Hunter knives belong to a special type of edged bladed weapons used for hunting purposes (for butchering carcasses, in parking lots). Samples of such products may differ in materials used for manufacturing, size, shape, type and practical purpose. But at the same time, the main hunting knife parts have common names for all models:
- blade - cutting metal strip;
- shank - a metal base on which the handle is mounted;
- blade - a sharply sharpened part of the blade;
- butt - not sharpened part of the blade, opposite to the blade;
- tip - the zone in which the butt and the blade converge;
- heel - the area of the blade at the base of the handle;
- valleys - narrow grooves along the ribs, which stiffen and lighten the metal sheet;
- a handle designed to hold a knife when it performs actions.
For storing and carrying hunting knives, a special case is designed - the so-called sheath. They can be made from a variety of materials, including leather and metal. Belt hunting knife scabbard for fastening to a belt must have a waist ring, or a special hole.
Steel for hunting knives
A hunting knife is a multifunctional tool. So that with its help on the hunt you can cope with a number of tasks, hunting knife metal must be strong and durable. It is important that high cutting abilities and reliable performance of the main hunting tool are provided.
As a rule, for the manufacture of blades of such models, carbon, powder, alloy, Damascus or damask steel with quality indicators of hardness are used. This property of the metal depends on the proportion of carbon in the alloy: the higher it is, the harder the blade and the higher the ability of its cutting surface to maintain sharpness. As an indicator of this hardness, a special HRC coefficient is used. The best hunting knife steel- with a coefficient not lower than 55-60 HRC.
Grades U8, U9 and U10 are suitable for these requirements, they are hardened by heat treatment during the production process. The required properties are available for steel 40X, subjected to improved heat treatment with hardening by high-frequency currents. Among foreign alloys, AUS 6, AUS 8 and AUS 10 have recognized quality, which correspond to domestic counterparts 440 A, 440 V and 440 C.
Some manufacturers have recently been practicing the manufacture of titanium coated knives, which is applied to the surface of the blades with a layer of up to three microns. They can be distinguished by the black or golden color of the metal strip. Thus, the blade not only receives additional protection against corrosion, but also increases its hardness (up to 90 HRC). It is able to keep the initial factory sharpening for a long time, showing all the properties of flexibility and elasticity of the steel from which it is made. But it is not possible to permanently maintain such a coating on the cutting surface, since it will inevitably wear out with each sharpening.
Common modern steel grades for hunting knife blades
Today the most famous in the domestic expanses steel for hunting knives- grade 440 C. This metal is valued for the fact that even with a rather low hardness of products made from it, they have the necessary elasticity of the material. These knives are easy to sharpen, keeping the blade sharp for a long time. A big plus is that chromium and molybdenum additives provide products with excellent resistance to corrosion.
As a common alternative to the 440C grade, domestic steel CPM 440 V is used. It is obtained by forging a powder metal mixture during high temperatures. It noticeably surpasses the traditional brand in terms of wear resistance, retains sharpness of sharpening well, but at the same time its sharpening is a very complicated process.
Imported brands from American (155CM) and Japanese (ATS-35) manufacturers are not inferior in popularity to 440C. It is believed that from modern materials - this best hunting knife steel according to their functional characteristics. Such a knife is easy to sharpen and endowed with excellent flexibility, which makes it very convenient to use. The disadvantages include a rather high cost and poor corrosion resistance of products.
The strongest steel for a hunting knife- from high-carbon alloys. Among them are the brands ХВ5 and Х12МВ. Samples from XB5 diamond alloyed carbon steel have high hardness (up to 70 HRC) and are distinguished by first-class cutting properties. Such an alloy contains additives of chromium and tungsten, which gives the metal special strength. The hardness of the tool stamped alloy steel grade X12MV is 60 HRC. It consists of chromium, which provides its anti-corrosion properties, molybdenum, which increases the viscosity of the material, and vanadium, which contributes to greater heat resistance of the metal. hunting knife blade from steel ХВ5 or Х12МВ, with constant use in work, it can do without sharpening for a very long time.
