The best alloys for knives. Knife steels: types and characteristics
An experienced person will never go hunting without a reliable and proven knife. When choosing, we pay attention to its design, evaluate the steel grade, blade strength, shape, thickness and sharpening of the blade, consider the handle. The one that will never let you down in extreme conditions is an irreplaceable and extremely valuable thing. On the modern market there are Various types, configurations and sizes designed for specific hunting purposes. How to choose a hunting knife that long years become a working tool and the pride of its owner?
Varieties of hunting knives
There are different types of hunting used:
General purpose knives are used to finish off game and protect against an attacking beast. By design, they are divided into types: awkward, folding (with lock), with removable blades.
Drop point
The blade should not have protrusions and grooves that are intended for inflicting lacerations, as well as any defects. The blade is securely and tightly connected to the handle. There is a special sharpening along the blade. The handle is equipped with a limiter, which allows the hunter to firmly hold the knife at the moment of impact and ensures safety when using it.
Knives special purpose used for all kinds of hunting economic needs. These include skinner and drop point (skinning), which are designed for cutting carcasses, skinning and other hunting purposes. The skinning knife has a wide steel blade with one-sided sharpening. The tip of the blade is beveled and does not coincide with the axis of symmetry.
Drop point with a wide and large blade is used for butchering especially large game. They are not melee weapons.
"Camp" - a special kind of knife, which has high strength, sufficient length and mass of the blade for cutting and at the same time has good cutting qualities. Some hunters use it for butchering game.
Steel for hunting knives
The value of a hunting knife depends on the grade of steel used to make the blade and on the quality of its hardening. What should be the knife steel? It must have the necessary hardness and strength in order to provide high striking and cutting properties, as well as the durability of its operation. Reliable hunting knives are made from carbon, alloy, powder, damask and Damascus steels. It is possible to distinguish steel XB5 and X12MV.
XB5 diamond alloy carbon steel is characterized by high hardness (up to 70 HRC) and excellent cutting properties. It contains chromium and tungsten, which add strength to the metal. But such a knife will have to be monitored very carefully, since it can become corroded from water and dampness. X12MV tool stamped steel has a hardness of up to 60 HRC. This alloy steel contains chromium, which increases its corrosion resistance, molybdenum, which makes the steel more ductile, and vanadium, which increases the heat resistance of the metal. With the help of such a blade, it is easy to skin carcasses. Blades made of steel grades ХВ5 and Х12МВ can do without sharpening for a very long time.
Damascus steel has exceptionally high hardness and elasticity, excellent cutting properties and does not rust. Due to the heterogeneous structure of cast carbon steel, an uneven pattern appears on the blade made of damask steel. The damask blade is reliable and durable, it can withstand high mechanical and thermal loads.
Damascus steel is not inferior to damask steel in terms of strength, cutting properties and durability. A characteristic pattern appears on the surface of the blade. The Damascus blade, like damask steel, perfectly holds transverse sharpening. However, when choosing a Damascus blade, you need to understand that it needs to be protected from moisture and dampness, since Damascus is susceptible to corrosion. The Damascus blade should be wiped dry after use and regularly lubricated with special oil.
Powder steel knives, such as ELMAX (Sweden), are very popular. The hardness of chromium-molybdenum vanadium stainless steel is about 65 HRC. ELMAX steel is reliably protected from corrosion, has high wear resistance and impact strength. Knives withstand lateral loads well and keep sharpening for a long time. Inexpensive ones are made from the popular 95X18 steel. This stainless steel, provided that it is properly hardened, produces products that, in most respects, are not inferior to the best examples of hunting knives. The foreign analogue of steel grade 95X18 can be considered grade 440V.
Blade shape
When choosing a knife for a hunter, you should pay attention to the blade. What are the blades and which one to choose? A clip-point blade with a point at the end and a straight edge is used for finishing off game and for household purposes.
Knife click point
The clip point is pretty versatile. Branded knives of this type are quite durable, convenient for sharpening, but not strong enough and sharp. The drop point blade is the choice for big game hunting. It has a characteristic butt line that slowly descends towards the tip. The drop-point knife has a wide functionality, it pricks well, has high cutting properties. With the help of this blade, it is convenient to skin a dead animal and butcher the carcass, it can even be used to plan wood. A dagger with a straight and double-edged blade is designed for finishing off game. The dagger is traumatic and is not used as a utility knife. The skinner is ideal for skinning and ripping open the belly. A blade with a humpback butt kukri is not suitable for hunting, but is used as a hatchet, for chopping and cutting wood.
If you prefer to use one knife as a hunting weapon, for butchering game and economic activity, choose a blade with a sharp end of the blade and straight descents. It is durable, has good cutting properties, withstands high transverse loads, it can be deepened without the risk of fracture, and can also be used for felling.
For hunting in Russia, knives are considered universal:
- length from 230 to 290 mm;
- blade length from 120 to 160 mm;
- blade width from 22 to 32 mm;
- butt thickness from 3 to 5 mm;
- handle length - 110-130 mm;
- weight without scabbard - 150-300 g.
Blades with straight descents are convenient for sharpening. Pay attention to the steel grade, the blade should keep sharpening well. The optimal balance is somewhere in the middle, at the level of the guard. Right balance allows the hunter to work without getting tired for a long time.
Handle
What should be the handle? Hunters have used wooden-handled knives for centuries. Handles made of wood (beech, hornbeam, birch) are still the most preferred today. They are quite light, durable and inexpensive.
This knife is ideal for use in winter frosts. A hunting knife should be an extension of the hunter's hand, lie in the hand like a glove, tightly and without slipping with various grips. Therefore, the recesses for the fingers on the handle are useless. Round handles will rotate in the hand. Straight handles, without bends, are considered the most durable and comfortable. However, each hunter selects the shape of the handle for himself, based on practical experience. The handles of gift knives are often uncomfortable due to the presence of numerous protrusions. Knives with hollow handles for additional accessories are non-functional, impractical and inconvenient.
How not to make a mistake in choosing?
A hunting knife should be of high quality, functional and comfortable. Traditionally high quality and impeccable design distinguishes the products of German masters. Among them stand out multi-purpose blades with a length of 250 mm. The center of gravity with a horn handle is located closer to the tip. They are not cheap, but they serve reliably for many years and do not fail at critical moments. The Germans produce the famous "Finnish", analogues of the Finnish ones adapted for hunting, as well as Norwegian-type knives. The tradition of knife production in Sweden is strong, which, along with the use of advanced technologies, has allowed Swedish products to enter the world's leading positions. Reliable and ergonomic modern type made of stainless steel and carbon steel are invariably trusted by hunters. On Russian market hunting knives, a wide range of domestic and imported products is presented. There are samples designed for any kind of hunting. Everyone chooses a hunting knife individually, based on their own practical experience. How to be a beginner? In order not to make a mistake in choosing, it is better for a novice hunter to go shopping with a knowledgeable person.
You need to find the right sharpening and a comfortable sheath for storing it. Correctly sharpen at an angle of 15-30 degrees. It is extremely important and difficult not to change the initial angle when sharpening. Masters “finish” the blade on a leather belt, as if polishing the blade. The scabbard of the Scandinavian type has proven itself well. The knife almost completely goes into the sheath, only part of its handle is visible. The toe of the scabbard is designed in such a way that when it rests on the body, it is retracted in the opposite direction. It should hang freely on a leather pendant or on a strong cord. The performance characteristics of the sheath worsens the presence of additional parts. To prevent the blade from corroding, after each use it must be washed well and wiped dry. Wax and gun oil are used to care for the blade. It is recommended to periodically rub the wooden handle with linseed oil.
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Comments
- alexander
wonderful knives
- Benjamin
Thank you! I hope the lesson will be useful to me.
- Shot
As much as we would not like, but a universal knife that can equally coolly cut a wild boar and cut sausage and chop small branches - this does not exist. And we are talking only about technical characteristics, and besides this, there are still individual preferences. If we talk about the only knife in the equipment, I personally would prefer a Yakut-type knife.
- Oleg
Comrade is an avid hunter and lover of knives. You have an extremely informative and timely article to choose a knife for a gift.
