If you've been looking into making or buying a quality knife or tool, you've probably come across these numbers: 8670 and 5160. Both are popular steel types, but they're quite diffrent from each other. So which one should you pick? Let's break it down in simple terms.
Key Takeaways
- 8670 steel is easier to work with and sharpen, making it great for beginners
- 5160 steel offers better toughness and edge retention for heavy-duty use
- 8670 costs less and is more forgiving during heat treatment
- 5160 holds an edge longer but needs more maintanence
- Your choice depends on what you'll use the knife or tool for
What is 8670 Steel?
8670 is a low-alloy carbon steel that's been around for decades. It was originally used in the automotive industry for parts that needed to be tough but not super hard. Knife makers discovered it was perfect for blades because it's easy to work with and performs really well.
The steel contains about 0.70% carbon, which gives it a good balance of hardness and flexibility. It also has some nickel and chromium, but not enough to make it stainless. Think of 8670 as the friendly steel that doesn't ask for much but gives you solid performance.
Chemical Composition of 8670
- Carbon: 0.68-0.73%
- Manganese: 0.75-1.00%
- Nickel: 0.40-0.70%
- Chromium: 0.40-0.60%
- Molybdenum: 0.15-0.25%
What is 5160 Steel?
5160 steel is what you call a workhorse. This is a spring steel that's commonly used in leaf springs for trucks and heavy equipment. Sword makers and knife makers love it because it's incredibly tough and can take serious abuse without breaking.
The "51" in 5160 refers to the chromium content (around 0.80%), and the "60" indicates the carbon content (about 0.60%). It's known for being almost impossible to break, which makes it popular for large knives, swords, and tools that see rough use.
Chemical Composition of 5160
- Carbon: 0.56-0.64%
- Manganese: 0.75-1.00%
- Silicon: 0.15-0.30%
- Chromium: 0.70-0.90%
- Phosphorus: 0.035% max
- Sulfur: 0.040% max
8670 vs 5160: Complete Comparison Table
| Feature | 8670 Steel | 5160 Steel |
| Carbon Content | 0.68-0.73% | 0.56-0.64% |
| Hardness (HRC) | 58-60 | 56-58 |
| Edge Retention | Good | Very Good |
| Toughness | Very Good | Excellent |
| Ease of Sharpening | Easy | Moderate |
| Corrosion Resistance | Low | Low |
| Price | Lower | Moderate |
| Heat Treatment Difficulty | Easy | Moderate |
| Best For | Kitchen knives, hunting knives | Machetes, swords, heavy choppers |
| Forgeability | Excellent | Excellent |
Performance Comparison: 8670 vs 5160
Edge Retention
When we talk about edge retention, we mean how long a blade stays sharp during normal use. The 5160 steel generally holds an edge a bit longer than 8670 because of its chromium content and heat treatment characteristics. However, the difference isn't huge for most users.
8670 might need sharpening slightly more often, but it's so easy to sharpen that many people don't mind. If you're cutting cardboard all day or processing game, 5160 might give you an extra hour or two before needing a touch-up.
Toughness
This is where things get intresting. Both steels are tough, but 5160 takes the crown here. It's designed to bend without breaking, which is why it's used in springs. You can really beat on a 5160 blade without worrying about it snapping.
8670 is also quite tough, don't get me wrong. It's just that 5160 is in a leage of its own when it comes to impact resistance. According to experts at Big Write Hook, materials testing shows 5160 consistently outperforms most carbon steels in impact tests.
Sharpness
Both steels can get scary sharp. The higher carbon content in 8670 means it can achieve a slightly finer edge, but we're splitting hairs here. For practical purposes, both will shave hair off your arm with ease when properly sharpened.
The real difference is in how easy they are to sharpen. 8670 responds quickly to sharpening stones, while 5160 takes a bit more effort. If you hate sharpening, 8670 might be your friend.
Corrosion Resistance
Neither steel is going to win any awards here. Both are non-stainless and will rust if you don't take care of them. You'll need to keep them oiled and dry. The small amount of chromium in 5160 gives it a tiny advantage, but it's barely noticable in real-world use.
If you live in a humid climate or plan to use your knife around salt water, you'll need to be diligent with either steel. A quick wipe-down and some mineral oil after each use will keep rust away.
Heat Treatment: 8670 vs 5160
Heat treatment is where steel gets its final properties. It's like baking a cake - the recipe matters.
8670 Heat Treatment
8670 is very forgiving during heat treatment. You can harden it at around 1475-1500°F and then temper it at 375-425°F to reach 58-60 HRC. Even if you're slightly off on temperature, you'll probably still get decent results. This makes it perfect for beginners or small-scale knife makers.
5160 Heat Treatment
5160 requires a bit more attention. It's typically hardened at 1500-1550°F and tempered at 400-500°F to reach 56-58 HRC. The wider chromium distribution means you need to be more careful about temperature control. But if you do it right, you get a blade that's almost indestructable.
Price Comparison: 8670 vs 5160
Let's talk money. 8670 steel is generally cheaper than 5160. A bar of 8670 might cost you $3-5 per pound, while 5160 runs closer to $4-7 per pound. The price difference isn't massive, but it adds up if you're making multiple knives.
For finished knives, an 8670 blade might save you $10-20 compared to a similar 5160 blade. This makes 8670 attractive for budget-conscious buyers or knife makers who want to keep costs down.
