Please give some idea re: Carbon steels.

3

390beretta

Joined
Nov 1, 2002
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I'm not as sophisticated as some (most here), but I've noticed on the few carbon steel knives I have, that they seem to take a lot better edge, easier than most of my stainless knives. Can someone give me a clue re: todays carbon steels, or perhaps direct me to a site? Also, your personal recommendations would be greatly appreciated. Thanks
 
Not sure what you are asking here do you want sugestions for modern carbon steel knives?
 
What exactly are you looking for? And what stainless steels do you have experience with? Cheapo chinese 440 is not at all the same thing as well done AUS8, 8CR13, 154CM, S30V, M390, etc.

Are you looking for folders or fixed, or are you looking to make your own? Will make it much easier to help out if we get more info.
 
If you are asking for high performance steels that are not considered stainless, then D2, M4, and 3V should all be on your list.
 
If you are going to put D2 on that list, i would think that A2, W1, W2, O1, O2, 52100, L6, good quality 1084, 1095 and 5160 and maybe a couple of others with funny European designations would be included. CPM M4, 3V and 4V are different animals altogether..
rbmcmjr said:
If you are asking for high performance steels that are not considered stainless, then D2, M4, and 3V should all be on your list.
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add 15N20 to that list too, incredible edge retention considering the hardness. Very nice fine grained steel.
 
390beretta said:
I'm not as sophisticated as some (most here), but I've noticed on the few carbon steel knives I have, that they seem to take a lot better edge, easier than most of my stainless knives. Can someone give me a clue re: todays carbon steels, or perhaps direct me to a site? Also, your personal recommendations would be greatly appreciated. Thanks
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"Carbon steel", as the term is used by metallurgists, is steel containing only Carbon, Iron, Manganese, and silicon as controlled elements. There are many other non-stainless steels, but they are not actually "carbon steel".

Here is a good primer on alloys, including carbon steel and non-stainless steel:
Forum > Knife Specific Discussion > Maintenance, Tinkering & Embellishment > Steel FAQ
 
Are you asking why there is a difference in how easy it is to sharpen your carbon steel blades vs. your stainless blades?
 
It really depends on what steels you are talking about. As knarfeng said, if you are talking about true 'carbon steels', then you find them easier to sharpen because they are low alloy and don't have a lot of wear resistance. If you are discussing alloyed non-stainless, then it isn't a universal truth. A stainless like 12C27M is infinitely easier/faster to sharpen than a non-stainless like 15V. Conversely, non-stainless A2 won't take a tenth the effort of stainless S125V.
 
Well, I guess that just proves the old saying "I don't know enough to ask an intelligent question". Let me try again with your permission. Are all damascus blades considered "carbon" steel? A lot of makers seem to use 1095, which I gather is a carbon steel? An old friend of mine once said "If it won't rust, it won't cut". I know that's an obvious over-generalization, but I have a custom "fighter", the maker is a friend who makes knives for traditional bowhunters only. He made my knife of carbon steel, don't know which one, it's forged by him. It seems to take a much better edge than any of my "stainless" knives, with the possible exception of my large Sebenza. Certainly better than any of my kitchen knives which are Victorinox brand. This has been my experience with a Tree brand carbon pocket knife and even an old Kutmaster pocket knife my Dad used to carry. I like a knife that is relatively easy to sharpen and don't mind "touching up" a blade while working with it. I much prefer that to a blade that is very difficult to sharpen, even if it will hold an edge forever, once sharp. Any steels you can recommend that fit that description appreciated. Thanks to everyone, appreciate your advice and your patience.
 
Ok that makes much more sense so you want steels that take an edge easily and hold it well enough. Obviously true carbon steel knives are valued for these properties you might look at a set of Old Hickory kinves for your kitchen they are cheap carbon steel knives. There are stanless steels that act the same way 14C28N a Kershaw exclusive is one of them IMO it takes very little effort to put a new edge on my Skyline. You will want to stay away from steels like D2. I'm sure other more knolegable users will have more information but that is my 2 cents.
 
hardheart said:
It really depends on what steels you are talking about. As knarfeng said, if you are talking about true 'carbon steels', then you find them easier to sharpen because they are low alloy and don't have a lot of wear resistance. If you are discussing alloyed non-stainless, then it isn't a universal truth. A stainless like 12C27M is infinitely easier/faster to sharpen than a non-stainless like 15V. Conversely, non-stainless A2 won't take a tenth the effort of stainless S125V.
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Yeah I would love to see anyone say that high alloy non stainless steels like 10V, K294 are easy to sharpen. LOL
 
some interesting steels, modern ones, carbon ones or those that can show rust, pitting, or patina, that I have tried or owned are:

CALMAX, UNIMAX, SLEIPNER, A8 modified, Vanadis 4 Extra, Vanadis 23 some are even PM steels, all are very tough and work great, some had never been used before for knives so they are the opposite of common
then there are some stainless one like Niolox, Becut, RWl34 that have great performance and are fine to sharpen

2 cents
Maxx
 
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