What steel are they made from. The best hunting knife steel

Hunter knives belong to a special type of edged bladed weapons used for hunting purposes (for butchering carcasses, in parking lots). Samples of such products may differ in materials used for manufacturing, size, shape, type and practical purpose. But at the same time, the main hunting knife parts have common names for all models:

• blade - cutting metal strip;
• shank - a metal base on which the handle is mounted;
• blade - a sharply sharpened part of the blade;
• butt - not sharpened part of the blade, opposite to the blade;
• tip - the zone in which the butt and the blade converge;
• heel - the area of ​​​​the blade at the base of the handle;
• valleys - narrow grooves along the ribs, which stiffen and lighten the metal sheet;
• a handle designed to hold a knife when it performs actions.

For storing and carrying hunting knives, a special case is designed - the so-called sheath. They can be made from various materials including leather and metal. Belt hunting knife scabbard for fastening to a belt must have a waist ring, or a special hole.

Steel for hunting knives

A hunting knife is a multifunctional tool. So that with its help on the hunt you can cope with a number of tasks, hunting knife metal must be strong and durable. It is important that high cutting abilities and reliable performance of the main hunting tool are provided.

As a rule, for the manufacture of blades of such models, carbon, powder, alloy, Damascus or damask steel with quality indicators of hardness are used. This property of the metal depends on the proportion of carbon in the alloy: the higher it is, the harder the blade and the higher the ability of its cutting surface to maintain sharpness. As an indicator of this hardness, a special HRC coefficient is used. The best hunting knife steel- with a coefficient not lower than 55-60 HRC.

Grades U8, U9 and U10 are suitable for these requirements, they are hardened by heat treatment during the production process. The required properties are available for steel 40X, subjected to improved heat treatment with hardening by high-frequency currents. Among foreign alloys, AUS 6, AUS 8 and AUS 10 have recognized quality, which correspond to domestic counterparts 440 A, 440 V and 440 C.

Some manufacturers have recently been practicing the manufacture of titanium coated knives, which is applied to the surface of the blades with a layer of up to three microns. They can be distinguished by black or golden color metal strip. Thus, the blade not only receives additional protection against corrosion, but also increases its hardness (up to 90 HRC). It is able to keep the initial factory sharpening for a long time, showing all the properties of flexibility and elasticity of the steel from which it is made. But it is not possible to permanently maintain such a coating on the cutting surface, since it will inevitably wear out with each sharpening.

Common modern steel grades for hunting knife blades

Today the most famous in the domestic expanses steel for hunting knives- grade 440 C. This metal is valued for the fact that even with a rather low hardness of products made from it, they have the necessary elasticity of the material. These knives are easy to sharpen, keeping the blade sharp for a long time. A big plus is that chromium and molybdenum additives provide products with excellent resistance to corrosion.

As a common alternative to the 440C brand, domestic steel CPM 440 V is used. It is obtained by forging a powder metal mixture at high temperatures. It noticeably surpasses the traditional brand in terms of wear resistance, retains sharpness of sharpening well, but at the same time its sharpening is a very complicated process.

Imported brands from American (155CM) and Japanese (ATS-35) manufacturers are not inferior in popularity to 440C. It is believed that from modern materials- this is best hunting knife steel according to their functional characteristics. Such a knife is easy to sharpen and endowed with excellent flexibility, which makes it very convenient to use. The disadvantages include a rather high cost and poor corrosion resistance of products.

The strongest steel for a hunting knife- from high-carbon alloys. Among them are the brands ХВ5 and Х12МВ. Samples from XB5 diamond alloyed carbon steel have high hardness (up to 70 HRC) and are distinguished by first-class cutting properties. Such an alloy contains additives of chromium and tungsten, which gives the metal special strength. The hardness of the tool stamped alloy steel grade X12MV is 60 HRC. It consists of chromium, which provides its anti-corrosion properties, molybdenum, which increases the viscosity of the material, and vanadium, which contributes to greater heat resistance of the metal. hunting knife blade from steel ХВ5 or Х12МВ, with constant use in work, it can do without sharpening for a very long time.

Hunting knives made in the technique of the old masters

Damascus alloy - good hunting knife steel, famous at all times and to this day is in deserved demand. Blades made of damask steel serve for a long time and reliably, withstanding significant thermal and mechanical loads. They do not rust and are characterized by excellent cutting properties, without the need for constant sharpening. Fancy patterns on the metal, which are formed as a result of the inhomogeneous structure of the carbon alloy, give additional beauty to the product.

