stay sharp

kalama

kalama

Joined
Feb 27, 2008
Messages
1,229
i butcher pigs an im on a quest to find a knife steel that can get sharp,hold an edge,an easy to sharpen.what do you think i should use carbon,or stainless dosnt matter????so what STEEL,an please no carbon v it sucks
 
well i had a older busse not infe but looking for a little thinner blade
 
Thin-ground D2 tool steel. It might not resist corrosion like a stainless steel, but it's proven, and if you take care of it, it'll take care of you.
 
I would stick with a stainless, something in a CPM steel like S30V,S90V,154 but there is not alot to chose from in fixed blade. There are still some good carbon steels as long as you dont mind taking care of them, A2,D2,52100,1095 just to name a few. What ever you chose remember its all about the heat treat.
 
What about a good carbon steel kitchen knife? There must be a size and shape thet would work well.
 
I would think that a set of Green River butcher knives by Dexter Russell would be all you really need.

No need for tactical uber-steels. Just good thin carbon blades in a pattern that has been used for close to 200 years.
 
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