What Is The Most Edge Rententive Steel You Like To Use??.

Rhino - I'd be real interested in the feedback you have regarding the kitchen knives you made and sold - and what customers have to say 2 or 3 years down the road. Do people still put them in the dishwasher anyway? Do you end up having to redo handles a lot, etc.? Do you ever get requests for resharpening, etc.?


its six years now and i hav'nt had to replace a handle yet. one of my promises is free sharpening for life! thats my life! :rolleyes:. the micarta is very tough of couse and the stablized hardwoods do well. cocobolo and ironwood hold up well also. and yes some people STILL put them in the dishwasher. if it came to keeping a person happy i would redo the handle for them once! no charge. now that i have written this i am sure some handle redos are not too far off :grumpy:
 
I am also choosing O-1 steel. I do an edge quench, cryo and triple temper - it holds such a nice, cutting edge and is so easy to sharpen... 1095 for forging and hamons - people diss the edge holding but it really satisfies me. I haven't used 52100 yet - I've just been to Burt Foster's website and thoroughly enjoyed his spiel on 52100 and his philosophy on HT - I'm inspired to check out some 52100 now. D-2 for a raggedy ripping type edge - it holds that for a long time. RWL-34 (+cryo, 3xtemper) seems to hold an edge almost as long as O-1 but is more difficult to resharpen, and doesn't "bite" as well, I reckon.

For absolute edge holding any of the particullate technology steels with high carbon and high vanadium content (eg.- CPMS60V, S90V) would probably last the longest but then would be absolutely bastards to sharpen, especially in the field. But I'm always after the PACKAGE not just any one feature alone. Jason.
 
Jason, I visited your web site. The fine workmanship I see their backs up your good taste in knife steels :) !

Roger
 
You must log in or register to reply here.
Back
Top