Which steel to use?

[lilguy]

I am new to making knives and I am struggling to decide on which steel to use for different knives. I understand that each steel has its pro's and con's and some steels are better for some applications then others. The problem I am running into is finding enough information to determine definitively on which to use. Any information on where I can find more answers would be extremely helpful.*

I have already tooled out two patterns of throwing knives that I am ready to start making final products of and I'm ready to buy steel. I know I'm going to want a tougher steel rather then more wear resistant and I was considering going with O1 tool steel, but I'm afraid that it will be too hard and have a tendency to snap as I beat the knife up. But I also am preparing to make a survival knife that I think that O1 would be perfect for. As always any insight on this is greatly appreciated.*

Lilguy

 

[lilguy]

I should also add that I will be heat treating in a 2 brick forge due to myself being a cheap SOB.

 

[james terrio]

We suffer from an overload of choices these days. Too often we think of specific alloys as being "the only right choice" for certain blades. There's some truth in that - certainly many alloys really excel at particular tasks, and some are very poor choices for other blades - but think about this for a second: relatively few of the steels commonly and successfully used for many different knives were ever designed to be used in hand-held knives. It just so happens that the properties developed for much heavier/more demanding industrial applications carry over well.

The answer depends largely on your plan and equipment for heat treating. Many different steels will work, just depends on what you have to work them with.

Well-said. There is an awful lot you can do very well with 1084 (for instance). Once you understand its limitations, and learn how to forge and/or grind, and HT it for various functions, you can literally make anything from throwers to heavy-duty choppers to fine delicate kitchen blades with it.

Rather than concern and distract oneself with learning ten different steels for ten different designs, I'd advise picking one good well-balanced steel and really getting to know it inside-and-out. Once you have geometry and HT under control, moving on to other steels later is much easier.

I should also add that I will be heat treating in a 2 brick forge due to myself being a cheap SOB.

Definitely 1080 or 1084.

 

[Stacy E. Apelt - Bladesmith]

I would also suggest 1084 for ease of HT. As a second choice for more toughness in a thrower, try 5160. In either case, temper high for a thrower....600-650°F for 1084 or 600°F for 5160..

 

[james terrio]

I purposely did not mention 5160 because it's difficult to get in any size but 1/4" x 2". Few knives need to be that thick or wide. In addition, my main supplier told me he won't even stock it anymore, because his vendors have told him the specs/standards for it have gotten so lax, they can't/won't guarantee what's actually in it, not even the carbon content. 1080/1084 are available in several thickness/widths and are very reliable. (also, very inexpensive)

I have badly abused a 1/4" 1084 chopper @ 58Rc and can barely get it to chip, much less break. I'm confident that at a lower hardness/higher temper like Stacy described 1080/1084 would be plenty tough enough for throwing