Sharpest steel?

C

Cpmd3v

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Jun 28, 2017
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Sorry if this has been threaded already im new to bf. So I just sharpened m4 for the first time and got me thinking what was sharper ? Cpm 154 is the sharpest I've felt with . How about you all?
 
I've heard people say any steel can get just as sharp as anything else. Actually there was just a thread where someone posted it's the geometry that cuts and it's the steel that determines for how long and how much damage it will take or something along the lines of that.. however the two knives I've been able to probably get the sharpest the easiest has been my spyderco cento Fante 3 in vg10 and a buck 110 in 420 something? I don't remember which 420 buck uses but I'm sure everyone else does on here.
 
When I was trying to figure out a technique for sharpening CPM 154, I experimented with my SAK. Anyway I got the edge on the SAK sharper than any knife I've ever held. I swear if you looked at it right your eyes could start bleeding.
I was so thrilled with it I decided to use it at work. Made like two swipes on plastic wrap and the edge folded.
Anyway I got the CPM 154 deadly sharp but I haven't the patience to take it to how sharp I got the SAK.
As said, any metal can get sharp, but my experience is the better a metal is then the less likely it'll fold when you get that wicked edge on it.
 
I don't think one steel can get sharper than another. Some steels might be easier to sharpen, but one won't be sharper.

As already stated, edge geometry is what determines how it cuts. Steel and HT determine for how long.
 
Buck is 420C. I just got my first Japanese white steel blade, supposedly an easy steel to get a wicked edge on.

I imagine on a micro level it would come down to what steel has the finest grain and can hold a stable edge.
 
Any steel can be just as sharp as any other steel, yes, but some are easier to get there.

CPM-154 is my favorite steel and will easily take a very keen edge. M4 and ZDP-189 are both great as well.
 
Gradyw said:
I've heard people say any steel can get just as sharp as anything else. Actually there was just a thread where someone posted it's the geometry that cuts and it's the steel that determines for how long and how much damage it will take or something along the lines of that.. however the two knives I've been able to probably get the sharpest the easiest has been my spyderco cento Fante 3 in vg10 and a buck 110 in 420 something? I don't remember which 420 buck uses but I'm sure everyone else does on here.
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old buck was 440c, then 425m, now 420hc.

read somewhere carbon steels take sharper edges than stainless. dont know that to be true just read it on the internet so.....:)
 
For me it's been Superblue. Sharpens like a dream with a dream like clean sharp edge. :D
 
As said any steel can get scary sharp, some steels can just behave a little differently at the edge when getting there in regards to things like burrs and toothy edges on a microscopic level. Different steel grain structures, carbides etc. But that's getting a bit deep, they all get sharp!
 
I know I can get older less loved steels sharper than the newer super steels. But that is MY lack of ability. Now if all things are equal and you have two identical knives with identical geometry and you sharpen them both on the same sharpener with the same everything else of course something like 440C will be sharper than S90V. But that is because S90V will require a lot more time and effort to get it as sharp as 440C. But both steels have the same potential when you ignore the variables.
 
Grain structure have anything to do with it ? Is that even a thing ? I know it just didn't pop into my head lol
 
Gradyw said:
I've heard people say any steel can get just as sharp as anything else. Actually there was just a thread where someone posted it's the geometry that cuts and it's the steel that determines for how long and how much damage it will take or something along the lines of that.. however the two knives I've been able to probably get the sharpest the easiest has been my spyderco cento Fante 3 in vg10 and a buck 110 in 420 something? I don't remember which 420 buck uses but I'm sure everyone else does on here.
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Yep, the OP might be inadvertently looking for edge retention or toughness. You can sharpen just about any steel to cleanly splice a hair, but will it hold the edge and for how long is the ultimate question that this leads to.
 
Cpmd3v said:
the sharpest
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all of my knives (and hand woodworking planes and chisels).

. . . yah, yah I know what you meant . . . about ANY decent hardened steel alloy can be made to be unbelievably hair whittlingly sharp. Just takes appropriate edge geometry and a fanatic with the appropriate stones and experience. From Case and Swiss Army knives to . . . even . . . believe it or not . . . S110V and M4.

As far as what I perceive as easily sick edges with little effort . . . steel that just begs to get that sharp . . . that would be white paper steel (=basic high grade 1095) and . . . wait for it . . . M4.
But as I said with a little more effort and at times some cussing and threats to use the edge tool for a tent stake instead about all . . . no . . . ALL of them can be made to be very satisfyingly FRIGHTENINGLY sharp.
 
I have done a lot of research and testing of knife steels and I have to admit that I can make 52100 steel "sharper" than any other steel in my knives. I have 2 knives in that steel and they are "sharper" than the rest of my knives. Yes, I know how to sharpen knives properly and can do it freehand or with my Lansky kit. I strop my knives with blue compound and do not touch the edge with my fingers because my knives all cut very well!!
 
any high carbon steel :-)
1095, 52100, Hitachi white or blue
that's my opinion and experience.
and they can be done quickly and easily with some knowledge and practice.
 
From what I've heard steels with finer grain structure can get physically sharper. I noticed some Sandvik steels get stupid sharp.

Another thing is steels with less and or smaller carbides can apparently get sharper, this is why carbon steel is said to get sharper.

Is any of it true? I don't have the equipment to verify one way or the other.
 
I'd say carbon steel but honestly, it's only fee,s that way because it's the easiest steel to get that sharp.
 
Area FiftyOne said:
52100 steel "sharper"
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I've read that's a good one !
Did Spyderco ever make a run of Para 2s in that steel ?
What else is a similar knife with 52100 that can be had with out too much effort?
I just got to get some 52100. Bearing steel right ? Doesn't it have a lot of chrome but still can rust ? Not that I avoid steel that stains or rusts, on the contrary.
 
Whatever carbon steel imperial used is a great steel that easily takes a very sharp edge.
So does whatever Victorinox uses, as well as Buck's American 420hc.
All of these hold an edge very well for my needs, but are definitely not modern super steels.

I would think that any 10 steels with the same grind and thickness could get just as sharp, but it's up to the abilities of the person sharpening them as well as what they sharpen them with.
 
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