Knife steel (carbon and stainless)

Steel is an essential material in knife making. Each type of steel has its own advantages and disadvantages, which can affect the performance and durability of the knife. In this article, we will discuss different types of steel used for knives and their characteristics.

80crv2 is an carbon steel that is known for its durability and wear resistance. It also contains chromium, vanadium and molybdenum for additional corrosion and wear resistance.

1095 is a high carbon steel that is often used for knife blades because it can be hardened for high hardness and excellent edge retention. However, it can be less corrosion resistant than other steels.

1084 is a carbon steel that is often used for hunting knives because of its strength and durability. It can be hardened for high hardness, but it can also be more difficult to sharpen than some other steels.

AEB-L is a stainless steel that is known for its corrosion resistance and ability to maintain a sharp blade edge. It is often used for kitchen and chef's knives because of its resistance to wear.

52100 is a steel that is often used for hunting knives because of its high hardness and wear resistance. It can be hardened for exceptional edge retention and excellent performance.