How much does steel type matter to you?

[Higgins617]

It's very clear that we're all here because we like great gear, and to carry the best we can get. But how much does it really effect our daily usage? Could you guys be happy using a cheaper, lower end steel? 3CR and the like.

Personally, I do think I could be fine with it without too much of a noticeable difference because of the type of tasks I typically need it for. I'd just be sharpening a bit more.

[Marcellus]

I use to care a lot at one time
Now, not as much, as long as the steel is not too poorly  alloyed and  heat treated

[detron]

I am fine with good steel,  but I do not have to have great steel.

I do not want super cheap stuff, but I am fine with 440 and the like.

I do LOVE the steel Victorinox uses though.  that is my favorite.

[enki_ck]

As long as it isn't some pot metal, takes an edge and keeps it for some reasonable time, I'm happy. Rustproof is better.

[powernoodle]

As long as it . . . takes an edge and keeps it for some reasonable time, I'm happy.

Same here.  A guy who needs serious edge retention (employment or whatever) might benefit from a supersteel, but I'm fine with 8Cr13MoV or pretty much anything.

[Aloha]

I'm fine with the steel LM uses on their MT blades.  I also don't mind the CR13 steels either.  As for the 400 series steels in general I think it will always come down to the heat treat.  I have a few 1095 fixed blades and while they need some care I dig that steel.  Vic steel is pretty darn terrific as well.   

So I guess my answer is, NO.  I don't require super steels for what I do with my knives.   

[Higgins617]

As long as it . . . takes an edge and keeps it for some reasonable time, I'm happy.

Same here.  A guy who needs serious edge retention (employment or whatever) might benefit from a supersteel, but I'm fine with 8Cr13MoV or pretty much anything.

Funny, reading one of your posts on a certain knife-based form prompted me to make this thread . I love nice stuff, I like using the best stuff I can in all disciplines in my life. But Buck's 420HC has constantly been my favorite steel to use, Leatherman's steel has treated me excellent, and I've used multiple knives with 7CR and even 3CR that I've very much enjoyed using. I would love to own a high end blade, but really I don't think it will do the jobs I need to do any better than what I have now.

[Demel]

No it doesn't matter to me because I am TERRIBLE at sharpening anyway. If I had to pick one I like it would be Leathermans steel.

[sawman]

My absolute favorite steel is 154cm, followed by Buck's 420HC, but I am happy with some of the softer metals and touching them up more often.

Another shout-out for Leatherman's steel - it's pretty good stuff

[Aloha]

I have VG10, S30V, 154CM, N360, AUS 8 and while all nice I don't personally feel a difference in performance.  I may not have enough extensive experience with each.  I do know that when each of my blades are at their utmost sharpness they all CUT.

I respect those who know their steels and what nuances each has.   I'm just not that savvy. Hell I just figured out what a secondary bevel was 

[WWW]

I find that heat reatment, geometry more impotant, and then the steel. I like sharpening and honing my skills at it so I don't mind the more lower end steels.

[SAK Guy]

Pretty happy with SAK steel and 1095. I  do have one Bark River Kephart in CPM 3V and it's really nice but if it was in 1095, I'd probably be just as happy. I agree that edge geometry is probably more important.

[Zephon]

I'm pretty happy with SAK steel as well -- I'm not the best when sharpening an edge but with a SAK, I can sharpen it with anything from sandpaper to anything with a gritty surface in a cosmetic kit and expect the blade to still cut somehow.

[shark_za]

As long as it is not 420J2 or 3CR I can, and do, put it to use. Even SAK steel is acceptable and so it the type used on the Kudu.  (4110 and 4116)
Going from 0.3% carbon to 0.5% is a big jump and seems to be my observed performance threshold. (420HC with 0.46% and some Vanadium is ok as an example)

I actually like AUS8, 8Cr13MoV , BD-1, 440C etc; simple stainless steels that are easy to sharpen.

[dks]

SAK steel, Opinel steel, mora steel (same), RR steel, Buck steel, SS, Carbon steel, etc. are all fine.
The fanciest steels that I use regularly are D2, O1 and 440C, which are not really fancy.