- Vladimir
I can say for myself. There are no universal hunting knives. Each hunter (I hate when they call HUNTER URRR) chooses the blade the way he likes. One BULAT, silver guard, handle carved from mammoth tusk, like SAM FILLED! Another blade was spanked from a simple (seemingly) piece of iron, forged on a HORN, and only by the experience and intuition of the master. THIS is a knife. Certainly not as pretty. But there is no problem to skin the carcass, scribble chips for a fire, or chop dowels for a VIKHREVSKY screw from nails!
- Sergei Prichitsky
I am a fairly experienced hunter, I have been hunting small animals and birds for more than a year and have already seen a lot of knives, guns and other hunting accessories. I really liked the Russian Knight knives, the first one was given to me by my friend, with whom we go hunting together. It is very strong, I do not sharpen it often, it retains its sharpness for a long time and looks very attractive in appearance.
- tactec.ru
It seems to me that the most important thing is that the handle is comfortable and the blade is made of good steel
- Andrey
This review does not in any way claim to be the ultimate truth and is the subjective opinion of the owner of a knife from the steels described below.
So, let's start with a domestic manufacturer.
65x13- in fact, it never rusts for anything, quickly becomes dull, does not hold an edge. When you try to polish and bring it to the razor, it gets washed out. To make a knife really sharp, you have to sweat. In general, for me, this steel is good for shovels. However, some of my favorite knives are made from this steel. The fact that their 65x13 blade is undeniably disappointing. I can not help but note the fact that even within the same company it comes across completely different. I have two blades made of this steel, both Kizlyar - “Korshun-2” and “Guardian”. Steel "Guard" is very different for the worse from that used in "Kite-2", the impression is as if two different materials were used. This steel is often used by a domestic manufacturer, in terms of usability it is similar to 420.
50x14MF- as often written about this steel, it is very dependent on heat treatment. In fact, the quality is very different from manufacturer to manufacturer. Moreover, even one manufacturer of different models of knives made of this steel manages to make them very different in their properties.
Z60- Recently, Kizlyar has been actively using this brand, in particular knives of the Ground Zero series. It dulls quickly, does not rust, the steel is soft, not brittle.
H12MF- there was a lot of noise when Kizlyar began to make some of his models with this steel. I have a folding "crane" from this one. Well, I don’t know about other manufacturers, but for Kizlyar this steel did not work out very well. Sharpening holds, the razor is displayed badly. Undoubtedly better than all previously considered but clearly falls short of being called good.
440C- used knives Boker from such steel. Everything is fine, but I can say that it is quite brittle. A piece broke off on the wall (plastic) with a Boker's kolashnikov light switch (
US 8A- quite soft, but if we talk about the price / quality ratio, then perhaps it’s better not to come up with. Especially if it's from Cold Steel. It is easy to remove into a razor, not brittle, does not rust, sharpening does not hold very well.
VG10 And VG1 Quite different by themselves, I have VG10 from Spyderco, VG1 - of course Cold Steel. I didn't find any difference in usability. Unless VG1 is sharpened easier, however, both steels become dull in about the same time under the same loads. Everything is very good, and of course it cannot be compared with AUS 8.
CM154- in all respects, the steel is wonderful, you can probably call it one of the best knife steels. Everything is good, the edge is flexible enough, not brittle, does not rust.
D2- in my subjective opinion, not the most expensive, but undoubtedly the best steel of those with which I had to deal. I have two options - Kershaw and a fresh daughter of Kizlyar Kizlyar Supreme. Well, of course, Kershaw better. About suprem.... It seems that it is also very good, not bad, not long enough yuzal. Definitely better x12mf, just can not be compared. Holds a sharp edge very well. At the moment this is my favorite knife steel)
Dalia I will bring technical description knife steels spizhenoe from the Internet.
Of the domestic steels, steel 65X13 is considered the most common for knives. The letter "ha" means chrome and indicates that the steel is stainless. Medical scalpels and other instruments are most commonly made from this steel, which is why it is often referred to significantly as "surgical" or "medical" steel. This is a fairly soft steel, the knife from it is easily sharpened, but also quickly becomes dull. The only indisputable advantage of this steel is that it really never rusts. Almost all domestic knife consumer goods are made from it, often branding products with the name of the city of Vorsma, Nizhny Novgorod region. Some craftsmen are able to work with 65X13 with high quality, hardening to normal hardness, but this is rather a rarity. In general, we can say that this is steel for an inexpensive working knife.
The closest analogue of the domestic 65X13 can be considered American steel grade 425mod.
Steel 65G is a "rusting" spring steel, popular for both serial and handicraft knives. Most of the so-called "throwing knives" are made from it, and quite rarely carving knives. However, if a neighbor in the garage made a homemade knife, then it will most likely be a knife from a spring, that is, from 65G steel. Steel rusts a lot, has an unpleasant feature of bursting under loads, or being strongly released (or underheated) and bending very easily. The tendency to rust in the factory is often tried to be neutralized with various polymer coatings of the blade or oxidation / bluing, but any coating is ever erased and in any case does not provide 100% corrosion protection. However, 65G is one of the cheapest knife materials, and it cuts quite well, so knives from this steel will be made for a long time to come. Worthy specimens, alas, come across extremely rarely.
Steel 40X12 - very soft steel. Cheap domestic kitchen knives and souvenir blades are made from it. Steel is difficult to harden, so the products are very easily bent, the knives quickly become dull. However, in the kitchen, such knives are acceptable, since they do not rust under any conditions, they sharpen very easily and do not require additional care. Moreover, if you are used to working in the kitchen "in a European manner", constantly adjusting the knife with musat, a knife from 40X13 is a good choice.
The popular 420th steel is considered a foreign analogue of this steel.
Steel 95X18 is a good domestic stainless steel, but, unfortunately, it is rather capricious in hardening and processing. Reputable manufacturers have high hardness, while being flexible and strong enough. A knife made of this material is not as easy to sharpen as a regular kitchen knife, but the blade will keep its sharpness for quite a long time. When overheated, the knife can be brittle, break easily and chip out portions of the blade. With prolonged contact with moisture, and even more so with salt, corrosion may occur slightly. With all this, it is one of the best steels of domestic knifemaking, which is used by both large manufacturers and respected private craftsmen. Steel 440V is considered to be an imported analogue.
Steel 50X14MF is used by a number of large manufacturers. With high-quality heat treatment, hard and durable blades are obtained from it, which hold sharpening well. As with any other steel, under-hardened specimens are characterized by softness and rapid wear, overheated specimens are brittle. Many people think that with proper hardness the blade will be fragile, so they urge you to be careful with long thin blades from 50X14MF. In general, a good universal steel, although occasionally it can corrode during prolonged contact with moisture, its properties are close to domestic steel 65X13. This steel should not be confused with the "fiftieth" 50X12, which is an "intermediate option" between 40X12 and 65X13 and is used mainly for the manufacture of kitchen knives.
COMPONENTS OF STEEL ALLOYS
Simply put, steel is an alloy of iron and carbon. If there is too much carbon, then cast iron is obtained. If too little, then it is called tin. Everything in the middle can be called steel. Its various types are determined not only and not so much by the proportions of iron and carbon, but by alloying with various additives and impurities that give the steel different properties. The following are, in alphabetical order, the types of steel alloys that contain the following main components:
Carbon: Present in all types of steels as the main element that imparts hardness and rigidity. Most often we expect a carbon content of more than 0.5% from steel (these are the so-called high-carbon steels)
Chromium: Gives the alloy wear resistance, hardenability, and, most importantly, corrosion resistance. Steel with a content of at least 13% chromium is called "stainless". Although, despite this name, any steel can corrode if it is not properly cared for.
Manganese: An important alloy element, it gives the metal its grainy structure and contributes to the strength of the blade, as well as hardness and wear resistance. It is used in the improvement of steel in the process of rolling and forging (the so-called "deoxidized steel"). Available in all blade steel grades except types A-2, L-6, and CPM 420V.
Molybdenum: hard-melting element, prevents brittleness and brittleness of the blade, gives resistance to heat. Present in many alloys. The so-called "air-hardenable" steels contain at least 1% molybdenum, which makes this type of hardening possible.
Nickel: Used for hardness and corrosion resistance, and for the toughness of the alloy. Present in L-6 steels, as well as in AUS-6 and AUS-8.
