Post by Jeffrey on Dec 5, 2023 14:45:30 GMT -8
Knife steels fall broadly into two camps: stainless steel and carbon steel. Each has distinct advantages and disadvantages. On the whole, carbon steel is tougher, easier to sharpen, and is generally less expensive. Stainless steel resists corrosion and holds an edge better. The downside to carbon steel is its propensity to corrode and rust, so it requires regular lubrication and drying after being exposed to water. The downside to stainless steel is that it tends to be more brittle, especially along the honed edge and tip.
Some common carbon knife steels are: A2, D2, O1, 1075, 1084, and 1095.
Some common stainless knife steels are: 440C, AUS-8, S30V, and 154CM.
All knife steels are evaluated using five key criteria:
Edge Retention - this is the steel's ability to retain a sharp edge over time; naturally, higher edge retention is better.
Toughness - this is the steel's ability to resist breakage, chipping or cracking under repeated impact or stress.
Hardness - this is measured using the Rockwell Scale. Most knives fall between 56 - 68. Below that, and the blade may bend; above that, and it may break easily.
Corrosion Resistance - this is tested by long-term saline exposure. Carbon steels typically perform poorly, but so do some lower-grade stainless steels.
Wear Resistance - this is the steel's ability to resist wear when subject to continued abrasion. Steel hardness and chemistry contribute to higher numbers here.
Most innovation these days occurs in the realm of stainless steel manufacture, as it in much higher demand due to its low-maintenance qualities. However, keep in mind there is no ideal knife steel. Every steel involves certain compromises.
My students are often shocked when they learn that my main survival knife is a Becker BK-7, made from 1095 carbon steel. When they ask why, my answer is simple: "In the wilderness, if I lose my sharpening stone, I can sharpen it with a rock. Try that with a stainless steel blade!"
Some common carbon knife steels are: A2, D2, O1, 1075, 1084, and 1095.
Some common stainless knife steels are: 440C, AUS-8, S30V, and 154CM.
All knife steels are evaluated using five key criteria:
Edge Retention - this is the steel's ability to retain a sharp edge over time; naturally, higher edge retention is better.
Toughness - this is the steel's ability to resist breakage, chipping or cracking under repeated impact or stress.
Hardness - this is measured using the Rockwell Scale. Most knives fall between 56 - 68. Below that, and the blade may bend; above that, and it may break easily.
Corrosion Resistance - this is tested by long-term saline exposure. Carbon steels typically perform poorly, but so do some lower-grade stainless steels.
Wear Resistance - this is the steel's ability to resist wear when subject to continued abrasion. Steel hardness and chemistry contribute to higher numbers here.
Most innovation these days occurs in the realm of stainless steel manufacture, as it in much higher demand due to its low-maintenance qualities. However, keep in mind there is no ideal knife steel. Every steel involves certain compromises.
My students are often shocked when they learn that my main survival knife is a Becker BK-7, made from 1095 carbon steel. When they ask why, my answer is simple: "In the wilderness, if I lose my sharpening stone, I can sharpen it with a rock. Try that with a stainless steel blade!"