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1/25/2018 7:38:29 AM
Posted: 5/16/2003 8:07:09 PM EST
I have gone on Bladeforums and Knifeforums and got some info off of them, but I thought I'd ask you ar15 people, too. There are many steels to choose from - typically at gunshows the folders that sell for $5 are Pakistani mystery metals. I'm talking about premium carbon or stainless steels. I own knives in VG-10, considered a premium stainless, and am looking to purchase a carbon blade. Thanks.
Link Posted: 5/16/2003 8:08:45 PM EST
I like my Ka-Bar what ever its made from I don't know never realy looked
Link Posted: 5/16/2003 8:10:26 PM EST
Mine are mostly ATS-34 and D2. I dunno what type of steel this LILE uses though: [img]http://photos.ar15.com/ImageGallery/IG_LoadImage.asp?iImageUnq=4267[/img]
Link Posted: 5/16/2003 8:13:25 PM EST
I've got a Benchmade 710 made of M2 high speed steel. Damn that thing can hold an edge. ATS-34 and D2 are very good steels also.
Link Posted: 5/16/2003 8:16:14 PM EST
So far I'm very happy with CM154 or ATS-34 and CPM440V BG42 and S30V are suposed to top those previous ones, but I never experienced first hand with them NsB.
Link Posted: 5/16/2003 8:19:44 PM EST
Just checked the catalog says epoxy powder coated high carbon steel (1095) blades HRC 56-58 [>:/]
Link Posted: 5/16/2003 8:21:44 PM EST
... High carbon steel holds an edge better than stainless. However, this is becoming less of an issue as high carbon stainless steel is becoming the norm.
Link Posted: 5/16/2003 8:21:45 PM EST
[Last Edit: 5/16/2003 8:26:29 PM EST by hanko]
M-2 or D-2 are tossups to me & fantastic for holding an edge, and not too bad to sharpen. I like 1095 for a field knife...sharpens well and stays sharp fairly well. Kbar I believe is 1095 or similar. Best folder I've had or used is by David Boye; cobalt dendritic crystal blade, wicked sharp, rustproof. Cuts like crazy. Check it out here [url]http://www.boyeknives.com/[/url] -hanko
Link Posted: 5/16/2003 8:24:11 PM EST
[Last Edit: 5/16/2003 8:25:21 PM EST by clean_cut]
Originally Posted By THOF: Just checked the catalog says epoxy powder coated high carbon steel (1095) blades HRC 56-58 [>:/]
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Taken from Bladeforums FAQ on steels:
The 10-series -- 1095 (and 1084, 1070, 1060, 1050, etc.) Many of the 10-series steels for cutlery, though 1095 is the most popular for knives. When you go in order from 1095-1050, you generally go from more carbon to less, from better edge holding to less edge holding, and tough to tougher to toughest. As such, you'll see 1060 and 1050, used often for swords. For knives, 1095 is sort of the "standard" carbon steel, not too expensive and performs well. It is reasonably tough and holds an edge very well. It rusts easily. This is a simple steel, which contains only two alloying elements: @.95% carbon and .4% manganese. The various kabars are usually 1095 with a black coating.
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Link Posted: 5/16/2003 8:24:21 PM EST
I bought a Ka-Bar at clothing sales here on base for like 17 bucks. I love this thing, sharp as heck and keeps an awesome edge.
Link Posted: 5/16/2003 8:28:08 PM EST
ATS-34 is excellent.....I have chipped and fragged so many 440, et al SS blades in my life and have barely harmed the daily use blade from my Benchmade ATS-34 blade. I see, from above, I am in good company. [:D]
Link Posted: 5/16/2003 8:29:51 PM EST
M2 steel is not stainless. It needs a coating on it.
Link Posted: 5/16/2003 8:32:05 PM EST
I am happy with ATS34. It's hard enough for me. I just use a steel for touch up and I go for months without touching a stone. Carbons? D2 or M2. By the way, some scary sharp knives come from KellamKnives.com
Link Posted: 5/16/2003 9:00:51 PM EST
ATS-34 or CM154 or D2
Link Posted: 5/16/2003 9:03:15 PM EST
What, no A2? No VG-10? How about AUS10? Or good ole fashion 440C?
Link Posted: 5/16/2003 9:11:12 PM EST
Well...good steel is important. And those are great knives. But I am happy with my $30 Gerber blabe and I learned how to sharpen a knife long ago. Sgtar15
Link Posted: 5/17/2003 7:32:50 AM EST
[Last Edit: 5/17/2003 7:35:25 AM EST by warlord]
Originally Posted By THOF: I like my Ka-Bar what ever its made from I don't know never realy looked
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They use 1095 carbon steel. It is not as glamourous as the stainless steels, but it is tough as all get out. This is the same steel used to make bulldozer blades, springs etc. Notice that most of the knife manufacturers use about the same steel, ATS-34, D2, ATS-37, AUS-8 etc. The metal is important in knife making, but I think the real secret in making a good knife is the heat treatment. Notice that all of the manufacturers big and small tell you what kind of steel they use, but do you hear them discuss their heat treatment process, that is the $64,000 question and is a very closely guarded secret.
Link Posted: 5/17/2003 7:56:28 AM EST
CARBON ....maybe i'm just from the "old school?"
Link Posted: 5/17/2003 8:36:22 AM EST
Carbon V steel, the knives made in America by Cold Steel are really good knives.
Link Posted: 5/17/2003 5:55:42 PM EST
I work with most of the steels mentioned above and a few that aren't as knife makeing is a hobby. I think the heat treating makes the blade and it is real hard to get O-1 wrong. O-1 is a very simple oil hardening steel and it stands up to very hard use, it is my favorite.
Link Posted: 5/17/2003 6:44:51 PM EST
IMHO nothing beats a nice chrome vanadium steel like the old Case XX knives for sharpness. Stainless is pretty but doesn't resharpen well, and while its harder and holds and edge a bit better, its a chore to restore a decent edge. In a natural stone black obsidion is tops. I like damascus blades for beauty, the best I have seen were made from meteorites and quite out of my price range. Of course for disposable #10, #11, and #15 scapels surgical stainless on a cheep plastic handle. I have made car chopping utility blades out of leaf springs, cut to size with a torch, sharpened on a grinder, handle wrapped in leather. That and a 5 lb hand sledge got maany folks out of entanglement. Lebrew Lebrew
Link Posted: 5/17/2003 7:11:47 PM EST
440A and 440B are horrible. Barry Dawson and some other big names use 440C with great results. The 154CM that is back on the market now isn't quite as high quality as the old stuff. I'll stick with ATS-34 or 440C for my stainless stuff. Good info here: [url]http://www.worldknives.com/wkknifesteels.html[/url]
Link Posted: 5/17/2003 7:17:29 PM EST
For cooking I have WMF carbon steel knives. They get a nice edge and work really well. Just need to wash and dry when finished. Great classic knives. Don't own any tactical knives.
Link Posted: 5/17/2003 7:17:42 PM EST
cm-154, s90v, s30v
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