Hunting knives made in the technique of the old masters
Damascus alloy - good hunting knife steel, famous at all times and to this day is in deserved demand. Blades made of damask steel serve for a long time and reliably, withstanding significant thermal and mechanical loads. They do not rust and are characterized by excellent cutting properties, without the need for constant sharpening. Fancy patterns on the metal, which are formed as a result of the inhomogeneous structure of the carbon alloy, give additional beauty to the product.
Damascus hunting knife steel in strength and cutting properties of the blade is not inferior to damask. Having a hardness factor of 60 HRC, products made from it are able to maintain transverse sharpening for a long time. But such knives are highly susceptible to corrosion, so they require constant protection from wet environments. After use, they must be wiped dry, regularly covering the surface of the blade with special oil.
How to choose a good steel knife
When choosing a knife as a reliable tool for a good hunt, there is no need to save or rush. It must meet the requirements of quality and ease of use, be suitable for multi-purpose use. The first thing you should pay attention to is the blade itself. Preference should be given to samples of high-quality steel, with the optimal shape and length of the blade, from well-known manufacturers. The Russian market offers a wide range of knives designed for all types of hunting, domestic and imported.
The length of the product should not be such that it is uncomfortable to wear. If a click on the blade is given by a sonorous long sound, this indicates a good quality of the metal. What is the best steel for a hunting knife- everyone decides for himself, based on needs, practical experience and personal preferences. Today, quite a lot of models of a modern type, reliable and ergonomic, made of stainless and carbon steel are offered, which inspire undoubted trust among professionals in their field.
Leading manufacturers of quality steels and hunting knives
The best steel for hunting knives produced by the leaders of the world metallurgy: the German "Solingen", the English "Winkison", the Swiss "Wenger" and a number of other firms. These same countries are among the first to produce best hunting knives. German craftsmen produce samples of unsurpassed quality and impeccable design. Among them are analogues of Finnish knives and Norwegian-type models adapted for hunting use. Possessing a considerable price, they, nevertheless, are able to serve for many years and manifest themselves with the best side at critical moments.
Leading positions in the world also belong to the products of Swedish companies, where the centuries-old traditions of making knives are combined with the introduction of advanced technologies into production. Some of the highest quality hunting knives are produced in countries such as Finland, the United States and Japan, since hunting is a traditionally popular activity there. Today, domestic manufacturers are trying not to yield to foreign manufacturers in the knife industry.
In our time, the products of the Kizlyar and Zlatoust plants have gained fame and managed to become popular. They produce high-quality hunting knives using modern technologies in accordance with international standards and requirements. Steel for hunting knives domestic production most often happens grades: from stainless steels - X12VM, 40X12, 50X13, 95X13, 95X19, 65X13, as well as from tool U-8. Such products are not inferior in their characteristics, and sometimes even surpass foreign samples.
Rules for storing and carrying steel hunting knives
In hunting conditions, in order to prevent possible damage to the blade and ensure its safe wearing, it is recommended to use nsheath for hunting knife. They must be so strong that, regardless of the position of the body, they firmly fix the knife, making it possible to quickly pull it out in the most unforeseen and critical situations. It is also important that they do not interfere with movement and do not damage the instrument itself.
The most common type is the leather scabbard. They meet the basic requirements: strength, lightness and convenience. They are comfortable to wear on the belt or under the arm. Sheathing high-quality and valuable blades in leather sheaths has long been a tradition. They are made from raw materials of fine dressing, stitched with a strong thick thread and treated with moisture-resistant impregnation. The shape of the scabbard should be chosen so that the tip and blade of the blade cannot accidentally cut through it.
