What is your favorite knife steel and why?

shootist16

shootist16

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What is your favorite knife steel and why?

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Dennis Bible
 
The most desirable knife steel I've seen is the MeierClad san mai damascus with a 52100 cutting edge core and damascus outerlayers. It is pretty, tough, and holds an edge quite well, I imagine. I have to imagine 'cuz the only knives I've had the opportunity to buy made of it were Bud Nealy knives and I didn't care for the design.

Second place goes to any low alloy tool steel that can be differentially heat treated for a hard everlasting edge and a tough spine: 52100, 1084, and O-1 in particular.

But I guess my real second choice for a working knife would be CPM420V (S90V now?). It is pretty tough, pretty corrosion resistant, and holds an edge like crazy.
 
My favorite is the kind that has carbon and iron in it...though that probably doesn't narrow down the options too much.

Shinryû.
 
depending on the intended usage, weather, and time in use......Id say that was a very difficult question to answer.
 
AUS 8

That's what my Stainless Cold Steel Knives are made out of. (Except my Stainless Trail Master is AUS 6).

My Tantos, Gunsites, and Voyagers are all razor-sharp, hold a good edge, are easy to re-sharpen, and have had NO problems with rust or dis-coloration.
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Dann Fassnacht
Aberdeen, WA
glockman99@hotmail.com
ICQ# 53675663

[This message has been edited by glockman99 (edited 10-31-2000).]
 
I have to go with Chang on this one. The 154-CM on my Microtechs holds an edge, yet seems to sharpen fairly quickly on my Edge-Pro. It shines well, and I have had no corrosion problems. I did have a Paragon with a ATS-34 blade that I believe was over-hardened. I have one S60V blade that came with a minor chip in it, but it polished out during the first sharpening. Granted, 154-CM may be a few Rc points down from S60V and S90V, but for daily use I believe 154-CM is a better overall performer.--OKG
 
Well, since this is just "favorite knife steel" and I don't have to pretend I'm real knowledgeable, I'd go for VG-10. Sharpens up real easy and real sharp.
 
I have worked with O-1, 1095 and A2. Out of those, I liked the A2 the best. I will be getting some D2 soon, and also some meier 52100 410 san mai. Steve, how did you like your san mai stuff???
 
Toss up between D2 and M2

I like the toughness of M2, but the rust resistance of D2. However my M2 blades with BT2 have never rusted and my D2 have.

M2 is easy to sharpen and takes and holds a great edge. Who could ask for more!
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W.A.

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"To strive to seek to find and not to yield"
Tenneson
Ranger motto
 
Taz,

I think the Meier Clad San Mai is the coolest knife steel in the world. I've seen some custom san mai that was cooler, nicer patern in the damascus layers, but still, a solid 52100 cutting edge with the looks of a damascus blade, that's the best of everything in my opinion.
 
I don't think it is damascus clad, just san mai. Can't afford damascus yet!
 
Can't really say that I have a favorite blade steel. I think any of the better steels that have been properly heat treated will make an excellent knife.

[This message has been edited by Keith Montgomery (edited 11-01-2000).]
 
For forging 5160, 1084. Both are easily worked, deep hardening, take a good finish and produce a reliable, hard working blade.

For stock removal D2. I prefer D2 for stock removal, it has enough chromium for good stain resistance, holds an edge well, and if heat treated/tempered to RC 58-59 is extremely tough.

Im also working with some 3V but dont have any complete knives yet, i have a feeling it will be on the list soon.

Remember that the most important factor is heat treating. A properly treated blade of otherwise lesser qualities will outperform an improperly treated blade of superior initial qualities.
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"Never hit a man unless you must, but if you must, knock him down" Teddy Roosevelt.

www.lameyknives.com

[This message has been edited by RMLamey (edited 11-01-2000).]
 
(chuckle)

I can't believe this question came from a moderator. At least define the task...
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I have favorite steels...as I have favorite knives. Each to its own task.
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Steve-O
 
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