So I finished a first blade in 1084. I found it easy to work and heat treat. I have also ground a number of knives in A2, but I have not treated them yet, so I am uncertain of how difficult they will be to grind after hardening. I'll know soon enough.
My question is this:
Is there a steel out there that is a good quality steel that is relatively easy to work pre and post heat treat, that has never let you down? The old stand by steel is what I'm looking for. The folks who are interested in buying my blades thus far are not knife junkies looking for the absolute best super steel. They cannot name a single steel, although some might be inclined to just say "stainless." They certainly will notice quickly three things, edge retention, ease of sharpening and stain resistance. I think that most will like the idea of stainless as they will want the knife to look good. I also think they will like the idea of edge retention as they are probably not wanting to sharpen often...ease of sharpening will come last as they will probably just have me do it when needed.
I want to buy a "batch" to save some money in heat treat and to just have a "go-to" steel that simply works for most people...I just don't want to experiment for three years, before I figure it out myself...my rate of knife production will always be low (maybe 25 per year)...
I see excellent makers stick with some steels...D2 and Dozier come to mind...
3V?
CPM 154?
What steel do you really just like, even though maybe it is not the latest and most stylish super steel that cuts through bridges?
Thanks for any opinions.
Keith
My question is this:
Is there a steel out there that is a good quality steel that is relatively easy to work pre and post heat treat, that has never let you down? The old stand by steel is what I'm looking for. The folks who are interested in buying my blades thus far are not knife junkies looking for the absolute best super steel. They cannot name a single steel, although some might be inclined to just say "stainless." They certainly will notice quickly three things, edge retention, ease of sharpening and stain resistance. I think that most will like the idea of stainless as they will want the knife to look good. I also think they will like the idea of edge retention as they are probably not wanting to sharpen often...ease of sharpening will come last as they will probably just have me do it when needed.
I want to buy a "batch" to save some money in heat treat and to just have a "go-to" steel that simply works for most people...I just don't want to experiment for three years, before I figure it out myself...my rate of knife production will always be low (maybe 25 per year)...
I see excellent makers stick with some steels...D2 and Dozier come to mind...
3V?
CPM 154?
What steel do you really just like, even though maybe it is not the latest and most stylish super steel that cuts through bridges?
Thanks for any opinions.
Keith