What was considered great knife steel years ago that is now considered cheap or not good?

No knife steel, especially if time proven, can be considered "cheap" or "not good". However, I am suspicious of 420J2 used as a knife steel because usually it is used as cladding for a hard tempered core. Same for 440A, 440B... Just my bias because I love my knives in Elmax, AEB-L, 14C28 and some Russian knives where the steel has other alphabet soup names. All these might not be so far from the inglorious 420J2. I don't actually care that much about steel as long as the knife works fine. Kitchen and outdoors are different applications, though. Steel type is important there. And heat treat, and even more, geometry.
 
Last edited:
I think the question proposed in the OP merely spoke to the characteristics of the steel formulation itself rather than the advisability of chasing after a current trend. It is a pretty stright forward request for opinions on the characteristics of formerly well thought of steel versus what is currently available.

I have the suspicion that traditional carbon steel formulations are "better" today than they were in the 1940s or 1930s (for the same alloy) simply due to better quality control.

That a blade made from a traditional carbon steel or one of the early stainless alloys still performs as well as it did when new is a good thing. I do like what I know.

Would the same blade made from a high alloy "modern" steel perform at a higher level? Most probably depending on the evaluation parameters.
 
VorpelSword said:
I think the question proposed in the OP merely spoke to the characteristics of the steel formulation itself rather than the advisability of chasing after a current trend. It is a pretty stright forward request for opinions on the characteristics of formerly well thought of steel versus what is currently available.

I have the suspicion that traditional carbon steel formulations are "better" today than they were in the 1940s or 1930s (for the same alloy) simply due to better quality control.

That a blade made from a traditional carbon steel or one of the early stainless alloys still performs as well as it did when new is a good thing. I do like what I know.

Would the same blade made from a high alloy "modern" steel perform at a higher level? Most probably depending on the evaluation parameters.
Click to expand...
Steel formulation is probably more accurate today and this means 440C is still a hell of a good steel. I love the performance of all my 440C knives. This said, I am also happy with my O1 (the "lowliest" carbon steel ever) knives. So, there's that.
 
herisson said:
Steel formulation is probably more accurate today and this means 440C is still a hell of a good steel. I love the performance of all my 440C knives. This said, I am also happy with my O1 (the "lowliest" carbon steel ever) knives. So, there's that.
Click to expand...
I was just getting ready to post on how Randall still uses O1 and how they are still pursued, loved and even used.
 
Another vote for 440C.

Huge chromium carbides without significantly adding to abrasion resistance, there's just practically nothing special about the formula.
It's easy to look at something like 420HC as being too old but really it's still relevant because entry level steel hasn't seen much progress in 50 years, but as soon as anyone says "440C" there is a myriad of better options for the same price.
 
Depending on the year of manufacture, it would probably be 440C. Very popular some decades ago, and tradition helping, not much changes need to occur. Do you also admit Seki steel as a reference ? Or how about Toledo steel, or Ispahan steel...
 
I would say 440 steels as even I personally avoid them like plague.

Then D2 - which is trully underrated nowadays.

And then, 3V also going down, I see more 4V, Vanadis, Elmax and lately Magnacut being all the rage. While 3V is an excellent steel (personal favourite) - I see that less and less people see it as something special...
 
Bob Denman said:
knifeinsight.com

What Is Solingen Steel? - knife Insight

Find out what Solingen steel really is, and why it’s so highly regarded (and highly expensive). Here, you’ll find the characteristics of Solingen steel, and a list of terrific Solingen steel knives.
knifeinsight.com knifeinsight.com
Click to expand...
So, it is a distinct thing, then. I was wondering about this too, as I have only used carbon Solingen steel from a Mercator, and was wondering what exactly that was. It seems a soft enough steel, though, I wonder why the article says you may need specialized sharpening equipment.
 
You must log in or register to reply here.
Back
Top