The Best Knife
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This is a question that has always interested me.
At present I am into my Billing Hook for larger constructions.
The Blade is like a Machette but with a forward curve at the end.
I would like some advice on how to sharpen the curved blade.
Any Ideas?
At present I am into my Billing Hook for larger constructions.
The Blade is like a Machette but with a forward curve at the end.
I would like some advice on how to sharpen the curved blade.
Any Ideas?
There are several types of metals used for most knife blades, namely Stainless, Carbon Steel and High Carbon Steel, what are the advantages, pros and cons of each metal type?
B
bearblade
Guest
I joined a forum yesterday that is all blades, maybe they would be a good place to look for knife info www.britishblades.com
Worth a look
Worth a look
A
Anonymous
Guest
I hang out over at British blades and I enjoy making knives as a hobby. While I may not be the best qualified person to talk about blade steel I will certainly chime in with my ideas and opinions.
When choosing any knife there are several things to consider and the steel type is just one of them. The type or style of knife is also very important and to some greater degree, a matter of taste. To make things simple you have two choices to start with when selecting blade steel.
1. Stainless steel.
There are many types of stainless steel and now that knife making has become popular again there are many good steels that hold an edge better than stainless steels of the past used to. When choosing a stainless steel blade you will get a good knife that will serve you well provided it has been well made and properly hardened. Stainless does not however mean rust proof. All stainless steels will eventually rust if not taken care of properly, especially in contact with salt water. They are much easier to care for than a carbon steel blade and if that is all you want then go ahead. Stainless steel can be hard to sharpen, especially in he field. A diamond hone is a necessity for some stainless blades. Some types of stainless will not hold a good edge as long as a good High carbon or tool steel. Stainless steel is also more difficult to use with a fire-steel apparently. (My outdoor experience is limited to camping trips as a teenager).
2. Carbon/Tool steel
Again there are many types of carbon steel or tool steel and a well made carbon steel blade is an excellent knife to have in any situation. The care is allot more important and that must be considered. A carbon steel blade can be sharpened to a hair splitting edge relatively easily, (with a bit of practice) with regular cleaning and oiling/waxing a good carbon steel blade will equal many stainless steels and outperform others. Several professionals have stated their preference for carbon steel blades and this is not without reason or research.
There are many types of carbon steel and many types of stainless steel so after deciding between Carbon and Stainless you work has only just begun. I would suggest seeking out opinions of those that have reason to test and try different steel types but at the end of the day a certain amount of personal preference will creep in to any decision.
Here is a link to the opinions of a lerned
member of British Blades and what he has to say on the subject of steel.
http://www.synobyte.com/forums/showthread.php?t=355
You might have guessed that I prefer to work with carbon steel and having been apprenticed as a butcher on leaving school I had the opportunity to work with knives of varying quality, Blade steels and handle materials. I must admit however that I have very little experience of modern stainless steels and it has to be said that a production made knife may be good or not, but a good hand made knife is better.
I am sure some of my fellow knife nuts from British blades will pipe up with their experiences and preferences.
I hope this helps.
When choosing any knife there are several things to consider and the steel type is just one of them. The type or style of knife is also very important and to some greater degree, a matter of taste. To make things simple you have two choices to start with when selecting blade steel.
1. Stainless steel.
There are many types of stainless steel and now that knife making has become popular again there are many good steels that hold an edge better than stainless steels of the past used to. When choosing a stainless steel blade you will get a good knife that will serve you well provided it has been well made and properly hardened. Stainless does not however mean rust proof. All stainless steels will eventually rust if not taken care of properly, especially in contact with salt water. They are much easier to care for than a carbon steel blade and if that is all you want then go ahead. Stainless steel can be hard to sharpen, especially in he field. A diamond hone is a necessity for some stainless blades. Some types of stainless will not hold a good edge as long as a good High carbon or tool steel. Stainless steel is also more difficult to use with a fire-steel apparently. (My outdoor experience is limited to camping trips as a teenager).
2. Carbon/Tool steel
Again there are many types of carbon steel or tool steel and a well made carbon steel blade is an excellent knife to have in any situation. The care is allot more important and that must be considered. A carbon steel blade can be sharpened to a hair splitting edge relatively easily, (with a bit of practice) with regular cleaning and oiling/waxing a good carbon steel blade will equal many stainless steels and outperform others. Several professionals have stated their preference for carbon steel blades and this is not without reason or research.
There are many types of carbon steel and many types of stainless steel so after deciding between Carbon and Stainless you work has only just begun. I would suggest seeking out opinions of those that have reason to test and try different steel types but at the end of the day a certain amount of personal preference will creep in to any decision.
Here is a link to the opinions of a lerned
member of British Blades and what he has to say on the subject of steel.http://www.synobyte.com/forums/showthread.php?t=355
You might have guessed that I prefer to work with carbon steel and having been apprenticed as a butcher on leaving school I had the opportunity to work with knives of varying quality, Blade steels and handle materials. I must admit however that I have very little experience of modern stainless steels and it has to be said that a production made knife may be good or not, but a good hand made knife is better.
I am sure some of my fellow knife nuts from British blades will pipe up with their experiences and preferences.
I hope this helps.
