Best steel for a all purpose knife?

This question gets beat to death from what ive seen online but im going to ask it since im searching for a few new knives. The question is as the titles states what is the best steel for a general purpose knife? I plan on buying several different types of knives, Folders, fixed blades, ect. I will carry them around with me all the time for basically anything i can think of to use it for. The reason i ask this question here is because looking online everyone has a differnt veiw. Some say stainless is too soft while others say carbon will chip and is more brittle. Even looking at just a single type of steel, carbon fort instance everyone has a different opinion as to whats best leaving me kind of lost for what i should get. Maybe the better word would be "What is a good general purpose steel?". Any advice is much appreciated!!!!


Best answer:
Answer by Lance T
There is no right one answer, because the term all purpose knife covers a very broad spectrum. The same knife that would be good for wood carving will not be the same for food prep, and will not be the same for general utility purposes. I'll just give you my humble opinion.

For fixed blade, "hard use" blades. Where you will be doing bush tasks like chopping, carving etc... 1095 carbon is generally the standard.

Now, 1095 is a great steel, it isn't the BEST steel. There are other steels that can outperform it. But for the price and availability its hard to beat.

For folders, I prefer a decent stainless, like aus 8. It holds a good edge, and will hold up to any tasks you need a folding knife to do.

Contrary to what you will read on the internet, stainless steel is not all crap. Its just that cheap stainless is just that, cheap. Stainless steel is only as good as its tempering process, some companies such as boker do amazing things with the steel and make for an impressive blade. Just stay away from crap stainless.

So to sum up.

1095 for fixed blades.
aus 8 for folders.

These are both common steels used by different companies. If you get caught up on finding the perfect steel, you may overlook more important aspects of the knife itself.

Unless your fixed blade is mostly going to be a food processing, and skinning knife, then I would suggest a QUALITY stainless as well. Remember that all high carbon blades need to be kept oiled or they will start to rust very fast.

Btw, I suggest anyone looking into knives to check out mora fixed blades. Incredibly cheap, sharp and durable. They are the rockstars of bushcraft.


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