Stand out steels, steel that really begs to be used...

I'm with the tool steel guys. I like 5160, 1095, W1, W2, O1, 52100 (my favorite), and L6. That's a pretty full pallete, don't you think. Of course, I have nothing against the new 'stainless' steels either (420V, 440V, BG42, D2, ATS-34 etc.).

Most makers seem to specialize in just a few steels. That makes sense, because Every steel is a compromise to balance function (hardness, edge holding, toughness, ease of sharpening, grain size, and rust prevention). How the blade is manufactured also seems to make a difference (e.g. forging, stock removal, CNC machine, laser cutting). The manuals don't list the ideal heat treatment for every possible blade size, shape, grind and intended use. That has to be figured out by each maker by trial and error. I don't think there is or every will be An Ideal Steel for all blades and purposes.

Paracelsus

[This message has been edited by Paracelsus (edited 27 December 1999).]
 
Paracelsus, I agree with the you that most knife makers limit themselves to a few steels of their choice. Mine being 52100, 1084, and 5160. I do use other steels but I also use the heat treat of the knife makers that I know use these steels. The steels I use is what I know and no doubt there is still room to improve but these are the ones I like. I have good D2, 440C, ATS-34 and a few others that are not too good. I just have a preference for the carbon steels. Most knife makers will use whatever the customer wants within reason and most hand made knives I have used, perform very well.
I like to differential heat treat the carbons, then etch and polish for contrast.
Ray Kirk www.tah-usa.net/raker
 
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