steel comparison question

[DL Robin]

I am considering a custom order from one of the makers on the forum. The blade will likely be in the 3-4" range. I am looking at ordering the knife in either 1084 or 5160 (likely convex grind). In that size range is there any real difference (edge retention, toughness/strength)? Thickness will likely be 5/32
Thanks

 

[S.Grosvenor]

does the maker have a favorite?

 

[Rick Marchand]

does the maker have a favorite?

+1 If you have a favorite maker... let them do their thing!

That said, 5160 can be a very tough/resilient when properly heat treated... but is toughness and flexibility necessary in a 3-4" blade? 1084 is a great steel that is easy to "nail" in heat treat. All things considered, I would go with 1084..... but I'm not your maker.

Rick

 

[A C Richards]

The first hing the maker is going to ask you is, what is the intended purpose of the knife? Since it is a 3-4 inch blade I would assume it is going to be primarily and hunter utility rather than a chopper. If I were the maker I would actually recommend W-2 as it takes a wicked edge and holds it for a long time. But it is your knife and of the two you mentioned I would feel comfortable with whichever steel you decided on. Both will perform well though 5160 has a slight edge in the toughness area. If the knife were a larger chopper I might lean more towards the 5160, but then again both would serve you well if HT'd properly.

 

[jdm61]

I would agree with Chuck on W2 for a hunter. I "tested" one of mine by skinning out two feral hogs that my brother shot and then cleaned it up, polished up the edge on a strop and sold it. It never showed any signs of need to see a stone at any time during the process.