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what is a good steel
- Thread starter mitch4570
- Start date
Sando
Knife Maker
- Joined
- Jul 4, 2002
- Messages
- 1,148
5160 is great stuff. I agree with Peter - great for a kukuri. Of course like any steel it can be ruined by bad heattreating.
If it is hard it will hold an edge for a long time, but too hard it will chip. I did a 5160 and didn't temper it enough (that is to say, left it very hard). That sucker would slice cardboard for ever and ever and ever. But the edge would also chip out.
There's a balance point (like everything) where you get the edge holding is long enough, but won't chip out with use.
Steve
If it is hard it will hold an edge for a long time, but too hard it will chip. I did a 5160 and didn't temper it enough (that is to say, left it very hard). That sucker would slice cardboard for ever and ever and ever. But the edge would also chip out.
There's a balance point (like everything) where you get the edge holding is long enough, but won't chip out with use.
Steve
blgoode
Knifemaker / Craftsman / Service Provider
- Joined
- Oct 3, 2003
- Messages
- 7,260
I tried to chip my way out of being stuck on a 3/4" thick ice covered road last winter. I chewed through to the asfault for about 6 feet and got a little farther up the road but....it was a LONG road 
I did have chips in the edge but not too bad...GREAT blade!!!! Yould never chip it on anything but rock.....like I did.
Be carful the blade doesnt cut through the sheath on you....hold the sheath by the back whenever drawing or inserting the blade.
Great tool my friend
I did have chips in the edge but not too bad...GREAT blade!!!! Yould never chip it on anything but rock.....like I did.
Be carful the blade doesnt cut through the sheath on you....hold the sheath by the back whenever drawing or inserting the blade.
Great tool my friend