Knife and Tool Steel

[DadSmith]

I decided to make a thread on this important subject as I'm learning slowly about the different steel types, and uses.

So I'll start out asking about a few different steel types and if someone can let me what they are good for and maybe compared to I'd appreciate it.

I seen this today. How is this steel for knives, and what is it comparable to?
Sandvik 12c27

 

[WhitleyStu]

Not all steels listed, but a lot of the major ones...

Knife Steel Guide - Knife Life

In its most basic form, steel is just iron and carbon, but people have been studying, experimenting with, and perfecting steel with other elements for specific applications for millennia. The study of steel is now so complex and nuanced that one can acquire a graduate degree in the subject and...

www.bladehq.com

 

[Edged Tools]

This is always my go to reference

Knife Steels Rated by a Metallurgist - Toughness, Edge Retention, and Corrosion Resistance - Knife Steel Nerds

Steel Metallurgist Larrin Thomas uses tests of knife steels to rate the steels and explains the factors that control performance.

knifesteelnerds.com

 

[Edged Tools]

I seen this today. How is this steel for knives, and what is it comparable to?
Sandvik 12c27

Looks like it’s comparable to AUS 8 and ATS 34


At least according to this page

Is Sandvik 12C27 a Good Knife Steel? (Pros & Cons)

At A GlanceSandvik 12C27, a martensitic stainless chromium steel originating from Swedish manufacturer Sandvik, is considered a good choice for knife steel. It offers a balance of excellent wear resistance, corrosion resistance, and high hardness,

knifeade.com

 

[DadSmith]

 

[sadclownwp]

I decided to make a thread on this important subject as I'm learning slowly about the different steel types, and uses.

So I'll start out asking about a few different steel types and if someone can let me what they are good for and maybe compared to I'd appreciate it.

I seen this today. How is this steel for knives, and what is it comparable to?
Sandvik 12c27

Let me give you the low down. Almost any modern steel in a knife made by a reputable company is gonna be a good steel. It is not like back in the late 90's/early 2000's when a lot a soft garbage steel was hitting the market. Heat treats have also come a long way. The most important thing is buy a blade made by a reputable company with a lifetime warranty, and buy it from a reputable dealer. There are a lot of knock offs out there. Buy from a direct dealer and you cut down on your issues.

 

[DadSmith]

I've doing some more studying on steel and that Sandvik Steel 14C28N looks like a really good steel. Good corrosion resistance, easy to sharpen, very tough, edge retention isn't as good as others, but a person can sharpen it as needed.

Magnacut looks very good as well. Similar properties but better edge retention.

 

[Mr. Habib]

14C28N has a fine grain structure. It comes from the same Sandvik that is used for razor blades. I have a Kershaw Leek with that steel. It will get stupid sharp. I wouldn't choose it for a large chopper, but for a small knife that needs a fine edge, it works well.

 

[DadSmith]

14C28N has a fine grain structure. It comes from the same Sandvik that is used for razor blades. I have a Kershaw Leek with that steel. It will get stupid sharp. I wouldn't choose it for a large chopper, but for a small knife that needs a fine edge, it works well.

Knife steel nerds rate it an 9 on toughness.
Unless I'm mistaken on what toughness means it should hold up well chopping wood and other survival needs.
Edge retention isn't as good rated at 3, but one can sharpen it as needed. They say it sharpens easily.
They rated it an 8.5 on corrosion resistance.

Like I said unless I'm misunderstanding the meaning of steel toughness, edge retention, and corrosion resistance this 14C28N sounds like a decent steel for a knife, and it's reasonably priced.

 

[DadSmith]

This guy explains things in layman's terms.

 

[BRHiker]

14C28N is a wonderful steel for everything from a little pocket knife to a big chopper. The fine grain structure is partly why it is so tough. Simply tweak the heat treatment depending on the knife's specific application. There is always a tradeoff between edge retention and toughness, no steel is going to be the best of both.

Another factor that "toughness" has in relation to the edge, is that it allows the edge to be ground much thinner so you can have greater cutting performance from less meat behind the edge. The higher carbide steels need to be slightly thicker behind the edge for strength. Another reason why I prefer steels like 14C28N and AEB-L over "super steels."