is it much difference between 1095 and 1080,,,1065,,,1060 or even 1045 steel?please help and thanks!
The guy below me obviously has no idea WTF he's talking about. It does NOT have anything to do with the edge angle at which the blade is sharpened. It does NOT have to do with heat treating. Both of these things are important, but they won't determine the type of steel. I'll try to help. 1095 is one of the best performing steels, against carbon steel or stainless steel, in the world. It's incredibly hard, holds its edge well and comes to a beautiful edge when sharpened correctly. As you know though, carbon steels need to be properly maintained to avoid rust/corrosion. Out of the steels you listed I'll give a brief summary of each steel... -1095 (Great all around steel, but is brittle by comparison to the others. This doesn't mean it will chip easily, but the other steels can take more of a beating. That being said, this is going to take a nicer edge, and hold it longer.) -1080 (A little bit more flexible and less liable to chip than 1095. A good compromise between edge retention/quality and ruggedness. -1065 (Commonly used in machetes and other heavy duty bush tools. Takes a decent utility edge and is highly unlikely to chip) -1060 1045 (Both extremely flexible and soft in comparison to 1095. Unlikely to chip, but it takes a crude edge. This edge will cut, but not like 1095 will.) Go with 1095. My favorite knife I own is in 1095 and serves me well everytime I head off into the woods. Keep some Rem-Oil on that bad boy though.