Silicon: used for blade durability. As well as manganese, it is used in the forging of the blade
Tungsten: makes the blade durable. When combined with chromium or molybdenum, tungsten makes the steel "fast cutting". Such steel grade M-2 has greatest content tungsten. Also used in the manufacture of tank armor
Vanadium: contributes to wear resistance and strength. A carbide element of increased hardness, which is necessary in the manufacture of fine-grained steel. Many alloys contain vanadium, but the highest levels are found in grades M-2, Vascowear, and CPM T440V and 420V (in descending order of vanadium content). BG-42 steel differs from ATS-34 steel mainly in the addition of vanadium.
CARBON STEEL ALLOYS (NON-STAINLESS STEEL)
Most often, knife blades made of such steel are forged. Stainless steel can also be forged (people like Sean McWilliams do forged "stainless steel"), but it's very hard. We also add that carbon steel can be optionally hardened or tempered to harden the blade. cutting edge and at the same time elasticity. Stainless steel cannot be so easily processed at will. Of course, carbon steel corrodes much more quickly than stainless steel. It also often loses a little to stainless in many ways. However, the carbon steel grades below are very good, especially when properly hardened.
According to the designations of the AISI system, steels with numbers 10xx are carbon steels, and the rest of the numbers are alloyed. For example, the 50xx series of markings will be steels with chromium.
According to the SAE system, steels with letter indexes (for example, A-2, W-2) are tool steels.
There is also an ASM classification, but it is much less common and used, and it will not be given attention here.
Most often, the last digits of the designation became close to the carbon content in it. So, in steel 1095, most likely, about 0.95% carbon, in steel 52100 - about one percent, in steel 5160 - about 0.6%.
O-1
A very popular type of steel with blacksmiths, it has a reputation for being "generous, indulgent". An excellent steel that perfectly perceives and holds the burnishing of the blade, and at the same time is very durable. However, it quickly rusts. O-1 steel is used in Randall knives, as is Mad Dog.
W-2
Quite hard and well sharpening steel, thanks to the content of 0.2% vanadium. Most files are made from the W-1 grade, which is the same W-2 but without the vanadium content.
A series of numbers beginning with "10" (1084, 1070, 1060, 1050, and so on)
Most grades starting with 10 are made specifically for knife making, but 1095 steel is the most commonly used in knife blades. If you line up the grades in order from 1095 to 1050, in general, we can say that as the number decreases, the amount of carbon in the steel decreases, it keeps the blade sharper worse and becomes more viscous. Therefore, most often grades 1060 and 1050 are used to make swords. For knives, 1095 is considered the "standard" grade of carbon steel, not the most expensive and yet with good qualities. Also, this brand has sufficient rigidity and holds sharpening very well, but it rusts easily. This is a simple steel grade containing, in addition to iron, one or two more elements - about 0.95 carbon and sometimes about 0.4% manganese. Various kabars often use grade 1095 in blackened finish.
Carbon V
This is the trade name of the steel grade, company-owned cold steel. It is not limited to one particular steel, but refers to all such type of alloys used by this company. The marking has additional indices to distinguish a particular grade of alloy. In terms of properties, Carbon-Vee is a cross between O-1 and 1095, and at the same time it rusts about like O-1. Rumor has it that Carbon-Vee is actually O-1 (which is unlikely to be true) or just 1095. Numerous metallurgy insiders insist that it is 0170-6. Some tests ("spark tests") showed closeness to 50100-B. There is almost no difference between 50100-Bi and 0170-6 (they are actually the same steel), so it really looks like Carbon V can be equated with them.
0170-6 / 50100-B
There are different designations for the same steel grade - 0170-6 (according to the classification of metallurgists) and 50100-B (according to the AISI classification). This is a good chrome vanadium steel alloy that is somewhat similar to O-1 but much less expensive. The late Blackjack made some knives from 0170-b, and Coldsteel Carbon-Wee is possibly the same steel grade. 50100 is the same 52100 steel with about a third of its chromium, and the "-B" prefix in the 50100-B marking indicates that this steel was made using vanadium and is a chromium-vanadium steel alloy.
A-2
It is an excellent self-hardening tool steel known for its toughness and edge retention. Self-hardening does not allow you to additionally harden / release it. Its outstanding strength makes it the most commonly used material for combat knives. Chris Reeve and Phil Hartsfield both use the A-2, and Blackjack made some models in this steel grade.
L-6
In general, this is a brand of steel for band saws, very durable and well-kept sharpening. This, like O-1, is a very malleable steel for forging. It is one of the best steels for knife making, especially where strength is required.
M-2
The so-called "high-speed" steel retains its properties (and chemical composition) even at very high high temperatures, and is therefore used in industry for cutting jobs at ultra-high temperatures. It also holds a sharp edge very well. Sufficiently strong steel, but not to the same extent as other grades described in this section; however, it is in any case stronger than stainless steel and retains its cutting qualities much better, but it rusts easily. Benchmade began using M-2 steel in one of the AFCK variants.
5160
This grade has become very popular with blacksmiths, especially now, and belongs to the class of professional high-quality steels. In essence, it is a spring steel with a simple composition, with the addition of chromium for better hardenability. Holds an edge well, but is known mainly for its outstanding strength (like L-6). It is often used to make swords due to its strength, and is also a material for making extra hard knives.
52100
It is a ball bearing steel grade and is also often used for forging. Similar to 5160 (but contains about one percent carbon, while 5160 is about 0.6%), but holds an edge better. However, it is not as strong as 5160 and is more commonly used for hunting knives, as well as other knives that need to be slightly less durable than those made from 5160 steel in favor of better blade retention.
D-2
D-2 steel is sometimes referred to as "semi-stainless". It contains about 12% chromium, which is quite a bit short of the parameters of stainless steel. This is the most corrosion-resistant of all carbon tallows, and at the same time perfectly keeps the edge of the blade sharpened. But it is less durable than other steels in this section, and it does not lend itself to final polishing. It is used by Bob Dozier.
Vascowear
A very rare steel grade, with a high vanadium content. Too heavy to process, but very wear-resistant grade. Almost never found in production.
"STAINLESS STEEL
Remember that any steel can rust. But the so-called "stainless" steels, due to the addition of at least 13% chromium, have significant resistance to corrosion. At the same time, it should be noted that one percentage of chromium is still not enough to recognize steel as belonging to the category of "stainless steel". The knife industry has a de facto standard of 13% chromium, but the ASM Metals Guide says "above 10%" is sufficient; other sources set their quantitative boundaries. In addition, alloying elements are strongly influenced by the chromium content; a lower proportion of chromium with properly selected other impurities can give the same "stainless steel" effect.
420
The lower carbon content (less than half a percent) than 440 grades makes this steel too soft and does not hold an edge well. Due to its high corrosion resistance, it is often used to make scuba diving knives. Often used for very inexpensive knives; except for use in salt water conditions, too soft to make a functional blade. It is used to make cheap knives made in Southeast Asia. Also, it (a kind of 420er) is used by European and American manufacturers (for example, Magnum) of a low price category. (Ann's note: there is nothing more miserable than a Magnum serrated blade made of 420er, because these very additives that give the er index cannot make up for the low carbon content - the steel is still soft!)
440 A - 440 B - 440C
The carbon content (and hardness respectively) of this type of stainless steel increases from A (0.75%) to B (0.9%) to C (up to 1.2%). Steel 440C is an excellent high-tech stainless steel, usually with a hardness of 56-58 units. All three types of 440 steel resist corrosion well, with 440A the best and 440C the least of the three. SOG Seal 2000 knives use 440A steel, Randell uses 440B steel for his stainless knives. The 440C grade is ubiquitous and generally recognized as the second main knife stainless steel (ATS-34 is still considered the first main one). If your knife is marked "440", it is most likely the least expensive 440A steel - if the manufacturer used the more expensive 440C, they will certainly indicate this. The general feeling is that 440A steel (and similar) is good enough for everyday use, especially when it is properly hardened (there are a lot of good reviews about 440A steel hardening by SOG). The 440B version can be called an intermediate option, and 440C steel is the best of the three.
425M-12C27
Both grades became very similar to 440A. 425M (about half a percent carbon) is used by Buck in the manufacture of knives; 12C27 steel (about 0.6% carbon) is considered traditional Scandinavian and is used to make Finnish pukko knives, as well as Norwegian knives.