Thanks for the info cybertrix, it's good to have some of you guys around to feed us the information, we know how to use them and some basic facts about knives but when it comes to the technical stuff you guys are great 
Hopefully we will be able to get some of you actually using your blades - shock horror! :!: :!: Take it out of it's box and cut something - NEVER :!: :!:
Hopefully we will be able to get some of you actually using your blades - shock horror! :!: :!: Take it out of it's box and cut something - NEVER :!: :!:
I must admit, I'm not your average knife nut. I don't own a single production knife, or custom come to that. All the knives I have I made myself. Apart from what’s in the kitchen draw that is, I even made one of those. What can I say, I just like making knives.
Good to see you over here John
Tony, not all of us at British Blades just collect knives which never see the light of day .... though most of us have one or two of those
I'll see if I can write something more aimed at the real world than Wayne's steel analysis ..... after all, Wayne only uses his knives to open hotdog tins!
Roger
Tony, not all of us at British Blades just collect knives which never see the light of day .... though most of us have one or two of those
I'll see if I can write something more aimed at the real world than Wayne's steel analysis ..... after all, Wayne only uses his knives to open hotdog tins!
Roger
A
Anonymous
Guest
A
Anonymous
Guest
I always use Cold-Steel knives. They make their blades from carbon-steel, which, as somone earlier mentioned, are a breeze to sharpen, and stay sharp a LOT longer then rustfree knives. The downside is indeed that you have to take care of them with oils, and non-abrasive polish everyonce in a while.
For smaller carving knives I use a french brand called Opal. These knives are made of similar steel, and rust even harder.
I sharpen all my knives with razor Edge Systems. These people have developed special guides that clamp onto your knife for a consistant angle. After sharpening my knife with these guides, I can shave myself for several days, or until I carve hard woods.
All the best!
Anthonio Akkermans
For smaller carving knives I use a french brand called Opal. These knives are made of similar steel, and rust even harder.
I sharpen all my knives with razor Edge Systems. These people have developed special guides that clamp onto your knife for a consistant angle. After sharpening my knife with these guides, I can shave myself for several days, or until I carve hard woods.
All the best!
Anthonio Akkermans
Is it easy to sharpen the cold steels in the field?
Some of the knife guys have probably got them, I am sure they would be interested in what they are like in the field. Are they good for splitting etc.
:sword:
Some of the knife guys have probably got them, I am sure they would be interested in what they are like in the field. Are they good for splitting etc.
:sword:
acw_akkermans said:
Opinel are good knives at a very good price.
I've used them for years, broken a few but I can be a bit rough
Yeah, I use cold-steel for a lot
I have one, which is a locking foldingknife called Voyager, which I've had for years. I have abused that knife as much as you can abuse a knife, and it is still one of my best. For instance, I use it to split wood, by bashing on the top with a piece of wood (Failing that, stone) Of course over the years some dents have developed in the back, but the lock and joint are as good as ever. Because that particular knife is also quite thick, I have gotten away with using it as a lever at times. A very all-round abuse-tool knife...
The other cold steel I have used over the past years is the masterhunter. A very great knife, though I wish not to abuse it too much! But more for regular carving, skinning and butchering, and other less-demanding chores.
Then I use Opinel for fine carvingwork.
Though, I regularly go on "knife-only" earthliving-trips, when I will only bring the MasterHunter from Cold-Steel.
This, combined with the sharpeningset I mentioned Earlier from Razor-Edge Systems, is ideal in the field. Because of the guides, you can even sharpen your knife razorsharp while walking. Last weekend actually I demonstrated the power of Cold Steel and Razor e=Edge combined by shaving my face with my Master Hunter.
Anthonio
"Survival of the fittest, is very true. We humans have an advantage though! This advantage is skill and knowledge."
I have one, which is a locking foldingknife called Voyager, which I've had for years. I have abused that knife as much as you can abuse a knife, and it is still one of my best. For instance, I use it to split wood, by bashing on the top with a piece of wood (Failing that, stone) Of course over the years some dents have developed in the back, but the lock and joint are as good as ever. Because that particular knife is also quite thick, I have gotten away with using it as a lever at times. A very all-round abuse-tool knife...
The other cold steel I have used over the past years is the masterhunter. A very great knife, though I wish not to abuse it too much! But more for regular carving, skinning and butchering, and other less-demanding chores.
Then I use Opinel for fine carvingwork.
Though, I regularly go on "knife-only" earthliving-trips, when I will only bring the MasterHunter from Cold-Steel.
This, combined with the sharpeningset I mentioned Earlier from Razor-Edge Systems, is ideal in the field. Because of the guides, you can even sharpen your knife razorsharp while walking. Last weekend actually I demonstrated the power of Cold Steel and Razor e=Edge combined by shaving my face with my Master Hunter.
Anthonio
"Survival of the fittest, is very true. We humans have an advantage though! This advantage is skill and knowledge."
The opinel saw is great for hacking at the roses in the garden, but i found it a bit too light and flimsy for bushcraft use. I managed to break my first one within the first week I had it... so I wasn't impressed, but great tool for the garden (which is what I guess it was designed for).
Ed :-D
Love the Opinel knives though... can get em very sharp :twisted:
Ed :-D
Love the Opinel knives though... can get em very sharp :twisted:
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