Apparently I'm quite sharp.

Wednesday, August 12, 2009 Filed in: Completely irrelevant, Things I like

An email popped into my box on Monday which asked "do you have a favorite knife steel?" As it happens, I do!

Oregon seems to be a mecca for knife enthusiasts. We boast what is reputedly the largest knife show in the world (the annual Oregon Knife Collectors Association show), along with a stellar list of native knife companies: Benchmade. Kershaw. Al Mar. Gerber. Lone Wolf. Columbia River Knife & Tool.

If that's not enough, Oregon is home to some of the greatest knife designers and custom makers, people like Bob Lum, Wayne Goddard, Bill Harsey, Butch Valloton, Jess Horn, and Ron Lake - as well as a veritable army of well regarded "up and comers."

With all this edginess around me, is it any wonder I have an opinion?!?

I've owned knives made from D2, O1, 1095, VG-10, ATS-34, 154CM, S30v, and probably some I've forgotten about. Of all those different materials, from a number of different makers, my favorite steel is one most people consider pedestrian: Sandvik 13C26 (and its derivatives.)

Sandvik steels are made specifically for cutlery, and boast an exceedingly fine grain structure. When properly heat treated (in the area of 58-60 Rc) they make a blade that holds an edge surprisingly well, won't chip like some of the more esoteric types, and is still easy to resharpen. As an all-around daily use steel, I've not found anything that will surpass it.

I know it's not very exciting, and it's not sexy, and it's not high tech. It just works well at cutting things, which is what I want my knives to do. My knives get used every single day around the farm, and I want blades that perform well under such heavy use. Sandvik steels do so, well enough that I actually seek out those manufacturers who use the stuff.

-=[ Grant ]=-

Tags:

© 2011 Grant Cunningham Click to email me!