Recommend a steel for my custom blade

Hi Guys,
Thanks for the replies. I'm gonna be plaving an order with TM Hunt (he's a member on here) for a Yuma knife.
He currently builds that in 01 steel. He's super-nice and willing to work with Stainless if I so desire ...... I am just trying to do my due diligence coz as I said earlier I have limited funds and can only place one order.

My biggest concern with carbon steels is the requirement for me to tote around some mineral oil and have to apply it to the blade after each use, it just seems excessive. Also if I am slicing food I don;t want mineral oil all over my food.

In terms of sharpening I have this sharpener: http://www.newegg.ca/Product/Product.aspx?Item=N82E16896268044

I don't know how to sharpen the way some of you do with water stones, its something I need to learn.

I have noted down the names of some of the steels recommended and will spend the next few days reading up about them on the forum.
 
cpm154...

regardless of what you chose make sure the maker has used it before and is familiar with the heat treat and tempers.. a lot of makers will only use a short span of steel types and not everything across the board...

ETA: just read your post above and Todd is an outstanding guy and I would have no worries with him, period...
 
That's great advise Ernie i REALLY like the Damascus blade i bought from Alabama Damascus.'
 
nealf5 said:
In terms of sharpening I have this sharpener: http://www.newegg.ca/Product/Product.aspx?Item=N82E16896268044
Click to expand...

:eek: Ha ha ha! Yeah... no. Get a Sharpmaker, Edge Pro, Work Sharp, or Wicked Edge. Or just learn to freehand, it's not that hard. Y'know, it's a good thing you posted that here before you actually ordered the knife. If you used that POS on a nice custom, I would have strangled you. Over the Internet. Metaphorically. No wonder your SAK was losing it's edge quickly... I mean, c'mon! An electric sharpener?!? Yeah... no wonder.

nealf5 said:
Hi Guys,My biggest concern with carbon steels is the requirement for me to tote around some mineral oil and have to apply it to the blade after each use, it just seems excessive. Also if I am slicing food I don;t want mineral oil all over my food.
Click to expand...

The amount of oil you use is so minimal, you should only be able to feel it on the blade (I think? Maybe not even feel it,) not see it and definitely not taste it. Having mineral oil on the blade in the correct amount shouldn't really affect anything except rust resistance. That being said, if you just wipe the blade clean after use, oil shouldn't be necessary. I know there are a few people out there who's experiences about that differ from mine, though.
And if you do decide to use oil, I don't think it would be necessary to re-apply it after every use, though I guess it would depend on the type of oil. Check out this stuff.
 
I like tooling steels like D2 for larger fixed blades but I have a couple medium sized blades that are s30v and s35v and they are quickly becoming some of my favorite steels all around.
 
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