Leather sheath for hunting knives do not differ in a special variety of models. Usually they reach the handle in the front part, and with the back wall - to its top, thus forming a waist ring, with which a belt is threaded into the sheath. A strap with a clasp for fixing the handle is attached to the top of the scabbard. There are also models in which the knife can be inserted up to the very handle. According to this principle, the sheaths of some foreign manufacturers of hunting knives, for example, the Buck company, are designed. They make completely deaf models that completely hide both the blade and the handle, and at the same time close with a flap on top with a clasp.
Only a dry and clean blade is put into the sheath. Steel knives after hunting are thoroughly washed with cold water and wiped dry. At the same time, it does not interfere with lubricating them with wax or gun oil and holding them for some time separately from the scabbard.
It is strongly not recommended to wash leather scabbard for hunting knives. If they get wet, they are properly dried, cleaned of dirt and impregnated with a cream or a special solution for leather products. During the hunting off-season, on the advice of professionals, the knife should be stored separately from the sheath. This will protect the metal of the blade from harmful effects tannins used for leather dressing.
Sharpening steel hunting knives
Sooner or later, any, even best steel for hunting knives requires blade sharpening. Before proceeding with this operation, it is necessary to carefully study the geometry of the blade. The most convenient in processing is the double wedge shape, which has a uniform bevel of the blade on both sides. With such a knife, you can cut almost everything, even plan a tree, and at the same time you can sharpen it without problems.
What cannot be allowed is a change in the initial sharpening angle. The smaller this angle, the more precise work the knife is intended for. Light and delicate operations are performed with blades sharpened at 10-15 degrees, 20-degree sharpening is considered universal, and for heavy and rough work, knives with blades sharpened at 30 degrees are designed. Therefore, it is most correct to sharpen steel blades at an angle of 15-30 degrees.
Usually hunting knife blade sharpened on a whetstone with a rough surface. For such purposes, it is recommended to use sufficiently long, 20-25 centimeters, flat and wide stones. Actions are performed on the surface of a fixed stone. Before sharpening, it must be moistened: with vegetable or technical oil, in extreme cases, with soapy water.
With two hands, placing the blade at the right angle, hold the knife several times with a noticeable pressure in cross movements on yourself. At the same time, they try to give sharpening an even direction. After five or six such movements, the knife is turned over and all actions are repeated with the reverse side of the blade, also controlling the correctness of the movements.
At the point of sharpening, a shiny strip of the same width should appear along the entire length of the blade. If the knife did not come out sharp enough from one time, the procedure is repeated, applying slightly less effort. For greater sharpness, the entire cycle with fewer strokes can be repeated on a stone with a fine-grained grinding surface. Then by reverse side leather belt, the final straightening and polishing of the pointed part is carried out. Well ground hunting knife blade, if it is placed vertically on a sheet of newspaper, it should cut newsprint paper without any effort under its own weight.
In particular difficult cases to properly sharpen the blade, you can use imported fixtures. On a horizontal plate, ceramic grinding sticks are attached to the holes at a certain angle, precisely setting the direction of sharpening. Knife movements are made from top to bottom. In this way, you can accurately achieve a sharpening angle in the range of 15-25 degrees.
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Steel intended for the manufacture of knives must meet various criteria. You can make a knife from almost any metal, but the service life and basic performance can vary significantly. Steel for knives should be characterized by high strength, wear resistance and anti-corrosion properties. Various chemical elements in the composition can significantly change the performance of the metal. When considering what kind of steel such a product should be made of, we note that there are enough large quantities about various alloys suitable for solving the problem.
The main characteristics of steels for knives
When choosing steel for the manufacture of knives, attention should be paid to the main characteristics that are most suitable for the manufacture of the product in question.
The metal for the knife must have:
- Wear resistance. Knife steels must withstand long-term use, otherwise the surface must be sharpened frequently and this creates many problems. A carbon steel knife can last quite a long time, but with low wear resistance, you often have to sharpen the cutting edge.