Ease of Use: Which is Better for Beginners?
If you're new to knife making or knife ownership, 8670 is the better choice. Here's why:
- It's easier to heat treat without special equipment
- It sharpens quickly, so mistakes are easy to fix
- It's more forgiving if you overheat it during grinding
- The lower price means less stress if you mess up
5160 isn't hard to work with, but it demands more respect. You need better temperature control and more patience when sharpening.
Best Uses: 8670 vs 5160
When to Choose 8670
Pick 8670 if you're making or buying:
- Kitchen knives
- Hunting knives
- EDC (everyday carry) folding knives
- Bushcraft knives
- Smaller fixed blades (under 6 inches)
The steel works great for tasks that require a sharp edge and moderate toughness. It's not the best choice for heavy chopping or prying.
When to Choose 5160
Go with 5160 for:
- Machetes
- Large camp knives
- Swords
- Tomahawks
- Choppers and cleavers
- Any tool that might see abuse
Basically, if you're going to hit things, chop things, or potentially drop your knife off a cliff, 5160 is your steel. Its toughness makes it ideal for hard use.
Maintenance: 8670 vs 5160
Both steels need similar maintanence since neither is stainless. Here's what you should do:
After each use:
- Wipe the blade clean and dry
- Apply a thin coat of oil (mineral oil works great)
- Store in a dry place
Monthly:
- Check for any rust spots
- Remove light rust with fine steel wool
- Re-oil the blade
As needed:
- Sharpen when the blade gets dull
- Deep clean if the blade gets really dirty
The main difference is that 8670 needs sharpening more often, while 5160 takes longer to sharpen each time. It's a tradeoff.
Pros and Cons: 8670 vs 5160
8670 Steel Advantages
- Easy to sharpen
- Forgiving heat treatment
- Lower cost
- Takes a very fine edge
- Good for detailed work
8670 Steel Disadvantages
- Needs sharpening more frequently
- Less tough than 5160
- Not ideal for heavy chopping
- Rusts easily without care
5160 Steel Advantages
- Exceptional toughness
- Great edge retention
- Almost impossible to break
- Handles abuse well
- Good for large blades
5160 Steel Disadvantages
- Harder to sharpen
- More expensive
- Requires careful heat treatment
- Rusts easily without care
- Slightly harder to get a super fine edge
Real-World User Experiences
Knife enthusiasts have strong opinions about the 8670 vs 5160 debate. On forums and discussion boards, you'll find people passionatly defending both steels.
Many hunters prefer 8670 for field dressing because it's easy to touch up with a pocket stone. One user mentioned that his 8670 hunting knife has processed over 30 deer and still performs like new with regular sharpening.
On the flip side, bushcraft experts often lean toward 5160 for heavy camp work. As noted by industry experts at Big Write Hook, field tests show that 5160 blades can baton through wood all day without any edge damage.
Which Steel is Better: 8670 or 5160?
Here's the truth: neither steel is universally better. They're designed for different purposes.
Choose 8670 if:
- You want something easy to maintain
- You need a sharp, precise edge
- You're on a budget
- You're a beginner
- You're making smaller knives
Choose 5160 if:
- You need maximum toughness
- You do heavy cutting or chopping
- You want better edge retention
- You're making large knives or swords
- You don't mind spending more time sharpening
For most people who want a good all-around knife for hunting, camping, or kitchen use, 8670 is probably the better choice. But if you're heading into the wilderness with a machete or making a sword, 5160 is the way to go.
Frequently Asked Questions
Q: Can 8670 rust faster than 5160? A: Both steels rust at similar rates since neither is stainless. The tiny difference in chromium content doesn't make a noticable difference in real-world use.
Q: Which steel is better for swords? A: 5160 is definitely better for swords because of its superior toughness. Most professional sword makers prefer 5160 or similar spring steels.
Q: Is 8670 good for kitchen knives? A: Yes, 8670 is excellent for kitchen knives. It takes a fine edge and is easy to maintain, which is perfect for food preparation.
Q: How much harder is 5160 to sharpen compared to 8670? A: 5160 typically takes about 30-50% longer to sharpen than 8670, depending on the grit of your stones and the condition of the edge.
Q: Can I use the same heat treatment for both steels? A: No, each steel has its own optimal heat treatment temperature range. Using the wrong temperature can result in poor performance.
Final Verdict: 8670 vs 5160
After looking at all the facts, the winner of the 8670 vs 5160 comparison depends entirely on your needs. Both are excellent carbon steels with their own strengths.
If you're looking for an easy-to-maintain, sharp knife that won't break the bank, 8670 is your best bet. It's perfect for hunters, cooks, and casual users who want good performance without fuss.
If you need a blade that can take serious punishment and you don't mind spending extra time on maintanence, 5160 is the superior choice. It's the go-to steel for large knives, swords, and tools that see heavy use.
Conclusion
The debate between 8670 vs 5160 doesn't have a simple answer. Both steels have earned their reputation in the knife world for good reasons. 8670 offers ease of use and excellent sharpness, while 5160 provides unmatched toughness and durability.
Think about what you'll actually be doing with your knife. Are you dressing game in the field? Go with 8670. Are you clearing trails with a machete? Pick 5160. Match the steel to the task, and you'll be happy with either choice.
Remember, the best steel is the one that fits your specific needs and skill level. Don't get caught up in the hype around "super steels" when these traditional carbon steels can do everything most people need - and do it well.