Damascus hunting knife steel in strength and cutting properties of the blade is not inferior to damask. Having a hardness factor of 60 HRC, products made from it are able to maintain transverse sharpening for a long time. But such knives are highly susceptible to corrosion, so they require constant protection from wet environments. After use, they must be wiped dry, regularly covering the surface of the blade with special oil.

How to choose a good steel knife

When choosing a knife as a reliable tool for a good hunt, there is no need to save or rush. It must meet the requirements of quality and ease of use, be suitable for multi-purpose use. The first thing you should pay attention to is the blade itself. Preference should be given to samples of high-quality steel, with the optimal shape and length of the blade, from well-known manufacturers. The Russian market offers a wide range of knives designed for all types of hunting, domestic and imported.

The length of the product should not be such that it is uncomfortable to wear. If a click on the blade is given by a sonorous long sound, this indicates a good quality of the metal. What is the best steel for a hunting knife- everyone decides for himself, based on needs, practical experience and personal preferences. Today, quite a lot of models of a modern type are offered, reliable and ergonomic, made of stainless and carbon steel, which inspire undoubted trust among professionals in their field.

Leading manufacturers of quality steels and hunting knives

The best steel for hunting knives produced by the leaders of the world metallurgy: the German "Solingen", the English "Winkison", the Swiss "Wenger" and a number of other firms. These same countries are among the first to produce best hunting knives. German craftsmen produce samples of unsurpassed quality and impeccable design. Among them are analogues of Finnish knives and Norwegian-type models adapted for hunting use. Possessing a considerable price, they, nevertheless, are able to serve for many years and show their best side at critical moments.

Leading positions in the world also belong to the products of Swedish companies, where the centuries-old traditions of making knives are combined with the introduction of advanced technologies into production. Some of the highest quality hunting knives are produced in countries such as Finland, the United States and Japan, since hunting is a traditionally popular activity there. Today, domestic manufacturers are trying not to yield to foreign manufacturers in the knife industry.

In our time, the products of the Kizlyar and Zlatoust plants have gained fame and managed to become popular. They produce high-quality hunting knives using modern technologies in accordance with international standards and requirements. Steel for hunting knivesdomestic production most often there are grades: from stainless steels - X12VM, 40X12, 50X13, 95X13, 95X19, 65X13, as well as from tool U-8. Such products are not inferior in their characteristics, and sometimes even surpass foreign samples.

Rules for storing and carrying steel hunting knives

In hunting conditions, in order to prevent possible damage to the blade and ensure its safe wearing, it is recommended to use nsheath for hunting knife. They must be so strong that, regardless of the position of the body, they firmly fix the knife, making it possible to quickly pull it out in the most unforeseen and critical situations. It is also important that they do not interfere with movement and do not damage the instrument itself.

The most common type is the leather scabbard. They meet the basic requirements: strength, lightness and convenience. They are comfortable to wear on the belt or under the arm. Sheathing high-quality and valuable blades in leather sheaths has long been a tradition. They are made from raw materials of fine dressing, stitched with a strong thick thread and treated with moisture-resistant impregnation. The shape of the scabbard should be chosen so that the tip and blade of the blade cannot accidentally cut through it.

Leather sheath for hunting knives do not differ in a special variety of models. Usually they reach the handle in the front part, and with the back wall - to its top, thus forming a waist ring, with which a belt is threaded into the sheath. A strap with a clasp for fixing the handle is attached to the top of the scabbard. There are also models in which the knife can be inserted up to the very handle. According to this principle, the sheaths of some foreign manufacturers of hunting knives, for example, the Buck company, are designed. They make completely deaf models that completely hide both the blade and the handle, and at the same time close with a flap on top with a clasp.

Only a dry and clean blade is put into the sheath. Steel knives after hunting are thoroughly washed cold water and wipe dry. At the same time, it does not interfere with lubricating them with wax or gun oil and holding them for some time separately from the scabbard.

It is strongly not recommended to wash leather scabbard for hunting knives. If they get wet, they are properly dried, cleaned of dirt and impregnated with a cream or a special solution for leather products. During the hunting off-season, on the advice of professionals, the knife should be stored separately from the sheath. This will protect the metal of the blade from harmful effects tannins used for leather dressing.