- The strength of the structure and its hardness. The hardness of the knife can vary over a fairly large range. As a rule, harder versions are subject to less deformation. However, hard steel can also be highly brittle. Therefore, attention should be paid to the strength of the structure, which characterizes its resistance to the formation of cracks and chips at the time of operation. In addition, strength determines whether the metal can bend and still not break. It should be borne in mind that the characteristics of hardness and brittleness are interconnected: the higher the first indicator, the greater the second, if the structure is not improved.
- Corrosion resistance is also an important parameter to consider. Stainless steel for a knife can have different performance qualities, but the corrosion resistance itself characterizes how the material can withstand moisture. It should be borne in mind that stainless steel is often inferior to many others. This is due to the fact that a large number of alloying elements, for example, chromium, are added to the composition. They can degrade characteristics such as strength or surface hardness. Tool alloy in many respects bypasses stainless in terms of basic performance characteristics, but still cannot last long due to low corrosion resistance.
- The ability to not be dumb. High-carbon and some other knife alloys are characterized by the fact that they can withstand prolonged mechanical stress. Such material for a knife is good in that it allows you to significantly extend the period of use of the product, which does not require sharpening.
The most suitable steel grade is selected depending on the balance of strength and hardness. For example, if you wish, you can make a very hard blade, when it falls, it will split into several components. In addition, corrosion resistance significantly extends the life of the product, while maintaining the attractiveness of the surface. Marking knives is carried out by manufacturers in order to determine the specific performance of the product.
The best grades of steel for knives
Knife steels are classified according to a fairly large number of features. In order to determine which steel is better, you can consider the basic performance. Many metals are produced by foreign manufacturers.
The best steel for daggers is as follows:
The above suggestions are the strongest steel that can be used to make blades. It should be borne in mind that this group is also characterized by a high cost. On sale you can find more affordable offers, which are also characterized by attractive performance.
The types of middle-level metal are as follows:
- 14S28T - the offer of the Swedish manufacturer, belongs to the middle class and at the same time sharpens perfectly. Very often used in the manufacture of products of Scandinavian origin.
- 8Cr13Mov - in terms of its performance, it resembles the previous proposal, but the composition contains a large amount of carbon. It is considered a good option in terms of value for money. The relatively low cost of the metal determines its wide distribution. It should be borne in mind that in China almost more than half of the knives are made using this material.
- 440C is a stainless steel that has been used by many manufacturers. This is due to the versatility of application and low cost. The composition includes a large amount of chromium and carbon, due to which wear resistance and corrosion resistance are ensured. At the same time, the material is easily sharpened, which can be called a positive quality.
- 420 HC - a proposal with a high concentration of carbon, which is reflected in the labeling. In order to significantly increase the performance of the alloy, its multilevel heat treatment is carried out, for example, hardening. Due to the improvement, corrosion resistance is increased, and the cutting edge holds sharpening better. However, the metal is supplied without heat treatment.
- AUS-8 is an alloy that has a relatively low corrosion resistance. This version is characterized by high strength, but sharpening is relatively short-lived when compared with a more expensive offer. In addition, the cutting edge is sharpened quite quickly and easily.
There are also low-level offers on sale. Of course, the best knife steel does not belong to this group, but it also deserves attention. This group includes the following metals:
The considered classification of all metals allows you to determine a more suitable version of the design, depending on what budget is allocated for the purchase and what performance qualities the product should have.
Steel for hunting knife
The best hunting knives are made using high carbon options. The hardness index largely depends on the amount of this chemical element. The best steel for a hunting knife should have a hardness of at least 60HRC. This is due to the fact that an increase in hardness determines a significant extension of the service life of the product.
The most suitable metal options:
- 440A;
- 440V.
Durable 440C steel is characterized by high ductility. By adding chromium and molybdenum to the composition, corrosion resistance is significantly increased. Such a proposal is characterized by the fact that it can be quickly sharpened and retains its sharpness for a long period. An alternative proposal can be called CPM440V - a brand that holds sharpening better and has higher wear resistance.
