STEEL INFORMATION

Steel Selection for Knives: A Comprehensive Guide

When it comes to crafting high-quality knives, the choice of steel is crucial. Different steels offer varying levels of hardness, edge retention, corrosion resistance, and toughness, making them suitable for different types of knives and specific uses. This guide will walk you through some of the stainless and carbon steels I use in my knives, detailing their properties and suitability for various applications, from chefs’ knives to deer knives and bush craft knives.

Stainless Steels

Stainless steels are renowned for their resistance to corrosion, making them an excellent choice for knives that will be exposed to moisture, acidic foods, and other harsh conditions. Below are some of the stainless steels I use:

Elmax

Elmax is an expensive, high-performance, third-generation steel produced by Uddeholm of Sweden using powder metallurgy. It combines hardness with excellent wear and corrosion resistance, making it a top choice for deer and kitchen knives. Its manufacturing process can be seen here BOEHLER Edelstahl - Powder metallurgical video 

Benefits:

• Edge Retention: Elmax holds an edge exceptionally well, reducing the need for frequent sharpening. It can also be ground to fine edges due to its fine molecular structure.
• Corrosion Resistance: Its stainless nature makes it highly resistant to rust and staining.
• Versatility: Suitable for a wide range of knives, including chefs’ knives and hunting knives. Elmax offers a perfect balance of strength, toughness, and corrosion resistance.

Vanax

Vanax is the premium powder steel with a price tag to suit! Also produced by Uddeholm, it is known for its extreme corrosion resistance and toughness. It is often considered the best steel for knives that will see extensive exposure to water and other corrosive environments.

Benefits:

• Unmatched Corrosion Resistance: Vanax is one of the most corrosion-resistant steels available, making it ideal for kitchen knives, particularly those used with acidic foods.
• Toughness: Despite its corrosion resistance, Vanax is tough and durable, making it suitable for knives that require both a sharp edge and the ability to withstand heavy use.
• Ease of Sharpening: Compared to other high-performance stainless steels, both Vanax and Elmax are relatively easy to sharpen with the correct stone (ie diamond or ceramic) making it user-friendly.

AEB-L

AEB-L is a fine-grained stainless steel originally developed for razor blades. It is often favoured for kitchen knives due to its ability to achieve a razor-sharp edge and its excellent corrosion resistance. It also makes great deer stalking knives.

Benefits:

• Sharpness: AEB-L can be sharpened to an incredibly fine edge, making it ideal for precision cutting tasks in the kitchen and/or in the field.
• Toughness: This steel is tough and can withstand the demands of frequent use in a busy kitchen.
• Corrosion Resistance: AEB-L is highly resistant to rust, making it well-suited for kitchen knives that are regularly exposed to moisture.

SF100

SF100 is a high-carbon stainless steel that offers a good balance between edge retention and corrosion resistance. It is well-regarded for its performance in culinary knives. It is also another great steel for a deer knife.

Benefits:

• Edge Retention: SF100 maintains its sharpness over extended periods, reducing the need for constant maintenance.
• Corrosion Resistance: While not as corrosion resistant as some other stainless steels, SF100 still performs well in a kitchen environment.
• Suitability for Chefs’ Knives: The SF100 balance of edge retention and corrosion resistance makes it a solid choice for knives that see regular use.

Carbon Steels

Carbon steels are known for their ease of sharpening, often making them the preferred choice for professional chefs and knife enthusiasts. However, they require more care to prevent rust and maintain their edge. Here are some of the carbon steels I use:

26C3

26C3 is a high-carbon steel known for its ability to achieve extreme sharpness. It develops a beautiful patina over time.

Benefits:

• Sharpness: 26C3 can be sharpened to a razor-edge, making it ideal for precision cutting tasks.
• Suitability for Hamons: This steel is excellent for creating hamons, which are the visible temper lines that occur in differentially-hardened blades. These lines not only add aesthetic value but also indicate the blade’s hardness in different areas.
• Patina Development: Over time, 26C3 develops a unique patina that protects the blade from rust and adds character.

Sheffcut

Sheffcut is a traditional high-carbon steel. It offers excellent edge retention and ease of sharpening, making it a favourite for those who appreciate classic knife materials.

Benefits:

• Edge Retention: Sheffcut maintains a sharp edge for an extended period, making it suitable for professional kitchens.
• Ease of Sharpening: This steel is relatively easy to sharpen, allowing you to maintain a keen edge with minimal effort.
• Versatility: While it requires regular maintenance to prevent rust, Sheffcut is an excellent choice for both kitchen and outdoor knives.

52100 (Ball Bearing Steel)

52100 is a high-carbon steel originally used for ball bearings, making it extremely tough and wear-resistant. It is highly regarded for outdoor and survival knives due to its durability and edge-holding capabilities.

Benefits:

• Toughness: 52100 is exceptionally tough, able to withstand heavy use in demanding outdoor conditions.
• Edge Retention: This steel holds an edge well, reducing the need for frequent sharpening in the field.
• Suitability for Outdoor Knives: Its toughness and wear resistance make 52100 ideal for outdoor knives that need to perform reliably in harsh environments.

80CRV2

80CRV2 is a high-carbon steel known for its exceptional toughness and resilience. It is often used in large blades such as cleavers and machetes, where strength and durability are paramount.

Benefits:

• Toughness: 80CRV2 is incredibly tough, making it an excellent choice for heavy-duty tools like cleavers.
• Impact Resistance: This steel can absorb impacts without chipping or breaking, which is essential for tasks that involve chopping or splitting.
• Suitability for Cleavers: Due to its toughness and edge-holding capabilities, 80CRV2 is perfect for cleavers, which require a strong, durable edge able to handle arduous chopping tasks.

Conclusion

Choosing the right steel for your knife is critical to ensuring it performs well for its intended use. Whether you’re looking for the corrosion resistance of stainless steels like Elmax and Vanax for kitchen tasks, the sharpness and traditional appeal of carbon steels like 26C3 and Sheffcut, or the toughness of 52100 and 80CRV2 for outdoor adventures, there’s a steel that perfectly matches your needs.

I explore the options and select the steel that best compliments your lifestyle and the tasks you’ll be performing with your knife. Each steel has its unique benefits, and understanding these can help you make an informed decision, ensuring that your knife serves you well for years to come.

Comprehensive and more detailed technical information can be found using the link below. (With kind permission of Larrin Thomas.)

Knife Steel Nerds - Metallurgy and Testing of Knives and Steel