Which steel produces the finest edge?

akadave2

akadave2

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I know that some steels have more microserrations which gives them more aggessive cutting capability. Im interested in which steel produces the finest polished cutting edge.
 
In practical knives I am pretty darn happy with 1094 and CM154 with D2 close behind. I have not tried all of the steels by any means but I have used these three a lot.
 
In my experience...

SG-2, followed closely by ZDP-180 and S110V. Finally polished the edge on a S110V...lotta work without power tools.

For less exotic steels, 154CM and VG-10 both do a dandy job.

Getting into a bit less "perfect edge" but capable of holding a nice edge for a long time, again not exotics...A2 and D2.
 
From my experience the powdered steel from Crucible seem to polish up the best. While some steels like a more toothy edge, the CPM V series really likes a polished edge. The best I've had the pleasure to fool with has been the CPM 110V. SG2 is a close second. Hitachi's ZDP is in this list, too.
 
That's because a fine edge requires small grain size and fine carbides. The CPM grades do a better job for this than standard grades .CPM154 is better than 154CM and CPMD2 is better than D2. The vanadium in W2 makes it better than W1 because of the smaller grain size.
 
All steel except CPM S110V can be sharpened to hair whittling sharpness. However, some of them need less effort then other - usually cheaper steel get sharpened faster, but lost it very fast.

Best I can name, which get sharp and keep it well - Dozier D2, ZDP189 and SR101.

Thanks, Vassili.
 
akadave2 said:
I know that some steels have more microserrations which gives them more aggessive cutting capability. Im interested in which steel produces the finest polished cutting edge.
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I associate a 'polished edge' with push cutting, like for wood carving. Most of those type knives are going to have a highly refined push cutting polished edge and you need that for the task they are expected to perform. Larger carbide steels like D2, S30V and others are in my opinion better off and perform better if left 'toothy' because they seem to shine this way to me. A nice toothy edge rather course will still do some push cutting but not like a highly polished edge of course. However the toothy aggressive edge will slice and it will effectively make short work of rags, and other things that you could fool yourself into thinking your highly polished blade was dull doing because the edge just kind of glided over the rag until you pushed and then it cuts. Hope that makes sense. What I'm saying is that you have to decide, what is it you want or need in the knife you carry. IE, push cutting, slicing aggression or a happy medium somewhere between that offers some of both.

A fine push cutting edge under a scope after stropping will look like below compared to the saw toothy edge of a more aggressive cutting profile along the edge typically found after sharpening on a bench stone. Both methods work, both have their place. If you are carving faces in a walking stick I'd say go for the fine highly polished edge. If you are not doing that you may opt for one of the other options. I would.

As for fine edge steels. A couple come to mind right off the bat. 1095 can be super polished and many carving knives are made of this or a blend of this steel. 5160 can be a very fine edged steel. In stainless I'd go with 12C27 or 13C26 both being smaller carbide fine grained steels that perform very well. 12C27 is tougher. 13C26 being a razor blade steel would also take a very high polish to the edge and push cut quite well.

Anyway thats my $.02 worth.

STR
 

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For years, a part of my business has been sharpening knives for my customers and of course for my self.

In my opinion the sharpest, slickest edge for a modern stainless blade come with AUS8 at about 58 Rc, it will not stand up as long as ATS34 or VG-10 but if you must dry shave your face it will do a much better job. Of course 1095 at 62 Rc will do very well if the geometry is right.
 
mete said:
That's because a fine edge requires small grain size and fine carbides. The CPM grades do a better job for this than standard grades .CPM154 is better than 154CM ...
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Looks like I'm going to have to get a blade in CPM154 at some point. So far I've got something of a "feel" for VG-10, 154CM/ATS34 and AUS-8. I've seen some say CPM154 will out-perform VG-10, the latter of which is currently my favourite blade steel.

(Can't address the OP's question. I haven't gone for that kind of polish on my knife blades... yet :).)
 
In stainless steels it should be the ones with the smallest carbides, like AEB-L. The larger the carbides, the toothier the edge will be when the carbides are pulled out when sharpening.

Basic carbon steel should also take a very finely polished edge.
 
My blades in 52100 take the finest edge. Other comparable high carbon steels are very close: 1095, W75 (Roselli) and Carbon V.
 
I have had good results with 154CM. Easy to get to a mirror polish for a razor sharp edge with a stone, strop, and Flitz. From what I have read, it is a fine grained steel.

I tried the same with D2 and got nowhere fast :o. Some folks might be able to do it; I am not one of those folks. I have found that D2 tends to take a coarse, toothy edge which is no surprise since it is a large carbide steel. D2 is a great aggressive slicer, but I can do push cuts with greater ease using 154CM. Hope that made sense, I need sleep.
 
akadave2 said:
I know that some steels have more microserrations which gives them more aggessive cutting capability. Im interested in which steel produces the finest polished cutting edge.
Click to expand...
I believe that for the most part every steel acts different for each person with in reason. Your going to see a lot of different answers here. I can get the keenest edges on average and at this time with CPM 30V and 13C26.
 
STR said:
As for fine edge steels. A couple come to mind right off the bat. 1095 can be super polished and many carving knives are made of this or a blend of this steel. 5160 can be a very fine edged steel. In stainless I'd go with 12C27 or 13C26 both being smaller carbide fine grained steels that perform very well. 12C27 is tougher. 13C26 being a razor blade steel would also take a very high polish to the edge and push cut quite well.

Anyway thats my $.02 worth.

STR
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Steve, I would like to hear your esteemed opinion about BG-42 steel. Many people praise it as a fine edge steel, e. g. Sal Glesser, etc.
My very positive experience with BG-42 comes from Spyderco's CF Military and Buck's 110 custom (red/black Micarta/G-10 combo) and the 532 Year 2000 knife, the Bucks beeing HT by Paul Bos, of course.

Thanks,

Franco
 
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