Sharpening steel hunting knives

Sooner or later, any, even best steel for hunting knives requires blade sharpening. Before proceeding with this operation, it is necessary to carefully study the geometry of the blade. The most convenient in processing is the double wedge shape, which has a uniform bevel of the blade on both sides. With such a knife, you can cut almost everything, even plan a tree, and at the same time you can sharpen it without problems.

What cannot be allowed is a change in the initial sharpening angle. The smaller this angle, the more precise work the knife is intended for. Light and delicate operations are performed with blades sharpened at 10-15 degrees, 20-degree sharpening is considered universal, and for heavy and rough work, knives with blades sharpened at 30 degrees are designed. Therefore, it is most correct to sharpen steel blades at an angle of 15-30 degrees.

Usually hunting knife blade sharpened on a whetstone with a rough surface. For such purposes, it is recommended to use sufficiently long, 20-25 centimeters, flat and wide stones. Actions are performed on the surface of a fixed stone. Before sharpening, it must be moistened: with vegetable or technical oil, in extreme cases, with soapy water.

With two hands, placing the blade at the right angle, hold the knife several times with a noticeable pressure in cross movements on yourself. At the same time, they try to give sharpening an even direction. After five or six such movements, the knife is turned over and all actions are repeated with the reverse side of the blade, also controlling the correctness of the movements.

At the point of sharpening, a shiny strip of the same width should appear along the entire length of the blade. If the knife did not come out sharp enough from one time, the procedure is repeated, applying slightly less effort. For greater sharpness, the entire cycle with fewer strokes can be repeated on a stone with a fine-grained grinding surface. Then, on the reverse side of the leather belt, the final editing and polishing of the pointed part is carried out. Well ground hunting knife blade, if it is placed vertically on a sheet of newspaper, it should cut newsprint paper without any effort under its own weight.

In particular difficult cases to properly sharpen the blade, you can use imported fixtures. On a horizontal plate, ceramic grinding sticks are attached to the holes at a certain angle, precisely setting the direction of sharpening. Knife movements are made from top to bottom. In this way, you can accurately achieve a sharpening angle in the range of 15-25 degrees.

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Knife can be made from anything

Today, I would like to continue the topic of accessible material, from which you can quickly and easily with good performance. Many are interested in the question of what is possible without resorting to complex technologies. This is covered in some detail in . Here we will try to highlight some additional details. suitable material for knives. The easiest way is to use old broken stainless steel kitchen knives. Knives should preferably be Soviet-made, not Chinese consumer goods. From such a fragment you can make a good knife with excellent cutting characteristics.

Also good knives can be made from high speed steel, which is used in the manufacture of hacksaw blades for power saws. The disadvantage of this material is that it is quite fragile and tends to rust. But it keeps a good edge.

An excellent material are knives for planer on wood. This metal is very well processed and polished. The planer knife is burnt red-hot with a blowtorch and then cooled. After annealing, the metal can be safely sawn with a hacksaw, shaped, sharpened with a file. After the knife is given its final shape, it needs to be either in oil or in water. But, unfortunately, knives made of this metal also rust.

The next metal we'll look at is regular file. It is very easy to make a knife from a file, without any special machines. Take a file, heat it well again with a blowtorch red-hot and let it cool. After that, it is very well processed with another file, sawn with a hacksaw to give the desire the desired shape. Further, quenching is again carried out in oil or water. The main thing in order to get a good knife from this metal is needed. There is no need to forge this metal. We just burn, sharpen, file, remove excess metal hand tool or on emery. And we get a pretty good knife.

It can also be made from an ordinary hacksaw for wood. It is also very easy to process, very elastic steel. It can be adapted, for example, to make a kitchen knife that will cut well and keep sharpening well.

An automobile spring is also well suited for manufacturing. The only thing bad about a spring is that it needs to be forged and properly heat treated. This is a rather laborious task. But if you build a homemade forge in your area, then you can make a good knife from a piece of spring. Or just take it to the blacksmith, who, for a bubble of vodka, will forge anything for you.You can make a knife from a car valve. It also turns out good stainless steel. The valve is heated to a strong temperature, forged on an anvil. Then you need to shape the blade and harden it.