Blade steel
Steel for blades must meet the following qualities:
- Be strong.
- Possess high corrosion resistance.
- Have a low brittleness index.
- Be characterized by sufficient plasticity.
The strongest blades are made using metal with a high concentration of carbon. To solve the problem of brittleness, additional heat treatment is carried out, which changes the performance of the product. Among all alloys for the manufacture of blades, we note ATS-34, which is characterized by very attractive performance, but has a high cost.
Ways to improve the quality of steel
To change the performance of the metal, additional processing of the metal can be carried out. The most common procedures are:
- Hardening is the most common type of heat treatment, which involves exposing the metal to a high temperature sufficient to rebuild crystal lattice. Each alloy goes through the procedure under consideration at its specific temperature conditions. The hardening process can significantly increase the strength and hardness of the surface. However, this can lead to a significant increase in brittleness.
- Tempering is another heat treatment process that involves exposure to a specific temperature. Unlike conventional hardening, the process under consideration provides for a decrease in internal stresses, which cause an increase in brittleness.
- Natural or artificial aging is another process of improving the quality of the metal, which is characterized by exposure to a certain temperature over a long period.
Steel knives, as a rule, are heat treated only after the blade has been shaped. This is due to the fact that heat treatment significantly reduces the degree of machinability. Therefore, sharpening the cutting edge after hardening can cause a lot of discomfort.
Blade steel manufacturers
Alloys for the product in question can be produced by different companies. Offers of Japanese origin have become widespread, since the use of special production technologies can significantly reduce the cost of the offer. There are proposals from the USA and a number of other countries on the market, which can be characterized by different operational qualities.
In many ways, the performance of the product depends on how accurately the concentration of certain elements in the composition is maintained. In addition, some manufacturers carry out the supply of blanks after various improvement procedures have been carried out. For example, surface hardness can be increased by hardening, and brittleness can be reduced by tempering.
In conclusion, we note that when choosing a metal, attention is paid to the purpose of the product that will be manufactured. For example, weapons that will decorate the house are made using Damascus. For products that will be used every day, choose metal for knives with a higher resistance to mechanical and chemical stress. Quite a lot of attention is also paid to the cost of blanks.
Every hunter wants the best quality hunting knife steel. Today there are a lot of different hunting knives that differ in shape, size, blade length, handle, steel grade, etc.
If you are going to buy a knife for hunting for the first time, then you need to familiarize yourself with the main characteristics and indicators that real knives of this type should have.
When hunting, you simply cannot do without a reliable blade, which will help not only to remove the skin from the extracted trophy, but also to protect yourself from an attack from a predator at the right time. The knife must be very durable, hard and comfortable to use.
How to understand steel for a hunting knife, when there are so many of them that it is difficult to even remember everything, otherwise you also need to understand all the features. Of course, that an inexperienced hunter can not cope with such a task.
You can consult directly with the seller about this, but he may not be professional enough or he may specifically sell you a copy of poor quality.
In a few seconds, we will begin to deal with you in all the intricacies of this topic, so that the question of choosing a knife does not stand before your eyes. Consider the main parameters and indicators by which you should choose a hunting knife. In addition, consider the main steel grades that are used in the manufacture of blades.
What is the best hunting knife steel?
By its nature, a hunting knife is a multifunctional tool that allows you to perform many tasks. Thus, the metal of such a knife must have high strength, hardness and durability.
An important point is his ability to cut well, because in hunting such a need is constantly present. To ensure these characteristics, carbon, damask, Damascus, powder or alloy steel is used.
Carbon is added to their composition, which gives hardness to the blade. If there is more of it in the composition, then the cutting surface retains its sharpness longer.
There is a special coefficient HRC, which determines the level of hardness of steel. For a hunting knife, the best coefficient is not lower than 55-60 HRC.
Of all the variety, knives made of damask and Damascus steel have become very popular. Both of these types are characterized by good cutting properties and no need for constant sharpening.
