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Best steel for kitchen knives

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Hi all, 


So I'm opening this topic up for debate... 


I'm starting to make kitchen knives (chefs knives) and was told 1060 was a great steel to make them. I'm also thinking of making them Damascus so I was thinking 1060/15n20. 


What are your thoughts on this steel for forging chefs knives and what other type do you think is better and why! We need to keep in mind availability, price and difficulty in forging tempering etc. 



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I would alternately recommend 1080, 1084 or 1095 and 15N20 for pattern welding, and those simple steels for the kitchen knives.  I have no idea what is available in Mexico, unfortunately, but these steels are all relatively easy to forge and heat treat.

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