Very good knives are made from drill bits. large sizes. Clamp the drill in a vise, heat it to a soft state, take the gas wrenches and begin to slowly unwind it. After that, heat up again and begin to forge the resulting part, giving the desired shape. The drill is sharpened with a file, it will not. All work on must be done on sandpaper.

The knife can be made from spring steel. It is not necessary to anneal this metal. Immediately from the workpiece, you can make a knife blade. This steel is not drilled with a conventional drill. You must use a drill bit.

Now let's talk about rust, which is present in most metals. If you want to keep your knife from rusting, you can treat it with sulfuric acid or phosphoric acid.

The material used in the article is from a YouTube video.

Whatever steel we consider, each has its own set of properties and characteristics that are suitable for specific conditions. Thanks to the professionalism of steel producers, the finished product combines both quality and optimal properties. However, to achieve the best performance It will not work in all directions at once, so you have to sacrifice something. For example, soft iron does not remain sharp for long, but it will not be difficult to sharpen such a blade. Harder material may be prone to chipping. In cases where the alloy has a complex chemical composition, its manufacture and processing become laborious and, as a result, the cost of the finished product increases. Thus, knife steel that meets several specific requirements at once becomes more expensive to produce.

Manufacturers

What materials are used in the manufacture of a particular product will determine how often it will become blunt, how difficult the sharpening process will be, what its resistance to bending will be and how easily it can be broken.

Here, not everything depends on the grade of steel for knives. Characteristics such as softness, ability to bend, blunt and break can also be affected by heat treatment. This is confirmed by the fact that well-established manufacturers produce quality knives using the 420 grade. Here are some of them:

• Victorinox (Switzerland);
• Wenger (Switzerland);
• Tramontina (Brazil);
• Magnum (Germany);
• Baker (Germany);
• Fortuna (Austria);
• SOG (USA);
• Buck (USA);
• Chinese manufacturers. Enough for today a large number of so we won't list them all.

All manufacturers develop their own technologies for the production and processing of steel, thanks to which they achieve their goals.

It is a mistake to think that a blade with excellent sharpness is the best. It is much more important to pay attention to wear resistance when comparing blade steel grades. Characteristics such as wear resistance are directly related to the amount of carbon in the material. In the most ordinary, the maximum hardness is noted when there is 0.7 percent carbon in it. If you increase this percentage during production, you can achieve an increase in wear resistance.

Ways to improve the quality of goods

Experienced and scientific methods metallurgists receive alloys that meet market requirements. For example, it is possible to increase the durability of a material through the use of alloying additives:

• chromium;
• nickel;
• manganese;
• silicon;
• vanadium;
• molybdenum;
• tungsten.

Due to the introduction of small amounts of other elements, alloyed steel is stronger and more wear-resistant than ordinary carbon steel. However, it must be understood that the inclusion of the above additives makes sense up to a certain point. If the concentration threshold is exceeded, the steel begins to lose its strength properties.

the very best additional element can be called molybdenum. using this component allows you to achieve an improvement in both strength and toughness at the same time. An excellent example of this is the notorious Japanese blades, known for their characteristics. The content of molybdenum in them reaches eight percent.

Vanadium, chromium, tungsten improve strength characteristics but at the same time make the steel more brittle. Alloying with chromium (over 13 percent) makes it possible to impart corrosion resistance to the material along with an increase in cutting properties. It must be understood that such improvements will have to sacrifice fracture resistance.

If you raise the question of what is the best steel for a knife, we can conclude that 440C stainless steel is the most the best option. Its properties include the ability to keep sharpening for a long time. Such a material, however, is inferior in wear resistance and elasticity to an alloy such as 154 CM knife steel. Comparison can also be made with brands such as AT S-34, BG-42. Their composition does not contain such an amount of chromium, but it contains up to 4% molybdenum. Steel for the manufacture of knives of these brands is called ball-bearing stainless steel. These alloys received this name due to the fact that they favorably stand out among others with their wear resistance properties.

Steel grades for knives: product characteristics

A knife is an item that even the most peaceful people use almost every day. One of the oldest inventions of mankind through the thickness of centuries came to the XXI century, not much changed in form. But there are a lot of alloys invented. Consider popular steel grades and their characteristics in order to understand what is the best steel for a knife.

Brand 40X13

Let's consider it in more detail. If you choose the most common models of domestic kitchen knives and make an analysis of what kind of steel they use for knives, the comparison will make it clear that this is 40X13.

