Which blade steel do you enjoy working with the most?

T

TheEdge01

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Apr 3, 2015
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Hello knife makers, since I’m new to the hobby I have been doing some research on blade steels. So far I have been using whatever I could get whether it be leaf springs, old files, etc. I will be getting some 26c3 soon and I can’t wait to actually try a true knife steel.
Anyway, some of you have been making knives for a long time and more than likely have tried different blade steels. Is there a specific type of steel you like working with more than others? Do you work with multiple steels or just one exclusive steel?
 
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Higher carbon, lower alloy. W-2, 26C3, Hitachi white/blue, etc.

Stainless steel - CPM S35VN, AEB-L, ATS-34/CPM 154.

I haven't worked them enough to have an opinion on the newer nitrogen steels, but suspect I will like them.
 
I had a conversation with JT in which he said he can get A2 quite hard 64-65?), and where he also mentioned that A2 was his wifes favorite steel for kitchen knives. He also mentioned D2 as a favorite for kitchen knives for cutting meat (sharpened with a fairly coarse grit). Not sure though if you are making kitchen knives?

JT can heat treat any of these and more. Since i see you are in the USA (KY?), and jt is so affordable, i would not let HT issues affect what alloy you try.

btw - i was thinking of giving A2 a try ... but Pops had such a good price on cpm154 that that is what i decided to get for my next set of kitchen knives...
 
I love A2. That’s what I use for camp knives and edc knives for police officers and swat team guys around here. Looks great with a satin finish, tumbled finish, or acid washed.
I like 26c3 and aeb-l for kitchen knives. 26c3 is fun to make a hamon on although almost completely pointless on a kitchen knife as it patinas pretty fast.
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Cushing H. said:
I had a conversation with JT in which he said he can get A2 quite hard 64-65?), and where he also mentioned that A2 was his wifes favorite steel for kitchen knives. He also mentioned D2 as a favorite for kitchen knives for cutting meat (sharpened with a fairly coarse grit). Not sure though if you are making kitchen knives?

JT can heat treat any of these and more. Since i see you are in the USA (KY?), and jt is so affordable, i would not let HT issues affect what alloy you try.

btw - i was thinking of giving A2 a try ... but Pops had such a good price on cpm154 that that is what i decided to get for my next set of kitchen knives...
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I’m mostly working on small bushcraft and kitchen knives. I’m plan on making more bushcraft knives when I get some leather and supplies to make sheaths.
 
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TheEdge01 said:
That is what concerned me, I don’t have a heat treat oven at the moment. A2 is probably out of my league right now.
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Are you using a forge to heat treat? 15n20 is super cheap and has one of the easiest heat treats out there. It's pretty difficult to screw it up and it's a very tough steel too. Check out Alphaknifesupply's heat treat recommendation and you'll see what I mean!

I think it is even more reliable than 1084 or 80crv2 with a simple setup. I have liked how it (15N20) performs as kitchen knives as well. I'm a beginner as well but I can get 15N20 screaming hard every single time in my forge... which was a bit more of a 'I hope this works!' with my first 10 knives I forged out of leaf spring lol
 
allenkey said:
Are you using a forge to heat treat? 15n20 is super cheap and has one of the easiest heat treats out there. It's pretty difficult to screw it up and it's a very tough steel too. Check out Alphaknifesupply's heat treat recommendation and you'll see what I mean!

I think it is even more reliable than 1084 or 80crv2 with a simple setup. I have liked how it (15N20) performs as kitchen knives as well. I'm a beginner as well but I can get 15N20 screaming hard every single time in my forge... which was a bit more of a 'I hope this works!' with my first 10 knives I forged out of leaf spring lol
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Right now I am using charcoal and wood for heating the steel and heated canola oil for quenching. A generous member here is sending me some handle material and 26c3 steel to try. I’m going to check in on the 15n20, it sounds like some good stuff.
 
Josh Rider said:
I love A2. That’s what I use for camp knives and edc knives for police officers and swat team guys around here. Looks great with a satin finish, tumbled finish, or acid washed.
I like 26c3 and aeb-l for kitchen knives. They are fun to make a hamon on although almost completely pointless on a kitchen knife as it patinas pretty fast.
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You can get a hamon on AEB-L? I didn't realize that.
 
Double post

Anyone else having weird double post issues. I had problems last night as well.
 
A2 is one of my favorites as was mentioned. I am really liking M4 as of late. The more reading and studying I do on it the more I’m convinced it is a very well rounded steel that can be adapted to any knife design and task.
 
Laminated steel. Stainless clad with hitachi white core.

yes I work with a few different steels but not too many

I prefer laminated steels and steels with good workability. Although I am making an exception for Z wear.
 
carbon steel 52100 or W2 SS XHP grinds so nice and for tool steels cpm M4 grinds ok for what it is and makes a hell of a pocket knife blade so long as you watch for rust
 
I have the spiderco K2 in 10v as my daily and I absolutely LOVE it. I would not hesitate to spend that kind of money again on it.
 
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