steel for kitchen knives

I've used D2 and W2 for kitchen knives. My favorite is W2.
The patina comes on very slowly if the blades are cleaned after use,
and edge retention is more than adequate.
D2 will sometimes pit under circumstances that will only stain W2...yeah,
sounds odd.....but quite true....
 
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I was reading a book on sharpen. The guy that wrote the book sharpen for meat packing companies. He would test what was best stainless or carbon. He found that the butcher wanted the stainless over the carbon every time when giving a choice.
I prefer Stainless over Carbon. My favorite steel is CPM154 followed by 154cm, ATS34 or 440C. I getting ready to build a few folders with CPM S35VN so I may have a new favorite steel.
 
i am working on tring out coms35vn and maybe later cpmM4

but i still use cpm154 and O1 the most and till i can do a year or more testing on the new steels i ll not offer themm
 
LexEdman said:
so what thickness would you use on a 10-13 inch knife?
Click to expand...

unless you are making a single bevel or a knife for a heavy handed chef that needs a semi heavy chopper using steel thicker then 3/32 is over kill

i only use thicker then that when working sushi knives or debas (or if i get an order for a German blade that has not happened yet)


parers should not be much thicker then 1/16 inch thick spine
 
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