It is excellent for kitchen use due to the fact that it does not rust and sharpens perfectly. The material 420 discussed above is its foreign counterpart. Steel for a kitchen knife is not its only purpose. Scalpels (along with other surgical instruments) are also made of "medical steel", and this is a well-known name.

Brand 65Х13

Foreign analogue - 425. A good half of all Russian knives are made from this steel. It is unlikely that products made from it will ever rust. And all thanks to the fact that knives made of this steel have high anti-corrosion characteristics. Their service life is measured in decades.

Brand 50X14MF

Becomes more and more popular in the production of cutting blades. The characteristics of steels for knives of this brand are close to the parameters of the previous alloy, but have some shortcomings. It is often used for the manufacture of high-quality knives for both domestic use and industrial, and even combat. If the correct heat treatment of this steel is carried out, a very durable product can be obtained at the output.

Brand 95X18

With some special processing requirements. If the production takes into account all the nuances, you can get a durable and flexible knife. Such blades lend themselves poorly to sharpening, but they will not become dull for a long time. It is possible to show traces of corrosion, but only with prolonged exposure to moisture.

Mark 65G

Belongs to the type If you have been thinking about how to make a knife, you are probably familiar with it, as it is considered very popular in various homemade production forums. Kitchen tools are made of it very rarely, as it is prone to corrosion. They try to increase rust resistance thanks to various coatings, but this is not a panacea.

Mark 420

The most budgetary and most common option in the world. Perhaps this is why most Chinese manufacturers they are using it. This steel is considered 100% stainless. Proper heat treatment makes it possible to achieve excellent characteristics for blades made of this steel, which is confirmed by the choice of the popular foreign manufacturers mentioned above. The example of this material clearly shows that the chemical composition plays a far from the main role. The service life, despite the low cost, is quite large.

Mark 420 NS

This high-carbon steel is widely used in the manufacture of knives. Many eminent manufacturers prefer this particular steel due to the fact that it is easy to process and has good anti-corrosion properties. Often the blades from it will become dull. However, in order to restore their sharp cutting edge, it will not take much effort.

M390

Knives made of M390 steel boast high cutting and wear-resistant properties. It is very popular with blade makers. Such steel, in addition to the production of knives, is used for the manufacture of surgical instruments, which are subject to high requirements. Thanks to alloying with chromium, such steel is not covered with rust. It is worth noting that not only knives are made from M390 steel. Such steel is very popular with industrial production devices and machines for working with solid materials.

Mark 440

There are several of its varieties, designated A, B and C. Note the 440C grade, which is considered high-tech steel. Each of the varieties has its own percentage of carbon content: 0.75%, 0.90% and 1.20%.

Brand AUS

Japanese analogue of alloy 440. Like the previous version, it has several varieties that also differ in the amount of carbon: AUS-6, -8, -10.

Brand Kh12MF

Die steel of this type has very high wear resistance and strength. Knives made of X12MF steel are susceptible to corrosion, which is why their use in the kitchen is undesirable. Such knives boast good cutting properties and the ability to maintain their sharpness for a long time. Knives made of Kh12MF steel are on a special account among hunters who, without quality tool not enough.

Brand ZPD-189

This is the highest category steel made in Japan. It combines high strength and toughness, along with a hardness that has no analogues in the world. It is used by several manufacturers to make their own. Accordingly, the price of the finished product is very high. Therefore, there are very few such products on the domestic market.

Brand S30V

The developers of this alloy are Dick Barber and Chris Reeve. For use vanadium carbides. Thanks to their use, it is possible to achieve a better grain of steel and greater strength. This development has been adopted by many modern knife manufacturers.

Brand N-1

It is widely used for the manufacture of knives used at sea, where constant exposure to salt water can cause rust. It's not very easy to handle. The well-known manufacturer Spyderco widely uses this steel grade for its knives. What is the best steel for a knife used by sailors? Definitely - H-1.

Brand AT S-34 and 154 SM

Included in the list of the most high-tech materials. Steel 154 is an original American development with high performance and the same price. AT S-34 is a Hitachi product. It is the Japanese analogue of 154 steel. It is believed that these brands occupy a leading position in the world.