AUS-6 - AUS-8 - AUS-10 (6A 8A 10A)
These are Japanese stainless steels comparable to 440A (AUS-6 steel, 0.65% carbon) and 440B (AUS-8, 0.75% carbon), as well as 440C (AUS-10, 1.1% carbon). carbon). AUS-6 steel is used by Al Mar; Cold Steel uses AUS-8, which has made this brand quite popular. Although the coldsteel hardening of this steel does not hold an edge as well as ATS-34, it is a little softer and perhaps a little stronger. AUS-10 contains almost as much carbon as 440C, but slightly less chromium, so it resists corrosion a little less, but perhaps a little harder. All three of these types of steel contain an admixture of vanadium (which is absent in the entire 440th series), which adds wear resistance to the metal.
GIN-1 (also called G-2)
A steel that has slightly less carbon and molybdenum, but slightly more chromium than ATS-34, and is used by the well-known company Spyderco. Just very good stainless steel.
ATS-34 - 154-CM
At the moment it is the most high-tech steel. 154-CM is the marking of a genuine American version of the steel that has been out of production for quite some time and is not currently in use, although there is now news that this steel may be used again. Steel ATS-34 - the development of Hitachi (Hitachi), which is too similar to steel 154-CM. This is a steel of the highest quality, with a normal hardness of about 60 units, it holds sharpening very well and at the same time is quite strong, despite such hardness. Does not resist corrosion as well as 400 grade steel. Many traditional manufacturers use TS-34 steel, such as Spyderco (in their premium knives) and Benchmade.
ATS-55
This steel is very similar to ATS-34 but without molybdenum and with some other additives. Not much is known about this steel, but it appears to have the same edge-sharpness as ATS-34 but is harder. Since molybdenum is an expensive material used for "high speed" blades, and knives don't always need those properties, replacing molybdenum will hopefully greatly reduce the cost of the steel while still retaining the properties of ATS-34. This steel is often used in Spyderco knives.
BG-42
Bob Loveless introduced this steel grade as a remagnetized ATS-34. The BG-42 is something similar to the ATS-34 with two major differences. There is twice as much magnesium, and 1.2% vanadium (which ATS-34 does not have at all), thanks to which the steel may well hold an edge even better than ATS-34. Chris Reeves has switched to using BG-42 from ATS-34 in his Sebenzas knives.
CPM-T440V - CPM-T420V
These two steels hold an edge perfectly (ATS-34 is better), but they are hard to sharpen for the first time. Both steels have a high vanadium content. Spyderco manufactures at least one model from the CPM T440V. Traditional knife maker Sean McWilliams is considered one of the fans of the 440V brand, which he forges. Depending on the temper, you can expect more hard work to sharpen these blades, and don't expect the same hardness as the ATS-34. The 420V option is CPM's steel, similar to 440V, with less chromium and twice the vanadium content, more wear resistant and possibly stronger than 440V.
400-hundredth series of stainless steels
Cold Steel sold many of their products under the "400 Series Stainless" brand before they started using the AUS-8. Other knife makers also sometimes use the term. In fact, this term usually refers to inexpensive 440A steel, although nothing restricts the company from using any other 4xx steel, such as 420 or 425M, and calling it "400-hundred-series steel."
A good knife assumes that high-quality steel has been used in the process of its production. But what is meant? What grade of steel can be called the best? Does the material of the blade really have such a significant impact on the performance of the knife?
What steel is better for a knife: basic parameters
Traditionally, there is a list of characteristics that determine the quality of steel. This list included:
| Strength | Determines what mechanical loads an alloy can withstand with minimal shape change. |
| Hardness | It implies the ability of steel to resist the penetration of foreign bodies into the alloy. Measured on the Rockwell scale. A good indicator for standard pocket knives is considered to be in the range of 52-58 HRc. |
| Elasticity | Indicates the ability of a material to recover its original shape after being subjected to a load. |
| wear resistance | Describes the resistance of steel to abrasion, that is, how difficult it is for friction to separate microparticles from it. |
| Corrosion resistance | Determines the ability of the alloy to resist corrosion processes. |
| Viscosity | Indicates how well the metal resists impact loads without being damaged. |
Before proceeding to the analysis of steel types, you should find out what this material is. In its chemical composition, you can "meet" the following elements:
- Carbon (C). The main component of steel. "Responsible" for strength and hardness.
- Chrome (Cr). Required Component stainless steel. Increases the degree of corrosion resistance, increases wear resistance and hardenability. An excess of chromium can cause brittleness of the alloy.
- Manganese (Mn). Contained in almost all modern varieties of steel. Guarantees strength, wear resistance, good hardenability.
- Silicon (Si). Makes the alloy reliable and stable. Improves strength and wear resistance.
- Molybdenum (Mo). "Helps" maintain strength when exposed to high temperatures, provides viscosity, hardness, hardenability, corrosion resistance. The element improves the machinability of the material.
- Nickel (Ni). His “sphere of interest” is strength, corrosion resistance, toughness.
- Vanadium (V). Increases wear resistance and guarantees hardenability.
Sometimes steel also contains nitrogen (N), sulfur (S), niobium (N), tungsten (W).
In many ways, the parameters of the alloy depend not so much on the composition as on the characteristics of hardening. If the blade is not hot enough, it can be overly soft and bend quickly. Otherwise, there is a risk of increased brittleness and fragility.
The best knife steel: domestic production
Domestic brands are usually more affordable than imported ones, but at the same time they are often not inferior to them in quality. Among the leaders in the market are the following names:
| brand | pros | Minuses | Where is it most commonly used |
| 65X13 ("medical") |
|
increased softness, due to which the knives become dull quickly | Inexpensive knives. |
| 65G |
|
|
Throwing and homemade knives. |
| 40X12 |
|
|
Souvenir blades. Budget kitchen knives |
| 95X18 |
|
|
Good kitchen knives. |
| 50X14MF |
|
small risk of rusting with prolonged exposure to moisture | Hunting and kitchen knives. |
Occasionally, 65X13 steel falls into the hands of real masters of their craft, who harden it to good hardness. But much more often such knives are classified as consumer goods and can only be used as a working tool, from which no one expects much.
Typically kitchen steel is 40X12. Knives from it are quite capable of "surviving" for a long time, if you use them in a "sparing mode", without trying to split something really hard with the blade.
Brand 95X18 is an excellent option, subject to high-quality production of knives. If any errors were made during processing, the blade may become excessively brittle or flexible.
Steel 50X14MF is considered universal, but it should be approached with caution: long thin blades, with proper hardness, may be too brittle.
The best steel for a knife: foreign brands
Foreign manufacturers are actively supplying the domestic market with knives made using the following steel grades:
| brand | pros | Minuses | Where is it most commonly used |
| 420 |
|
|
Kitchen and "underwater" knives. Souvenir products. |
| 425, 425mod |
|
|
It is rare, in fact it is a modification of the 420th steel. |
| 440 (A, C) |
|
|
440A: Underwater knives. survival models. Quality kitchen knives. This brand acts as a kind of standard. |
420 steel is the most common material on the market. But you need to choose a knife very carefully. The quality of the product directly depends on the manufacturer:
- Chinese knives in terms of characteristics are approaching the domestic brand 40X12. Their only significant advantage is the absence of rust;
- Japanese models are of good quality;
- Spanish products in terms of softness resemble "Chinese";
- German manufacturers (Magnum, Beker), along with Austrian (Fortuna) and Swiss (Wenger, Victorinox), produce carefully crafted knives, characterized by excellent hardness;
- Americans (Buck, SOG) are considered one of the best knife manufacturers: the hardness of a thin and elastic blade is usually 57 HRc.
Often, products made of steel grade 420 are not directly marked. They may either have no inscription at all, or indicate the word for "stainless steel" (for example, Stainless Steel, Inox, Rostfrei).
The classic version of steel for knives is the 440 series brand. It corresponds to the AUS line, which almost completely repeats the features of its “predecessor”. The main disadvantage is the lower chromium content, which makes the alloy more brittle. However, very good knives are made from AUS10.
In terms of hardness properties, ATS34 and 154-CM steels are similar to grade 440C. Such knives are slightly more expensive and are more prone to corrosion, but they cut well, keep sharpening for a long time and are characterized by durability. GIN1 and VG10 brands can also be called analogues of 440C - they are considered one of the most advanced technologies for the production of knives.
