Whats so great about 1095 Steel

If patina is important to you than yes go for 1095 otherwise CPM 154 ,VG10, 440C, etc. is what you want to use :)
 
I like Sal Glesser's attitude, "All good just different". 1095 is easy to get silly sharp, easy to maintain that edge, and has good toughness. I favor stainless in the summer because of the high heat and humidity. In the winter I prefer carbon or a tool steel like D2 or CPM-M4. It's great having over a dozen flavors of steel to choose from in my collection.
 
rcoulas said:
I like the look of a blade with patina and normally carry a GEC made with 1095 , I do have stain resistant blades on some of my knives. When I'm in the bush I carry a knife with a carbon blade more so for the fact I can use it in a pinch to produce sparks with a flint or ferocarium rod, I haven't found a stainless that will do that. My favourite kitchen knife is still my Shun made with VG max stainless and it has a super fine very sharp edge.
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I found that a sharp edge will produce a lot of sparks from a fero road, regardless of steel. Take for example the spine of a saw from a sak. The spine of a laminated F1, i mean the edge that hits the fero rod, is made from 420j2, and will throw a shower of sparks as well.
 
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I like 1095 for the ease of sharpening. As I am really a reformed steel snob I have tried alot of different steels looking for that one steel that will take the sharpest edge and hold it the longest. What I have really found is no steel that I've tried will really hold an edge to the sharpness that I prefer for very long. I've used fully hard 1095 and M2 and a few others at very hard RC. I've used alot of different stainless, carbon, and tool steel blades. All of them needed to be resharpened after some good use. Yes some were sharper than others but I'd touch all of them up to be very sharp. Heck truthfully even a SAK will get very sharp and it is very suprising how long a very sharp thinnly convexed Sak edge will last. So, I guess my point is if you don't mind touching up a blade you can keep just about any knife really sharp for a good long time. And if you cut alot of different stuff with your knife like I do with my carry knives your going to have to touch them up to keep them as sharp as i like a knife to be.
 
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