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Knife Steels are chosen based on their intended use. Fillet knives are usually made from a different material that a camp knife or a skinner. Stainless grades are popular for many applications as well as tool steel grades and more recently the PM grades. Knife steels are hardened anyehwere from 50HRC 67-68HRC.

Toughness of the knife blade material may a factor for many knife makers. There are many grades that offer a combination of properties. See the related links for more information.

Tmdkiller: I would choose Carbon Steel because of its durability and its material is relatively strong. =)

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