A well-chosen steel is undoubtedly important for comfortable use of a knife. But a much more significant role is played by the geometry of the blade and the features of the handle. Therefore, it makes no sense to focus excessive attention on the steel grade.
The blade made of high-quality steel is resistant to various deformations and impacts, does not break, retains its sharpness for a long time. A knife of dubious production is unreliable and unsafe, therefore, when choosing a product, pay attention to the characteristics of the material from which the blade is made.
How to choose
When buying a knife, assessing the characteristics of steel is of decisive importance. However, it is important to determine what is the ratio of parameters in the alloy. No need to think that it is better to buy a blade with their maximum values. For example, a high HRC indicates a hard product that will hold the cutting edge very well. But at the same time, such a blade is characterized by less strength, it is fragile and excessively prone to chips and cracks, it can break like glass.
Mild steel is also not considered to be of high quality, since it is difficult to cut most materials.
The corrosion resistance of the blade is preferably moderate, as fully protected steel that does not rust at all reduces the performance of the blade.
Manufacturers
The characteristics of a product are determined by the material from which it is made and the manufacturing processes.
In the manufacture of steel, enterprises are guided by their own technologies for its production and heat treatment.
Types
Several types of steel are used for the manufacture of knives:
- instrumental. It is used for the production of cutting tools, characterized by increased hardness. These include alloys D2, O1, CPM 3V, M4.
- carbonaceous. Differs in durability and endurance. Suitable for the manufacture of products for the purpose of operation in adverse conditions. The disadvantage of the material is the susceptibility of knife blades to corrosion. The advantages include easy sharpening and long-term sharpness. An example of an alloy is 1095, 1055.
- Stainless. A variation of the previous type, which contains at least 13% chromium and other components. Stainless steel, as a variant of carbon steel, which nullifies corrosion, prolongs the life of the knife, belongs to steel 40X12, 50X13, 95X13, 95X19, 65X13, Sandvik, VG, 400, 2Cr13, SxxV, MoV, AUS, 154CM or CTS and etc. The disadvantages of the type include the ability to make the product less durable.
Depending on the concentration of carbon in the alloy, it can be high carbon, medium carbon and low carbon.
When other chemical components are included in the composition of steel, it is called alloyed. The proportion of these substances varies, affecting the performance properties of the alloy. At their concentration of 10-50% steel is considered high-alloyed.
To increase the resistance of the metal, add:
- chromium;
- nickel;
- vanadium;
- silicon;
- manganese;
- molybdenum;
- tungsten.
However, the addition of additives must be balanced. Otherwise, the steel loses its performance properties.
Its alloying with molybdenum is recognized as effective, which improves the strength and toughness of the alloy. An example of this is Japanese steel blades with a chemical element concentration of up to 8%.
Vanadium additives, the inclusion of chromium, tungsten increase the hardness, but also make the alloy brittle. The concentration of chromium over 13% gives resistance to corrosion and increases the cutting qualities. But at the same time, susceptibility to deformation, fracture is noted.
When choosing a knife, you should give preference to 440C stainless steel, which retains its sharpness for a long time. But 154SM alloy is considered more wear-resistant and elastic.
Also, these properties are expressed in the BG-42 grade, which contains molybdenum up to 4%. Steel in this case is called ball-bearing stainless steel.
Damask steel and Damascus are recognized as good materials for making blades. Knives made of such material are shown in the figure.
damask knife
Damascus knife
The hardness of the Damascus steel blade is 62-64 HRC. The higher grades of these alloys are characterized by a complex smelting technology. Operational properties depend on the quality of production processes (heat treatment, grinding, polishing).
The characteristics of Damascus and damask alloys are surpassed only by the Swedish steel CPM-T-440C, which is considered the best in the rating. It, in comparison with 440C, is significantly ahead of it in terms of wear resistance. However, the complexity in production causes a high cost of the material.
Stamps
To determine the alloy of steel from which the knife blade is made, manufacturers use product marking. When buying, it is advisable to pay attention to it and evaluate the characteristics of the metal, on which the operational properties and service life of the blade depend. The following is a transcript of Russian and foreign brands of knives.
95X18
Stainless steel with high hardness and good edge retention. The high-alloy grade is considered one of the best in Russia, contains 1% carbon and 19% chromium, which determines the resistance of the alloy to moisture.
When used, the blade stays sharp for a long time. Steel is used in the manufacture of weapons products, such knives are recommended for tourists, hunters and for household needs.
An analogue is the alloy Z90.
65X13
Stainless material, products from which have a low cost. The hardness index is close to the maximum (up to 58-59 HRC).
Impact resistance, moisture resistance, ease of sharpening are noted. The disadvantages include high speed abrasion.
The pronounced anti-corrosion properties are due to the presence of chromium in the composition.
It is used for the manufacture of surgical instruments, household, hunting knives.
The analogue is brand 1K6.
40X13
Highly alloyed brand 40X13 (4X13), which is characterized by a hardness index of up to 55-57 HRC, corrosion resistance. The retention of the cutting edge is satisfactory, the product is easy to sharpen, does not require additional care.
It is used for blades of kitchen knives, medical instruments, the alloy is popular with fishermen, divers, divers.
Foreign analogues of steel - 420 (USA), X21Cr13 (Germany); SUS420J1 (Japan), 45X13.
The modification is alloy 40X10S2M (EI 107, "valve steel").
110x18
Steel belongs to stainless, characterized by a low carbon content (1.05%), the main additional element is chromium, which enhances the quality of the alloy - strength, wear resistance, and so on.
Anti-corrosion properties determine the resistance to a humid environment, which is important for fishermen, tourists and so on. The knife is easy to sharpen, retains its sharpness for a long time, easily copes with objects of varying degrees of hardness.
The disadvantages of the alloy include a high price. Also, steel is inferior in characteristics to Damascus, while some sellers claim the opposite.
There are various markings for the 110x18 alloy: 110x18MSh, 110x118MShD, 110x18MF. In terms of performance, they are similar. The difference lies in the chemical composition (the presence of additional components) and production processes: "Sh" means electroslag remelting, "D" - electric arc.
12X13
Heat-resistant corrosion-resistant steel. It is used for the manufacture of cutting products, fasteners, parts of turbines, boilers and so on. The alloy combines high wear resistance and excellent anti-corrosion properties.
D2
Tool steel is characterized by strength and wear resistance. It is considered semi-stainless due to the lower chromium content than its counterparts.
Alloy D2 holds the cutting edge well, effectively resists corrosion, but you should not keep the knife in a humid environment for a long time.
Consumers note difficulties in sharpening the blade. It surpasses 154CM and ATS 34 grades in hardness.
AUS
AUS-6
The composition of the alloy is characterized by a low concentration of carbon. It is considered the Japanese version of the brand 420. Consumers note the high anti-corrosion qualities of the blades. The alloy is soft, used for mass production of kitchen knives and other cutting products, the price of which is low.
AUS-8
Japanese stainless steel with a hardness index of 56-59 HRC. It is characterized by excellent cutting properties, resistance to mechanical stress, anti-corrosion properties. Knives are easy to sharpen and stay sharp for a long time. AUS-8A has a higher carbon concentration (1%) than AUS 8 (0.8%). Their operational properties are identical.
Substitute analogues are 440C, AEB-L, 8Cr13MoV, 8Cr14MoV, 75X16MF and 95X18.
AUS-10
The alloy is characterized by wear resistance, strength and hardness. Its analogue - 440С, is also subject to corrosion to some extent. At the same time, AUS-10 has higher wear resistance due to the content of vanadium.
The laminated structure of the blade (steel 420JT) increases the overall mechanical strength and flexibility of the product.
420
Inexpensive stainless steel with a low carbon content. The alloy is soft, easy to sharpen, but quickly loses its sharpness, wear resistance is moderate. Knives made of such steel are considered a budget option. The Chinese analogue is the 5Cr13MoV alloy.
On knives made of 420 steel, the inscriptions “Stainless”, “Inox”, “Rostfrei”, “Super-steel” and so on are often found.
420NS
The composition is similar to the previous brand, but the concentration of carbon is higher. Knife maker Buck uses an alloy to create blades, increasing heat treatment. As a result, 420HC steel products retain their sharpness longer and are resistant to corrosion. Consumers note easy sharpening, but also a quick loss of sharpness.
