Steel, a material that has shaped the modern world in countless ways, is an alloy that is central to our daily lives. From the towering skyscrapers that define our cityscapes to the precision instruments we use in our homes and work, Steel is an integral part of our infrastructure, tools, and machinery. It is especially important to those who play and work with sharp metal objects such as knives and other sharp edged tools.
We’ve discussed some of the most popular steels before but we are going to expand on that today by looking at the most common ones. This information is not very useful unless you know what all those letters and numbers mean! I am going to go through the most common steels and briefly describe their properties. If you are shopping for any type of edged weapon, this is a handy guide!
Table of Contents
- Composition of Common Steel
- Carbon Content
- Alloying Elements
- Impurities and Their Effects
- Common Steels
- Final Thoughts
Composition of Common Steel
At the heart of steel lies iron, making up the majority of its composition. Iron provides the foundational strength and structure of steel. However, pure iron on its own is relatively soft and malleable, which is not suitable for most applications. It’s the addition of other elements, particularly Carbon, that transforms iron into the resilient material we know as steel.
Carbon Content
Carbon is the key ingredient that differentiates steel from pure iron. It’s the carbon content in steel that imparts its hardness and strength. The amount of carbon in steel can vary widely, typically ranging from 0.2% to 2.1% by weight. Low-carbon steel, with less than 0.3% carbon, is more ductile and easily weldable, while high-carbon steel, containing over 0.6% carbon, is exceptionally hard and strong but less malleable.
The carbon content in steel is carefully controlled during the manufacturing process, and this control allows engineers and manufacturers to create steel with specific properties tailored to various applications.
Alloying Elements
In addition to iron and carbon, steel often contains alloying elements that further enhance its properties. These alloying elements can include:
- Manganese: Manganese improves the strength and hardenability of steel. It also helps remove impurities like sulfur during the manufacturing process.
- Silicon: Silicon contributes to steel’s strength and resistance to oxidation at high temperatures.
- Sulfur and Phosphorus: These elements are considered impurities in steel and are typically minimized. High levels of sulfur and phosphorus can reduce the material’s ductility and toughness.
- Chromium: Chromium is a key element in stainless steel, enhancing corrosion resistance and providing a shiny finish.
- Nickel, Molybdenum, and Vanadium: These elements are commonly found in alloy steels, which are engineered for specific applications such as aerospace or high-performance tools. They offer improved strength, toughness, and heat resistance.
Impurities and Their Effects
While the intentional addition of alloying elements is crucial for tailoring steel’s properties, impurities can have adverse effects. Sulfur and phosphorus, for example, can lead to brittleness and reduced toughness if present in excessive amounts. Therefore, steel manufacturers employ strict quality control measures to minimize impurities and ensure the desired properties of the final product.
Common Steels
S30V
This is considered by many to be the premium Stainless Steel. It is used by Buck, Benchmade, Spiderco, Gerber, and many smaller companies. It has a high amount of Carbon (good) and a low amount of Chromium (good). This steel is hard to temper correctly. It is possible to get a bad blade that chips easily. It is easier to sharpen than most stainless steels and holds its edge well.
420
A poor grade of stainless steel. Used by Gerber and other budget manufacturers. It has almost no carbon which makes it soft. Avoid this steel.
420HC
A budget stainless steel. Used by Buck and Gerber. It has a low amount Carbon (bad) and a low amount of Chromium (good). It sharpens easily, but does not hold its edge as well as higher grade steels. Do not mistake it for plain 420 steel, which is crap. If you must use stainless, this is a good inexpensive choice.
440
This stainless steel has three grades; A, B, and C. “A” having the least amount of carbon and “C” having the greatest. “C” is the only version you should consider. Used by Puma, Gerber, Benchmade and many others. This is one of the most common steels available. It is very hard and holds its edge well, but is also very hard to sharpen. In fact it is so hard to sharpen it is one of my least favorite steels. I hate it.
154CM
A common stainless steel that is very close to 440c in performance.
D-2
With its high carbon and low Chromium this may be the closest you can get to carbon in a stainless steel. Knife makers love this steel. It is used by Benchmade and a ton of custom knife makers. If I had to use stainless, it would be this one.
7Cr17
Common in “Made in China” knifes like Sharade. Similar to 440a. Avoid.
Surgical Stainless
A marketing term for 440c. Used by Case and many others.
Damascus
Mostly marketing. No one knows how to make true Damascus steel. That technology was lost hundreds of years ago. Knife makers use a proprietary process to make a steel with fancy swirls in the blade. It is very pretty, but since virtually everyone does it differently, you never know how your steel will perform. Buy one for its beauty, not to clear brush.
AUS-X
AUS-6, AUS-8, AUS-10, etc…. This steel is similar to the 440 line with AUS-10 being close to 440c. It has some slightly different properties that make it a little better than the 440 steels.
1055
Finally, some carbon steels! 1055 has a low amount carbon which makes it hard to get a good edge, but makes it very hard. This is a good steel for chopping blades. Used on most cheap machetes and axes.
1070
Another good steel for chopping and general work. Can be made very hard and can sharpen to an unbelievably sharp edge. You can often find this steel in very cheap “Made in China” brands.
1085
A hard, but flexible steel. Ka-bar uses this steel in their machetes.
1095
My favorite steel. Hard but flexible. Good edge retention, but easy to sharpen. Used by Ka-bar, Mora, and most custom knife makers. In my opinion, this is the ultimate knife steel.
UHB-20c
Another name for 1095.
Spring Steel
Could mean a lot of things. Usually 1070 or 1095.
Final Thoughts
I could go on and on, but these are the most popular. Are they the best? That’s debatable and depends on what you are looking to do with the edge weapon. However, most of the steels on this page will serve you well.
The post The properties of common steel appeared first on Casual Operator.
