Stainless Steel Suggestions

Adam Buttry

Adam Buttry

Joined
Nov 10, 2010
Messages
575
Guys, I need some input here. To this point, all of my knives have been made from 52100 @ 59-60 rc. Personally, I love using this steel and so have all of my customers. However, I am starting to get requests for something with similar performance but with MORE corrosion resistance. I want to offer the same knife with both options. I'm not sure at this point if I should use something like 3V or go to full stainless. I'm really leaning towards using a stainless, but want to choose the right steel for my application. I haven't made any knives so far with blade lengths exceeding 5". Most are edc/utility style knives with blades lengths around 3-3.5". I use .125" on those and .156" on 4-5" blades. I typically use a full flat or near full flat grind and I like to take my edges down pretty thin (.005-.007") before sharpening. I've had no issues with 52100 using this geometry. Given this info, what would be a good compromise in stainless steel that would work for me? I need a good balance of toughness, edge stability, and edge retention. Would S35VN @ 59-60 rc work or another stainless steel perhaps? BTW, all of my knives are heat treated by Peter's. Thanks for your input fellas.
 
I like S35VN and AEB-L. The AEB-L is nice for the guys who like the fine edge the 52100 gets. Its probably the finest grain stainless, and it is pretty tough. The S35VN holds an edge for what seems forever. No complaints from either steels.
 
Offer your 52100 for a Carbon option, and Cpm S 35 Vn for stainless, should never have complaints.
 
CPM-S35VN or AEB-L....both make superb stainless blades. I use a lot of S35VN.
 
Id use the S35VN over AEB-L. The AEBL Ive had at rc 60 just doesnt hold an edge long enough for EDC use IMO
 
CPM S35VN at Rc 60 is an excellent choice - I had a hunter skin a frozen deer this fall and he said the knife was as sharp when he finished as when he started. I also made some hunting knives out of M390 which tested very well. Can't get M390 any more but Niagara Specialty Metals is selling CPM 20CV which is pretty close to identical to M390. I am planning to make some skinners out of CPM 20CV this summer.
Tim
 
AEB-L at HRC 60 is OK. At HRC 62 it is great. AEB-L must be heat treated correctly to get optimal performance.

My experiences with S35VN were not good. The edge holding was not as good as S30V. CATRA testing later proved this. I found S35VN took a very sharp edge, and lost it quickly. Several knifemakers have reported the same results. Search YouTube for cutting videos. The cost is higher than S30V. Higher cost for lower performance is why we stopped stocking S35VN. Check here for Jim Ankerson's test results:
http://www.bladeforums.com/forums/showthread.php/793481

Another choice is Z-FiNit. It is a nitrogen stainless steel which means it has exceptional corrosion resistance. The edge retention is better than 52100.

Chuck
 
Well....considering the near consensus of replies recommending S35vn, I think I'm going to give that a shot and see how it goes.
As for AEB-L, I've been REALLY interested in it for quite some time. The problem is, it isn't available to me (as far as I know) in thicknesses greater than .135" or so. When I build knives with a 4" or greater length, I really do prefer it to finish out a little thicker than that. As I mentioned above, in that instance my preference is to use .156" stock. With that said, it kind of rules out AEB-L for now as I want to use one steel for a stainless option on my knives.
Thanks for the suggestions guys. I guess I'll be placing my order Monday with Aldo.
 
How does 14C28N compare to AEB-L, besides being more corrosion resistant? In use as a blade steel, I have read the chemistry. Does it work as well at 62 HRC? If one were to send blades off for HT, would the procedure be the same so that they would count as one type? In other words could you mix up a batch of AEB-L and 14C28N but not have to pay for two types of HT?
 
CTS-XHP has been a champ for me in the SS razor use. i run it 62-63rc the kitchen knife guys that want a fine edge love it (some stil like com154 for a slightly toothier edge)
i hear good things about aebl but have never used the steel. as for more carbide heavey steels im not sure as my market mor less hates extra carbides in there steel. to compare the carbon steel i have used most is 52100 and cpm3v followed by O1 (O1 is way behind as far as how much i have used but is good steel option in the kitchen )
 
Perrin, I don't know exactly how 14c28n compares to AEB-L. I've never actually used a knife with AEB-L. I have two Kershaw pocket knives that use 14c28n and I have no complaints with them. They take a nice fine edge and hold it long enough for my uses in a pocket knife. I'm not sure what Rc those knives are run at though. I doubt it's over 60 Rc. AEB-L has interested me ever since reading of it being described as "the 52100 of stainless", and I love 52100, but I've already mentioned my issue with trying to use it. I haven't even discussed sending in multiple steel types with Brad yet, as all I've ever sent in was batches of 52100. I wanted to mention that I don't place an emphasis/priority with my knives on pushing a high Rc/edge retention. I'm trying to strike a BALANCE with any steel I use and will likely never request an Rc above 60 unless I build a kitchen specific knife. I don't want to run into issues if my knives are "abused a bit" in the field. So I have to find a stainless that will suit my needs at Rc 60 and my preferred "very thin" geometry. I just hope S35vn will meet those needs, but I suppose I really won't know until I have Peter's run a small batch for me and test them myself.
 
No love for Elmax? It has performed outstanding for me and with Peter's doing your HT I think you'll be very pleased. Otherwise, s30vn or CPM154. I am only in the process of working some CPM-154 and haven't tested it yet but I have high hopes. I think it's been around a good long while for a reason.
 
I use elmax and is very happy with in .Peter does my heattreat and i run it at 61-62 rc.Kitchen and hunting knives
 
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