When it comes to choosing the best pocket knife, the type of steel used in the blade is an important factor to consider. Different types of steel are created by varying the types of additive elements, as well as the way the blade is rolled and heated. Knife blades generally fall somewhere in the hardness test between 55 and 66 HRC (Rockwell C hardness).Carbon steel blades are among the sharpest available and are much easier to sharpen than stainless steel blades. The lack of chrome in the blades means that they are highly susceptible to rust and corrosion and require careful cleaning after each use.
Carbon steel also discolors easily, so it is rarely used for high-quality kitchen knives. However, its overall durability and sharpness make it a popular blade material for survival knives, hunting knives and pocket knives. The AUS-8 is a popular knife steel that originated in Japan and has a great balance of properties and price. It maintains an excellent edge, can be easily sharpened in the field, and is also much more resistant to corrosion than hardened carbon steels, making it easier to maintain. It's an excellent general choice of steel for any type of outdoor knife. Technically precipitation-hardened steel, H-1 is also naturally hard without being heat treated and can therefore be cold rolled to form blades without any heat treatment by the knife manufacturer.
It may discolor and build up some rust, but the blade is fairly easy to sharpen and can withstand the daily use of a pocket knife. Shock resistance alone doesn't impair the blade's performance, but when it comes to other more useful features in a small knife, such as a folder, it's not desirable. If you're more concerned about your kitchen knife staying sharp longer, a carbon steel blade is probably the best option. Once you've identified your preferred option, Jantz Knife Supply offers a wide selection of steel blades to make everything from a new pocket knife to high-performance kitchen cutlery. He is the mind and writer behind Knife Steel Nerds, the go-to source for all knowledge about knife steel. In conclusion, when choosing a pocket knife, you should pay special attention to the type of steel used in the blade. Carbon steel blades are among the sharpest available and are much easier to sharpen than stainless steel blades.
The AUS-8 is a popular knife steel that originated in Japan and has a great balance of properties and price. Technically precipitation-hardened steel, H-1 is also naturally hard without being heat treated and can therefore be cold rolled to form blades without any heat treatment by the knife manufacturer. If you're more concerned about your kitchen knife staying sharp longer, a carbon steel blade is probably the best option.
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