Damascus and bulat

If you ask professionals what is the best steel for a knife, they will answer you - Damascus or damask. Since ancient times, to indicate the excellent qualities of the blade, they simply said that it was made of Damascus steel. The quality of damask knives depends on the professionalism of the blacksmith, proper heat treatment, and grinding. If we compare Damascus blades with damask blades, it will be possible to note the superiority of the former in terms of strength. If we talk about cutting properties, then here they are equal.

Interestingly, the lost secret of damask steel was found in 1841 by P.I. Anosov, a Russian metallurgist. Thanks to him, the production of weapons from this steel at the Zlatoust factory was revived. Even in our time, the blades produced there are called the best. At times Soviet Union the production of quality knives ceased to exist as such due to state policy. The products officially produced at that time were of deplorable quality, and could hardly satisfy the requirements of the hunter. Only thanks to craftsmen who knew how to make a knife with high quality, it was possible to acquire a good blade.

Bulat "Lucy"

The metallurgist who developed this material named it after his wife. At one time, about 8 tons of this steel were manufactured. After the death of the master, the secret of this damask steel, which has unique characteristics, was lost.

So, we found out what kind of steel knives are made of - centuries-old companions of man.

Almost every hunter has faced in his life the choice of which knife is best for hunting? It is not easy to figure this out on your own. Now we can distinguish several of the most popular areas of hunting knives.

The first - universal field knives (formerly classified as hunting knives for action). They are large fixed blades (knives with a fixed blade), overall length from 25 cm (blade length - from 15 cm and above). Actually, for most people, with the phrase "hunting knife" it is representatives of this class that will appear in their imagination. Such knives can be used both for gutting and butchering game, as well as for kitchen and camp work. Due to the long and rather massive blade, they can be used as a light chopping tool. Such knives should have a moderate blade thickness - 2.5-4 mm and solid construction shank. The most preferred mounting for a universal hunting knife is the overhead mounting (full tang), when the metal shank completely follows the contours of the handle. It is better to refuse knives with thin horse-tails, as they are designed for small loads. The main thing that is required from such knives is strength, good cut and unpretentiousness.

The second type of purely hunting knives are skinners. These are small (the blade length very rarely exceeds 15 cm) knives with a wide, peculiarly curved and thin blade. Typical examples classic options are Grohman, Cold Steel Canadian Belt Knife, skinners from Bark River and others. At present, especially in Russia, they include simply light knives with a short blade, even some variants of Finnish puukko. Skinners are not at all universal, they are unlikely to chop twigs or peel potatoes (at least with classic models), they are intended for only one thing - to skin a dead animal and in some cases serve to butcher a carcass. All their ergonomics are aimed at comfort during long work and controllability of the cut. These knives are perfect for butchering small animals and birds, as well as for skinning ungulates. Folding knives can also be used for skinning and gutting small animals, but it should be borne in mind that it will be much more difficult to wash them from pollution and blood than fixed ones. If it is required to butcher the carcasses of large ungulates (boars and elks), then for this purpose it is better to use large hunting knives or even cleavers that make up the third group.

Cleavers are large knives with a long and usually thick blade. They can be used both for heavy camp work and for butchering large animal carcasses. Their advantages, if compared with cutting with an ax, are ease of use (especially for beginners), versatility, low weight and long cutting edge, and hence the speed of work. You can work with a cleaver immediately as a cutting and chopping tool - this significantly increases productivity. But such knives also have a serious disadvantage - their working edge is much more delicate than that of an ax, and can easily be damaged when trying to cut a bone that is too thick. Therefore, when cutting, you should be careful.

If you have decided on what kind of knife (or, as often happens, knives) you need, then you should also decide what steel is best for a hunting knife? After all, how your knife will cut will depend on it.

At the moment there are many different steels, grouped into large categories, and the most popular is stainless steels. They have a good cut, good sharpening retention, and most importantly - they practically do not rust. This factor is very important for a hunting knife, because blood can cause corrosion very quickly. Stainless steel knives do not require complex maintenance, it is enough to rinse them with clean water or even just wipe them. If the knife has not been looked after at all and spots of local rust (pitting) have appeared on it, then it will not be difficult to remove it. When choosing a good stainless steel, it should be understood that the higher the carbon content in it, the greater the hardness it can be hardened. For hunting, steels with moderate hardness in the range of 56-58 HRc are better suited, for example, domestic 65x13 and 95x13, imported 440C, AUS-8, ATS-34 and others.

