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What's your favorite knife steel?
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<blockquote data-quote="Blackhorse" data-source="post: 487983" data-attributes="member: 1365"><p>Yes, BoB Dozier is a good...make that nearly supreme...authority.</p><p></p><p>But truth is not necessarily universal. Everyone, even or especially, at his level has preferences. BoB likes D2. Mike Stuart of Bark River likes A2. I understand that ol' AGRussel like A2 as well. Often the application makes a big difference, I would say most pocket knives should really be stainless...but then one sacrifices toughness and ease of sharpening. I would guess that most guys would at least allow that a fillet knife should be stainless. Maybe 440C for that.</p><p></p><p>Sidebar: there is an excellent PBS TV show on the "Ulfberht" Viking sword. Very few have been found, and are about 1000 years ahead of the technology of their time. They used some form of crucible made steel for purity that was unheard of. A very interesting show. Then there's the one about making the Japanese Katana. </p><p></p><p>I've made carving knives using a proprietary ultra high carbon steel from Finland by Roselli. It's so hard (Rockwell 66) that you have to constantly keep at it even though it holds an edge like forever. Figure THAT out. </p><p></p><p>Balance...that's the ticket.</p><p></p><p>And the beat goes on.</p></blockquote><p></p>
[QUOTE="Blackhorse, post: 487983, member: 1365"] Yes, BoB Dozier is a good...make that nearly supreme...authority. But truth is not necessarily universal. Everyone, even or especially, at his level has preferences. BoB likes D2. Mike Stuart of Bark River likes A2. I understand that ol' AGRussel like A2 as well. Often the application makes a big difference, I would say most pocket knives should really be stainless...but then one sacrifices toughness and ease of sharpening. I would guess that most guys would at least allow that a fillet knife should be stainless. Maybe 440C for that. Sidebar: there is an excellent PBS TV show on the "Ulfberht" Viking sword. Very few have been found, and are about 1000 years ahead of the technology of their time. They used some form of crucible made steel for purity that was unheard of. A very interesting show. Then there's the one about making the Japanese Katana. I've made carving knives using a proprietary ultra high carbon steel from Finland by Roselli. It's so hard (Rockwell 66) that you have to constantly keep at it even though it holds an edge like forever. Figure THAT out. Balance...that's the ticket. And the beat goes on. [/QUOTE]
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