Optimal Steel

T

thegeek574

Joined
Sep 3, 2010
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Everyone,
We have one of the kershaw pure komachi paring knives, and I love the thing. it is the nice size, and I love the fact that it is very thin. However, It does not hold an edge well and I have to resharpen it often to keep it cutting well. What I was wondering was what you guys would recommend for a steel that A. holds an edge well B. is relatively easy to maintain? In addition, large carbides for micro serrations would be nice. Thanks for the help,
Steven
 
Steven,

Hmmmm. Normally don't respond to these type questions because there is not one answer that is going to meet all your needs. Optimal is subjective at best. The best advice I can give you is find a steel you like. One that is easy to heat treat, 1084 comes to mind or many others, work on your heat treat and testing skills until you have optimized the steel you have chosen. If it performs to your expectations keep with it. If not try a different steel and optimize it. Unfortunately the steel of the month club is all to prevalent. Trying to work too many will give you mediocre results. The problem with many store bought knives is they do not HT to the optimum for the steel they selected. As I have said you can take a simple steel and make a great knife if you nail the HT. On the other hand you can take a high alloy steel and make a crappy knife with a crappy HT.

I have grown quite fond of W2. It takes a wicked edge and if the HT is right holds it for a good while. there are many others out there as well. Just pick one and run with it.

Oh you can do micro serrations with a coarse or medium stone. Large carbides are not IMHO a good thing anytime.
 
Carpenter XHP is my favorite steel for kitchen knives. Just stop at around 320-400 grit when you sharpen if you want more bite. Agree with Chuck...no large carbides please.
 
Sounds good. I think I will go with W2 or W1 depending on what I can get easily. Thanks for the help.
 
A C Richards said:
I have grown quite fond of W2. It takes a wicked edge and if the HT is right holds it for a good while. there are many others out there as well. Just pick one and run with it.

Oh you can do micro serrations with a coarse or medium stone. Large carbides are not IMHO a good thing anytime.
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Chuck, I've been carrying a pocket knife lately that has a W2 blade heat treated to 63 Rc and ground incredibly thin. I knew W2 was good, but did not know it was this good! :D
 
Stupid question. Where can I get thin W2? I seem to remember a place, but it isn't coming to mind. (No, it isn't Aldo :P)
 
thegeek574 said:
Stupid question. Where can I get thin W2? I seem to remember a place, but it isn't coming to mind. (No, it isn't Aldo :P)
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It was Aldo, you might have to call to see if he has any left.

I was selling big round stock but never had and thin bar stock.
 
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Can always take that BIG round and make it thin. Just a little heat and pounding.:D

I have been very impressed with the W2 and thin cross sections. Even on choppers I can grind the edge much thinner than with say 1095. It is very tough material not expected for a simple carbon steel. Yea with a little Vanadium in it.
 
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