Analogs are 440A, 425, AUS-6A, 7Cr17MoV, 5Cr15MoV, 12C27, 65X13, 50X14MF.
420J2
Low-carbon stainless steel grade 420 improved by Japanese manufacturers. Characterized by strength, anti-corrosion properties. At the same time, there is low wear resistance and a rapid loss of sharpness. It is advisable to purchase such a knife for fishermen, for scuba diving and so on. It is easy to sharpen the product even in natural conditions.
Steel analogues: 30x13 (3x13), X30Cr13, 40x13, 420s45.
440
There are several types: 440A, 440B, 440C, which differ in the concentration of carbon in the composition: 0.75%, 0.9% and 1.20%, respectively. The first steel is the softest, while resisting rust well. 440V is rarely used in knife production. Latest brand considered the best for making blades, but more brittle and prone to corrosion. Differs in wear resistance, easily gives in to sharpening.
Modification 440A is considered a Chinese alloy 3Cr13 (3Cr13MoV) - stainless steel with a hardness of up to 57 HRC. Alloys 9Cr18MoV, 7Cr13 act as analogues of 440C.
3Cr14
In the composition of the stainless alloy, the proportion of carbon is 0.3%, chromium is 14%. A significant value of the latter provides pronounced anti-corrosion qualities of steel. The hardness parameter is in the range of 51-55 HRC.
M390
Steel Bohler M390 - powder, which contains tungsten, molybdenum, vanadium, chromium. Characterized by high hardness (60-62 HRC), anti-corrosion properties, the alloy confidently retains the cutting edge. Sharpen the blade with a bench grinder.
The analogue is the CTS-204P alloy.
Sandvik
Sandvik 12c27
Grade with a carbon concentration of 0.6%, hardness 54-61 HRS, long cutting edge retention, pronounced anti-corrosion properties. It is considered the most balanced steel, recommended for the manufacture of hunting, pocket, high-quality chef's knives.
The 14C18N alloy is considered similar, it has a high carbon content.
Sandvik 14C28N
The optimal chemical composition provides a combination of steel characteristics: hardness, anti-corrosion properties, blade sharpness retention, strength. The blade is easy to sharpen, the hardness index is 55-62 HRC. The alloy is recommended for the manufacture of knives with high quality requirements.
N690
Steel alloyed with cobalt, which is advisable to do for the homogeneity of the alloy. Characterized by excellent cutting, anti-corrosion properties, hardness up to 60 HRC. There are no difficulties with sharpening, the sharpness is maintained for a long time.
N690Co
Austrian analogue of brand 440C. It is distinguished by the presence of vanadium and cobalt in the composition, which is reflected in an increase in hardness and anti-corrosion qualities. Effectively resists deformation under force. Widely used for the production of knives for tourists.
50X14MF
Contains 0.45-0.55% carbon and up to 15% chromium. The alloy is resistant to fracture and shock, moisture, chemical substances. Sharpening is not difficult, sharpness is maintained for a long time.
Prolonged exposure to moisture can lead to corrosion. Foreign analogue of the alloy - 5Cr14MoV, X50CrMoV15(4116), Z60.
H12MF
Alloy tool steel, which includes nickel, vanadium, sulfur, copper, molybdenum, silicon, manganese, phosphorus. The carbon content is 14.5-16.5%.
The alloy is wear-resistant, has anti-corrosion properties, long service life, and keeps the sharpness of the blade for a long time. Hardness - up to 64 HRC. However, the metal requires care; when it enters an aggressive environment, it becomes covered with dark marks and plaque.
French Z160 is considered a similar steel, but it additionally contains tungsten (0.5%), K340.
CPM
CPM S35VN
An improved version of the S30V brand. A finer powder structure is used for production. Steel is characterized by strength, easy to sharpen, and holds the cutting edge for a long time.
CPM S30V
The alloy is characterized optimal ratio hardness and strength. Powder stainless steel actively resists chips, breaks, keeps sharpening for a long time: it surpasses the 440C grade by 45%, 154CM - by 30%. Corrosion resistance, excellent cutting properties.
CPM M4
The composition of the alloy includes carbon, molybdenum, tungsten, vanadium. Chromium is present in low concentration. The blade is well sharpened and retains its sharpness, is characterized by strength and wear resistance. However, it does not resist corrosion well.
CPM-S90V
The alloy includes a high concentration of carbon, contains vanadium. Resistant to abrasives and wear, long-lasting sharpness. It is characterized by pronounced anti-corrosion properties, hardness index - 59-60 HRC. A conditional analogue is the alloy S125V.
CPM3V
The alloy is characterized by strength, wear resistance. Outperforms A2, D2, CPM M4 in impact strength. The hardness parameter is 58-60 HRC. Has anti-corrosion properties.
CPM 20СV
One of the best steels for making knives. It combines wear resistance, anti-corrosion properties, strength, high impact strength.
CPM-S110V
High alloy stainless steel containing vanadium and niobium. Additional chemical components increase the strength, wear resistance, anti-corrosion properties of the alloy.
CTS
CTS-XHP
High-quality steel of the American brand Carpenter. Alloy CTS -XHP has a hardness of 61-64 HRC, wear resistance, strength, effective edge retention, resists moisture. Widely applied to the production of kitchen, hunting, EDC knives, razors, medical instruments.
CTS-BD1
65G
Explanation of the abbreviation: "G" - alloying chemical element manganese, which is part of the alloy; "65" - percentage carbon in hundredths. Steel is characterized by strength, elasticity, wear resistance, toughness. Often used to make blades for sporting throwing knives. The disadvantages of metal include susceptibility to corrosion.
An analogue is called alloy 65MN.
Elmax
The cutting edge of the blade made of Swedish Elmax steel withstands the load even at an acute sharpening angle. The alloy resists deformation, resistant to corrosion. Characterized by good plasticity, strength.
The disadvantages include the appearance of pitting corrosion (spots) with prolonged exposure to moisture. They can be removed with abrasive pastes.
R18
High-speed tool steel (HSS) P18 stands for: "P" - denotes the tungsten present in the composition, "18" - its percentage. Hardness index - 64 HRC.
ATS 34
Air hardened high carbon bearing steel. One of the best stainless quality alloys. It holds the sharpening of the cutting edge well, is characterized by strength, resistance to mechanical stress, chips. The hardness index is 59-61 HRC.
Analogues: RWL-34, 154CM, S60V, BG-42, VG - 10 (VG 10), GIN-1 (G-2).
VG-10
High carbon steel alloyed with cobalt and molybdenum. One of the best alloys for knives, it occupies an intermediate position between ATS-34 and ATS-55 - top brands. Maintains cutting edge even at hardness of 60-62 HRC without brittleness.
ZDP-189
Powder tool steel of high quality. The carbon content in the composition is 3%, but the alloy is not classified as cast iron due to production technologies. Metal is not recommended for use on blades with concave slopes. Knives with such steel are designed for professionals who require high cutting qualities and understand the purpose of various blade geometries.
154CM
The best American steel for making knife blades. The metal is hardened at high temperatures, which ensures excellent retention of the cutting edge on a hard object. Hardness - up to 60 HRC. Prolonged exposure to moisture may cause rust. The absence of vanadium in the composition reduces the wear resistance of the product.
An analogue is considered an alloy 100x13M.
H1
H1 Stainless Steel is an American chrome-nickel alloy. It has pronounced anti-corrosion properties, due to which knives made of such material are popular with sailors, divers, yachtsmen. However, the metal is difficult to process, so the products are expensive.
7cr17mov
High quality alloy made in China. The alloying chemical component of the composition is vanadium at a concentration of 0.04%. Due to it, the qualities of standard 7Cr17 steel are improved. Differs in durability, is often used for the manufacture of knives by the manufacturer TEKUT.
9HF (90HF)
High-carbon steel with the addition of vanadium, which increases the strength and toughness of the metal. The hardness index is 62 HRC without a significant increase in the fragility of the product. In comparison with other brands (ShKh-15, 65G), a pronounced resistance to corrosion is characteristic.
SHKH15SG
Structural bearing steel, analogues are ShKh-15, 52100, 9KhS, HVG. The carbon concentration is 0.95-1.05%. The alloy is characterized by contact endurance, wear resistance, good cutting edge retention and excellent heat treatment.
