steel most used

M

manassas dragon

Joined
Dec 3, 2009
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158
I imagine that you professionals start out messing with several different steels and then after
a time settle on two or three. if so, what do you guys prefer and why? in particular, what do you
like best for a 4" edc belt knife that won't be used for a pry bar.
 
W-2 and Hitachi White Paper Steel. I like the fine grained, screaming sharp knives that come from these. Plus W2 can handle the big beast choppers.
 
CPM154 when I use stainless, W2 for hamons, 5160 for choppers and hard use knives, and 1084 for everything else.
 
Currently I'm working mostly with Elmax and CPM-3V. I'm also very fond of CPM-154, 52100 and O1. They all have fine structure that allows for very good toughness and fine, keen edges.
 
The steels I use most---

W2 the most by far, you can make a wicked cutting scalpel up to a giant beastly chopper with it, it's clean, takes a beautiful finish of any type, it's especially great for differential hardening... it's just a great all around steel. W1 and 1095 work very similarly to W2 and will offer quite similar results.

I also use a lot of O1, 52100, ATS-34, CPM 154, 3V, and 1084.

I'm usually messing with other steels too though.... lately I've gone back to playing with 5160, 6150, CruForge.... :)
 
i am a stock removal maker, i make mostly culinary knives and prefer stainless steels such as CPM-154 , CPM-S35VN And good ole 440C is a great steel to use. Affordable and easy to get heat treatment for.

Laurence
 
I like 01 and 52100. Holds an edge good, gets scary sharp, and is easy to tune up. Just gotta watch out for rust!:) I want to try some w2 though.
 
Rhinoknives1 said:
And good ole 440C is a great steel to use. Affordable and easy to get heat treatment for.
Click to expand...

Laurence,

I love 440C. Great stuff. If I may be so bold as to ask........ Where are you getting your 440C ? Is it clean and consistent?

Thanks,

Robert
 
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