Knifemaking Steels

There are a seemingly infinite types of steel used by knifemakers. The following list is far from exhaustive but can give a good intro to common steels you may encounter.

Best Beginner Steel: 1080

Best Beginner Stainless: AEB-L

Personal Favorite Steel: AEB-L

1. 1080 Carbon Steel

1080 is a simple, high-carbon steel that has been around for ages. It’s easy to work with and offers good edge retention and toughness. It is also very inexpensive, especially compared to many of the stainless steels on this list

• Pros: 1080 is relatively easy to sharpen and maintain. It’s also fairly forgiving when heat treating. If you are unfamiliar with heat treating and only have a forge or even only a propane torch, this is the steel to try on. It forms a solid balance between hardness and toughness, making it a great steel for general-purpose knives.

• Cons: As a high-carbon steel, it is susceptible to rusting and requires proper care. Additionally, while it holds an edge well, it doesn’t quite match the wear resistance of some alloy steels.

Best for: Beginners looking for an affordable yet reliable steel. Ideal for hunters, camping knives, and even some kitchen knives.

2. O1 Tool Steel

O1 is one of the most popular choices among hobbyist knifemakers. It's a high-carbon, oil-hardening tool steel, which means it’s easy to heat treat and offers excellent edge retention and toughness. You can purchase O-1 that has already been precision ground which can help with the knifemaking process as well.

• Pros: O1 is relatively easy to sharpen, holds an edge well for carbon steel, and is highly durable when hardened properly. It does require a temperature controlled oven for heat treating optimally.

• Cons: It is prone to rusting and requires careful maintenance (regular oiling or coating with protective layers), especially if used in wet conditions.

Best for: Those looking for a traditional, high-carbon steel with reliable performance. O1 is excellent for general-purpose knives, especially kitchen knives, bushcraft knives, and utility tools.

3. 1095 Carbon Steel

Similar to 1080, 1095 is another common high-carbon steel used in knifemaking. It's widely regarded for its ability to hold a sharp edge and its ease of sharpening.

• Pros: 1095 offers a good balance between hardness, toughness, and edge retention. It’s easy to work with and heat treat, making it a great choice for beginner knifemakers. The heat treating is a little more temperamental than 1080.

• Cons: As with other high-carbon steels, 1095 can rust easily and requires regular maintenance. It also has less wear resistance compared to some stainless steels.

Best for: Those who want a steel that can take a fine edge and is easy to maintain. Great for bushcraft knives, utility knives, and general outdoor tools.

4. D2 Tool Steel

D2 is a high-carbon, high-chromium tool steel that’s known for its impressive wear resistance and hardness. While it is technically a semi-stainless steel, it still has a tendency to rust if not cared for properly.

• Pros: D2 is tough, holds an edge exceptionally well, and offers good resistance to wear and abrasion. It’s a favorite for industrial and tool applications due to its excellent performance in harsh conditions.

• Cons: The downside of D2 is its difficulty in sharpening compared to simpler steels. Additionally, despite its high chromium content, it’s not entirely stainless, so it can rust if neglected. It can also show an "orange peel" finish when highly polished.

Best for: Experienced knifemakers who want a steel that can hold a razor-sharp edge for a long time. Great for heavy-duty tactical knives, hunting knives, and utility knives.

5. CPM-154 Stainless Steel

CPM-154 is a high-end stainless steel that offers great edge retention, corrosion resistance, and toughness. It's produced using the Crucible Particle Metallurgy process, which gives it finer grain structure and improved performance.

• Pros: Known for its high corrosion resistance, excellent edge retention, and toughness. It’s easier to sharpen than other stainless steels like S30V or S35VN.

• Cons: While still very tough, CPM-154 doesn’t offer the same level of wear resistance as higher-end steels like S90V or S110V.

Best for: Those who want the performance of a stainless steel with ease of sharpening. Ideal for everyday carry (EDC) knives, fixed blades, and kitchen knives.

6. Magnacut Steel

Magnacut is a relatively new stainless steel developed by metallurgist Larrin Thomas, designed to offer outstanding edge retention, toughness, and corrosion resistance. It's quickly gained popularity among knife enthusiasts and makers.

• Pros: Exceptional wear resistance, excellent toughness, and top-tier corrosion resistance. It also offers easier sharpening than many of its high-end counterparts.

• Cons: Because it’s a newer steel, it may not be as widely available, and it can be more challenging to source.

Best for: Serious knifemakers and enthusiasts who want a premium steel for high-performance knives. Great for all types of knives where edge retention and corrosion resistance are key, like hunting knives, EDC, and even high-end kitchen knives.

7. AEB-L Stainless Steel

AEB-L is a high-carbon stainless steel known for its fine grain structure and ease of sharpening. It’s a popular choice for high-performance kitchen knives and general-purpose fixed blades.

• Pros: Excellent edge retention and fine grain structure, making it easy to hone. Great corrosion resistance for a carbon steel and fairly forgiving during heat treatment. It can also take a very keen edge, similar to a high carbon steel while offering good corrosion resistance

• Cons: It doesn’t have the same extreme wear resistance as other premium steels like S90V, and can wear down more quickly in demanding environments.

Best for: Knifemakers wanting a combination of the sharpening properties of high carbon steel and the corrosion resistance of stainless steels.

What Steel Should I Use?

If you are just starting making knives and plan on doing your own heat treating, 1080 is the go-to steel. It is inexpensive, easy to work with, easy to heat treat, and will give excellent performance.

Our favorite overall steel is AEB-L stainless. It acts similar to a high carbon steel in many aspects but has excellent corrosion resistance. We especially like it for kitchen knives as it can take such a sharp edge.