Thread: About Knife Steel

Mate, I think you are going the wrong way here, if a blade is too hard it will chip, needs special equipment to sharpen and is more likely to snap if used the wrong way, something with a sub 60 Rockwell hardness will fold rather than chip, so can be folded back, can be sharpened in the field easily, and is more forgiving when abused.

The new supersteels are great in a shop or at home, I have an elmax that resists any staining and is super hard but is a real hassle to sharpen, keeps a good edge once its sharp but I would hate to field sharpen it.

Sword and knives are totally different items.

No great secret to tempering, it's all been done and the information is out there.

Just my thoughts.