60 vs 62 HRC 52100 Steel. Tested!

Is there really a difference? Is 52100 still tough enough at 62 HRC? Let's find out!

00:00 Intro
00:50 Specs
01:08 Edge Retention -1" Rope Cuts
02:55 Edge Durability - Baton Against Grain
05:19 Tip Retention
06:16 Death Ballz
09:14 Damage Under The Microscope
10:09 My Conclusion

Affiliate link:

This video content is copyrighted and may not be reused, published, sold, traded or distributed without my express, written permission.

[PotbellyTurtle]

It’s really good to see you making again!
Your test criteria revealed some very good information about identical steel with a change only in the heat treat, displaying a notable improvement in performance.
It was most impressive when you dropped your balls.
The performance of both blades in that test were nothing less than outstanding.
The testing you performed does a very good job at demonstrating just how well a good steel with proper heat treat and just as importantly, good geometry, performs.
Very nice work!
I just ordered some Silver steel(Werkstoff 1.2210) and 52100.
I’m curious to see how they compare since both are capable of fairly easy to heat treat to 63 HRC.
Thanks for sharing some premium information.
Keep up the great work.

[alextopfer]

It's weird wandering into the camp knife area as someone who makes kitchen knives. I would consider 0.7mm behind the edge really thick. for a slicing knife i'm going more like 0.1mm

[CGSmithing]

I primarily use 52100 for all my kitchen knives edges I the steel suuuuper good. Thanks again for an awesome video right up my alley too

[sheltonrex]

I have so many bearings from axles, and I know from my first test of trying to make canister Damascus with 1080 high carbon steel powder. I did not get it hot enough and the bearings did smash, but they did not weld with the powder very good at all so I strongly agree that that stuff is a high temp hard-working Steel I’m gonna keep trying until I get it. I haven’t been on YouTube in a while, but I love your videos and you are inspiring thank you sir.

[TyrellKnifeworks]

Great comparison! I love that you're doing this testing. Keep it up!

[rngokuking]

I have a little beater shop knife that I made out of an old bearing race a few years ago, and it has been a monster workhorse. Lives in my toolbox at work, and I love having it around. 52100 quickly became one of my top 3 forging steels, absolutely love working with it.

[이상민-vuz]

all the best results are from your best work!

[Pablo]

Nice work! For a steel designed to make bearings, it sure is a great knife steel!

[krissteel]

I don't use 52100 just simply because its not common where I am and when I'm importing plates I tend to go the extra for something a little more special. Not that its bad, but like 5160 I just don't have a huge amount of knives that I make which would use either over something else. That being said and I'm a little personally biased off experience, but any steel I've gotten from the Bohler Uddeholm and Voestalpine mills has always been particularly very good metal. Spot on with their product, super low levels of suphur and phosphorus from each batch.
But yep, the apex stability was expected and maybe a little exceeded
Didn't expect the ball survival! What a result.

[OUTDOORS]

So more cutting performance and basically no other downsides.😉👍

[Nebulax]

Really like 52100 and run it between 60 and 62 love it for neck knives or any utility edc knife. I like it in folders also but here in Atlanta it is so humid much of the time rusting is a problem even with good care. For some reason I don't have that problem with straight knives maybe because they can dry better than a folder in a humid pocket.

[franotoole]

Excellant results. Some steels are surprisingly great at higher hrcs, can realy give some of those so called super steels a run for their money and hype. Thats why i love 80crv2 and 52100, so versatile. Ive recently branched out into SF100 and AEBL with similar results, gona try some 12c27 soon as its a bit easier to get lately compared to AEBL for some reason.

[greekveteran]

From my tests, I've found out that 52100 blades made out of bar stocks, do not perform as good as handforged blades made out of ballbearings. 2 handforged that I got, they never get edge damage and they hold their edges as long as Elmax.

[emilyscandycakes]

I have an Evenheat oven....made a bushcraft -camp knife for my cousin....180 thick blade...put an 17° edge on it...went deer hunting and found a dead 6 pointer...he used the blade and chopped of the antlers...i was shocked no damage or scratches on it...

[BernieFromTheInternet]

remember fellas, ur not getting all that juicy 52100 performance if youre not austinizing them long enough and cooling them fast enough to get full hardness. 52100 is an annoying steel to heat treat in a forge. Its always more desirable to have a fully hardened steel tempered down to any given hardness, and knife forging guys are super guilty of missing full hardness over not austinzing long enough and not quenching fast enough. ask me how i know that lol.

[verdigrissirgidrev]

you should try bluntcut's approach.

[stLeviathan]

I need more 52100 knives. That's what I think

[kevinstewart]

I've been doing some L6/52100, quenched in vegetable oil. My current knife is south of HR60, but the HR55 file won't touch it. Following all my steps for L6, the L6 should be 57 to 58. And I'm guessing the 52100 ended up between that, and 60. My guess is that a faster quenching oil should obviously get the 52100 harder, but I'm not sure what it would do to the L6.

[jusme]

Damnit, i havent been getting your notifications. Youtube sucks!!!

[mmoclaudio]

52100 the best: Hard & Economic - Recycled roller bearing