What type of steel?

[Don Armstrong]

Probably a dumb question. If I'm only worried about how long a blade will stay sharp, what steel would be the best. Thanks, Don

[gables]

I don't think you are going to get a definitive answer. It seems that the steels touted to stay sharp the longest are the most difficult to sharpen and require the most precise heat treating. The heat treat seems to be more important than steel choice. Heat treating calls into question the skills of the maker or manufacturer.

[Don Armstrong]

Thanks gables, I hate stainless knives. I 've never owned one that will stay sharp. I can sharpen a knife that will shave but would like to do it less often. I love the look of the demasacus(spelling) knives but am confused on steel properties. I know D2 tool steel is good but was just wondering what to look for. Thanks again, Don

[Lin Rhea]

Don,
      There are several fine carbon steels that will perform. It takes two elements for a blade to cut and hold an edge. The heat treat of any steel has to be right, but it also has to have a good geometry for the intended use.
        Carbon steels are great, in my opinion. Within the catagory, there are some carbon steels with certain alloys that will improve edge holding, but might make it more difficult to sharpen. Vanadium for instance. I personally like simple steels (low in alloys). Crisp, tough, and easy to sharpen. Damascus usually is made up of two types of carbon steels so the same applies while adding the very real possibility of an aggresive, toothy edge.

[Lamey]

as covered above,  the heat treat,  edge geometry are as or even more important then actual steel type (the presumption is we are talking about high quality blade steels).

That said, in my experience, and for me the best overall performing steels are 1095 & W2, with 5160 and L6 being right up there too.

If you are going to buy a knife from a maker, always defer to what he is comfortable using.  You will always end up with a better knife if you give the maker room to do his thing.

[Don Armstrong]

Thanks guys, I am looking into getting a good utility grade knife for deer hunting made. I need it to hold an edge and sharpen fairly well. I don't mind working on one for a while if it holds an edge. Some of the knives you guys make look so good, I would have to put them in a display case, instead of my pack   :D   . Thanks again, Don

[Lin Rhea]

By the way, the grit of stone you use will affect the edge's cutting qualities a lot. That would make a good thread.

[kansas stik man]

i agree lin that would be an awesome thread, i tried to sharpen a new ka-bar knife and had one hell of a time doing it and at the end would still not shave hair either i am not as good as i think of that knife is different then any other ive sharpened cuz my stones work fine for other knives.

[Bladepeek]

Tim Zowada did a very good study a few years back with the edge shown under a photo-microscope(?). Showed the "scratch pattern" done on a soft Arkansas, hard Arkansas, ceramic medium and fine stones, and stropping with various media. A lot of it depends on what you are cutting. I like a SLIGHTLY toothy edge for meat cutting and a highly polished edge for carving wood.

A lot of people don't like stainless (and it's not as much fun to work, since I have to send it out for heat treating) but I just did a series of BG-42 stainless blades and I'm here to tell you they took a razor sharp edge. I don't mean that in the figurative sense; they were razor sharp - made the hair jump off my leg (none left on my arm) out of pure fear   :D   . I have to say the edge was ground very thin, but MAN they were sharp.