1080 good for what blades

1080 is not likely the BEST steel for any knife. It is however a very good steel for a wide variety. It is closest to ideal for utility knives and the like, serviceable for general cutlery.

From a carbon content standpoint, fine slicers would generally want a touch more carbon, big choppers a bit less (and probably a bit more alloy). That being said, it is fine for just about anything.
 
joedhiggins said:
1080 is not likely the BEST steel for any knife. It is however a very good steel for a wide variety. It is closest to ideal for utility knives and the like, serviceable for general cutlery.

From a carbon content standpoint, fine slicers would generally want a touch more carbon, big choppers a bit less (and probably a bit more alloy). That being said, it is fine for just about anything.
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Cool thanks.
 
joedhiggins said:
1080 is not likely the BEST steel for any knife. It is however a very good steel for a wide variety. It is closest to ideal for utility knives and the like, serviceable for general cutlery.

From a carbon content standpoint, fine slicers would generally want a touch more carbon, big choppers a bit less (and probably a bit more alloy). That being said, it is fine for just about anything.
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I started out buying 1/4 inch 5160 and it was too thick. so decided to go with 3/16 or 1/8 inch 1080.
 
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1080 and 1084 are very versatile steels. There isn't much you can't make with them. HT is very basic, too.

They have an upgraded formula called 80CrV that adds alloying to get more out of 1080.
 
What makes 1075/1080/1084 good for hobby knife making is that these steels are most suitable for simple backyard heat treat than most other steels. VG-10 or SV-30 or whatever supersteel might be "better" on paper when HT'd by a pro but those of us with just a propane torch and canola oil will never even get close to those numbers. But you can bring 1080 close to its full potential with even the simplest equipment.
 
boy&hisdogs said:
What makes 1075/1080/1084 good for hobby knife making is that these steels are most suitable for simple backyard heat treat than most other steels. VG-10 or SV-30 or whatever supersteel might be "better" on paper when HT'd by a pro but those of us with just a propane torch and canola oil will never even get close to those numbers. But you can bring 1080 close to its full potential with even the simplest equipment.
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It is also worth note that in lieu of a major flaw in design or construction, in most regards, knives tend to be wildly overbuilt. Take for instance even the most thin bladed of chef's knives. The blade is still VASTLY stronger than almost any stress it may encounter. Assuming it is tempered past the point of it being too brittle, it will be nearly impossible to damage from standard use.

There are a ton of factors that make one steel different to another, but it is all usage and preference as to which is ideal for a given task. Assuming geometry and heat treat match the steel and intended use of the knife, nearly any blade steel will perform well. One may get sharper, one may have an edge that lasts a bit longer, but short of corrosion resistance, the differences between most steels in somethign like edge holding or max sharpness will be very slight.

Far from ideal for most blades, you could easily make a kitchen knife in the 60s rockwell from 1055 that would easily outperform anything you would buy at the store. The same is true for a large bowie from 1095 or any other hypereutectoid. It is just about the grind and the HT.

This is not to say that steel selection isn't worth thinking about, but if you just want to know "can I make a good (insert type here) knife out of 1080 (or any other blade steel)", the answer is almost assuredly yes.

Edit: I misuse the word ‘easily.’ I should say that with proper heat treat and geometry you can. Ease is a relitive concept, and to do so would require knowledge and ability.
 
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" What makes 1075/1080/1084 good for hobby knife making is that these steels are most suitable for simple backyard heat treat than most other steels. VG-10 or SV-30 or whatever supersteel might be "better" on paper when HT'd by a pro but those of us with just a propane torch and canola oil will never even get close to those numbers. But you can bring 1080 close to its full potential with even the simplest equipment. "

That is exactly why I recommended for beginners ... and why many old timer love it, too.
Remember - A simple backyard HT done with no more tan a magnet and a simple forge on a 1084 blade is likely to be a better knife than an improperly done 52100 blade on the same equipment.
 
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