The Riddle of Steel...

[fedaykincmndr]

Well, I'd like to try everyone's opinion and perhaps get a fairly informative discussion for all; not just myself. What is the best blade steel? What are some of the properties of, say, 440A, B, and C as far as edge retension, durability, etc. as opposed to other stainless steels or high carbon? Anyone's (and hopefully everyone's) thoughts and information would be greatly appreciated! I'm somewhat of a metallurgist, but I'm not quite sure if the information I've recieved has been 100% accurate. So, as we all well know, most of us here are very intelligent and knowledgable knifenuts, thus let's hear what we all have to say.

 

[W.T. Beck]

440C is the starting point for good stainless steels. The hottest stainless currently is S30V. ATS-34 is good and possibly the most common high end stainless, and VG-10 is also a very good one.

Keep in mind that the type of steel that is best to use varies with the type and intended purpose of the knife. For large bowies and swords, the steel types which are toughest are usually selected, while a more brittle steel that has excellent edge holding might be a good choice for a small knife.

I avoid buying knives made with the cheaper stainless steels such as 420HC, 440A, AUS6, and AUS8. These steels are chosen by manufacturers because they are soft and blades can be stamped out easily and inexpensively - not because they make good knives.

 

[mete]

First you have to spell it - metallurgist. Stainless steels will contain about 14% chromium.The 440 a,b,c differ only in carbon content, the more the carbon the better the edge retention.440 is a simple stainless .Others with added elements such as molybdenum, vanadium etc offer better edge retention, better toughness etc .I think the best stainless is S30V....Carbon steels have carbon and a bit of manganese . Alloy steels such as 5160 have additional elements ,again to improve properties. Tool steels can also offer good choices such a s O1, D2....Choice of steel is important but proper heat treat is just as important.....Lots of choices depending on use , cost etc.

 

[riddleofsteel]

I had to answer this one.

I have a Fallkniven A1 in VG10 that holds an edge like grim death. My Fallkniven A2 is VG10 laminated with softer stainless on the outside for about 30% more lateral blade strength, a killer combo and a great knife.

I have an Emerson Benchmade in ATS-34 that is a real edge holder as well but it takes forever to get sharp if you dull it.

Both steels have a lot in common. Edge holding ability, corrosion resistance, lateral strength to name a few. I understand that steels in this type do not flex much at all and will snap when absolute limits are reached. Considering that I guess my thick chunk of laminated VG10 is my fav in the form of a Fallkniven A2.

Of course remember that steel is not strong compared to the hand that welds it.

riddleofsteel

LOL