What’s a steel that disappointed you?

Kentucky

Kentucky

Joined
Dec 13, 2008
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I’m not talking about a steel from any particular source. I’m asking what steel that a lot of folks liked for instance 5160,80crv2 etc that you tried just didn’t live up to expectations for you as a maker?
 
I forgot to comment myself so....
80crv2’s edge retention never impressed me at all. I know it’s a good steel and tough as heck but it never did anything spectacular for me.
I like 15n20 better and 8670. To be fair I never tried the 80crv2 above 60rc. And I know it’s not a high alloy steel and not designed for high abrasion resistance
 
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The only time I tried 15n20 it was half hard and I messed up my handsaw blade and a bunch of drill bits so I will never buy it again. I don't know how it performs in a knife because I gave up on that knife.
 
LC200N

It's ok but I don't see much advantage over H1 for edge retention or VG10 for corrosion resistance.
 
I have a knife in S30V. It dulls so often I got too lazy to sharpen it. So I'll keep it that way to at least get back the amount I paid for it.

On the other hand, I have two Case knives in CV that I haven't sharpened since I bought them 9 years ago. Still sharp enough to open letters, cut twine, sharpen pencils.
 
I have to say S30V is a steel that i thought I was not going to like but have been very surprised and happy with it.

For a steel that I have always been a little disappointed in, 3v. All the knives were made with a high temper and while I now use low temper and cryo I can not bring myself to give 3v another chance.
 
timos- said:
well ill be honest..aebl .. its edge retention just kinda sucks
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I just started dabbling with aeb-l as my first stainless steel and I only have made a couple knives with it but I got the same impression. I felt like I may have been doing something wrong, but even at 63 Rockwell it doesn't compare to the 15N20 I normally use on kitchen blades. Just seems like I'm reaching for the honing steel a bit more than I should be.
 
E.Carlson said:
I just started dabbling with aeb-l as my first stainless steel and I only have made a couple knives with it but I got the same impression. I felt like I may have been doing something wrong, but even at 63 Rockwell it doesn't compare to the 15N20 I normally use on kitchen blades. Just seems like I'm reaching for the honing steel a bit more than I should be.
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Do you really use a honing steel on AEB-L, or is it a ceramic rod? I'd be scared of damaging the edge with a steel and just strop with green compound every few months in between sharpening.

Maybe the different experiences with AEB-L and other steels are more related to edge geometry than the steel itself. I have one knife with a very thin edge that never seems to need sharpening and another one that is a little thicker behind the edge and seems to dull a lot more quickly. The difference in thickness is not much, maybe five thou. I have been really happy with AEB-L and 80CRV2. Maybe ignorance is bliss and I don't know what I'm missing with the fancier steels.
 
I haven’t been disappointed by low end steels because I didn’t have high expectations. You usually get what you pay for.
 
80CRV2, tough as hell, but nothing to write home about edge holding wise. S30V, holds an OK edge forever, but damn near need an angle grinder to sharpen.
 
Hubert S. said:
Do you really use a honing steel on AEB-L, or is it a ceramic rod? I'd be scared of damaging the edge with a steel and just strop with green compound every few months in between sharpening.

Maybe the different experiences with AEB-L and other steels are more related to edge geometry than the steel itself. I have one knife with a very thin edge that never seems to need sharpening and another one that is a little thicker behind the edge and seems to dull a lot more quickly. The difference in thickness is not much, maybe five thou. I have been really happy with AEB-L and 80CRV2. Maybe ignorance is bliss and I don't know what I'm missing with the fancier steels.
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I use a ceramic rod. Probably once a week after faily heavy kitchen use. Maybe my expectations are too high.
I actually did grind it back a hair because I thought I may have had remaining decarb on the edge. So I would say it ended up thicker behind the edge than I would normally shoot for.
Like I said I'm just scratching the surface of using Aebl, but so far its got me scratching my head.
 
All the AEBL knives I have sent out have gotten rave reviews for steel performance, people love the fine edge stability and ease of sharpening.
 
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