Harder steels, although they will have to be sharpened less often, but their cut is not as aggressive as that of softer stainless steels, and it will be very difficult to correct the sharpness of such a knife in the field. Superhard steels such as "diamond" XB5 and XB6, although they have been actively advertised lately, are not able to give a satisfactory cut, the blades of them in most cases are brought together thickly and at a large angle, since with a thin reduction the working edge of these knives crumbles even with a light hit bones or other hard materials.

The opposite of stainless steels are carbon steels. Although they rust even from a little moisture, and they require much more care than stainless steel, they have two pluses, thanks to which they still have many fans to this day. This is an excellent sharpening retention even during long work and a very aggressive cut. It is much easier to achieve razor sharpness from such knives and they retain it for a very long time. Therefore, if you have to butcher large game often and in large quantities, and you are a neat person and will take care of your knife, then carbon is the best option for you.

Composite steels are close to carbon steels - Damascus, damask steel, laminates and some traditional Japanese ones. They have high decorative qualities, and in terms of working properties they often surpass ordinary carbon steels, but they need to be looked after even more carefully.

There is also an intermediate option between stainless steel and carbon steel, the so-called semi-stainless steels. They combine excellent cutting performance with excellent corrosion resistance. A typical example of such steel is imported D2 (or domestic x12mf). A hunting knife made of such material is one of the most best options for tough work and tough conditions. It is perfect for any hunting task.

Powder steels are a fairly modern phenomenon, combining high cutting performance and corrosion resistance. These include CPM 154, CPM S30V, CPM S90V and others. Knives made of such steels have an excellent cut and will show themselves well on the hunt, but it is worth considering that they have a very high price, and if they are not hardened properly, their working qualities can be much lower than stated.

Thus, you need to choose a hunting knife guided by the conditions of hunting and the amount of work to be done.

Stainless steel

Steel 65X13- stainless steel of domestic production. It is one of the most common steels used for the production of knives and blades in the Russian market. This steel is widely used in the manufacture of medical instruments. Therefore, it is often called "medical" or "surgical". The steel is pretty soft. This keeps the knife sharp for a short time. The downside is that the knife from it is easily sharpened. It is completely stainless. It is used to make inexpensive work knives. The closest analogues are steel AUS-6 and 440A\B.

Steel 95X18. Domestic stainless steel 95X18 is used for the manufacture of bearings, bushings, knives and other parts with high hardness. Holds a sharp edge well. Maximum hardness value 58 HRC

Steel 8Cr13MoV. Chinese made knife steel with high content carbon, chromium, vanadium and molybdenum. Hardening is carried out up to 56-58 HRC. Holds a sharp edge well. Easy to sharpen. Close to Japanese AUS-8, American 440 and domestic 95x18.

Steel 420. The simplest and cheapest knife steel. High resistance to corrosion. Soft, does not hold sharpening well, but sharpens without problems. Scope - cheap China and various kitchen knives. Analog - Japanese AUS-4.

Steel 440A. Stainless steel. Resists corrosion well. It keeps sharpening well and withstands loads well. Hardens up to 56 HRC.

Steel 440B. Stainless steel. Resists corrosion well. It keeps sharpening well and withstands loads well. Hardened up to 58 HRC

Steel 440C. American stainless steel, hardened up to 60 HRC. Holds a sharp edge well. The combination of properties makes 440C steel in demand among many knife manufacturers.

Steel VG-10. Japanese knife steel is widely used for making chef's knives. Sharpening keeps medium. High corrosion resistance. Hardens up to 59-61 HRC.

Steel AUS-8- stainless steel produced by the Japanese company Aichi Steel Works. This knife steel is an excellent compromise between price and cutting properties and is often used in the manufacture of various models of knives. Knives made of AUS-8 steel are characterized by high quality and relatively low price. The usual hardness of a knife made from this steel is 56-59 HRC. Domestic steel, similar in properties to AUS-8 steel, is 95x18. Steel 440C is also close in properties.

Steel 70X16MFS. Domestic stainless steel patented by Prommet-Splav specifically for cutlery. Contains 0.7% carbon, as well as molybdenum, vanadium and silicon. The composition of the steel allows you to get a fairly strong and elastic blade that keeps sharpening for a long time. When properly manufactured, steel has a hardness of 57 to 62HRC while maintaining toughness. Used to make Melita knives.

