"The Knife Steel FAQ by Joe Talmadge

The 10-series -- 1095 (and 1084, 1070, 1060, 1050, etc.) Many of the 10-series steels for cutlery, though 1095 is the most popular for knives. When you go in order from 1095-1050, you generally go from more carbon to less, from better edge holding to less edge holding, and tough to tougher to toughest. As such, you'll see 1060 and 1050, used often for swords. For knives, 1095 is sort of the "standard" carbon steel, not too expensive and performs well. It is reasonably tough and holds an edge very well. It rusts easily. This is a simple steel, which contains only two alloying elements: .95% carbon and .4% manganese. The various kabars are usually 1095 with a black coating."

Thank you Mr. Talmadge, for your contribution here. B.T.

I  have an affinity for carbon steel and 1095 is my favorite for a couple of reasons.

1) it is easy to work with

2) it is cheap

I orders tons of 1095 for my production requirements yearly. So I occasionally request .125 x 4" x 12" samples from my vendor. This year it is from Wickeder Steel Company out of Pleasant Prairie, WI.

This time around my vendor sent me 2 pieces of steel. Lots of stuff can come of this. But I will save that for the Knife Making groups.

I want this discussion to be the gathering place of information for the 10-series carbon material. 

• Tricks and experience working with the material
• Heat treating & tempering experience
• Forced patina
• ...etc...

Any sourced information must recognize the origin of the information. It is the classy thing to do.

So download any information pertaining to these wildly popular steels.

Thanks in advance,

Brad