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Thread: I haven't heard much about 1084 here.

  1. #1

    I haven't heard much about 1084 here.

    Any opinions on 1084 for kitchen knives?

    -Simple and forgiving heat treat
    -Good all-around results and performance

    I realize that we all love to get the absolute most performance possible, or the all-time best looking damascus/hamon, but I don't think I've read anything on these forums on 1084 before.

  2. #2
    There is some discussion about 1084 here, just not a lot. Search for 1084, I found quite a few results, more than I was expecting. The other 10XX series steels are more common though, like 1095.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  3. #3

    Join Date
    Jul 2011
    St. Petersburg, FL
    "Real" 1084 was kind of hard to find for a while until Aldo Bruno started having it made a couple of years ago. It is one of the preferred steels for making carbon damascus and a lot of people switched over to 1075. 1080 or 1095 for a while. It also makes a very nice mono steel blade. Guys like Jerry Fisk and the other Arkansas makers used it for years before it became hard to find. I would say that if "regular" 1095 works for kitchen blades, then Aldo's 1084 would work just as well and maybe a little better as it has a pinch of vanadium added to the mix to keep the grain small, which, as I understand, is a VERY good thing for kitchen knives.

  4. #4
    I've made a good handful of 1084 knives and would say that even with the added V of Aldo's 1084 they won't tend to get as crazy sharp as W2.

    and it will have a more aggressive burr and it's kind of a booger to get the burr to release.

  5. #5
    Thanks guys.

    Stephen, I know this is a ridiculous way of trying to quantify performance, but how good/bad, percent-wise, was 1084 compared to W2 or other steels you have worked with?

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