit at the so called mid level steel. I've the Endura in that steel, it only tarnished once (it came off very quickly) easy to sharpen and takes a scary edge.
 
9100CMn68CoMolyBullShCrIt8.32aII Extra Refined, with a touch of cinnamon.

It gets 59/60HRC if you quench it three thousand times, but not before cycling it till you're blue in the face. Special Zoobidy Doo carbides formed in -bajillion degrees below zero 0 held for six years. Temper forever until you die and let your apprentice take it out of the oven.

Oh yeah baby.
 
Hey Epsilon! I've got some of that stuff! It's been in the oven for 6 years now and I may have to charge $415,000.00 when it's thru tempering 35 years from now to break even on the cost for the finished knife.

JDBraddy,
Joe Talmadge has a knife steel tutorial in the knowledge base here that covers nearly everything your asking about in decent detail. Sorry I don't have the URL handy for ya.

Best of luck in your quest!
Mike U.
 
I'll take VG-10 over all the rest of 'em. The edge on my VG-10 Spyderco Endura and Delica is just crazy sharp. I've had razor blades that I don't think were as sharp as this VG-10 steel can get!
 
Hey Epsilon! I've got some of that stuff! It's been in the oven for 6 years now and I may have to charge $415,000.00 when it's thru tempering 35 years from now to break even on the cost for the finished knife.
Click to expand...

At $415,000.00 it'll be a steal! :cool:
 
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