Which steel is the best for knives?
There are several things to consider when selecting the best steel for a knife. Blades can be made from a large number of steels including 1075, 15N20, 80CRV2, 52100, AEB-L, CPM154, and D2 to name a few of the more common choices. Each of these steels has distinct qualities and traits that make it suited for particular uses and applications.
1075 High Carbon steel is renowned for its versatility and ease of heat treat. Swords and other cutting instruments that need to be able to survive frequent usage and abuse benefit from using a steel like this. Due to its ease of heat treat it means that even for beginner makers with limited tools you too can heat treat it. For knives that will be used frequently, 1075 steel is a popular choice since it is reasonably simple to maintain with a little oil and should hold a decent edge if kept honed.
The stainless steel AEB-L is renowned for having excellent corrosion resistance. It is a well-liked option for kitchen knives and other equipment that may frequently come into touch with moisture since it is quite simple to maintain and sharpen. Because AEB-L steel is less durable than certain other steels, heavy-duty knives like large choppers might not be the optimum use for it.
Another stainless steel with excellent corrosion resistance and edge retention is CPM154. It is frequently utilised in the making of high-end kitchen knives and other cutting equipment that need to have an edge that can be kept sharp for an extended period of time. For those searching for a knife that is simple to maintain, CPM154 steel might not be the greatest option due to how challenging it is to sharpen, however for most tools the pros far outweigh the cons.
D2 is a High-carbon, high-chromium steel with good edge retention and wear resistance. It is frequently utilised to make working knives, such as hunting and tactical knives, that will be subjected to constant usage. D2 does require a bit of extra care out in the field but due to its high hardness and toughness it’s a great steel if picked for the right job.
In conclusion, it all comes down to what the user's particular wants and requirements are for a knife. If you need a strong, resilient, and simple to maintain knife, 1075 steel is a fantastic option. If you require a corrosion-resistant knife for usage in damp conditions, AEB-L steel is an excellent option. For people who want a knife with exceptional edge retention for high-end kitchen tasks, CPM154 steel is a solid option. For people who want a knife with exceptional wear resistance and edge retention for demanding operations, D2 steel is a go.
If you have any questions about steel please feel free to contact me and ill happily talk to you about steel and what you need, my email is tim@ausmakersupplies.com.au