What kind of blade material is the best performer?

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Let's say we have:
Modern powder steel
San Mai
Differentially heat treated carbon steel
Ingot steel
Pattern welded steel
Wootz steel (the original Damascus steel)

Which one of the above is in your opinion the best for overall performance when it comes to edge retention/toughness ratio?
 
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Okay. So, are we assuming that they are all hardened to an equivalent balance of toughness and edge retention?

Are they all the same stock thickness, same bevel profile, and sharpened to the same fineness of grit?
 
You’ve got some overlap here. I’m guessing a San Mai sando with a differentially treated ingot carbon steel core and wootz for the bread for an outdoor knife. Probably a powdered steel core for a kitchen knife. :)
 
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