S290
Powder high speed steel. Characterized by wear resistance, high hardness, which is 70 HRC. It is not recommended to use the product with pronounced lateral loads. Steel is subject to corrosion. S390 has a more balanced composition, which has higher viscosity, but lower hardness and wear resistance.
K110
Iron alloy refers to tool steel, carbon concentration is 1.5%. It resists oxidation, the hardness parameter is 62 HRC, it is characterized by high impact strength.
EP-766
The composition of the alloy includes carbon, chromium, niobium, molybdenum, vanadium. The knife keeps sharpening for a long time, it is characterized by excellent cutting properties, long service life. Difficulties in sharpening are noted. Prolonged contact with water causes corrosion.
5160
Spring steel with addition of chromium for better hardenability. The alloy is characterized by high strength, which is used by blacksmiths to make knives with large blades, swords.
K390
Die steel is used for the production of prestigious knives. It is characterized by high wear resistance, impact strength, strength, resistance to deformation. Corrosion is possible due to the chromium content of only 4.2%.
SK5
Japanese tool steel. Maintains sharpness for a long time. The high mechanical strength of the products is noted. Steel is susceptible to corrosion, the appearance of dark spots is possible even after contact with an apple. With a hardness of 52-55 HRC, it holds an edge well, when hardened above it is less brittle than stainless grades.
70X16MFS
Stainless steel containing 0.7% carbon, vanadium, molybdenum, silicon. Strength, elasticity of the alloy, long retention of the cutting edge are noted. The hardness parameter is 57-62 HRC.
XB6
Diamond steel contains carbon at a concentration of 1.25-1.45%, chromium, tungsten. Characterized by high hardness (63-66 HRS), which makes it possible to compare the alloy with diamond. Consumers note excellent cutting properties and durability.
3G
Composite powder alloy with a carbon content of 1.4%. Manufacturer - Sweden. Characterized by anti-corrosion properties, hardness, wear resistance, rigidity.
MBS 26
High carbon molybdenum vanadium alloy. The technology allows you to create a blade of small thickness, which is used for the production of household and kitchen knives. High resistance to wear, easy sharpening of the blade are noted.
Nitrum (X45CrMoV15)
Steel with alloying additions of molybdenum and vanadium. Stainless steel with a hardness of 58 HRC. The carbon concentration is 0.45%. The optimal ratio of hardness and strength of the product is noted.
1075
American made carbon steel. Used for production structural material, as well as cutting products. Contains 0.7-0.8% carbon, 0.4-0.7% manganese. Good cutting properties, low price of products are noted. The alloy is susceptible to corrosion.
M2
The alloy is characterized by strength, which is higher than that of stainless steel. Perfectly keeps the cutting qualities, keeps sharpening. Does not lose properties and chemical composition at high temperatures. The metal is highly susceptible to corrosion.
For hunting knife
The hunter's tool is multifunctional, so it must have a set of characteristics: strength, durability, cutting qualities, sharpness, and so on.
For the manufacture of knives, carbon, powder, alloyed, damask or Damascus steel with hardness values of at least 55-60 HRC are used.
Among the presented grades, it is advisable to choose U8, U9, U10, 40X, AUS 6, AUS 8 and AUS 10, 440. The most common for the production of hunting knives is alloy 440C or an alternative to CPM 440 V. The strongest steels are considered grades ХВ5 and Х12МВ with high hardness and excellent cutting properties.
Titanium coating of modern knives (up to 3 microns) is practiced, which is determined by the gold or black color of the metal strip. This increases its anti-corrosion properties and hardness (up to 90 HRC).
Description of modern steel
An overview of the different grades of steel used for the manufacture of knife blades is given in the tables, taking into account the cost of the material and, accordingly, the resulting product. The price of the blade is affected by the composition of the alloy, the complexity of production processes, the paraphernalia and external design of the knife, and so on.
budgetary
Steel is used for the production of inexpensive products and knives (mainly kitchen knives).
Intermediate level
quality
| Steel | Description |
| 14C28N | Stainless by increasing the proportion of chromium. Also contains nitrogen. Characteristic of the Kershaw brand. |
| 8Cr13MoV | Chinese metal, the optimal ratio of "price-quality". Often used by the Spyderco brand. |
| CTS-BD1 | Due to the high chromium content, it effectively resists corrosion. Easily sharpened, in terms of cutting edge retention, it is inferior to materials with large carbides (G10). |
| AUS-8 | Japanese steel, similar in properties to 440C. But less hard and more susceptible to corrosion. |
| 440C | Universal alloy, used for the production of products with an average cost. Resistant to corrosion and wear, hard, easy to sharpen. |
| N680 | Suitable for products exposed to salt water. Anti-corrosion qualities are expressed, it is easily sharpened and retains its sharpness for a long time. |
| H1 | Effectively resists rust. Good edge retention. Suitable for use in contact with water. |
| VG-10 | Durable, keeps the sharpness of the blade for a long time, resistant to corrosion. |
| D2 | "Semi-stainless", good edge retention, medium strength, difficult to sharpen. |
| 154CM | Holds an edge well, is strong, can be sharpened using abrasives, and effectively resists oxidation. |
| ATS-34 | Japanese analogue 154 CM. More prone to corrosion than 440C but better edge retention. |
Etude 1. Chernyaga or Ode to Water Pipes
Here the field for capture is wide: this is a strip from a construction site, corners, from batteries, channel bars, fittings. This good can always be found everywhere in arbitrarily large quantities. "What for?" - fans of high-tech alloys and steels will ask. And it's very simple. What to make overlays, all sorts of rings and so on? It is clear that the simplest and cheapest is black.
Now let's talk about how we can improve the quality of our material. The above products are made of malleable iron and are well processed by pressing and forging. At the same time, from deformations, the metal acquires higher hardness and strength. Yes, I am a fan of cold forging, what should I do? But it really works! For example, to make overlays for some kind of survival knife, I would take not just a plate of the required thickness, but a strip 2 times thicker than necessary and disperse it to the desired thickness by cold forging, thereby strengthening the metal and significantly increasing the quality of my product . In general, the quality of a metal largely depends on how it is processed. You can also forge a cool bayonet-knife of a good one from a reinforcement, or you can spoil high-tech complex alloy steel so that it’s only good for garbage.
By cold forging, I managed to bring steel 3 in terms of blade edge strength to spring-loaded 65G (raw, from the factory).
Another example of a useful work hardening is chromium-nickel stainless steel. It is not difficult to distinguish it: it is not polished by a grinder, but covered with a gray film of oxides. After forging 2-3 times, it becomes springy and elastic, I personally checked it. already wrote, I will not repeat.
Below is a sword-knife forged from chromium-nickel stainless steel.
But, but, but ... it is important, as elsewhere, to have a sense of proportion! Only experience will tell the truth here. If the steel is beaten and worn down by excessive forging or improper forging technique, then nothing good will come of it, it will crack and break. Only one rule works here: the harder the steel, the worse and less it is pressed, the more likely it is to crack.
The forging technique is well described by Kuznetsov, but this is for hot. For cold, it is enough to take a hammer with a round head.
Another use for cold working is hole punching. Of course, you can take a drill and pick holes in a minute where necessary. And you can punch them. It is difficult, long, but the hole will not weaken our product and in itself will keep its shape better. You'll have to really grind the roses next to the hole, but it's worth it. You can pierce with an ordinary construction nail for concrete, they cost a penny. It is desirable, of course, to make a special adaptation for this matter, but with proper dexterity, you can do it with the help of pliers and a hammer. Looking ahead, I will say that this method helps out where it is necessary to drill already hardened thin (1-3 mm) steel, which is unknown or not able (or not willing) to re-harden. It is only necessary to put a nut slightly larger than the hole under the hole, otherwise your workpiece will simply be torn apart by a crack.
Separately, it is worth mentioning the armature. In it, the metal contains quite a lot of carbon and its primary hardening is not bad. With coal, you can make very good things out of it.
Now a few words about corrosion protection. This is a sore point of any steel, except perhaps stainless steel and high-alloy metals (this fate did not escape non-ferrous alloys, I personally saw a corner of duralumin rotten through)
Welders-motorists came up with a good way: while the metal is still hot (glows), you need to quickly smear it with grease. For quite a long time, steel treated in this way does not lend itself to rust.That, in general, is all about water pipes.
Etude 2. U10 and others like her
There is also a lot of material here. But processing is more difficult. Here it is already necessary to be able to carry out heat treatment and know its modes. But what exactly to process?