Steel 50X14MF. Domestic stainless steel. It is used for the manufacture of cutting tools in the medical (all-metal scalpels, removable blades) and food (knives) industries, which are subject to corrosion resistance requirements. The low hardness of the blade is compensated by easy sharpening

Tool steels

Steel D2 semi-stainless tool steel. It was originally used for the production of metal cutting tools and various kinds dies and rolls. It has an excellent cut, holds sharpening well. D2 steel can be hardened up to 63HRC. All this made D2 steel very popular with knife manufacturers around the world. The closest analogue among Russian steels is X12MF steel. An analogue among Japanese steels is SKD-11 steel.

Steel h12mf one of the most popular in the Russian market. It was created for the production of stamps. Widely used for knife making. Knives made of H12MF steel have high strength, wear resistance, have an aggressive cut and are distinguished by an affordable price. They are not stainless, although steel contains up to 12% chromium. At the same time, the blade of the knife made of Kh12MF steel requires some care. The blade is recommended to be wiped dry after use. Hardens up to 62 HRC. The closest analogues are steel D2 and SKD-11.

Steel R6M5. High speed carbon steel. It is used for the manufacture of mechanical saw blades. It holds sharpening well, but is afraid of shock loads. Low corrosion resistance.

XB5 steel (“Diamond” steel). Domestic chromium-tungsten tool alloy steel. Made from XB5 steel cutting tool for processing metals of increased hardness. Subject to corrosion. Diamond steel can be hardened up to 68 HRC. It is with this hardening that a knife made of XB5 will scratch glass. But at the same time, the blade becomes too fragile and difficult to sharpen. Hardening up to 61-63 HRC is recommended.

Steel 9XC. Domestic tool alloy steel. It is used for the production of metal-cutting tools such as cutters, drills, taps. Knives made of 9XC steel have a very good cut, have increased wear resistance and considerable strength. Subject to corrosion. Hardened up to 65 HRC

Steel R12M (quick cut). Domestic tool steel from which metal-cutting tools are made. Blades made of R12M steel do not like shock loads, sharp corners sharpening and severe frosts. Subject to corrosion.

Powder steels

ELMAX steel(Sweden) - chrome-molybdenum-vanadium powder steel. Possesses excellent wear resistance, perfectly keeps sharpening. Knives made of ELMAX steel are able to withstand greater loads than knives of another steel grade with the same blade hardness due to increased toughness. Possesses the increased corrosion resistance. Sharpening a blade made of ELMAX steel requires special sharpening devices. Hardens up to 65 HRC.

Vanadis 10 steel. Swedish powder steel manufactured by Uddeholm. Contains a large amount of vanadium, which allows the Vanadis 10 blade to have great combination cutting edge hardness, aggressive cutting and high resistance to damage and chipping due to good toughness.

carbon steels

Damascus steel (Bulat). It is produced by joint melting of various carbon and alloy steels and subsequent strip forging. Bulat strips are used to make blades. Now carbon and stainless Bulat are produced. Each blacksmith who makes Bulat has his own recipe. Therefore, damask steel knives may differ somewhat in their properties. Usually blades made of Bulat have a hardness of 63-65 HRC. This allows the damask knife to perfectly keep sharpening and have an excellent cut. At the same time, the viscosity of the blade material is preserved, which makes the knife more elastic.

Damascus steel it is a laminated steel with a pattern. Such a pattern is obtained by repeated forging, twisting and broaching of a forging welded from different brands steels. Thanks to this treatment, Damascus steel acquires positive traits characteristic of the steels from which the forging is composed. With repeated forging, the metal is compacted and its characteristics are improved. Usually, in the production of Damascus steel, they use: 65G (spring-spring steel), ShKh-15 (structural bearing steel), HVG (alloyed tool steel), U8-U10 (carbon tool steel). Damascus steel is susceptible to corrosion and requires careful attention and care.

Steel U7-U16. Domestic tool steel used in the manufacture of knives. U7-U9 - high-viscosity steels, knives from these steels can be safely chopped. U10-U13 - steels of increased hardness, are afraid of shock loads. All these steels hold sharpening well. Low corrosion resistance. Used in the manufacture of Damascus steel.

Steel 65G. Carbon structural spring steel. Subject to corrosion. Doesn't hold a sharp edge very well. But it has excellent toughness. Easy to sharpen. Ideal for knives and machetes intended for chopping.