Hey guys, been making knives for a about a year and so far I've only used 5160 for making mostly bush/survival/combat style fixedblades. My inspiration for using 5160 is looking at Dan Winklers work and how tough he can make his knives (although I know he has moved more towards 80crv2 and 52100). Anyways, I've looked at a lot of 5160 knives and so many of them are listed as having an HRC of 55 or less. I always thought that the best HRC for most steels is up around 58-60 or so. Now, I know it depends on what the blade is being used for and edge geometry etc., but I was surprised to see such a low hardness for so many blades. So here are my questions:First, what is the optimal hardness for 5160 (optimal for me means hard and tough as possible without chipping)? Does anyone know what HRC Dan Winkler uses for on his 5160 knives? And more broadly, are some steels tougher at low hardnesses/ have a lower hardness at which they start chipping? Any input is appreciated, especially if you have a lot of experience with 5160 or a lot of different steels.
-
The BladeForums.com 2024 Traditional Knife is available! Price is $250 ea (shipped within CONUS).
Order here: https://www.bladeforums.com/help/2024-traditional/
Optimum hardness of 5160 and other steels
- Thread starter iticam92
- Start date
- Joined
- Feb 11, 2014
- Messages
- 816
You can email Dan Winkler directly for your questions.
I had a custom differetial HT rd9 from Justin Gingrich. 55 at the spine and 59 at the edge. Tough as nails.
I had a custom differetial HT rd9 from Justin Gingrich. 55 at the spine and 59 at the edge. Tough as nails.
Stacy E. Apelt - Bladesmith
ilmarinen - MODERATOR
Moderator
Knifemaker / Craftsman / Service Provider
- Joined
- Aug 20, 2004
- Messages
- 38,525
Dan can tell you what hardness he uses. I have done a HT with him before, and it was pretty basic. I would guess that he shoots for mid 50's to upper 50's. He often does "drawn" spine hardness, so the edge is harder than the main part of the blade. He does this to get more toughness from the blade.
In the past, most all carbon steel knives had a hardness of Rc 54-55. This was considered optimal for a long blade life and easy sharpening. It made a tough and reliable blade. Today, with more modern HT methods and info, the norm is in the upper Rc50's - 58-60 being the target for most general use carbon steel blades. This is a combination of more information in knifemaking and metallurgy, much better sharpening equipment available to the average person, and less abusive use of knives in general. Today, the average back yard HT probably produces a better blade than commercial knives were 75 years ago.
In the past, most all carbon steel knives had a hardness of Rc 54-55. This was considered optimal for a long blade life and easy sharpening. It made a tough and reliable blade. Today, with more modern HT methods and info, the norm is in the upper Rc50's - 58-60 being the target for most general use carbon steel blades. This is a combination of more information in knifemaking and metallurgy, much better sharpening equipment available to the average person, and less abusive use of knives in general. Today, the average back yard HT probably produces a better blade than commercial knives were 75 years ago.