What pocket knife holds the best edge?
You can check the answer of the people under the question at Quora “best steel for pocket knife“
About Mackenzie
Written by: Mackenzie
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What pocket knife holds the best edge?
You can check the answer of the people under the question at Quora “best steel for pocket knife“
About Mackenzie
As has already been said, it is the steel, not necessarily the knife. Yes, BladeHQ has a good list of steels and and their properties.
Bohler M390 is ranked really high.
My personal choice is D2. It is not quite stainless, but it is relatively inexpensive and holds an edge almost as well as blade steels costing 4 to 10 times as much. 52100 is hard to find in pocket knives anymore, but I have always has good luck getting it to an incredible level of sharpness. It is not stainless, but it has held an edge for me worth keeping the knife.
Wanbasion Black Stainless Steel Knife Set, Sharp Kitchen Knife
Swiss Army knives, at least. I only did it once in 30 year for two small knives. Using a box cutter as a model and cutting a piece of paper I stab in the middle of a sheet, if I can’t draw the blade the same distance as the fresh boxcutter knife, it needs sharpening, and that also defines how sharp the blade is. Most of the time, the blade needs to be wiped cleaned, not sharpened, for the type of materials it cuts routinely: paper, line, tape, plastic, food etc., so for that use, the blade does not dull quickly. You needn’t buy an expensive knife with costly alloys just for EDC.
Chicago Cutlery Belden 15 Piece Premium Kitchen Knife
It’s not a question up f the best knife but the best steel and if it’s heat treated correctly a good edge holding n strong and good all around steel for a knives blades would be VG-10, ATS-34, 154CM, 440C and if money’s a concern than I’d go with 420HC
Authentic XYJ Since 1986,Outstanding Ancient Forging,6.7 Inch Full Tang
I doubt anyone has a definitive answer to this, because there are literally hundreds of thousands of makers of these knives around the world.
I have an early 1970s Victorinox Swiss Army Knife, with two knife blades. These blades retain a sharper edge than some of my carving and chef knives, but perhaps not quite the keen edge of my 1920s high carbon steel chef knife. This knife is far and away the best blade I own, better even than the blades on my best chisels and plane irons. I’d rate the Victorinox as about equal to my Henckels carving knife, which is pretty darned good.
Amazon Basics 14-Piece Kitchen Knife Block Set, High-Carbon
I carry a Mcusta Tsuchi that I purchased about 4 years ago. It sharpens well and holds an edge better than any other knife I’ve owned. I tend to hone it about once a month on a strop. I’ve touched up the edge maybe twice in four years on a sharpening stone. So, low maintenance and sharp… What’s not to like?
Spring Assisted Knife – Pocket Folding Knife – Military Style