What steel would you prefer on large 10+ inch blade Bowie knives?

The stainless Condor uses in their machetes is probably very tough. I'm considering getting one to find out.
 
My favourite steel for large blade as such is probably 5160 spring steel, (I love higher property of chromium within - preventing rust,compared to higher grade carbon steels and good ability to do mirror finish), downside to carbon steels for me is - knives shall be checked and oiled regularly, but on knives that I don't use, I normally put long lasting thick layer of automotive grease, rather than keep oiling it....most of oils quickly evaporate from blade. I. Like 5160 because it's incredibly strong steel, 1095 would higher carbon steels would not have such a durable spring to it and are more brittle and more likely to snap in half under extreme pressure, in comparison to it...

If I be using a knife close to saltwater than would give preference to 440B or C, these were tested by time and proven reliable enough by many.
 
These days, I would probably choose 3V for the big chopper if I could afford it made with that steel. I have no idea if it is the best. You see a lot of my choppers are either 1095 or 1085 and they seem to work okay for me.
 
Seriousbladeno1 said:
Hi Guys

What steel do you think is most suitable and what steel do you prefer for large 10+ inch/blade choppers or heavy Bowie knives?

Would you give preference to carbon or stainless steels and why?
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For the "average" person that has very little sharpening tools and abilities, a simple carbon steel would probably be easier to sharpen then some "fancier" steels. And almost all of my acquaintances fit in the "non-knifenut" category. So for someone like that, I would give them a 10xx type steel.
 
Seriousbladeno1 said:
My favourite steel for large blade as such is probably 5160 spring steel, (I love higher property of chromium within - preventing rust,compared to higher grade carbon steels and good ability to do mirror finish), downside to carbon steels for me is - knives shall be checked and oiled regularly, but on knives that I don't use, I normally put long lasting thick layer of automotive grease, rather than keep oiling it....most of oils quickly evaporate from blade. I. Like 5160 because it's incredibly strong steel, 1095 would higher carbon steels would not have such a durable spring to it and are more brittle and more likely to snap in half under extreme pressure, in comparison to it...
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I agree. A large knife in 5160 (with a good heat-treat) would be my preference as well.

Seriousbladeno1 said:
If I be using a knife close to saltwater than would give preference to 440B or C, these were tested by time and proven reliable enough by many.
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For instances where a stainless steel is preferred for a large knife, 3V is what i would choose. For a smaller knife needing stainless, ELMAX is my 1st choice.
 
Out of curiosity, since stainless was mentioned, would AEBL make a good chopper? Does it come in large sizes? Or so better in smaller knives?
 
Yes, aebl would make a great chopper. Currently 0.196" is the thickest stock avail to makers. I made & tested a few chopping blades, plus about 30 small aebl knives.

My early aebl experimental blades (with subzero and then cryo afterward) with hardness range from 58 to 62rc. These blades were lousy, too mushy or mushy/soft + brittle at the same time. Got similar result for 14C28N, 13c26, etc... During that time, I definitely considered these stainless steels as chopping challenged. Thing changed with better ht approach - aebl at ~64rc is really great for small & large knives. I've a working 65rc D2 jest bolo. So 64-64.5rc aebl chopper is easy to make however 65+rc aebl chopper is out of my reach at this point. Pick 1: :cool::thumbup::confused::barf:

cbach8tw said:
Out of curiosity, since stainless was mentioned, would AEBL make a good chopper? Does it come in large sizes? Or so better in smaller knives?
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fmajor007 said:
I agree. A large knife in 5160 (with a good heat-treat) would be my preference as well.



For instances where a stainless steel is preferred for a large knife, 3V is what i would choose. For a smaller knife needing stainless, ELMAX is my 1st choice.
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How would 3V stand against Elmax steel in comparison? Pro's and con's? Thank you for reply
 
bluntcut said:
Yes, aebl would make a great chopper. Currently 0.196" is the thickest stock avail to makers. I made & tested a few chopping blades, plus about 30 small aebl knives.

My early aebl experimental blades (with subzero and then cryo afterward) with hardness range from 58 to 62rc. These blades were lousy, too mushy or mushy/soft + brittle at the same time. Got similar result for 14C28N, 13c26, etc... During that time, I definitely considered these stainless steels as chopping challenged. Thing changed with better ht approach - aebl at ~64rc is really great for small & large knives. I've a working 65rc D2 jest bolo. So 64-64.5rc aebl chopper is easy to make however 65+rc aebl chopper is out of my reach at this point. Pick 1: :cool::thumbup::confused::barf:
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good to hear... my AEB-L just came in from Aldo, so i'm hoping for similar results when i test a few... doubt i'll be getting them that hard, but i've had zero issues with 12c27 @ RC61 so time will tell.
 
12c27 is really close to aebl in term of composition, except 0.5% Cr and ~2% carbide volume (vs aebl ~3%). I bought aebl from AKS - really make no diff for me even if substitute with 12c or 13c, however I would want to know if it is 14C28N (need diff ht params to reduce brittleness at high rc).

rustyrazor said:
good to hear... my AEB-L just came in from Aldo, so i'm hoping for similar results when i test a few... doubt i'll be getting them that hard, but i've had zero issues with 12c27 @ RC61 so time will tell.
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For larger knives, say 8"+ my first choice is 3V as well, because of the toughness, but still a good amount of edge holding compared to most other tough steels
 
For any knife between regardless of size, I will take 3V as the blade steel, please....
 
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