First, let's keep emotions in check. I can't figure out why a steel discussion mushrooms into a name calling contest but we won't be having that here. The moderators will moderate.
(Note, I did NOT ask which is better: forging or stock removal. Let's save that for another day -- like never.)
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Easy one first, What is your favorite steel and why?
If you wanted a knife that the most important feature was edge retention and everything else came a distant second, which steel would you use?
If you wanted a knife that was the most corrosion resistant, which steel would you use?
If you wanted to make a small axes, hatchet or rescue tool, which steel would you use?
If you wanted the most shock resistant steel for a cutting edge, which steel would you use?
If you wanted the toughest steel for a folder, which steel would you use?
Would you use the same for a big fixed blade?
What about a typical hunter?
If you wanted the best all around "user" (think bushcraft) in a non-stainless steel, which would it be? What about stainless?
If you wanted the steel that polished up the best, which steel would you use?
What is the best steel to use for making a straight edge razor in carbon?
What is the best steel to use for making a straight edge razor in stainless?
If you were going to tell a beginning forging knife maker to use a steel, which steel would you recommend?
If you were going to tell a beginning stock removal knife maker to use a steel, which steel would you recommend?
Which steels are best to learn making damascus?
Which is the best steel for a thin fillet knife?
Which is the most economical carbon (forging) steel that makes a decent knife?
Which is the most economical stainless (stock removal) steel that makes a decent knife?
If you were going to make your own forging hammers, which steel is best for that?
Which carbon steels work best for the highest contrast in damascus?
How about stainless?
Which carbon steels work best for edge retention in damascus?
How about stainless, any different from above?
Which steel would you recommend for a Professional Chef for a kitchen knife?
Which steel would you recommend for your buddy to give to his wife as a kitchen knife?
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Did I miss anything?
If can answer any or all of these, have at it. Keep in mind someone else may (will) have a different opinion. Don't take that personally. It's an opinion just like yours.
If you can post any charts or other references, please do so.
(Note, I did NOT ask which is better: forging or stock removal. Let's save that for another day -- like never.)
=====================================================
Easy one first, What is your favorite steel and why?
If you wanted a knife that the most important feature was edge retention and everything else came a distant second, which steel would you use?
If you wanted a knife that was the most corrosion resistant, which steel would you use?
If you wanted to make a small axes, hatchet or rescue tool, which steel would you use?
If you wanted the most shock resistant steel for a cutting edge, which steel would you use?
If you wanted the toughest steel for a folder, which steel would you use?
Would you use the same for a big fixed blade?
What about a typical hunter?
If you wanted the best all around "user" (think bushcraft) in a non-stainless steel, which would it be? What about stainless?
If you wanted the steel that polished up the best, which steel would you use?
What is the best steel to use for making a straight edge razor in carbon?
What is the best steel to use for making a straight edge razor in stainless?
If you were going to tell a beginning forging knife maker to use a steel, which steel would you recommend?
If you were going to tell a beginning stock removal knife maker to use a steel, which steel would you recommend?
Which steels are best to learn making damascus?
Which is the best steel for a thin fillet knife?
Which is the most economical carbon (forging) steel that makes a decent knife?
Which is the most economical stainless (stock removal) steel that makes a decent knife?
If you were going to make your own forging hammers, which steel is best for that?
Which carbon steels work best for the highest contrast in damascus?
How about stainless?
Which carbon steels work best for edge retention in damascus?
How about stainless, any different from above?
Which steel would you recommend for a Professional Chef for a kitchen knife?
Which steel would you recommend for your buddy to give to his wife as a kitchen knife?
======================================================
Did I miss anything?
If can answer any or all of these, have at it. Keep in mind someone else may (will) have a different opinion. Don't take that personally. It's an opinion just like yours.
If you can post any charts or other references, please do so.
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