I'm doing some reasearch for a presentation and was wondering what
types of steel are best for specific jobs. For example a comersial
fisherman (folding or other wise), an outdoors man(fixed), kitchen use,
and general purpose/tachtical folding knife. Also I was hoping some one
could give me some help on the composition of various production knife
steels.
Thanks,
Jason
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Jason, I hope this helps.
John
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The Knifemakers Steel Chart
by Carbon Manganese Chromium Nickel Vandium Molybdenum Tungsten
A.G.
Russell C Mn Cr Ni V Mo W
A-2 1.0 5.0
ATS34 1.05 0.4 14.5 4.0
AUS6A 0.65 1.0 14.0 0.5 0.1-0.2
AUS8A 0.85-1.0 1.0 14.0 0.5 0.1-0.2 0.1-0.3 0.4
CPM440V 2.15 0.4 17.0 5.5 0.4
154CM 1.05 0.5 14.0 4.0
1095 0.95 .25-.55
D-2 1.05 0.06 12.5 0.3 1.10 0.7-1.3 0.4-0.6
52100 1.10 0.4 1.5
O-1 0.85-1.0 1.0-1.5 0.4-0.6 0.3 0.3
Sandvic
12C27 0.6-0.7 0.37 14.0
440A 0.6-0.8 1.0 14.5 0.75
440C 0.95-1.2 1.0 14.5 0.75
420
Modified 0.3-0.5 1.0 12.0-14.0 0.5
T425
Modified 0.65 0.35 13.5 1.0
420 0.15-0.35 1.0 12.0-14.0
by C Mn Cr Ni V Mo W
A.G.
Russell Carbon Manganese Chromium Nickel Vandium Molybdenum Tungsten
We do not list Phosphorus, Sulfer or Silicon as these are undesirable
elements in fine tool steels used for knives. Makers should buy their steel
from the supplier who includes the least amount of them.
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