What steel do you feel is better all around when it comes to your big survival knives. When I say big survival knives I am talking about your choppers, knives like the BK9, Buck Hoodlum, ESEE Junglas, Ontario Spec Plus Gen II SP 50, ect.
Do you feel 1095 or 5160 is best for these knives?
I do not want to know which knife you like best but what steel you feel is best in these big choppers, 1095 or 5160. Not D2 or CPM this and that or A2 or some other steel or plastic but 1095 or 5160.
What am I going to be using the knife for? It dont matter, I will be using it for anything and everything in the jungles to the desert to the ice covered oceans of the north pole to the American great outdoors to chopping my Big Mac in half at McDonalds.
Here is a little food for thought:
The 10-series -- 1095 (and 1084, 1070, 1060, 1050, etc.): Many of the 10-series steels for cutlery, though 1095 is the most popular for knives. When you go in order from 1095-1050, you generally go from more carbon to less, from better edge holding to less edge holding, and tough to tougher to toughest. As such, you'll see 1060 and 1050, used often for swords. For knives, 1095 is sort of the "standard" carbon steel, not too expensive and performs well. It is reasonably tough and holds an edge very well. It rusts easily. This is a simple steel, which contains only two alloying elements: @.95% carbon and .4% manganese. The various kabars are usually 1095 with a black coating.
5160: A steel popular with forgers, it is extremely popular now and a very high-end steel. It is essentially a simple spring steel with chromium added for hardenability. It has good edge holding, but is known especially for its outstanding toughness (like L-6). Often used for swords (hardened in the low 50s Rc) because of its toughness, and is also used for hard use knives (hardened up near the 60s Rc).
Do you feel 1095 or 5160 is best for these knives?
I do not want to know which knife you like best but what steel you feel is best in these big choppers, 1095 or 5160. Not D2 or CPM this and that or A2 or some other steel or plastic but 1095 or 5160.
What am I going to be using the knife for? It dont matter, I will be using it for anything and everything in the jungles to the desert to the ice covered oceans of the north pole to the American great outdoors to chopping my Big Mac in half at McDonalds.
Here is a little food for thought:
The 10-series -- 1095 (and 1084, 1070, 1060, 1050, etc.): Many of the 10-series steels for cutlery, though 1095 is the most popular for knives. When you go in order from 1095-1050, you generally go from more carbon to less, from better edge holding to less edge holding, and tough to tougher to toughest. As such, you'll see 1060 and 1050, used often for swords. For knives, 1095 is sort of the "standard" carbon steel, not too expensive and performs well. It is reasonably tough and holds an edge very well. It rusts easily. This is a simple steel, which contains only two alloying elements: @.95% carbon and .4% manganese. The various kabars are usually 1095 with a black coating.
5160: A steel popular with forgers, it is extremely popular now and a very high-end steel. It is essentially a simple spring steel with chromium added for hardenability. It has good edge holding, but is known especially for its outstanding toughness (like L-6). Often used for swords (hardened in the low 50s Rc) because of its toughness, and is also used for hard use knives (hardened up near the 60s Rc).
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