Posted 16 October 2009 - 12:04 AM
I'll start things off. I'd like to read some opinions regarding which type and grade of steel makes the best overall knife blade for various applications. I would also like to get any take on Japanese vs. American steel.
PA IHEA & NBEF/IBEP Instructor
Posted 16 October 2009 - 10:24 AM
Posted 16 October 2009 - 01:06 PM
Posted 16 October 2009 - 07:23 PM
Posted 17 October 2009 - 12:39 PM
Stainless steels have come a long way for knife blades. Some of my current favorite knives are stainless. In my experience the following stainless steels make truly excellent knife blades when heat treated correctly. 440C, 154CM and VG-10. I hear a lot of good things about S30-V but I don't own a knife with that blade material.
Keep in mind, in addition to the obvious toughening and hardening aspect of heat treating stainless steel, stainless steel's corrosion resistence is also affected by the quality of the heat treat. In my opinion AUS-8 is one stainless that is frequently mistreated. A loss of corrosion resistance can affect the edge holding ability of a knife.
The point I'm trying to drive home here is you absolutely can make a crummy knife out of good steel. So don't fall into the trap of assuming just because the knife has a good blade steel it automatically will be a good knife.
Posted 18 October 2009 - 05:17 PM
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