Let's start with the garage and cottages. For kitchen knives (as well as some hidden stiletto blades), an old blunt saw, which you don’t want to sharpen, works well. The simplicity of processing pleases here: it is not necessary, it is enough to cut it out, rivet the slopes and edges, and you can safely deal with all sorts of carved handles, mirror polishing and other artistic delights. Riveting is done until the end is 2 times thinner than the rest of the saw. It is also better to experiment here, since there is enough material.
Spring steel has good hardness and quality. Tape springs from watches, ordinary ones from washing machines ... I made mine from a spring. You can also make a cool stiletto-needle out of it (I also once did it)
Circular discs should be re-hardened, because. with the modern logic of "savings", the cutting edges of the disk are made of hard alloys, and the rest of the metal is underheated, viscous, but there is, in principle, enough carbon there. In this regard, the Soviet instrument wins a lot, which, unlike the modern one, was completely hardened. If you bought a plot in some remote village, then you might be very lucky: I found a huge circular disk on mine (see article), 6 (!) Blades from a key machine. The latter is an amazing material for knives! An ancient German Saxon knife from these canvases:
In general, well-hardened steel is quite easy to distinguish from ordinary steel by ringing. A soft black has a deaf ringing, while a hardened one has a high one. clear sound. The whole difficulty of processing hardened material lies in not overheating, and if the steel is brittle, then release it correctly.
This is a forged carbon steel dagger with 3 steel grips and an duralumin bolster. I won't say what kind of steel exactly, I got the blade as a gift.
Now let's move on to the springs and files. This is for those who plan to do forging. The spring is initially quite soft, and the file has a strong hardening only on the surface, and if you just grind it off, you risk getting on the soft core. I will not describe complex and interesting forging methods here, but I will make a reference to a specialist who has been engaged in blacksmithing for decades.kuznec.ru or type in the search engine Viktor Kuznetsov blacksmith. The first link is his website.
I will only add here that it is better not to take the old spring, because. on its surface there are many microcracks that reduce the quality and strength of the product.The spring is bad for knives and is more suitable for and.
Etude 3. Ligatures or colormet help us
Alloyed and complex alloyed steels are a rarity. But let's agree right away: we are talking about carbon alloy steels, because the quality of the cutting edge is determined by the amount of carbon, and not anything else.
The simplest and most affordable, in my opinion, are cutting diamond discs for stone and concrete. Their main part consists of steel x12 or 100x12 in the Russian knife marking. This steel is perfectly hardened, annealed and has all the positive properties of ordinary steel (U10) of the same carbon. Also, there are no problems with forging in thickness, because. discs are usually no thicker than 3 mm. The reverse side of the coin is the presence of low toxicity of this steel. The fact is that to achieve the properties of stainless steel, 13% of chromium is needed, in this steel it is less. If after a knife from this steel to wipe dry, then it will not rust. But, on the other hand, dip it into hot tea, and the blade will instantly be covered with something incomprehensibly dark. This is chromium oxide, which, in general, is a carcinogen. For camping, working, combat knives, this steel is ideal, but it has nothing to do in the kitchen, and before cutting off sausages with such a knife, you should think about it. Semi-combat knife made of this steel:
Guard - stainless steel, handle - duralumin.
Next are wrenches. They do not need to be re-hardened, you can simply grind them out and not bathe. Throwing knives are ideal from a wrench. They have deadly strength, hold the edge well, rust poorly and have a peculiar bluish tint (vanadium addition)Below - , two bodze - from fittings and two throwing knives from wrenches. The third is a released fragment of a shop knife.
Weapons can be made not only from metal. For example, it looks exotic and unusual from glass or an oak dagger:
Both of them are invisible to metal detectors and are not considered melee weapons. An oak dagger pierces a thick denim, I checked it myself.
If the steel is unknown
But what if you find a tidbit of steel and don't know if it's right for you? There are several ways to find out its quality.
1. cold forging and core.
The soft galima black is easily crushed with a hammer, and the holes in it are punched with a bang. Hard alloys crumple badly and will rather split than crumple, and the center punch slides over them and it is difficult to hit a hole in the same place. A striking indicator of hardness is the complete crushing of the tip of the nail on concrete against steel.
The spark test method helps to establish the approximate composition of steel and the presence of ligature. It consists in the following: on an emery (or grinder), the steel under study is turned and look at the color and nature of the sparks. Below datasheet
|
metal |
Color and character of sparks |
|
Low carbon steel (chernyaga) |
A continuous beam of straw-yellow sparks, few stars. |
|
carbonaceous |
Light yellow bunch with stars |
|
U12, U13 |
Tight short bun big amount branched stars |
|
U7, U10 |
The diverging beam is light yellow, there are many stars. |
|
Chrome |
The dense beam is dark red, there are many highly branched stars. |
|
Chrome tungsten (quick cut) |
Discontinuous dark red beam with lighter teardrop stars |
|
Spring flint |
A wide dark yellow bunch with light stars. |
|
Cobalt high speed |
A wide dark yellow bunch without stars. |
3. Let's talk about stainless steel. I remember that in one of the comments here someone spoke about the unsuitability of stainless steel for a knife. How to distinguish ferritic (with a small amount of carbon) from austenitic stainless steel? It's simple: ferritic is not magnetized. It is the combination of carbon in the alloy that enhances the magnetic properties of iron. Therefore, magnets are made from high-carbon alloys (with the exception of modern know-how from neodymium or alumino-manganese).
4. Will tell you more personal experience. Having gone through a centner or two of different iron, you will learn to determine “by eye” what is suitable, and what is better not to mess around with.
Bonus for lovers of knives and knifemakers
What determines the quality of your knife? Based on what characteristics can we say: this knife is good, but that one is rubbish?To begin with, different knives are made for different purposes. utility knife just doesn't exist.
The main characteristics of the knife are as follows:
Hardness
Strength
Viscosity
Depending on which of the signs is brighter, the purpose of the knife is determined.
Myth: The harder the knife, the better it cuts.
If your fishing friend boasts to you that, they say, he has a knife of 72 units according to Rockwell, and yours is only 54, then there is no reason to be upset and envious. It is better to observe how many times this acquaintance will sharpen a knife for fishing and how quickly it becomes dull. A very hard blade has the unpleasant property of crumbling under heavy loads (some kind of bone). Also, a very hard blade is difficult to sharpen.So let him suffer with, and we will take it softer, but better. Yes, and a viscous knife is easier and easier to sharpen, as they say, ran along the top of the boot - and he shaves again.
The strength of a knife is made up of hardness and toughness. These two characteristics determine the quality of the cutting edge, and at the same time are mutually exclusive. It is advisable to make knives with high hardness thicker and sharpen at a large angle, otherwise the edge will crumble.
A knife for softer materials (sausage, cucumbers, etc.) is better to make it a little softer. It will keep sharpening well, and the angle can be made smaller, which makes life much easier. Solid heavy knives are more suitable for chopping and cutting than in ordinary life. If you chop and plan with a soft knife, then very soon the edge will crumble and it will not be too fun to sharpen it.
So that the sting of the knife does not break off, you need to make its angle wider, and the slopes at a large angle. On appearance this will affect somewhat, but the strength will increase.
A good but tough way to test for strength is to bend the blade in a vise at an angle of 45 degrees. If the knife is good, then it will return to its previous state without deformation or will not allow itself to be bent (for thin ones) without breaking.
On the quality of the cut - check on the scales.We put the rope on the scales and make cuts until the pressure on the knife exceeds a certain value (for example, 15 kg). We count cuts and compare.
P.S
For weapons, if possible, it is better to take imported steel, preferably German or Japanese.
What could be better than
from a reforged Japanese old bearing from your favorite Mazda? Our metal contains a fair amount of phosphorus and sulfur, which are harmful to steel. Because of this, the product rots faster and has poorer strength. How else? In the Urals, factories have been standing since the time of Peter the Great, they are being driven using those technologies. It is better to take electric steel from our metal (steel smelted not with coal, from which sulfur comes, but with the help of electrolysis). It's all the same bearings. For the forge, it is worth burning charcoal, because. it is clean, does not contain sulfur, which can turn into metal during the heating process.
That's all I wanted to tell you about steels. Good luck in your work and creativity!
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