Sharpest steel.

K

kutch133

Joined
Nov 1, 2000
Messages
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In ref. to my previous post "How sharp is enough." I'd like some feedback from you members on what you think, all other variations being equal ie. blade grind, heat treat,etc., is the blade steel that takes the sharpest edge. Maybe someone could do a poll.
 
for carbon steels, 52100 (specifically, Marbles), followed by Frosts (of Mora, Sweden) laminated steel blades (R 62 core), then Carbon V/50100-b.
For stainless, VG-10 (Fallkniven F1).
 
I've found that I can bring all my knives to the same level of sharpness, the only difference being how long it takes to get there and how long it stays that sharp.
 
I don't know much about carbon steels, but I've had most of the stainless steels and VG-10 kicks all their butts.
 
All the following get
exceptionally sharp.

Non-stainless:
1084 Carbon
A2 tool steel
52100
O-1

Stainless:
12C27
AUS-8
AUS-10
MBS-26
VG-10
BG42
 
More than one ABS Mastersmith has told me that W2 really takes a wickedly sharp edge. Sharper than a lot of other steels.
 
I think Phil Wilson has written that CPM-10V takes the most aggressive edge, or something like that. Check into 10V.
 
I have never seen any steel take an edge that would be significantly sharper than any other steel. The only exceptions to this being really low quality steels like in the knives you buy for about $3.

There are however large differences in how various steels respond to sharpening, and other aspects that can influence how sharpness is percieved, more detail in the sister thread to this one :

http://www.bladeforums.com/forums/showthread.php?s=&threadid=172946


-Cliff
 
I have found carbon steel to take a hell of a lot sharper keener edge.
specifically 52100, 1095 and carbon v get scary sharp!

Alot depends on grinds of course. but from my understanding stainless has bigger grains so it doesn't get as fine as carbon.




I have a sabatier 10" chef(carbon) that is SO sharp I cannot compare it to any other knife I own!
 
This is an issue that confuses me as well. I feel that any reasonable steel achieves just as sharp an edge edge as any other. Some steels are definitely harder to sharpen, but I can get just as good an edge on a SAK as a sebenza. The only blades I couldn't get a good edge on were ones that had rusted, or the steel too soft to get really sharp.
 
52100 from Dunkerly, in my limited experience w/ carbon steels. Seriously hair jumpin' without much effort.
 
I've got to add my voice to those that have picked 52100. Ed Fowler's knives are seriously sharp and tend to stay that way for a long time.
 
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