I usually buy the knife I want and the fancier/better steel is just a bonus.

[Gerhard Gerber]

If I had to choose only one steel for the rest of my life, it would be 1095, but to answer your question: A LOT

Only thing holding me back is budget......

[dks]

Ofcourse, Surgical steel is the best   

[Kampfer]

I usually buy the knife I want and the fancier/better steel is just a bonus.

[Sparky415]

So long as I can sharpen it and its useable I’m happy 

[dks]

So long as I can sharpen it, it can rust, and its useable I’m happy 

you forgot something..

[Sparky415]

 

Maybe, you know I like my carbon steel 

[Gerhard Gerber]

Is S90V in a safe better that AUS8A out in the field.......?

[ducttapetech]

Love 1095. It is one of my favorites. VG10 is a sweet steel also. SAK steel is just ok. Love there tools, but the blades are meh. The 420 that LM uses is slightly better. Buck makes some sweet steel in some of there knives. Blade shape, grind and length are big factors in how good a steel works.
I will take edge retention any day of the week and twice on Sunday.

[AimlessWanderer]

We survived for millennia without the metallurgical advances we've had recently. These days I generally want stainless, unless the blade is for impact work (chopping). The grade of stainless is fairly irrelevant, although I prefer something on which the edge is more likely to roll than chip, so I can dress this up on the go if needed. Ease of sharpening is preferred over edge retention

[Etherealicer]

In my case it is mostly kitchen knifes (slightly different as high-grade steels are less available but instead there are more ceramic options)

Before I learned to sharpen my knifes I was always looking for the steel that would hold an edge forever. Quite disappointingly, there is no such thing.
Now that I have learned to sharpen (and continue to improve my skills, I'm quite a noob), the steel has become somewhat irrelevant. Except maybe I go for "lesser" steel as those are much cheaper.

[Toolslinger]

My first 'high end' steel was 154cm in a LM Charge XTi. I've since used everything from S110V to CTS-XHP, 3V, 8Cr13MoV, S35Vn, etc. I probably have 30 different steel types in my collection.

Ultimately, if the knife has good geometry and good heat treat, then I will carry and use it. More often, I find the decision of what I carry comes down to blade and handle shape and how it carries in the pocket or sheath.

I went through a small phase of steel snobbery, but realized that there was more to a knife than just the steel type. It was also hard to justify the extra cost on some of the blades for what ultimately will be a small increase in noticeable performance if anything. That was also around the time I said "Smurf it. I'll buy and use what I like.".

To all those who carry and use their high end steel folders and fixed blades, I salute you .

[AimlessWanderer]

Now that I have learned to sharpen (and continue to improve my skills, I'm quite a noob), the steel has become somewhat irrelevant. Except maybe I go for "lesser" steel as those are much cheaper.

I think this is relevant for me too. A "standard" stainless steel does everything I need, so I don't feel like I'm getting value for money with anything in a higher (and more expensive) grade of steel

[Zed]

SAK steel, Opinel steel, mora steel (same), RR steel, Buck steel, SS, Carbon steel, etc. are all fine.
The fanciest steels that I use regularly are D2, O1 and 440C, which are not really fancy.

I usually buy the knife I want and the fancier/better steel is just a bonus.

Same here  favourites are opinels carbon,and vics steel 

[Grathr]

Blade shape/ grind, handle shape and that it takes a good edge is more important than steel type to me.
In my limited experience a good knifemaker can make a good knife out of any knifesteel.

[Aloha]

I totally forgot about Opinel and Mora knife steel.  Both IMO are easy to sharpen and get wicked sharp.  I think 50ft said what I feel is also very important to me as well.  I'd rather have an edge roll than chip.  When I really gave my Anza a workout the edge rolled which initially bummed me out.  When I was able I re beveled the edge and last week gave it a beating with no issues.  I am quite pleased with it and how sharp it can get and how easy it is to keep that way.

Its made from a file which but not sure what steel.  I've read W1, W2 or 1095 also I've read the knives were or are still made from Nichols Files.