Main characteristics and parameters of steel
A hunting knife should first of all cut perfectly, and not chop or saw. All alloys according to this indicator are divided into high-carbon and low-carbon steels.
It is worth remembering that the addition of carbon to values of more than 2.14% leads to the transformation of steel into cast iron. It rusts quickly and is brittle, which is no longer suitable for blade production.
Main steel parameters:
- strength;
- hardness;
- corrosion resistance.
Durability is the characteristic that prevents chipping during use. If the knife is strong, then it will bend under heavy load, but will not break.
Hardness is measured in HRC. For good hunting knives, it should be within 55-60 HRC. If this indicator is higher, then this will lead to fragility. In addition, sharpening such knives will be very difficult.
Blades are constantly exposed to external environment, so they often begin to rust. It is possible to increase resistance to corrosion only if other indicators worsen.
Sometimes on the market you can find blades that have a dark color. This means that they are coated with titanium. It increases the hardness to 90 HRC.
This coating allows you to increase the protection against corrosion, extend the life of the factory sharpening, and leave the strength at the same level.
Additives for steel
To improve some indicators of steel, special alloying additives are used, which improve the quality of the knife.
Chromium. It is added to increase the level of corrosion protection.
Nickel. Contributes to increased strength and increases protection against the appearance of rust.
Manganese. Provides the ability to forge metal. This allows you to produce a blade of any shape.
Vanadium. It makes steel stronger and more durable, and also increases resistance to stress.
Silicon. Gives strength to steel and creates an opportunity for metal forging.
Tungsten. The metal becomes resistant to scratches, its strength and resistance to corrosion increase.
Molybdenum. With this additive, the knife becomes very durable and resistant to the most severe loads. Its price adds up significantly.
What brand did you choose for the knife?
During the production of hunting knives, a wide variety of steel grades are used, which are represented not only by foreign specimens, but also by domestic options.
If you need a knife with high strength, then it is better to use steel grades U8, U9 and U10. In addition, the 40X steel grade has proven itself well.
If we talk about foreign brands, then AUS 6, AUS 8, AUS 10 have proven themselves here, which, by analogy, correspond to our brands 440 A, 440 V, 440 C.
155SM steel gained great popularity from the Americans, and ATS-35 steel gained popularity from the Japanese. Many consider these brands to be the best for hunting knives.
Which knife manufacturer to choose?
Most best knives produced by world leaders, among which are the German "Solingen", the Swiss "Wenger", the English "Winkison" and some other firms.
Special attention you should turn to German craftsmen who make incredible knives in terms of quality and design. Their work has a very high price, but the service life of such knives will last long years.
In addition, Finland, the USA, Sweden and Japan proudly declare their products, which are also characterized by high quality hunting knives.
If we talk about domestic manufacturers of these products, then you need to pay attention to the Kizlyar and Zlatoust plants. They produce knives using modern technologies, so they are not inferior to many foreign analogues, and even surpass them in some of them.
Conclusion
Of course, a hunting knife must have high strength, hardness and corrosion resistance. Only the best steel can provide such characteristics.
Among the variety of steel grades on the domestic market, 440 C steel occupies a special place, which is highly valued because it allows you to maintain high hardness and elasticity. Knives made of this material are perfectly sharpened and remain sharp for a long time, which is important indicator.
Each knife has a specific hardness index, which is measured in HRC. For hunting knives, it should be between 55 and 60 HRC. Damascus and damask steel knives are very popular.
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)
Further, I will give a technical description of knife steels spied 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 will ever wear off 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 strength. 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 the highest content of 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 give the blade a hard 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 of grades starting with tens were created specifically for making knives, but 1095 steel is used most often in knife blades. If you arrange 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 trade name steel grade owned by 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 temperatures and is therefore used in industry for ultra-high temperature cutting jobs. 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 worse than a Magnum serrator with a 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 their 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 qualitatively hardened (they go a lot good reviews on the hardening of steel 440A 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 maybe 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 for 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 such 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 steel, 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."
