Best Steel

[Twelvefret]

Asking for various knives. What’s the best utility steel for :

Chef knife
Pocket knife
Bread knife
Butcher knife


Best definition would include ability to easy sharpen and durability of the edge when performing the intended function.

 

[AndThatsARockFact]

The best is whatever I have.

Steels are so good now. I was buzzing around Bladeforums for a few years. There are endless forum threads there, full of anecdotal evidence and conjecture about best steels. I just buy what I like, at my price point, then convince myself it’s the best. I could go around and around trying every new super steel, but with my use requirements, I’d never be able to tell a difference between them.

I believe maintenance, care, and sharpening are the most important things. I’m pretty lax myself. The Spyderco Sharpmaker is about the easiest, decent thing I’ve tried so far.

I think all my slipjoints are M390 and Sleipner steel.

Our Kitchen knives are X50CrMoV15 steel, which I will never remember. It’s Wusthof’s stainless steel.

I’m interested to hear what ya’ll are using for butcher’s knives. I don’t think we need one, but now that I’m thinking about it…

 

[Smiffy]

A TV chef made the point on TV that Japanese steel was the best in the kitchen.

A hobby of mine is restoring hand tools, especially chisels and the older the better. Prewar German steel is amazing to the point that UK War Department used the steel whenever they could for army issue hand tools, funny old world.

 

[Mark12]

I appreciate this isn't your question but I'm using a ceramic one at the moment. I do have a standard steel but this works better. If I remember rightly it's a Kyocera one. You just have to be careful with it like you do ceramic knives

NB when I say works better I mean it works better than my last one that's all.

 

[JamieM]

These are my personal choices. One of the best edges I have is on my Zwilling Miyabi 5000MCD 67 Santoku, 18 cm, in MC66 steel, also known as ZDP 189 steel. The steel is phenomenal. The knife and that Miyabi range are pretty expensive; although, in my opinion, they are totally worth it. I also rate my three Japanese Chef knives; being carbon steel, they need a higher level of care, which isn't a problem. For pocket-carry knives, I am impressed with CPM 15V, which is also a very high-carbon-content steel; it takes a laser-sharp edge, and it can hold it. Having said this, you cannot get much better than CPM S90V, CPM S30V, S35V, or Bohler M390 CPM 20V; there are so many good steels we are spoilt for choice.

 

[Twelvefret]

These are my personal choices. One of the best edges I have is on my Zwilling Miyabi 5000MCD 67 Santoku, 18 cm, in MC66 steel, also known as ZDP 189 steel. The steel is phenomenal. The knife and that Miyabi range are pretty expensive; although, in my opinion, they are totally worth it. I also rate my three Japanese Chef knives; being carbon steel, they need a higher level of care, which isn't a problem. For pocket-carry knives, I am impressed with CPM 15V, which is also a very high-carbon-content steel; it takes a laser-sharp edge, and it can hold it. Having said this, you cannot get much better than CPM S90V, CPM S30V, S35V, or Bohler M390 CPM 20V; there are so many good steels we are spoilt for choice.


View attachment 182114

Thank you @JamieM . I will check out those steel type for pocket knives. I noticed your paddle strop and green rouge which I have as well.

 

[Twelvefret]

I appreciate this isn't your question but I'm using a ceramic one at the moment. I do have a standard steel but this works better. If I remember rightly it's a Kyocera one. You just have to be careful with it like you do ceramic knives

NB when I say works better I mean it works better than my last one that's all.

Thank you for posting about ceramic knives.

 

[Twelvefret]

The best is whatever I have.

Steels are so good now. I was buzzing around Bladeforums for a few years. There are endless forum threads there, full of anecdotal evidence and conjecture about best steels. I just buy what I like, at my price point, then convince myself it’s the best. I could go around and around trying every new super steel, but with my use requirements, I’d never be able to tell a difference between them.

I believe maintenance, care, and sharpening are the most important things. I’m pretty lax myself. The Spyderco Sharpmaker is about the easiest, decent thing I’ve tried so far.

I think all my slipjoints are M390 and Sleipner steel.

Our Kitchen knives are X50CrMoV15 steel, which I will never remember. It’s Wusthof’s stainless steel.

I’m interested to hear what ya’ll are using for butcher’s knives. I don’t think we need one, but now that I’m thinking about it…

My grandparents called knives they used to cut meat, butcher knives. They all looked similar to this one, Vintage Old Hickory Carbon Steel 7" Butcher Knife: Ontario Knife Co. USA | eBay

 

[AndThatsARockFact]

My grandparents called knives they used to cut meat, butcher knives. They all looked similar to this one, Vintage Old Hickory Carbon Steel 7" Butcher Knife: Ontario Knife Co. USA | eBay

Huh!

My wife buys perfectly round processed turkey slices. We probably don’t need more knives.

My grandfather raised cattle in north central WA state before he switched to pear farming. He used a bandsaw. Not sure what else. There were no remnants of that left by the time I came around.

 

[Twelvefret]

Huh!

My wife buys perfectly round processed turkey slices. We probably don’t need more knives.

I just posted to give you a reference.

 

[Twelvefret]

BTW, I was watching a camping video where the person was using a folding chef knife. I never got one, but I would like one.

 

[TRS]

Best definition would include ability to easy sharpen and durability of the edge when performing the intended function.

 

[TRS]

I've been using Tramontina Professional Master knives in the kitchen for over 10 years. They say they're made of DIN 1.4110 steel. I've never sharpened them yet; I only use a ceramic sharpening steel. Very good knives.

 

[Mark12]

Sorry I've just realised my random contribution this thread may have been even more random than expected . I thought you wanted to know about honing steels rather than knives. Apologies if I've got this all bungled up. Let's put it down to fatigue

As for knives I use a whole myriad of knives but use three or four mainly at the mo. An Opinel bread knife, a small plastic serrated Victorinox knife (this I would take to a desert island) and a Wusthof Chefs knife. I have a Henckels too which I use quite a bit. I prefer stronger blades for root veg etc although I'm more than happy to use thinner Eastern blades. I enjoy cooking a lot and these work well for me.

Apologies if still off topic. I am confident I'll get the thread eventually

 

[Twelvefret]

Sorry I've just realised my random contribution this thread may have been even more random than expected . I thought you wanted to know about honing steels rather than knives. Apologies if I've got this all bungled up. Let's put it down to fatigue

As for knives I use a whole myriad of knives but use three or four mainly at the mo. An Opinel bread knife, a small plastic serrated Victorinox knife (this I would take to a desert island) and a Wusthof Chefs knife. I have a Henckels too which I use quite a bit. I prefer stronger blades for root veg etc although I'm more than happy to use thinner Eastern blades. I enjoy cooking a lot and these work well for me.

Apologies if still off topic. I am confident I'll get the thread eventually

No @Mark12, it's all good. Seriously, I always appreciate your posts.

Just looked up the Wusthof, what length to you prefer? I am using a hollow ground Winco that I maintain on a Yellow Corticule and/or Thuringian stone, but today I did some laps using my paddle strop with green rouge.