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· survivalist
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Not too many people use T1 because it is fairly hard to heat treat, is a little to brittle when hardened with a thin cutting edge .It is not a true stainless and will rust. T1 has been around a long time and is not as easy to find as other steels better suited for cutlery.
 

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H1 Steel

T-1 steel also know as A514 is high strength steel, which is quenched and tempered alloy steel, with basic strength of 100,000 psi. T-1 is a common trade name used for A514 originally trademarked by US Steel. Don’t know much about T-1 for making knives but A514 is primarily used as a structural steel for construction when a weldable, machinable, very high strength steel is required.

If rust is an issue, I just read an article about H1 steel, which is a stainless steel that is precipitation-hardened and contains nitrogen instead of carbon, meaning it cannot rust. Spyderco uses it in their saltwater knife series. Typical Rockwell hardness of 65. Carbon-0.15%, Chromium-14.00-16.00%, Manganese-2.00%, Molybdenum-0.50-1.50%, Nickel-6.00-8.00%, Nitrogen-0.10%, Phosphorus-0.04%, Silicon-3.00-4.50%, Sulfur-0.03%

I know I didn't really answer your question but hope this helps.
 

· Ego Sto Solus
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Discussion Starter · #5 ·
actually was pretty helpful..H1 steel seems like something to look into..i know of a couple knifemakers that use the steel(T1) but custom knives are always more expensive..which doesnt suit me..there are also katana makers that use it..and ive heard it said its one of the toughest steels out there..which makes sense if they use it to hold up large structures.
 
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