When buying a kitchen knife, you should always pay attention to its purpose, shape, price, ease of use, how well it cuts and, especially, to the grade of steel from which the blade is made. The quality of steel affects the durability of the blade, its resistance to organic acids and other substances found in food products.
If the knife is chosen at a low price, then the metal, most likely, of low hardness, quickly loses its sharpness and ceases to cut well. To prevent this from happening, you should choose a good steel grade. Its designation can often be read in the marking strip located along the non-cutting edge (butt).
Sometimes the catalog indicates the hardness of the metal, in units of HRc. Standard kitchen knives have a hardness of about 40-61. The harder the blade, the less it can withstand bending loads.
Domestic steel grades for kitchen knives
Russian manufacturers most often use steel grade 65X13. The metal has a high chromium content and will never rust. 65X13 is sometimes called a surgical grade, as medical instruments are made from it. Almost all inexpensive knives are made from it. The steel is relatively soft, so it is very easy to sharpen the blade, but it dulls too quickly. Some domestic firms, after sharpening, harden the blades, bringing it to the required hardness. But these are rare exceptions, confirming general rule. Among foreign brands, the American 425mod is closest to it.
Another grade of mild steel is 40X12. This metal is easily processed, but it cannot be hardened. The blades of kitchen knives made of 40X12 are easily bent and blunt. However, they never rust and are very cheap. This brand will be an excellent choice if you constantly use musat in the kitchen to edit the knife. Foreign analogue- brand 420.
Reputable domestic firms and craftsmen make kitchen knives with blades made of 95X18 steel. When choosing a product from this metal, pay attention to the manufacturer. The steel does not corrode, has a beautiful appearance, but requires special conditions during processing and subsequent hardening. Home remedies are unsuitable for sharpening the blade, but the sharpness of the cutting edge lasts a very long time. Inexperienced blade makers can overheat the blade, resulting in increased brittleness and localized chipping. Refers to the best steels intended for the manufacture of knives and souvenir blades.
50X14MF is a universal domestic brand. Demanding on the technological process, so it is used only by large companies that have the appropriate equipment. If the heat treatment is done properly, then the blades of such knives get the necessary strength and retain optimal elasticity. Some users feel that long, thin knives made of this steel will be too brittle, and recommend that they be handled with care.
Foreign steel grades for kitchen knives
In cheap Chinese knives entering the Russian market, an inexpensive brand 420 is used. The notoriety of these products has spread to the material, although it has certain advantages and is valued abroad. 420 grade knives do not rust, which is why they are popular with divers. Many European manufacturers willingly use such steel in the manufacture of their products.
When buying an imported knife made of 420 steel, pay attention to the country of manufacture, as the quality depends on it. Spanish knives have too soft blades, unlike Switzerland, Germany and Austria, where they make hard blades with accurate sharpening. The only drawback of the European version of such knives is that the blade is too massive, which makes it difficult to cut accurately.
American knives using the 420 grade are a welcome exception to the rule. The blades have a hardness of about 50-60 units, the blade is carefully crafted, has a small thickness and high elasticity.
The marking on the blade does not always contain the numbers 420. If the manufacturer is unknown, then he usually does not mark the blades, or puts an inscription like Rostfrei or Stainless Steel, meaning "stainless steel" in different languages. Well-known manufacturers rarely use such an inscription.
The second common brand for making knives is 440C steel, which has long been a leader in foreign production due to its hardness and ease of processing. Similar in properties are Taiwanese AUS10, Japanese ATS34, American 154-CM. These expensive brands are difficult to sharpen at home, but they remain sharp for a long time and are very durable. Today, VG5, VG10 and GIN1 are considered one of the best foreign knife steels. They do not require special technologies, they are popular with large manufacturers.
Knives made of this steel can be seen
