There are several factors to consider when choosing the blade for your knife. Along with the edge and blade shape, the steel is especially important. One question comes up again and again: what is the best steel for a knife? The answer generally depends on how you’ll use it and what you need, since there are many types of steel to choose from. It’s also worth examining the main elements in the steel and their percentages. We know this can seem complicated if you’re new to knives. That’s why we’ve written this article to help you choose your steel, however particular your requirements may be.
The qualities of good knife steel
Before discussing which type of steel to choose for your knife, we should look at the characteristics a knife needs to have.
The cutting edge
People clearly don’t use a knife just for its looks. They use it primarily for its cutting edge, so this is a crucial factor not to overlook. The edge’s hardness is commonly measured on the Rockwell C scale (HRC). An edge may have a hardness of 67HRC, meaning it is very hard. Steel becomes “soft” at a hardness of around 55HRC. In other words, the higher the hardness, the better.
Toughness and durability
A good knife also needs to be strong. There’s little point in buying one if it breaks at the slightest strain. Contrary to what you might think, the harder the steel, the more brittle it can be. That’s why it’s important to consider the blade’s toughness and durability.
The blade’s shape and thickness also play a decisive role here. A thicker edge makes the blade less fragile. Brands such as Ka-Bar and Esee offer a wide range of knives with very thick blades.
Corrosion resistance
Corrosion resistance is steel’s ability to resist oxidation and rust. Some steels require much more maintenance than others, so be sure to find out what yours needs to avoid unpleasant surprises.
Heat treatment
This factor can affect all the characteristics we’ve just discussed, particularly hardness.
Sharpening
Some steels can take a very sharp edge but need sharpening much more often than others. Other steels are easy to sharpen and require little maintenance to keep cutting effectively.
These are the main factors to consider when choosing your steel. Above all, it’s a matter of compromise: you won’t find a steel that combines a very sharp edge, low brittleness, excellent hardness, good toughness, and flawless corrosion resistance. The best approach is to identify your needs so you can select a suitable steel. Pay attention to product quality, too, and make sure it fits your budget. Quality steels are expensive, and that is worth keeping in mind when you shop.
What to know about the elements in steel, their percentages, and the role of each chemical element
Carbon
By definition, steel is an alloy of iron and carbon. In knife making, however, the term “carbon steel” is often used to refer to steels with a high carbon content—more than 0.1%. To meet a knife’s hardness requirements, makers use so-called hard steels, which contain between 0.6% and 0.75% carbon. Less commonly, steels containing between 0.75% and 1.2% carbon are called extra-hard steels. Carbon content is closely linked to the quality of the cutting edge. If the percentage is very high—that is, above 0.6%—you’ll get excellent cutting performance. That makes carbon a deciding factor when choosing steel for a folding or kitchen knife. Its atomic number is 6, and its symbol is C.
Keep in mind, however, that kitchen knives with high-carbon blades cannot go in the dishwasher. You should also dry them immediately after washing.
Chromium
Chromium has the symbol Cr and atomic number 24. It primarily contributes to corrosion resistance. Steel is considered stainless when it contains at least 10.5% chromium by mass. To identify the chromium content, look at the number that follows Cr. For example, in 8Cr13MoV, the 13 indicates that the steel contains 13% chromium. That leaves no doubt about its corrosion resistance.
Steel is commonly used to make knives because it is easy to sharpen and provides good cutting performance. Besides carbon and chromium, a stainless steel blade may contain other alloying elements.
Molybdenum and vanadium
Molybdenum and vanadium have atomic numbers 42 and 23, and the symbols Mo and V, respectively. Molybdenum contributes to hardness, while vanadium gives steel strength and elasticity, making it less brittle in use. The two elements complement each other well. Although they are generally present in very small amounts, they are still effective.
Cobalt
Cobalt has atomic number 27 and the symbol Co. Its properties help improve steel’s hardness and impact resistance. It also acts as an excellent “binder” for the elements that make up steel. Cobalt is a valuable component for the person using the knife, as well as for the knife maker and blacksmith during production: its presence makes their work easier.
Manganese
Manganese has atomic number 25 and the symbol Mn. This versatile element increases steel’s wear resistance, impact resistance, elasticity, and hardness. Its proportion must be carefully controlled: as noted earlier, steel can become brittle if it is too hard. Manganese is also valued for its deoxidizing properties, since oxygen is undesirable during steel production.
Nickel
Nickel has properties similar to manganese. With the symbol Ni and atomic number 28, it can help a blacksmith forge steel. It also plays a role in making knife blades.
Silicon
In general, silicon adds strength. Its atomic number is 14, and its symbol is Si.
Tungsten
Tungsten has atomic number 74 and the symbol W. Its name means “heavy stone,” and this element contributes to steel’s hardness and improves its impact resistance. It is widely used in manual sharpeners because of its excellent abrasive properties. It can be used to sharpen and hone knives.
This list is not exhaustive. Steel can contain other alloying elements, including nitrogen, sulfur, titanium, phosphorus, copper, and even boron…
Choosing steel for a knife blade
When choosing steel for a knife blade, start with how you plan to use it. The blade you select for ordinary daily use won’t be the same as one you’d choose for a survival or bushcraft knife. For everyday use, we recommend prioritizing corrosion resistance and ease of sharpening. For an adventure knife, focus on toughness and ease of sharpening.
If you’re looking specifically for a hunting knife and won’t necessarily have time to clean it after every use, consider a stainless steel blade, even though it may be harder to sharpen. A carbon steel blade is easier to sharpen, but it requires regular maintenance.
If you’re a professional sailor or your work or hobbies involve water, H1 steel is an ideal choice. It is known for its resistance to rust. In any case, don’t hesitate to ask us for advice. We can recommend the best option based on how you plan to use your knife.
Examples of quality steels for your blades
Which steel should you choose for an EDC knife?
An everyday carry knife should resist corrosion and retain its edge well. Consider steels such as VG10, 8Cr13MoV, CPM S35VN, or CPM S30V.
Which steel should you choose for a survival or bushcraft knife?
For successful outdoor adventures, your knife needs a sturdy blade that’s easy to sharpen. If you also want good edge retention, consider steels such as A2, Sleipner, 1095 (well known from ESEE knives), D2, or CPM.
Which steel should you choose for a machete?
Carbon steel is generally used for these tools because it provides strength without producing a razor-sharp edge—which isn’t what a machete needs. Steels such as 1095 or 65Mn are good options.