AUS series

[dibdee83]

Forgice me but Im wanting to know if there is a huge difference in edge sustainability between AUS6 and AUS8. I saw that AUS series steel seems affordable in most of the knives im interested in for a daily carry knife that is going to be used to cut boxes and wires a lot. I don't care to sharpen a knife often but would rather not.

 

[ruger1800]

AUS6A:
0.65% Carbon
1.00% Manganese
14.00% Chromium
0.50% Nickel
0.10-0.20% Vanadium
1.00% Silicone

AUS8A:
0.85-1.00% Carbon
1.00% Manganese
14.00% Chromium
0.50% Nickel
0.10-0.20% Vanadium
0.10-0.30% Molybdenum
1.00% Silicone

looks like aus 8 has more carbon,would hold an edge better.

 

[Bradsknives]

AUS6A:
0.65% Carbon
1.00% Manganese
14.00% Chromium
0.50% Nickel
0.10-0.20% Vanadium
1.00% Silicone

AUS8A:
0.85-1.00% Carbon
1.00% Manganese
14.00% Chromium
0.50% Nickel
0.10-0.20% Vanadium
0.10-0.30% Molybdenum
1.00% Silicone

looks like aus 8 has more carbon,would hold an edge better.

Your specs are for AUS 8A which is different than AUS 8. AUS 8A has more carbon than AUS 8 and has the added benefit of molybdenum and tungsten being added.

You are correct that in theory, AUS 8 should have slightly better edge retention properties than AUS 6, and AUS 8A should be better than both. Note: This assumes that a proper heat treatment has been done.

AUS 8
C= 0.75
Mn= 1.0
Si= 1.0
Cr= 14.5
Ni= 0.49
Mo= n/a
V = 0.25
W = n/a

AUS 8A
C= 0.90-1.0
Mn= 1.0
Si= 1.0
Cr= 14.0
Ni= 0.50
Mo= 0.10-0.30
V= 0.10-0.20
W= 0.40

AUS 6
C= .55 -.65
Mn= 1.0
Si= 1.0
Cr= 13-14.5
Mo= n/a
Ni= 0.49
V= .1 -.25
W= n/a

 

[traderdan]

Please do not overlook the note at the end of Brad's post. I have often observed, ( when in the sharpening process) , that all steels are not equal in workability and edge retention, however they are marked. The ingredients in the alloy must be properly annealed.

 

[dibdee83]

Thanks for the info Ive always just bought a brand name knife and not worried too much about specific steels and their performance. Ive studied up some on the elements and steels and looked back on some knives ive used and sharpened and the harder steels were a lot more difficult to sharpen.