Why I like and work with 5160 and what i think its good for

[@steveb6553]

Another great video Joe! Thnx👍

[@joecalton1449]

Glad you enjoyed it!

[@ericasedc]

Excited for this one!!!🎉🎉

[@joecalton1449]

Hope you liked it!

[@ericasedc]

@ LOVED!

[@rickwhitson2804]

Love that chopper

[@joecalton1449]

thank you. it has been handy :}

[@mikafoxx2717]

5160 is tough! And not all that much softer than a high carbon steel. People often think you need 1% carbon but really, you only need ~.6% dissolved to fully harden a steel.

[@joecalton1449]

yes, 5160 is insanely tough!

[@dongkhamet1351]

I made my first bush knife in 5160 and it came out fine. It is also extremely tough - I know because I tried beating the shit out of it but it's still full of it. The knife is featured in the first video on my channel and several subsequent :D Your own-use knives are fabulous. If you're into the soft steel, why not re-heat-treat? I get that you might as well make another knife, but having been through so much together... why not? (Cliff Stamp sent me here :)

[@joecalton1449]

i will take a look at your channel here when I get done responding to comments and check it out. thank you for the kind words and mentioning cliff :} i havent re heat treated that knife because id have to strip the handle off to do it, and that handle is part of the memories for that knife. sooner or later ill hang it on the wall somewhere where I can see it everyday.

[@pinarppanrapir9489]

I managed to get the 5160 knife I got to hair whittling sharp, but it's a bit annoying that it loses its crisp edge after 1 week with no use. About 57 hrc, I would've liked it a bit harder, but overall it's a great steel.

[@S.Vallieres]

If it lost its high sharpness without any use it's quite possibly because of micro-corrosion or at least oxidation along the apex which is not uncommon with non-stainless steels. Oxidation and corrosion being edge degradation factors. Even stainless steels can lose their crisp edge this way but of course it takes more corrosive conditions.

[@joecalton1449]

that stinks when you put all that time into getting an edge just where you want it and then the air takes it away. a light coat of oil or wax should help with that.

[@pinarppanrapir9489]

@@joecalton1449 I do coat it with mineral oil, but since I leave the knife in the sheath the leather absorbs it? I put a polyester felt lining inside it, but I did notice it also absorbs the oil. Maybe I should roll the knife with plastic inbetween uses?

[@S.Vallieres]

Hey Joe, I didn't know you have been on Forged in Fire! I may have not seen the very episode you were in or maybe I didn't know you at this time so didn't notice your participation... How did you like the experience ?

[@joecalton1449]

well my wife thought it would be a good idea to go. it ended up being more fun than I thought it would be. and I saw several new friends that I had never met before. I do not think I would do it again, but i am glad that i did it the first time. it was season 5, episode 6. one of my best moments was when casey and I toasted marshmallows. I had been thinking as soon as I saw the show that someone needed to do that, i did not know that I would have to go there myself to make sure it happened. but I did toast marshmallows on international tv :}

[@S.Vallieres]

@joecalton1449 Hahaha! I don't remember seeing anyone toasting marshmallows on the show, so I must have missed the episode you were in! It must have been fun for sure! Thanks a lot for sharing your experience!