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Steel for a large Bowie?
- Thread starter monster
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Bronco
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Monster,
I'd say the key to success for this project lies primarily in two areas. First, and most importantly would be the need for a proper heat treat. Secondly, the maker should be willing and able to adjust the blade grind and edge profile to match the steel being used.
Jerry Hossom made a very large camp knife for me in M2, a steel which is only marginally tougher than D2, and it performs beyond my wildest expectations. Of course, Jerry optimized both of these aforementioned variables to obtain this level of performance.
No doubt folks here could reel off a litany of steels that they would recommend for a large blade before D2, but a little imagination can accomplish great things.
I'd say the key to success for this project lies primarily in two areas. First, and most importantly would be the need for a proper heat treat. Secondly, the maker should be willing and able to adjust the blade grind and edge profile to match the steel being used.
Jerry Hossom made a very large camp knife for me in M2, a steel which is only marginally tougher than D2, and it performs beyond my wildest expectations. Of course, Jerry optimized both of these aforementioned variables to obtain this level of performance.
No doubt folks here could reel off a litany of steels that they would recommend for a large blade before D2, but a little imagination can accomplish great things.
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You ask a tough question. Depending on heat treat and thickness and grind .......... and so on it can make a fine blade.
The top choices for a bowie sized blade would probably have to go to 5160 and 52100 in the forged carbon steel area, or A2 and CPM3V in the high end stock removal area, or 154CM in the stainless area.
Tough call, it really depends on you and the methods employed in constructing your knife.
Probably not much help, but there you go.
The top choices for a bowie sized blade would probably have to go to 5160 and 52100 in the forged carbon steel area, or A2 and CPM3V in the high end stock removal area, or 154CM in the stainless area.
Tough call, it really depends on you and the methods employed in constructing your knife.
Probably not much help, but there you go.
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Thanks Bronco,thanks Doug, I have also looked at A-2 and 5160 as I have larger knives made of both. I take precautions in preventing rust on my blades even out in the field so I may go with the forged 5160, or the A-2 in the stock removal method....decisions, decisions
Bronco
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Here's a pic of the knife I mentioned in my post above, as skillfully crafted by Jerry. The blade is about 10" long, and very wide as you can plainly see. I snapped this photo in August on the Kaibab Plateau near the North Rim of the Grand Canyon just after having wreaked some havoc on a few aspen trees:
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I've been useing ATS-34 for 3 years now. Large Bowies That can't be damaged, cutting fence rows. Choping off tree lembs, cutting barbed wire( couldn't see it ).
Go with ATS-34, It's hard to beat for a user. I prefer D2 for skinners. It holds an edge, but not for chopping.
Go with ATS-34, It's hard to beat for a user. I prefer D2 for skinners. It holds an edge, but not for chopping.
I've had good luck with 5160 in several different types of blades. One bonus that I find with this steel is that it seems to easily take a very good edge.
Hey Bronco, isn't the Kaibab beautiful? I was out in Arizona this summer, and I wish I'd been able to spend more time in the northern part of the state.
Hey Bronco, isn't the Kaibab beautiful? I was out in Arizona this summer, and I wish I'd been able to spend more time in the northern part of the state.
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Bronco,
That's a great looking knife, glad to hear it worked out for you. I had read somewhere that the high speed tool steels might be too brittle for large choppers. I really like the performance of M2. I have a couple of old Gerber A400 fixed blades with the chrome plated M2 blades. Seems like any time serious cutting is to be done one of them goes along. I also gotta agree with Burke about the Kaibab. The Mogollon Rim is also very pretty. We used to hunt up there around Clint's Well when I was stationed in Yuma. Did you see any elk?
Take care, Greg
That's a great looking knife, glad to hear it worked out for you. I had read somewhere that the high speed tool steels might be too brittle for large choppers. I really like the performance of M2. I have a couple of old Gerber A400 fixed blades with the chrome plated M2 blades. Seems like any time serious cutting is to be done one of them goes along. I also gotta agree with Burke about the Kaibab. The Mogollon Rim is also very pretty. We used to hunt up there around Clint's Well when I was stationed in Yuma. Did you see any elk?
Take care, Greg
Bronco
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I got off on a pleasant tangent with Will York recently discussing the Kaibab, and boy are you guys right on the money. This was my first visit and I was absolutely stunned by the beauty. Pine and aspen forest as far as the eye can see interrupted only by rolling grassy meadows; and all this at 8000'. I can't wait to return. I didn't see any elk, but the deer, turkeys and coyote were more than plentiful. I even saw a porcupine of all things.
Ripper,
Your concerns about certain tool steels (and stainless steels, for that matter) being used in big blades are well founded. I've certainly suffered chips in the edges of some of my less expensive production ATS blades in the past, but I've learned not to assume too much about the true potential of certain steels based solely on these experiences. All I can tell you is that there's a world of difference between the heat treating/cryo process employed by Paul Bos versus those which you might find in use by many large manufacturers. This is not in any way intended to be a knock on our fine production outfits, but rather to merely give credit where credit's due to folks like Mr. Bos who devote untold amounts of time and energy to the precision heat treating of every single blade that passes through their shop.
Combine this with the vision and skill of a maker like Jerry who crafts every dimension of a blade to match its intended uses, and you end up with a terrifically strong edge that bites deep without binding, and yet lasts a long time.
Monster,
If you do pick up one of these in the future, I can assure you you won't be disappointed.
Ripper,
Your concerns about certain tool steels (and stainless steels, for that matter) being used in big blades are well founded. I've certainly suffered chips in the edges of some of my less expensive production ATS blades in the past, but I've learned not to assume too much about the true potential of certain steels based solely on these experiences. All I can tell you is that there's a world of difference between the heat treating/cryo process employed by Paul Bos versus those which you might find in use by many large manufacturers. This is not in any way intended to be a knock on our fine production outfits, but rather to merely give credit where credit's due to folks like Mr. Bos who devote untold amounts of time and energy to the precision heat treating of every single blade that passes through their shop.
Combine this with the vision and skill of a maker like Jerry who crafts every dimension of a blade to match its intended uses, and you end up with a terrifically strong edge that bites deep without binding, and yet lasts a long time.
Monster,
If you do pick up one of these in the future, I can assure you you won't be disappointed.