Poll: Stainless Steel - What rocks the most!

[Daniel Fairly Knives]

I'm going to use some Stainless Steel in the future, I think the properties are great.

The newer stainless steels have edge holding and toughness that is just nuts and the maintenance is low.


What do you guys like or want to see?

I like CPM-S35VN, CPM154 and CPM S30-V. There are a lot of other great options.


The poll will allow you to pick more than one steel. Feel free to list your choice or choices here too, especially if you chose other.

Thanks!

 

[Bako]

lHell Toad is AEB-7, I believe. Nice n' sharp.

 

[jstn]

Elmax

 

[Daniel Fairly Knives]

lHell Toad is AEB-7, I believe. Nice n' sharp.

AEB-L I bet


I looked it up and the properties sound great. I bet it is tough and easy to keep sharp.

 

[Daniel Fairly Knives]

Elmax

I really like Elmax but it is tough to get a hold of, I might have to start a quest for a huge sheet. I almost listed it as it sounds excellent.

 

[Bako]

I've heard nice stuff about Elmax. And REX 121.

Dendritic Cobalt!

 

[fast14riot]

I think you should also consider D2, its "near stainless" and a good all around performer. The problem I have with some of the modern super steels is you really need specialized equipment to sharpen them. A good ol Norton IB8 combo stone will work wonders on both 154 and D2. Plus cost is low on both of those so you can keep your products reasonable and maximize your profit. Just looking at the makers side of it, too.


-X

 

[fast14riot]

I've heard nice stuff about Elmax. And REX 121.

Dendritic Cobalt!

Do yourself a favor and get that out of your head right now! David Boye tried using it, interesting concepts, but very lackluster performance.

-X

 

[Daniel Fairly Knives]

Dendritic Cobalt FTW!

David Boye is one of my biggest influences for style, my Legal EDC is a an example.

He does the Dendritic Cobalt and I love the lines of his knives. lol no dendritic carbon here though!

Yeah the Elmax is top-notch, I should have listed it. I just went with what Aldo has as he is the man!

 

[Bako]

I read that Farid Mehr isn't using the REX 121 anymore- which would indicate dissatisfaction I think.

I don't get stuff out of my head too easily- for example:

I REALLY want a lefty chisel ground tanto!

 

[Lycosa]

A good steel and a good HT = Boom!
I'm starting to really like Ti blades.

 

[Daniel Fairly Knives]

I think you should also consider D2, its "near stainless" and a good all around performer. The problem I have with some of the modern super steels is you really need specialized equipment to sharpen them. A good ol Norton IB8 combo stone will work wonders on both 154 and D2. Plus cost is low on both of those so you can keep your products reasonable and maximize your profit. Just looking at the makers side of it, too.


-X

That's why I use a ton of D2, in many ways it is the best combo of edge holding, sharpenability, toughness, stain resistance and reliability.

I think the S35VN and the CPM154 should both be easy to sharpen but I'd need to use a bunch to say. Same with the rest really... now S90V or REX121 no way. Great point, I make user friendly knives.

 

[Daniel Fairly Knives]

I read that Farid Mehr isn't using the REX 121 anymore- which would indicate dissatisfaction I think.

I don't get stuff out of my head too easily- for example:

I REALLY want a lefty chisel ground tanto!

Lefty chisel ground tanto wil happen for sure! Lots of them!

I have a bar of D2 for more of the .315" tantos as well as the .25" Ti. I am proud to say that I googled tanto and saw some pop up! I love those tantos...

A good steel and a good HT = Boom!
I'm starting to really like Ti blades.

Ti rocks! I'll always use Titanium and Tool Steel as well as the good old high carbon.

My Favorite blade materials in no order. I have used all of these a bunch and am impressed.

S7
Titanium
A2
D2
O1
5160
52100
1075
1084 fg
W2

 

[Bako]

Being new to knife collecting and hard use knives- but not kitchen knives (32+ years in the field so far), I have to say D2 is my favorite so far. My first custom is a Scott Hurst D2 chisel tanto, and I love it. As I prefer chunkier knives, I don't think I'll have the edge chipping problems some people mention- so the CPM stuff sounds even better to me.

 

[Bako]

And I have to say- the O1 EDC I have has one of the keenest edges I've been able to achieve.

 

[Daniel Fairly Knives]

Being new to knife collecting and hard use knives- but not kitchen knives (32+ years in the field so far), I have to say D2 is my favorite so far. My first custom is a Scott Hurst D2 chisel tanto, and I love it. As I prefer chunkier knives, I don't think I'll have the edge chipping problems some people mention- so the CPM stuff sounds even better to me.

D2 kitchen knives sound killer! I'll have to keep that in mind for certain. How about a chunky Deba or even Santoku design? Or maybe something more USA or European style?

I want to do a fatty zero ground kitchen knife, I keep thinking about making them.

And I have to say- the O1 EDC I have has one of the keenest edges I've been able to achieve.

O1 is top notch, it has a nice amount of carbide for a keen yet long lasting edge. You might really like 52100 too.

 

[Lycosa]

Good thread dudes!

 

[Bako]

52100 is the ball bearing stuff?

Chunky utility knives in D2 would kick ass. So would a slim version of that Poonrigger I hallucinated up in the bathroom one night- a chopping machine! I'm thinking a 9-10" American-style Chef with HIGH Sabre-style chisel?

 

[Daniel Fairly Knives]

Good thread dudes!

52100 is the ball bearing stuff?

Chunky utility knives in D2 would kick ass. So would a slim version of that Poonrigger I hallucinated up in the bathroom one night- a chopping machine! I'm thinking a 9-10" American-style Chef with HIGH Sabre-style chisel?

52100- Ball Bearing Steel. It is about 1% carbon like the O1. I have used both and like them a lot.

Sounds cool...

 

[fast14riot]

I love D2, but not for super fine edged knives like chef knives, it has some large carbides in it and it works better at slightly broader edge angles, maybe 35* inclusive or so. 15n20, 52100, 01, 1095, 1084, 154 all work very well as kitchen knives, imo. But a D2 edc/hunter is tops in my book. I'm also a big fan of the old standby 440C, but finding quality steel is difficult. My first knife was 440C, still going strong!

Daniel, in the end you need to balance demand, and workability. I think you're on the right track, but I know you would own 40 feet of every steel type if you had the chance, lol!


-X